Wild Boar and Beer BBQ
I had helped with some of the early promotion, including putting together a scavenger hunt, but this was my first time attending the event. I found it to be well-organized, complete with volunteers directing cars to parking spaces.
All of Alley Kat’s beers were on tap, and attendees were not limited in the number of glasses they could drink. I stuck with my tried and true favourite of Aprikat (which, upon further inspection of the label, reads “beer cooler”), while Mack cooled off with Charlie Flint’s Original Lager.
In addition to beer, our $35 ticket also granted us one heaping plate of food, all sourced locally. Chef Sebastian Lysz put together a menu that included: wild boar from Hog Wild Specialties with accompanying mustard from Walden Foods, tomato, mixed greens, mushroom and coleslaw salads from Greens Eggs and Ham, Lola Canola Honey and Morinville Greenhouses, bread from Tree Stone Bakery, Pinocchio ice cream and Saskatoon berry tarts.
Boar carving station
Mack helps himself
The boar didn’t taste gamey at all, and was moist and nicely marbled all the way through. Up against pork, however, I’m not sure I would have been able to taste the difference. Mack preferred the crunchy, gristly bits of the end-pieces.
For our meal, we were privy to the company of Lea and her husband Rob, and Jim and his wife Elaine. Thanks for the conversation about food and travels!
Dawn Desmarais and her band provided entertainment all afternoon, a mix of covers and original songs, seemingly all dedicated to her ex-boyfriends. Perhaps it was a joke that we missed.
I also had the chance to meet Maria, the winner of the boar and beer scavenger hunt.
With Maria, who isn’t the slightest bit camera shy!
After our meal, we decided to take advantage of the tours being offered of Alley Kat’s microbrewery. As an employee of Labatt recently relayed that they can do what Alley Kat does in a year in three days, it helped put the craft brewing business in perspective. All of the stages of their beer production are far from automated, and it was interesting to be able to see all of the work that goes into a bottle of Alley Kat Beer.
On the tour
Bottling and packing area
Thanks to Tara of Slow Food Edmonton for spearheading the work, Neil and the rest of the staff at Alley Kat for hosting, and to the volunteers and producers who made Wild Boar and Beer possible. It was a great way to spend a Sunday afternoon!