As our anxiously awaited guests began to arrive, so the Meat & Greet began truly began.
Ready, set, eat!
Once guests were able to tear themselves away from Foie Gras torchon graciously provided and expertly served by Thomas from Palmex Rougie, the fine gentlemen from Paganelli Salumi were sampling a wide variety of handcrafted cured meats.
This created the first real bottleneck of the event, with many guests as eager for charcuterie knowledge as they were for tasty samples. Below, Paul from Paganelli’s has rapt listeners learning about the salumi creating process; from meat selection through curing and drying.
Perennial favourite Bleu d’Elisabeth, in all of it raw milked and organically certified glory, was prominent featured and heavy sampled at PG’s spread. Also being sampled from Fromagerie du Presbytere was Louis D’Or, an award winning alpine style cheese with a nutty bouquet and full flavours to match. Selections Fromageries La Station de Compton, Medard, & Les Fromagiers de la Table Ronde such as Chemin Hatley, 14 Arpents, & Menestral, as well as trusty ol’ Riopelle de l’Isle rounded out the cheeses presented by Lise.
Rassembleu & Bleu d’Elisabeth; a distinct society… of blue cheese.
In order to draw our guests in further, we deviously placed Alex & Loic from Fermes St-Canut at something of a ‘point of no return’, where everyone knew they would have to keep tasting, sampling & eating in order to forge on… Where they were going was not a place for folks with small appetites.
Alex from St-Canut raising the porcine bar, and blowing a few minds in the process.
With delicate white ham, creamy rillette de porc, and something around four different preparations of pork loin; Fermes St-Canut delighted everyone with their delicious and versatile milk-fed piglets.