If you’ve followed this blog for a while, you’re well aware that I work as a meat distributor. You might even know that every year the company I work for hosts a huge meaty gathering where our vendors and other friends (think people involved with salt, cheese, and alcohol) get to mingle with our chefs. Four and a half hours later, everyone — staff included — is full of beer and booze and practically shaking from the meat sweats.
This year I even gave away two tickets to the event on my Facebook page. I would say it was a huge success — I’m pretty sure I saw the winner and his guest still hanging out at the after party bonfire around midnight.
What can I say? We know how to have a good time!
Anyways here’s some pictures I took of the day event to give you an idea of how deliciously awesome it was:
The grand prize winning dish of the cooking competition. Guinea fowl leg stuffed with guinea fowl sausage, plum sauce, pea tendrils and carrots. By Chef Aaron Barnett of St. Jacks, Portland, OR.
The view of Mt. Hood from the Timberline Lodge
Foie gras ice cream in sugar cones, by Chef Chris Carriker of 23 Hoyt, Portland.
Attempts in Domesticity 