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Brewery & The Beast, media preview

Tonight, I was at the first ever Brewery & The Beast media preview. This is one of Vancouver’s most beloved outdoor food-driven events. As the name suggests it is all about barbecued meats and the ideal drinks to pair with them. And there is no better season to celebrate all this delicious goodness then during the height of summer: Sunday July 6th. Tickets went on sale on Saturday, April 1st and are sure to sell out well before the event date, if the past repeats itself. And for those heading to the Island, tickets to Brewery & the Beast Vancouver Island will be on sale starting May 27 at 10 a.m.local time.

2023 is the 11th year for Brewery & The Beast in Victoria (September 24) and the 10th year for Vancouver (July 6) and one of the vendors that has been there from the very beginning is Two Rivers, so it only seemed fitting to host this preview at their North Vancouver location. The specialty gourmet butcher shop has been closed for 3 years since the pandemic, and are now back open; so there was much to celebrate tonight and spirits were high.

For its 10th year anniversary, Brewery & the Beast 2023 promises to be better than ever. Show runners and boasting “more fire, more beverages, and an outstanding line-up of chefs and restaurants showing off what they do best!” Brewery & the Beast is known for its showcasing of local farmers and culinary talent and is a great way to get to know more about Vancouver’s diverse food scene in a casual and organic setting. This is an all-you-can-eat fest that has ticket holders exploring the expanse of the event and all its tables, stations, and tents for a sample. And if tonight is but a sliver of the offerings, I can only imagine what the actual event has in store.

We were introduced to Ocaso, a new premium tequila craft cocktail in a can. Brought to us by the same folks that are behind beloved brewery, Red Truck. Available in a salted lime and spicy watermelon, with new flavours on the horizon. I have already boldly declared Ocaso and both its flavours as the drink of the summer.

Looking for something sweeter? North Vancouver locals Windfall Cider were sampling their extra dry apple ciders. I was most impressed with their chic branding giving me 20’s era vibes with their golden stylized font. I would be more than happy to see this bucket of cans at any club VIP table.

Driftwood Brewery was serving as the night’s beer option, cracking cans of their popular Fat Thug IPA and their White Bark Witbier.

And for those with wine on their mind, there was a collection of 14 different whites and reds from Oliver and Osoyoos to choose from. And even take home branded sunglasses to help “Uncork the Sun”.

Cream Pony, the popular doughnut shop, came with miniature versions of their signature yeast doughnuts in chocolate and strawberry sprinkles.

And they turned their popular OG honey dipped donut into the bun for their Hot Nashville Chicken slider with sweet pickles and garlic mayo. The sweet glaze of the doughnut helped to cut into some of the hot burn of the spicy chicken; and together it was a mouthful of fluffy and crispy perfection.

Popular modern Vietnamese restaurant Anh & Chi were grilling up lemon grass chicken skewers seasoned in their new line of sauces and served over a bed of fresh julienned vegetables. Tender and juicy with a great char flavour.

UBC’s newest Pacific Northwest Restaurant, showcasing all things Canadian came to impress. Wildlight was presenting works of art. Bison Tartare with a smoked onion mayo, cured egg, and fried capers served in a sesame cone. All together presented in their trademark casserole dish filled with uncooked lentils. Easy to eat, peppery and light.

We were able to enjoy their Wild Boar Belly as is and over crispy rice with a black garlic and koji glaze with a fermented radish slaw. The former was the best way to define the quality of meat, lightly salted and dipped into their lush sauce. The latter was more filling with the brick of rice as a base. It was hard to chew through and I found the need to take it all in as a giant bite.

And last, but not least, Two Rivers went all out as our host, serving Wagyu Beef Sliders with tomato jam, Alabama white BBQ sauce, and beef tallow all on a La Baguette & l’Echalote BLE Bakery toasted brioche bun. It was saucy and messy, and you would not want it any other way. Honestly one of the contenders for the best burger I have ever had.

But the showstopper was their Tomahawk Ribeye Steak. Presented to the room raw and grilled out in the open for all the lust after it.

The finished medium rare meat on bone was sliced up into chunks for easy dipping and eating. And Served with a salsa verde of Italian parsley, chilis, garlic, shallots, and anchovies. The salsa gave the rich meat some freshness and spice, and each morsel was incredibly delicious.

I even got a chance to rip meat from bone.

In closing, if this was a mere glimmer of what you can expect from Brewery & The Beast, I cannot not wait to see the event in all its full-sized glory. Be sure to get your tickets today, or regret as history shows they sell out quickly. Link to follow.
https://www.breweryandthebeast.com

Two Rivers Meats
180 Donaghy Ave, North Vancouver, BC V7P 2L5, Canada
+1 604-990-5288
tworiversmeats.com

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