Swine Out Vancouver
Artisan charcuterie paired with local craft beer
Chefs in restaurant kitchens all over town are passionately tinkering away in preparation for this event. Industry veterans and young up-and-coming cooks alike have been exchanging ideas, researching, and fine tuning their favourite techniques. Come and taste the fruits of their charcuterie labours paired with locally brewed craft beer at the inaugural Swine Out Vancouver organized by Chefs’ Table Society of BC in collaboration with the Mount Pleasant Business Improvement Association.
Monday, November 19, 2018 from 6:30 PM to 9:30 PM (PST)
3102 Main Street
Vancouver, BC V5T 3G7
Traditional charcuterie methods are in the midst of a delicious revival, and guests will have a chance to taste their way through eight different porcine preparations from some of Vancouver’s most talked-about chefs.
- Chef Colin Johnson, St Lawrence
- Chef Dan McGee, Au Comptoir
- Chef Lucais Syme, Cinara
- Chef Robert Belcham, Campagnolo
- Chef Paul Finlay, Gudrun Tasting Room
- Chef Justin Cheung, Longtail Kitchen
- Chef Tim Evans, The Cascade Room
- Chef Alan Ingram, Home on the Range Organics
Move from station to station, tasting and chatting with these craftsmen, for a delightful evening of fun and friendship.
Alongside these talented chefs, local breweries from the Mount Pleasant and East Vancouver’s Brewery Creek district will be pouring a selection of their wonderfully quenching seasonal craft beers
- R&B Brewing Co.
- Main Street Brewing Company
- Brassneck Brewery
- Red Truck Beer Company
- Faculty Brewing Co.
And a dessert from Chef Stephanie French from The Pie Shoppe.
Food (all 8 stations and dessert) and beer (all 5) samples are included with your ticket price.
These culinary efforts are all for a good cause. As a tribute to the late and dearly missed Anthony Bourdain, Swine Out Vancouver will be donating a significant portion of the event’s proceeds to The Crisis Intervention and Suicide Prevention Centre of BC.