This was our first formal, plated, multi course meal. It took place in the covered area at Backyards Vineyards early October. Felicity and her staff did an amazing job decorating the area and created an amazing ambience. The evening was very educational, as the wine maker talked about the wines he paired with each course, telling us his wine make philosophies, etc. I am really looking forward to doing a couple of events here next year, the amazing wines worked so well with all the local food!

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Laurica Farms pork played a prominent role in the menu, being a apart of all but 1 course of the dinner

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We were very lucky to get our hands on some pasture raised Muscovy duck to make sausage with for the third course

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We made some amazing Tuscan walnut and rosemary bread. Instead of serving with whipped butter we drizzled it with BC Buzz honey! Went so great with the soup.

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First course was a pork sirloin slider with these truffle scented brioche bun. They were topped with bacon-stout jam and The Farmhouse blue cheese

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The ingredients for the bacon jam: house smoked bacon, The Trading Post stout, All of Oils balsamic vinegar, and sweet onions from Earth Apple Barn

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The soup course featured Laurica farms butternut squash and Belle de boskoop apples from Glorious Organics

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Soup was garnished with a cranberry compote- a seasonal 56 signature recipe!

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The finished duck sausage. We served this with an organic barley, wild mushrooms and Agassiz fermiere cheese risotto

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The pork for the entree was brined overnight in another signature Seasonal 56 recipe- our maple brine! After brining it was finished on the barbecue!

Chanterelle mushrooms from “Your Wildest Foods” for  the duck sausage course:

 

The evenings menu:

Appy

Pork sirloin sliders; bacon-onion jam, truffle brioche bun, and Agassiz castle blue cheese

Bread

Tuscan walnut-rosemary bread drizzled with local honey

1st Course

Puree of Laurica Farms squash with cranberry compote and fresh sage

2nd course

Pasture raised duck sausage over a wild mushroom and organic barley risotto

Entrée

Maple brined roasted Laurica Farms pork with dried fruit “mostarda”

Selection of vegetables and potatoes from Laurica farms

Dessert

Red wine poached pear, apple cider cream, pastry

 

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