Today was the day, my first Brewery and the Beast, and it was exactly as everyone said it would be.
This is the annual, giant, summer barbecue event hosted by Vancouver’s best restaurants. Where ticket holders walked the expanse of a parking lot, converted in to what is essentially a meat festival, with a view of Rogers Arena and the city in the background.
The sun was in full force but with plenty of drink options, water stations, and a sprinkler set up, patrons were able to keep cool. The chefs on the other hand had it hard, standing behind smoke pits, grills, and barbecues the blaring heat and constant smoke was a true testament to their skill.
I was very graciously granted VIP tickets, which gave myself and the other VIPs an hour earlier access into the dedicated VIP lounge. A sectioned off spot with a covered seating area that included comfortable chairs. Its own bar featuring wine, cocktails, and beers. And exclusive foods bites and drink sips only available to those with coveted blue wrist bands. This area is where the VIPs spent their first hour.
This was plenty of time to get acquainted with the lengthy lines that do move fast and the meat at the end of them that are worth the wait.
We had fresh shucked oysters you helped yourself to from Fanny Bay Oysters. These are their famous Sunseakers, which are smaller in size, but so sweet and delicious. You grab as many as you wanted, and one was topped with Northern Divine caviar, the others, an assortment of self serve condiments including fresh lemon, horseradish, tabasco, and/or a sweet citrus dressing.
This we paired with a cup of Chardonnay from Black Stallion Winery in Napa Valley. I had hoped to come back for the Cabernet Sauvignon, but the hot sun had me revising my plans.
I did double up on my smokey pineapple cocktail made from Ardberg peated whiskey. This by far was my favourite drink of the day, and not just available to the VIPs, but everyone else in the general event arena with 2 locations to pick up a glass from or have a shot at.
The remaining savoury booths in the VIP area were helmed by private caterers. This included Vianello Hospitality serving up grilled Brant Lake wagyu tri-tip served with a chianti and onion agro dolce. A lucky few even got to walk away with the bone.
They also had staff roam the area with a tray for beef tartare canapés for the taking.
Tradish Feasting House travelled all the way from Haida Gwaii, bringing their local seafood for their fritters. Haida Wild spot prawns, butter clams, herring roe on kelp and octopus. Garnished with dehydrated and smoked salmon, seaweed, sockeye eggs, and spruce tip powder.
Private chef and caterer Nicole Gomes had Rossdown Farms chicken skewers and char siu bites with crispy rice and scallion ginger pitsou.
There was also a crispy fried chicken bite topped with mashed potato, gravy, and green onion.
And for dessert Rock Coast Confections had a salted toffee ice cream bar served like a boxed up slice of cake and a dulce de leche Irish whiskey frozen truffle on a stick. This would be the only sweet treat in a sea of savoury mains.
One thing I did like and want to mention here, is that each table and each restaurant presenting had their own sign explaining what their dish was and where their protein used was sourced from. I did my best to remember to make note of it all, but as the day wore on, my meticulous nature wore thin.
Therefore I won’t be going into too much detail of all the food and drink I had, and naturally I couldn’t try it all, let alone have a chance to see it all. It would have been nice to have this event across two days. Running for the entire weekend and offering patrons the opportunity to buy 2 day passes, as you will need it. Not to mention, 2 hours into the 4 hour long event many booths closed up shop, having given away all their food. Tito’s vodka ran out of their vodka cocktails 1 hour in.
Speaking of an hour, after the VIP hour elapsed, we were given a 10 minute head start into the main area, before the regular guests swarmed. You could hear the count down, the cheering, and the storms of people rush through. The excitement is palpitating.
Here, I will beginning listing some pearls of wisdom, that I have learned from this event, in case you decide to bookmark this and attend next year, and I suggest that you do!
Tip one: get the VIP tickets!
This meat extravaganza is worth every penny and the VIP tickets definitely adds longevity to the day. As well as more on to the already lux appeal of having the city’s best steak and seafood (and everything in between) restaurants and chefs on location, cooking before your very eyes. A show of skill and eye popping displays.
Tip two: Start drinking as soon as you get in!
Your admission pass includes a stack of drink tickets and you will have more than enough. As with all the food, non-alcoholic drinks like Farming Karma’s canned real fruit juices do not require a drink ticket. We had so many that we didn’t even use them all, and ended up giving them away. Not to mention there are plenty of port-o-potties to use and no line. So don’t let that deter you from drinking and breaking the seal. And if you are a VIP you have your own portable toilets to use.
Not a beer fan, despite that being in the name of the event? There is plenty of wine, coolers, cider and cocktails available for you to choose from.
There are also several water stations with cups that you can keep hydrated with. As well as hand washing stations, as you are given a board with a cup holder slot to eat off of, so are using your hands in place of utensils.
Tip three: Do not immediately stop at the booths closest to the entrance!
Crowd mentality will have people swarming the closest, available thing to them, leaving the other booths further in waiting without any lines.
Tip four: Walk the arena and explore!
Four hours is a lot of time to eat, and as I mentioned popular booths sold out first and fast. So canvas the lot, make note of your favourite restaurants or the most interesting bites. Then line up and get those first, to not miss out.
Tip five: Grab a bite then move!
Always have some food on your board and alway be in a line. Grab a bite and join the end of a line. By the time you casually eat and drink, you will be at the front of said line. Repeat until you hit them all.
Tip six: Hands free is the way to be!
Bring a backpack, fanny pack, or purse. You need all your hands to hold your board and cup, then shovel all the food into your mouth. And if you want to take photos you will need a third.
There are so many great displays of meatery. I was in awe. Hands down Two Rivers had my favourite, some Flintstones level meat on bone spinning over charcoal.
Anh and Chi was slow roasting a whole pig.
Ono restaurant and kitchen consulting had whole roasted goose on their spit.
Elisa Steak and their butchery Luigi and Sons won for the most meat on display with plenty of ribs hanging over two make shift cement pits.
And The Douglas Autograph Collection had skewered tongues ready to be sauced and sliced down for their Korean beef tongue baos with pickled pears, house made kimchi, and ssamjang.
And it wasn’t all pork or beef. Homer St Cafe was roasting whole octopus.
The Lift had motoyaki oysters topped with a mango salsa.
Cracked On food truck did grilled sausages that they cut down for open faced sandwiches with alfalfa sprouts.
Haven Bar + Kitchen in Langley did a play on Filipino Inihaw. Charcoal grilled pork belly with atchara pickles.
All of Hotel Versante’s restaurants were representing. From Bruno there was a duck and beet risotto with a truffle lavender honey glaze, pickled golden beets, and forged BC mushrooms.
Executive Chef William Lew was personally on grill for Cask showcasing grilled pork belly skewers topped with sesame seeds.
But he was most excited for the Juniper cured goose rillette tart with wild mushrooms and a lingonberry compote. A revealing look at their newest restaurant: Acre Through the Seasons.
The Victor was serving charcoal steak “katsu sandos” with fried milk bread, wasabi mayo, and a pickled slaw.
I loved it at the media preview and had to have more today. Cream Pony’s mini spicy fried chicken sandwiches made using a glaze donut sliced in half as its buns.
Boulevard prepared giant slabs of beef brisket that they were carving down for their open faced finger sandwiches with cucumber, slaw, and a spicy mayo over rye bread.
Sumibiyaki Arashi was charcoal grilling chicken thigh and breast and serving with a tare sauce.
Torafuku was fanning pork belly on the grill for their tacos with house made kimchi, and ssamjang mayo in a soft shell tortilla.
New restaurant Okini had Wagyu beef Tsukune made from yakiniku tare, Yuzu, and sansho pepper.
And every one’s favourite en mass paella caters were also on site cooking up two large servings of their seafood paella.
And this wasn’t even all of it. I missed so much more, just because we didn’t pace ourselves and got too full too fast. And not to mention it was a hot day. Luckily as VIP ticket holders we had access to the covered lounge area so was able to prolong our stay with a cool down and some refreshing drinks.
In short, this is the city’s largest outdoor barbecue and the must not miss event of the summer season. Be sure to check out the link below and remember to get you tickets for next year. Be warned they sold out this year and are sure to do the same in 2024. You can even join the wait list now!
