BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Vancouver Foodie Pulse - ECPv4.6.22//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Vancouver Foodie Pulse
X-ORIGINAL-URL:https://dev.foodiepulse.com
X-WR-CALDESC:Events for Vancouver Foodie Pulse
BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20181119T183000
DTEND;TZID=America/Vancouver:20181119T213000
DTSTAMP:20260625T203751
CREATED:20181108T085950Z
LAST-MODIFIED:20181108T085950Z
UID:49403-1542652200-1542663000@dev.foodiepulse.com
SUMMARY:Swine Out Vancouver
DESCRIPTION:Swine Out Vancouver – Local chefs pair artisan charcuterie with local craft beer \nChefs 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.\nCome 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.\nTraditional 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.\n\n\nChef Colin Johnson\, St Lawrence – Pork\, Hazelnut\, Prune & Armagnac Pâté en Croûte\n\n\nChef Dan McGee\, Au Comptoir – Ham Hock Terrine\, Fennel Relish\n\n\nChef Lucais Syme\, Cinara – Smoked Ham\, Rigatoni\, Sabayon\n\n\nChef Robert Belcham\, Campagnolo  – ‘Hure of Pork’\, Quince Mostarda\n\n\nChef Paul Finlay\, Gudrun Tasting Room – Layered Pork and Apple Terrine\n\n\nChef Justin Cheung\, Longtail Kitchen – Pork Farce\, Bamboo Steamed Dumpling\, Green Curry Broth\n\n\nChef Tim Evans\, The Cascade Room  – Crispy Pig’s Head Fritter \,Saskatoon Berry & Red Onion Chutney\n\n\nChef Allen Ingram\, Home on the Range Organics – Smoked Ham Hock Terrine\, Fermented Mustard\, Brioche\, Smoked Corn Salsa\n\n\nMove from station to station\, tasting and chatting with these craftsmen\, for a delightful evening of fun and friendship. \nAlongside these talented chefs\, local breweries from the Mount Pleasant’s Brewery Creek district will be pouring a selection of their wonderfully quenching seasonal craft beers\n\n\nR&B Brewing Co.\n\n\nMain Street Brewing Company\n\n\nBrassneck Brewery\n\n\nRed Truck Beer Company\n\n\nFaculty Brewing Co.\n\n\nBig Rock Brewery\n\n\nAnd Apple Tart\, Bacon & Caramel Jam from Chef Stephanie French from The Pie Shoppe\nFood (all 8 stations and dessert) and beer (all 6) samples are included with your ticket price.\nThese 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. \n \n
URL:https://dev.foodiepulse.com/event/swine-out-vancouver/
LOCATION:Heritage Hall\, 3102 Main Street\, Vancouver\, BC V5T 3G7\, Vancouver\, V5T 3G7\, CA
CATEGORIES:Beer Pairing,Beers | Wine | Spirits,Chef Collab,Fund Raiser
ATTACH;FMTTYPE=image/png:https://dev.foodiepulse.com/wp-content/uploads/2018/11/49403_image_original.png
END:VEVENT
END:VCALENDAR