30 May Perks of being a Cheese-maker
Perks of being a Cheese-maker.
Sometimes life can be a bit busy between making cheese, filling orders, doing deliveries and featuring our cheese at in-store demos. So when Abbotsford Tourism invites us to participate in the Circle Farm Tour media dinners, we are always excited to join.
This spring it was hosted at Maan Farms who have just opened a beautifully restored heritage barn for events and weddings. Spruce Collective, Confetti Floral Design, Valley weddings all helped out with the ascetics to turn the barn into a welcoming dinner experience. The food, Supplied by Local Farmers, was all prepared my Our Locally talented Chef Jeff Massey from Restaurant 62. The fun part is that as local food growers and producers we are invited to the diner to mingle and meet with media and like-minded people, sharing a little about why and how we do what we do. My cheese was Featured in the First Course, so I had the honour of speaking first.
A selection of our cheese on display at the event.
Me, standing to introduce the featured cheese(Chevre and Tomme) and say a few words about myself.
Dawn and I speaking with Judy Campbell from Campbell’s Gold Honey Farm.
True Grit lettuces with goat cheese, radishes, pickled rhubarb, candied walnuts, rhubarb vinaigrette (Goat cheese provided by Mt. Lehman Cheese)
Yarrow duck breast with fava shoot risotto, shaved parmesan, black pepper, honey gastrique (Gastrique features Campbell’s Honey)
Whole roasted galantine of chicken, wilted greens, salsa verde (Chicken by Central Park Farms)
Charred eggplant purée, roasted peppers, and new potatoes (Eggplant and peppers by Taves Farms)
Crispy seared pork belly with honey glaze,, grilled farmer sausage with white wine, dijon braised cabbage (Pork belly and farmer sausage by Central Park Farms)
Whole egg and vanilla custard, macerated strawberries (Strawberries by Maan Farms)