Tag: Gelderman Farm

Roast Local Pig at The Cascade Room in Vancouver

Posted on by Cassandra Anderton

Barbarian’s Feast at The Cascade Room, Vancouver on May 29th

We found another great local pork event in Vancouver!

Dictionaries define barbarians as uncivilized, primitive and wild. But to the less rigid, more convivial folks at The Cascade Room, hosting the inaugural Barbarian’s Feast on May 29th means they want to unleash your primal appetites and re-whet your giant appetite for life.

The evening will be devoted to robust feasting and drinking. Legendary whiskey ambassador Matt Jones will lead the alcohol portion of the festivities with generous samples of the entire Jim Beam whiskey line, plus Maker’s Mark, and plenty of brown liquor lore. Park your virtuous, sensible self at home and let your rambunctious side out for this special event.

The dinner, presented buffet-style in the age-old tradition of the groaning board, will feature an 80 lb. whole roasted pig from Gelderman Farms in Abbotsford, in addition to irresistible offerings from Two Rivers Specialty Meats, including sausages, roast beef, turkey wings, game hens, and pork ribs. Barbarians cannot live by meat alone — try as they might — so satisfying sides will be served up as well, including potato salad, luscious greens and grilled corn on the cob. Reserve a tiny corner of your bad barbarian self for dessert – fresh-baked chocolate chip cookies.

In addition to the whiskey tastings, libations will include two casks of Jim Beam-infused Main Street Brewing Ale, tapped by the Main Street Brew Master Jack Bensley. The creative Cascade Room bar team has also created two special cocktails for the event: the Suffering Barbarian (bourbon, ginger beer, angostura bitters, lemon) and the Barbarian Sour (smoked bourbon, Cointreau, lemon, old fashioned bitters).

Adding to the evening, local band Garran will entertain the crowd with Celtic-themed music.

Each guest will receive a BBQ apron embroidered with logos from Jim Beam, The Cascade Room and Main Street Brewing, along with a pewter goblet and custom fork to use for the feast and take home.

Barbarian’s Feast
Monday, May 29 7 pm
Tickets: $99 (includes all food, beverage, taxes and gratuity)
Purchase online at Eventbrite: https://www.eventbrite.ca/e/barbarians-feast-tickets-33854418477

The Cascade Room, 2616 Main Street, Vancouver, BC
thecascade.ca

Recipe: Roast Pork Leg with Rhubarb Sauce

Posted on by Cassandra Anderton

It’s full on spring here in Vancouver and last weekend was the first of the spring farmers markets. There’s a few spring veggies out already, but it’s the rhubarb and the asparagus that get me super excited when they make their first appearance. I love spring cooking as I try to cook mostly seasonal and there’s finally some new produce to work with.

You’ll also find a good selection of proteins at the market and one of my favourite pork vendors is Gelderman Farms. However, I usually require a special cut of meat and therefore rely on my amazing local butcher, Pete’s Meats. For this recipe I wanted about a kilogram of pork leg rolled up, and Pete always takes the time to cut my meat to order; just call ahead if you want something special. (604) 730-1661

Pete's Meat

Pete carries Gelderman Farms Pork as well, and I am a firm believer in buying local and knowing where your meat comes from. This is the leg before he carved it up for me.

Roast Pork

Ingredients

1 kg pork leg, boned, rolled and scored
salt, black pepper
10 thyme sprigs
1 cup chicken broth
A selection of vegetables cut into chunks, try carrots, celery, onions, parsnip, potatoes, sweet potatoes, radishes
1/2 cup olive oil

for the sauce:
1/2 kg rhubarb
2 tbsp sugar
juice of a small orange and it’s zest

Rub pork with, pepper 1/8 cup of olive oil and a get right into the score marks. Heat oven until 425F. Add chopped veggies to the pan and top with salt and pepper, splashes of the remaining olive oil and the thyme. Roast for 20 minutes, then lower the heat to 350F for 50 minutes.

Make the rhubarb sauce. Trim the stalks and cut into short pieces and add to a pan with the sugar and orange. Boil and then turn to simmer for about 20 minutes. Puree with a hand blender and add some salt and pepper to taste.

Roast Pork

Remove the pork from the oven and cover loosely with foil and a towel and rest for 15 minutes. Remove veggies and put the roasting pan on the heat and pour in the chicken broth and bring to boil for a few minutes. Carve up pork and serve with veggies and some asparagus, topping withe the gravy and some rhubarb sauce. We added some boiled potatoes and basil to the plate for colour.

Happy Spring!