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