Attention all carnivores, this weekend’s grand opening of Seed to Sausage in Sharbot Lake is once celebration you don’t want to miss. Not only does the Saturday opening of their new retail store mark a success point for Mike McKenzie, who began making salumi as a hobby and soon could not keep up with the demand of wholesale requests, they’re throwing quite a party!
Lamb, pork & oysters, OH MY.
Oyster shucking compliments of the experts at The Whalesbone Oyster House, while Kyle Christofferson, chef de cuisine at Brook Street will be in command of the “Good to Go” food truck and Derek MacGregor chef at Chien Noir will be roasting a pig or two, and becasue this is a gig built on meat, Stev George chef of Olivea will have lamb on the spit as well. McAuslan Brewery are bringing the St. Ambroise Beer, Sandbanks Estate Winery are handleing the wine and Brett Arden of Strata Pizza is bringing, the wood fired pizza. (Cost $5 – $10 per plate ($2/oyster)
This sounds like the best potluck ever organised, all in celebration of some very fine product produced with what can only be described as “passion”.
The food industry is populated by those of questionable sanity but unmistakable passion. When we gather there is excited chatter over the most banal of topics like… pork or heirloom tomatoes. Let’s be honest you have to be about five flavours of crazy to turn to your loved ones one day and declare that your passion is baking cookies or, in Mike’s case, curing meat. Sane people don’t do that, they work in nice, secure jobs with steady paycheques and a pension fund. Perhaps that’s why we in the industry band together so effectively and champion each other, we recognize a kindred spirit when we meet one.
I had the chance to chat with Mike briefly the other day as I watched him set up a display board after board of stunning salumi at the media launch for the Great Canadain Cheeese Festival (June 1 – 3 in Picton, ON) and as promised I am sharing some of may favorite images of that event featuring Seed to Sausage product. A bit of deli porn to get you in the mood for the Saturday’s big event.
This is honest food. Its clean sourced, cured in an old world style without the use of chemicals and artificial preservative wherever possible. The flavour of smoke comes from real wood. They feature cured, lovingly handled noble cuts for their chorizo, sopressata, saucisson, lomo, bresaola, pancetta, and guanciale. Hand crafted, house butchered, tied and cased with natural materials, this is art, made out of meat.
Now available to the the public en mass, who appear hungry for their wears; Seed to Sausage invites you to see, smell and taste fine charcuterie this weekend or… well anytime during regular operating hours after their grand opening. If you’re further afield, here’s a link to the current locations that carry Seed to Sausage on their shelves, you will not be disappointed. I’m amazed by the quality, taste & texture. It’s rare to find this kind of curing technique in North America, so take advantage if you live close and for industry pros on my feed elsewhere in Canada, call Mike for his wholesale list, he likes to keep busy.
While y’all are feasting on lamb, pork, oysters and Seed to Sausage snacks, I will be packing to move. Again. *sigh* Have a beer for me. Good Luck Seed to Sausage, Mike & family. There is no substitute for food made with passion, served with a hint of crazy, that’s just the way I like it.
Seed to Sausage
Location: 12821 Highway 38, Sharbot Lake, ON
Directions: 10 km south of Highway 7, 60 km north of Kingston, 130 km west of Ottawa and 100 km east of Belleville.
Date/Time: Saturday, May 19, 2012, 11A – 4P