|Yes, Virginia, there is an Easter Bunny. And we set it on fire - Photo by Wasabi Prime|
I was very glad and hungry to attend our second Burning Beast meat-stravaganza over the last weekend. While this was the sixth Burning of Beasts since its start back in 2008, the Mister and I had only just started going last year. But, better late than never, and this time, we brought friends. Like, almost 30 of 'em. We had such a great time at the last Burning Beast, and talked it up so much, our meat-loving crew made sure to have fast internet speeds at the ready when the tickets went on sale a few months ago. The tickets sell out quickly, and they're on the pricier side, but if you're keen on a food festival that celebrates sustainably raised meats and seafood, cooked outside over custom-crafted pits and grills by some of the top culinary names in Seattle, then the Beast is your ultimate feast.
|No animal is safe from the Beast's hungry wrath - Photos by Wasabi Prime|
|It was a good (and delicious) death, brave goat warrior - Photo by Wasabi Prime|
|Mother-shucker, let's have some oysters! - Photos by Wasabi Prime|
|Not everything was meaty - have some veggies and fish. Even the rabbit's tail is roughage - Photos by Wasabi Prime|
And, just so you don't die of a cholesterol overdose by reading this post, there were vegetables to be had! Sky City made a double-rainbow-ohmygawd delight of vegetable paella in epic-sized pans, and event organizers always lay out a huge table of bread; this year's loaves were from Curious Culinary.
|Tongue n' Groovy Schwarma and an elk hot dog that puts all weenies to shame - Photos by Wasabi Prime|
|All your liver and caul are belong to us - Photos by Wasabi Prime|
|A salmon delight, from the inside-out! - Photos by Wasabi Prime|
I'm a sucker for presentation and cool cooking methods. Ron Jones Glassworks cooked their chicken inside giant bamboo stalks (from a bamboo farm in Duvall, no less!), a familiar cooking method in the Philippines, which helps keep the meat juicy, and they served it with fragrant coconut rice carefully molded into pyramid shapes for a beautiful presentation.
|Great presentation as the RabbitBeast looks on... - Photos by Wasabi Prime|
|Slow cooked lamb vs a direct-heat roast - a delicious win-win - Photos by Wasabi Prime|
|There's always room for dessert made with bacon - Photos by Wasabi Prime|
|Everything is sustainable - YES, EVERYTHING. - Photos by Wasabi Prime|
Summer was in full effect, unlike last year's overcast/rainy day -- I'm glad we remembered the sunscreen. I can't say the ultra-bright sun was great for picture-taking, as I was wrestling with my camera settings for much of the day, but it was a damn fine day for frosty beverages. We brought some beer and wine, but also partook of Smoke Farm's barnyard lounge, which was pouring lots of tasty things like wines from Proletariat and Trinchero, and beer from Hilliards. It's nice that they let you BYO beverage, as well as snacks for taming the appetite during the cooking time. Just remember to bring your wine glass-shaped sippy cup -- it's the only civilized way to drink.
|Drinking in style, en fuego - Photos by Wasabi Prime|
|Kill the Wabbit... Kill the Wabbit... - Photos by Wasabi Prime|
|Fun friends, titanium sporks and eating with abandon! - Photos by Wasabi Prime|