Join us for the Abattoir Birthday Bash, Saturday 12 Nov.

Fulford Hall

All Local Buffet Menu created by chef Matt Rissling (Rock Salt)

Cider braised pork with apple and onion relish

Roasted roulade of turkey with pear, quince and herb stuffing, natural jus

Jacobs Cattle Bean Casserole with smoked tofu & tomatoes

Salad of roasted beets, winter greens, goats cheese, shaved radish, cider and thyme vinaigrette

Kale with garlic croutons, egg & creamy garlic dressing

Honey roasted winter vegetables

Mashed potatoes with turnip and celeriac

Mustard braised cabbage & leeks

Tickets $40 from Foxglove, Salt Spring Books or from the website: plantofarm.org

Door open at 5:30pm.