Passion for Pork www.PassionforPork.com

Metro Vancouver’s Feast of Fields & A Head Cheese Recipe!

Mijune - Wednesday, September 11, 2013

Follow Me Foodie to Metro Vancouver Feast of Fields

A recap of the 19th Annual FarmFolk CityFolk’s Metro Vancouver Feast of Fields and a recipe for one of my favourite bites there – head cheese!

Feast of Fields 2013 Krause Berry Farms (79.6)Sunday, September 8, 2013 was the 19th Annual Metro Vancouver’s FarmFolk CityFolk Feast of Fields at Krause Berry Farms & Estate Winery in Langley, BC. From 1 – 5 pm attendees wandered around the farm wining and dining with a wine glass and cloth napkin in hand. They met with chefs, cooks, restaurateurs, winemakers, food producers, food processors and local farmers to celebrate local ingredients, products and cuisine.

Feast of Fields 2013 Krause Berry Farms (77)I attended the event last year (see here) which was held at Golden Ears Cheesecrafters in Maple Ridge, BC. This was the second year Krause Berry Farms has hosted the event and it’s one of my favourite farms, let alone venues, for events of this nature. It is a community based event highlighting edible BC and I admire the incentives of FarmFolk CityFolk to build a sustainable and local food movement.

On the other hand I also wrote about my thoughts on the “eat local” movement (pros and cons), and I am an advocate of ethnic dining and quality products which can be found both locally and globally. I still support events promoting healthy and sustainable farming practices and Feast of Fields provides an excellent opportunity to meet the farmers and chefs using their ingredients.

Partial proceeds from the event go toward a zero-interest Micro loan program (partnered with Vancity) for food producers and food processors.

Feast of Fields 2013 Krause Berry Farms (75)Musical performances by: Coldwater RoadScott Perrie and Wheely Slow Cooking Tour

**My highlights at Feast of Fields 2013: Fable’s Heirlooms from Urban Digs Farm with ricotta & tomato essence, SEASONAL 56 pork belly sliders, Fairmont Waterfront’s headcheese, Pidgin’s duck liver parfait, Bella Gelateria’s Strawberry & Peruvian Lime Sorbetto, and Vista D’oro’s sangria.

Feast of Fields 2013 Krause Berry Farms (74.5)Krause Berry Farms & Estate Winery – Being the venue sponsors for the event, they went all out with their table. They featured farm fresh grilled corn on the cob, potato and corn rosti with red beet, bacon and goat cheese, and a sampling of their fruit wines from their brand new Krause Berry Farms winery.

Feast of Fields (4)The winery was built this year and it is an extension of the Krause Berry Farms retail store.

Feast of Fields 2013 Krause Berry Farms (2.5)Forage – Home made Glorious Organics pickled vegetables

Feast of Fields 2013 Krause Berry Farms (6.5)Pier 7 Restaurant – Cold smoked albacore tuna and heirloom tomatoes on crostini

Feast of Fields 2013 Krause Berry Farms (8.5)Chicha Restaurant – Organic Ocean BBQ salmon sliders with red onion

Feast of Fields 2013 Krause Berry Farms (10.5)The Pointe Restaurant at the Wickaninnish Inn – It was some sort of beet gelée with goat cheese powder. See my post on The Point in Tofino, BC here.

Feast of Fields 2013 Krause Berry Farms (52.5)**Fable – Heirlooms from Urban Digs Farm with ricotta & tomato essence and vodka consomme. I could have had a few of these.

Feast of Fields 2013 Krause Berry Farms (62.5)ORU Cuisine at the Fairmont Pacific Rim – This had the longest line due to the self-serve smorgasbord of charcuterie and house made condiments. They had the onsite meat slicer, pistachio mortadella, Sloping Hills lardo, duck prosciutto, pancetta and guanciale. All these products are available at Giovane Cafe + Wine Bar’s “The Market” at the Fairmont Pacific Rim. The specialty shop features premium imported Italian products as well as local artisan products.

Feast of Fields 2013 Krause Berry Farms (54.5)Aphrodites Organic Cafe & Pie Shop – Cucumber rolled with creamy goat’s cheese and cherry tomatoes

Feast of Fields 2013 Krause Berry Farms (12.5)Choices Markets – Wild Pacific Coho & Myers Farm Kale Salad on Choices Multi-grain Bun

Feast of Fields 2013 Krause Berry Farms (16.5)**SEASONAL 56 – Pork belly slider, bacon-beer jam, blue cheese slaw, house challah bun and potato confit. Everything at Seasonal 56 restaurant in Langley, BC is made in house and even the flour they use is from Anita’s Organic Grain & Flour Mill from Chilliwack, BC. See my post on their Gumboot dinner here.

Feast of Fields 2013 Krause Berry Farms (21.5)Prestons at the Coast Hotel – Rossdown Farms Chicken Drummettes, Maple Whiskey BBQ Sauce, Cornbread Waffles with Qualicum Blue Cheese. This was a great idea in theory, but challenging to eat.

Feast of Fields 2013 Krause Berry Farms (4.4)**Pidgin Restaurant – Duck liver parfait with I think apricot chutney. A very rich bite.

Feast of Fields 2013 Krause Berry Farms (23.5)Graze Restaurant – Hazelnut tuile with a garlic, tomato, kale confit (vegetarian and gluten free)

Feast of Fields 2013 Krause Berry Farms (49.5)Cadeaux Bakery – Danishes and Blueberry Scones

Feast of Fields 2013 Krause Berry Farms (37.5)Rocky Mountain Flatbread Company – Country Harvest pizza with corn, zucchini, and nut-free Pesto

Feast of Fields 2013 Krause Berry Farms (47.5)Terra Breads – S’mores made with house made pecan fruit crisps and Stout beer marshmallows

Feast of Fields 2013 Krause Berry Farms (43.5)Chef Ann Kirsebom’s Gourmet Sauces/BBQ Ltd – Profiteroles with Callebaut & Grand Marnier Ganache, Canadian Hazelnut Inc. organic roasted hazelnuts, and Krause Berry Farms’ fruits.

Feast of Fields 2013 Krause Berry Farms (40.5)**Fairmont Waterfront Hotel – Head cheese and pickled radish, apple, and Waterfront Stinger Beer dressing made with local honey from their honey bee farm. Another one of my favourites – I’m not sure if this or the duck liver parfait from Pidgin was the richer bite. (See recipe below)

Feast of Fields 2013 Krause Berry Farms (26.5)Whole Foods Market – Cured Salmon, orange juniper Bittered Sling, apple-fennel slaw on a corn pancake

Feast of Fields 2013 Krause Berry Farms (28.5)Lesley Stowe’s Raincoast Crisps & Salt Spring Island Cheese

Feast of Fields 2013 Krause Berry Farms (32.5)Vista D’oro Farms & Winery – Grilled cheese sandwiches with their Heirloom Tomato & Chile jam and a killer sangria made with their award winning fortified walnut wine. It sounds a bit of a waste to use their quality walnut wine for a sangria, but it was a fantastic sangria. It turns out you can order it for catered events.

Feast of Fields 2013 Krause Berry Farms (66.5)**Bella Gelateria – Krause Berry Farm Strawberries & Peruvian Lime Sorbetto. A classic favourite for Vancouverites.

Feast of Fields 2013 Krause Berry Farms (35.5)Gretchen’s Here and Now – Road Trip Bars made with flour, dark chocolate chips, oats, peanut butter, vegan shortening, brown sugar, sugar, free range eggs, pure vanilla, baking soda, and sea salt. They recommended wrapping a fresh mint leaf around it which was a new way to enjoy a granola bar for me. It was a play with mint and chocolate. The granola bar was similar to a soft baked cake-cookie and I really took one for the road trip home… or to my dinner after this.

Feast of Fields 2013 Krause Berry Farms (64.5)Participating wineries and drink vendors: 8th Generation VineyardArtisan Food and Beverage Group Inc.Backyard VineyardsBlasted Church VineyardsBremner FoodsChaberton Estate WineryDomaine de Chaberton Estate WineryDriftwood BreweryFort Berens Estate WineryFour Winds BrewingGranville Island BreweryGray Monk Estate WineryHoyne BrewingKrause Berry Farms & Estate WineryLeft Field Cider Co.Long Table Distillery Ltd.Lotusland VineyardsNamasthé Tea Co.Peacock & Martin Wine MerchantsPemberton DistilleryPhillips Brewing Co.Quinta Ferreira Estate Winery and Squeezed WinesR&B BrewingSalt Spring CoffeeSiren’s Call WineryTealeavesThe Mission Springs Brewing CompanyThe View Winery & Wards CideryTownship 7 WineryVino AllegroWellbrook Winery

Chef Dana Hauser of The Fairmont Waterfront’s Head Cheese Recipe

Feast of Fields 2013 Krause Berry Farms (40)

One of my favourite bites there was the head cheese from Fairmont Waterfront Hotel. It was served with pickled radish, apple, and Waterfront Stinger Beer dressing made with local honey from their honey bee farm.

The richness of the pork was simply irresistible and the bright acidity of a crisp salad was the perfect contrast to balance.

I was lucky enough to get the head cheese recipe from Executive Chef Dana Hauser who is the first female Executive Chef ever at The Fairmont Hotels & Resorts.

Chef Dana Hauser’s Head Cheese Recipe

INGREDIENTS

  • 1 Pigs Head
  • 2 Pork Hock 
  • 1lb Pork Shoulder
  • 8 White Onions
  • 5 Carrots
  • 6 Celery Stocks
  • 12 Bay Leaves
  • 2 Tbsp. Peppercorns 
  • 2 Tsp. Fennel Seed
  • 5-6 Sprigs Fresh Thyme

PREPARATION

  1. Remove the impurities. In a large pot, covering pigs head with cold water. Bring to boil. Turn off and strain.
  2. Add approx. 10-12 liters of fresh water to pigs head in large pot until completely covered. Add pork hocks. Bring to a boil.
  3. Rough dice and add 6 white onions, 4 carrots, 4 celery stocks, 8 bay leaves, and half the peppercorns, fennel and thyme to pot.  
  4. Simmer for at least 12 hours until flavorful. 
  5. Strain ingredients keeping the stock and pork hock. Reduce stock half way until concentrated and gelatinous. 
  6. Place a ladle of stock in a soup plate and chill to check consistency. Consistency should be jelly like and hold its shape. If desired consistency is not reached reduce further or add some gelatin to achieve desired consistency. Be careful not to reduce too much as to prevent a bitter flavor.
  7. Season with salt to taste. You can play with flavors here; add some add dill, anise, mustard, etc. to change the desired flavor profile. I prefer dill and mustard! 
  8. Cover shoulder with water; add remaining vegetables and bay leaves. 
  9. Cook shoulder at 300ºF for approx. 3 hours. Meat should be able to be forked easily. Let pork cool slightly, however still warm.
  10. Gently pull meat apart into small pieces(it will be easier to do this if the meat is warm) or you can dice the meat into small pieces. Dice or shred the pork hock meat as well. 
  11. Gently spread the diced or shredded meat over a tray. Tray should be at least ½ inch deep. Pour over pig head stock while warm, not chilled as it will set. 
  12. Place in fridge and let cool. Remove once the stock has set. 
  13. Serve with pickles and toast. Enjoy!