We recently celebrated the change of seasons and the best of local food and drink at Vancouver Island’s Feast of Fields.

Valerie, Bryan, and Peter were pouring Gin while Anna was melting mouths with her seared pork tenderloin, crusted with Vic Gin botanicals and accompanied with poached rhubarb.  A variation of her recipe, made with venison, is here.

Congratulations Feast of Fields on another successful event.  We’re delighted to be part of your local sustainable food system!