Last weekend marked the 15th annual Feast of Fields food celebration on Vancouver Island, which took place at Alderlea Farm in Duncan (with similar events held in Metro Vancouver and the Okanagan). Hundreds of people attended, with proceeds benefiting FarmFolk CityFolk, which supports farmers and food producers throughout British Columbia, protecting farmland while promoting sustainable agriculture and local foods.
Nearly 60 restaurants, breweries, wineries, and producers were there: at the “interactive” crab boil, firing pizza all afternoon, and serving zany black pepper raspberry s’more macarons for dessert.
Feast of Fields is a festive affair, with music, face-painting, and the farm setting which brought people even closer to the origins of their food. Special guests included a pair of two-week old water buffalo. Here’s a look:
Welcome to Feast of Fields at Alderlea Farm & Cafe in Duncan, Vancouver Island!
Marina Restaurant in Victoria serves up a crab boil, creating a feeding frenzy (the fun kind).
The crab boil brought on lots of attention as people had to smash their way to their food, many using the stones instead of mallets to get to the delicious crab meat.
AURA Restaurant (at the Inn at Laurel Point in Victoria) serves up Side Stripe shrimp on scallop with shiitake mushrooms, tomato ragout, and yuzu aioli. Bright flavors and beautiful presentation.
Amuse on the Vineyard (Cobble Hill) teams with Teafarm (North Cowichan) to create emu pate with Teafarm chutney, as well as interesting tea cocktails and chocolates with tea.
The longest lines were for the delicious pork sausages (with choice of three mustards) from Avenue Bistro in Comox.
Pork bratwurst with sauerkraut on pretzel crostini from the meat-loving Black Hat Bistro in Victoria.
Peach crumble preserve topped with organic vanilla yogurt in Bernardin jars. The location near the entrance of the event had many people lining up twice for these fresh and sweet treats.
Spinnaker’s Brewpub in Victoria intended to do ice cream sandwiches, but the weather was warm and the ice cream was melting too quickly. So they improvised an open-faced sandwich: Sooke transparent apple sorbet on a ginger cookie.
Special guests of honor were two water buffalo, both two weeks old, resting near a tasting of the cheese they’ll soon help produce.
(Originally published at Serious Eats on September 17.)