Plans for Saturday evening? If you like cask beer, appreciate hand crafted woodwork and dig fine cuisine using Vancouver-grown veggies (ours), join us at the Railway Moonshiner!
This is a special collaboration put together by the fine folks of Butter on the Endive accompanied by the head brewer from R & B Brewing Company and located at Union Wood and Supply CO’s digs. For a glimpse of the woodworking artistry, check out this article from Scout magazine – pretty amazing. You can get a preview of Chef Owen Lightly’s menu for the evening here, but you have to be present on Saturday night to experience Todd Graham’s cask.
Hope to see y’all there!
Collaboration and collusion are amongst the best perks of Inner City Farms. This spring, through some fortuitous coffee shop eavesdropping, Cam met Ellen and Ken of Eat Together. They were planning their meals and events for the upcoming months and Cam was thinking about how to get more of our veggies into the community – a great match!
From their website:
Eat Together is a secret dinner for nine aimed at bringing together people for a good time and highlighting locally sourced organic ingredients harvested only a few hours before they’re served. Hosted in Tin Can Studio, dinners are popping up all over the city, dedicated to being a summer hideaway serving delicious seasonal suppers monthly.
To find out when and where, a mail out is sent to notify people a week ahead of the night of the dinner. Sometimes it is mentioned on their blog or sometimes it gets mentioned in Scout magazine. It’s a first come first serve basis.
|We used your rhubarb to make a rhubarb lime granita – the amuse bouche for the night. It was sweet, but still sour enough that it made your mouth pucker, woke up the palate a bit and made you hungry for dinner!|
|Roasted beets in a rye dirt with whole pistachios, goat cheese, and a reduced balsamic glaze. This dish is a playful one – it would be like if you were to encounter beets in the ground and would be able to eat everything around it!|
|We used the blueberries and rhubarb to make two compotes: one rhubarb only and one blueberry and rosemary. Then we mixed these into freshly whipped cream and also put in crushed meringues. So good!|