If you haven't heard, I am starting a revolution. What kind of revolution you ask? The best kind, a food revolution. Sorry to those who thought I was going to overthrow our less than satisfactory municipal, provincial, or federal governing bodies. I am not that man.

I have been teasing people on Twitter lately with the hashtag "#LLLsecret", in an attempt to create some buzz, in which I was successful. "What are you up to?", "What is this #LLLsecret you keep talking about?", and so on. I guess it is time to partially let the cat out of the bag. LLL stands for Living. Loving. Local., a new project I am about to launch with my partner in crime @gilltrish. I will not give you many of the specifics, those are reserved for the launch at our dinner at Beast Restaurant on February 28th, but I will say that this project focuses on promoting a seasonal and sustainable food lifestyle. The dinner is almost sold out, but I wanted to share some of the details with all of you. This will be only the first in a series of local food dinners, so stay tuned for more. 

First Course: Charcuterie, Beast Restaurant

13th Street Cuvee Rose

Second Course: Scott Vivian, Beast Restaurant

Wild Boar Face and Guinea Hen Tourtiere, House Ketchup, Pickled Elderberries, Shaved Fennel

TBD Fielding Winery

Third Course: Rossy Earle, Personal Chef

"Chupe De Chorizo" 

Latin-American stew,  Smoked Wild Boar Chorizo Yukon golds & garbanzos simmered in coconut, fire roasted tomato & charred red pepper broth. 

"Mystery bird" lime dumplings & boar cracklin'

Side of Salsa de Fuego Sofrito

Lailey Vineyard 2008 Syrah

Fourth Course: Jason Bangertner, Luma and Canteen (O&B)

Hand minced game sausage "en crepenette"

Guinea hen mouseline with smoked boar belly, braised cabbage and grain mustard.

TBD Ravine Vineyards

Fifth Course: Steve Wilson, Executive Chef at The Summit Golf and Country Club

Mead Braised Wild Boar Shoulder

Hush Puppies with Caramelized Onions, (insert game bird here) livers and crispy skin with black pepper thyme honey drizzle

Slow-cooked Southern Greens(with smoked wild boar bits)

Buttermilk Mashed Sweet Potatoes

Rosewood 2008 Chardonnay Reserve 

Sixth Course: Tom Davis, The Stockyards Smokehouse and Larder

Wild Boar Carbonara: Smoked wild boar noodles w/ crackling crusted deep fried poached quail egg.

Southern Fried Quail over buttermilk biscuit with wild boar and smoked apple sausage gravy.

Charcuterie item: Wild Boar Cervelas aux pistache

TBD Rosehall Run

Seventh Course: Rachelle Vivian, Pastry Chef at Beast Restaurant

Doughnuts rolled in Wild Boar Bacon and Sugar and filled with Maple Curd.

Karlo Estates Van Alstine 2008 (Port Style)

Are you tempted to come and see what the buzz is about? Only a few tickets are left.