We had such a great time creating and serving the food at the sausage and cider event at The Fraser Valley Cider company! You know, I’ve never been a fan of cider, tried it at the restaurant when we had it on the beverage menu and just didn’t get it. That is until I visited Rachel to discuss events and do a tasting! This was one of those “career epiphany” moments, moments that I’ve had over my career that I can vividly remember, and made me stop and say wow! As soon as I started to taste the different ciders, my mind began to go into overdrive, thinking of what dishes and recipes I could work each one into! Not only that, but I found myself enjoying the refreshing flavors of the cider, nothing like the cans we had bought at the liquor store for the restaurant!
Probably the most fun was developing the sausage recipe. I had such great products to start with-pork from Laurica Farms, the amazing house cider, apple chips from Klipper’s Organics, and fresh sage from my back yard. The goal for me was to work on a recipe that would allow me to get a much cider into the sausage as possible. It took 3 recipe trials before I hit it just right. I don’t think our family has ever eaten that much sausage in a 5 day period before, but we must make these sacrifices for the greater good!
Once the sausage recipe was done, the rest of the menu just fell into place. We made 3 varieties of mustard, 3 seasonal salads, fresh baked breads, homemade pickles, and peach crisp for dessert. It was a great evening and am really looking forward to our next event there on September 17th Farm Events