2591 Fulford-Ganges Rd
Salt Spring Island, BC V8K 1Z4
Join us to celebrate the sixth year of the abattoir on Saturday 10th November, from 5:30 pm at Fulford Hall. Come out and support local food, vibrant community and sustainable farming. We’ll also be raising money to keep this vital part of our local agricultural in good repair.
The Salt Spring Abattoir is a social enterprise supporting Salt Spring farmers and promoting sustainability of our food system and the availability of high quality local food at reasonable prices. In order to keep the prices affordable for both farmers and consumers, we run fundraisers to pay for building and equipment maintenance and upgrades.
Since opening in 2012 the Salt Spring Island abattoir has processed 27,154 chickens and ducks, 2,319 turkeys, 2,702 lambs, 48 pigs and 14 cows (cows and pig processing started in 2017), and counting… Livestock production is now back to where it was before the BC government introduced regulations in 2004 that farmers couldnʼt sell meat at the farm gate. And there is now a local butcher dedicated to selling meat from the abattoir (EATDRINKFERMENT, next to Dagwoods).
There will be our famous birthday bash silent auction where you can bid on the services of local tradespeople, local produce, art, accommodations and an assortment of other goodies you have always wanted!
Enjoy an all local dinner menu prepared by Rock Salt chef Matt Rissling featuring seasonal meat and vegetarian options. We’re also happy to have Jana’s bake shop preparing a spread of delicious desserts. A cash bar will feature Salt Spring beer, wines, cider and kefir.
Music by Trisha Spire (cello and vocal) and MC’ing by Sue Earle and Dennis Lucarelli – sure to be a lot of fun!
Arrive early (5:30 pm) to have plenty of time to view the silent auction before the meal begins.
Tickets are $65 and are on sale now at https://www.eventbrite.ca/e/abattoir-birthday-bash-tickets-50751464998 or in person at EATDRINKFERMENT, 346 Lower Ganges Rd (beside Dagwoods).
For questions, dietary concerns or to reserve a table of 8 please email Ella at firstname.lastname@example.org
Looking forward to seeing you all there!
Fresh baked local bread with goats cheese and veggie pate
Oyster Mushroom, garlic and onion braised local beef
Herb roasted heritage turkey with melted leeks
Green salad with apple vinaigrette, pickled beets and sprouts
Kimchi braised winter greens
Thyme roasted fall vegetables
Herb roasted potatoes
Vegan stew with beans, smoked tofu, tomato and fresh bay