Recently, my partner Trish Gill and I held the very first installment of our Death Row Meal Supper Club series, and launched our new project Living. Loving. Local. If you were not in the house for the inaugural event you missed out on a gluttonous evening with 5 great chefs, 7 courses with wine parings, and a really great group of appreciative diners. 

 

  

For me, it was an amazing night that I will remember for the rest of my life, in which I got to feel like a part of the industry I so love, and feed a great group of people while watching the creative genius of 5 of my favourite chefs as they created what was tasked to them. Namely, creating the last meal on earth based on the theme of wild boar and game birds. Nothing was off limits, only the bounds of their own creativity. There will be more of these events, so stay tuned.

 

Also, we will be launching a website very soon, so you can get a better idea what the project will be about. To “bottom line” it for you, it is about supporting local and sustainable food systems, much like here on Community Foodist, but we will be taking a different approach. I’m really excited about this project, and working with Trish, and hope you will join us on the journey.

 

Here is a little more information, taken from the evening spent at Beast Restaurant. I’m so thankful for all of the support I get, and the people I meet who are so open and welcoming. You all make me want to be a better person, so thank you. Also, thanks to the Chefs who gave their talents and volunteered without hesitation to come and play.

 

There are lots of pictures on our Facebook page, so follow us there to check them out, and to stay up to date with future events.

 

http://www.facebook.com/pages/Living-Loving-Local/196765590334693

 

The Story:

A journey began, and the goal was to eat smarter, focus on supporting local and sustainable food systems, and show that it is possible to support your local farmer 365 days of the year.  Personal journeys to return to the roots of how we felt we should be interacting with the environs around us. Gone were the days or process, packaged, and GMO laden foods. No more fast food; instead slow food, good food, wholesome food, and farmed food. An education in what is grown around us, and to develop relationships with producers. Know who grows our food, and more importantly how they grow it. Form a real connection to food. An attempt to question convention and spread education being the ultimate goal…and so was born Living. Loving. Local.

 

The key ideal, as a part of this project, is that if we support our local food systems, they, in turn, will be there to support us, and through cause and effect, to have all aspects of our food questioned. Ultimately we aim to perpetuate informed decisions.

 

The message is a difficult one to pass on, especially to people who live in a world of convenience, a place dominated by people wanting the simple solution and having less of a concern for what they put in their bodies, and in the mouths of their families. Here-in lies our challenge.

 

What is the goal at the end of the day? We hope to participate in creating a food-secure province, country, and world, where the practices of producers and business we choose to support are in line with our personal levels of comfort, and desire to affect change.

 

As you can tell, this is a story about a journey, but more so it is the story of food heroes and warriors. Some grow and nurture, some butcher, bake, prepare, and cook, some merely sell what others contribute to as part of a greater success, but all yield results and are proud of what they accomplish. Pride is a key factor in equations that matter, and things that we want to be a part of. We are proud to support them and are always in awe of what they do so naturally. They respect the ingredient, the process, and the result. They do this for you, and for us.

 

The Menu:

Death Row Meal Supper Club - “Olde Hunters Feast”

Beast Restaurant

February 28, 2011

 

Course I.

Charcuterie

Reif Estates 2009 Chenin Blanc

 

Course II. 

Scott Vivian, Beast Restaurant

Guinea Hen + Wild Boar Face Tourtiere, House Ketchup

Pickled Elderberries, Shaved Fennel, Foie Gras

Fielding Estates Winery 2008 “Jack Rabbit Flats” Pinot Noir

 

Course III. 

Rossy Earle, Personal Chef

"Chupe De Chorizo" 

Latin-American stew, Wild Boar Chorizo with Yukon Gold Potatoes & Chick Peas Immersed in Coconut, Fire Roasted Tomato & Charred Red Pepper Broth. 

Sofrito Criollo + Salsa de Fuego, Wild Boar Chicharrón + Homemade Sour Cream

Lailey Vineyard 2008 Syrah

 

Course IV.

Jason Bangerter, Luma and Canteen

Hand minced game sausage "en crepenette"

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

2027 Cellars 2009 Riesling

 

Course V.

Steve Wilson, The Summit Golf and Country Club

Harvest Gold Mead Braised Wild Boar Shoulder

“Dirty” Hush Puppies with Caramelized Onions + Thyme Infused Honey Drizzle

Southern Greens, Smoked Boar Bits

Buttermilk Mashed Sweet Potatoes

Rosewood 2008 Chardonnay Reserve 

 

Course VI.

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

Rosehall Run 2007 County Cabernet Franc

 

Course VII.

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)