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Chefs share their fave ways to highlight premium cuts—just in time for the Brewery and the Beast event this weekend.
Attention, meat lovers: the annual Brewery and the Beast event is setting up shop this Sunday (July 23) in the Concord Pacific lot. Get ready to celebrate locally sourced protein prepared by culinary chefs from some of Vancouver’s top restaurants, and wash it all down with expertly paired, award-winning beers. But before you eat your way through to a food-coma on the day, warm up that palette with one of these recipes from the experts at Cibo Trattoria, Homer St. Cafe and Pidgin.
Sunday, July 23, 2017 | 1 p.m. Concord Pacific Lot (88 Pacific Boulevard)
By Chef Josh Gonneau from Cibo TrattoriaIngredients:Two pieces of boneless lamb belly (approximately 7 lbs)350 g Kosher salt500 ml maple syrup150 g Lamb Spice (see below)Lamb Spice:7 cloves1/4 cup black pepper1/4 cup fennel seed1/2 Tbsp. chili flakes1 Tbsp. coriander seed1 star anise1 cinnamon stickMethod:
By Head Chef Chris West, Homer St. Cafe and BarIngredients:2.5kg pork cheeks2 tbsp kosher salt2 tbsp freshly cracked black pepper2 tbsp canola/sunflower/grapeseed oil1 white onion, medium dice5 cloves garlic, roughly chopped1 carrot, medium dice4 garlic cloves, crushed100g tomato paste1 Thai chilli250ml orange juice1 bottle of your favourite BC craft lager or pale ale1.5L water or good-quality chicken/pork/beef stock10g coriander seed (leave out if you don’t like the flavour)10g black peppercorn1 stick cinnamonMethod:
By Executive Chef Wesley Young, Pidgin restaurantIngredients:1kg pork shoulder roast1 head large green or red leaf lettuce quartered. Use the outer leaves only for wrapping.1 cucumber, cored and sliced into batons1 cup mixed herbs (basil, mint, shiso, sesame leaves)1 cup cabbage kim chi (can be bought from H-Mart or T&T)200 ml Ssämjang sauce (fermented soybean paste— Ssämjang sauce can be bought at Korean grocery stores such as H Mart)15 g salt2 tbsp fish sauce2 g black pepperMethod: