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In honour of iconic meat-centric festival Brewery and the Beast, host a suave protein party of your own.
Calling all carnivores: Vancouver’s Brewery and the Beast, is back this July. Although there’s no more tickets available (the festival sold out within hours), we’re not giving up on a meat-centric weekend just yet. We’ve wrangled up the perfect meaty recipe from one of Brewery and the Beast’s most popular vendors, Medina, so meat-loving Vancouverites can host a suave protein party, whether they’ve scored a ticket to the festival or not.
Lamb Boulette with Alji PankaThese lamb meatballs (pictured below) are the perfect balance between decadence and substance. Created by Chef Jonathan Chovancek, Executive Chef at popular Brewery and the Beast vendor Medina. Fine the recipe here. Paired with Philips Coulrophobia India Red AleThis India Red Ale juggles fresh pine bitterness with hints of citrus fruit and, according to our Food and Wine Editor, Neal McLennan, is the perfect pairing for Chovancek’s Lamb Boulette.
The protein-packed festivities begin on Sunday July 26th at Concord Pacific Place where 1200 lucky Vancouverites will gather for an afternoon of ethically farmed BBQ from 40+ top restaurants including Hawksworth, Medina, Au Comptoir, and Cinara. And because festival creators, Culinaire, didn’t want all that protein to leave their guests parched, ticket holders will also be washing down their BBQ with some of B.C.’s finest brews from the legendary Phillips Brewing Company, Left Field Cider Co., and Mission Hill Family Estate Winery. For more information about this year’s Brewery and the Beast event, visit breweryandthebeast.com.
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