Dolores is a tough lady. She’s a custom built wood-fired smoker that can handle just about anything. Built from a steel tank with a stamped date of 1946 and a side wood stove to boot on a heavy duty trailer frame, she’s built to last. I named her after my German Grandmother who taught me the love of cooking and eating. Dolores and I are for hire. Weddings, whole animal roasts, gatherings and long term meat preservation. We have you covered. Dolores is insured and fire safe. If interested email: email@example.com or call: 541.231.4085.
Agrarian Ales will be pouring five different ales. Farm Stand String Band will be playing their brand of americana and I will serve you delicious food, family style hot from my custom, wood-fired smoker on a beautiful, summer Sunday in the park. Here is the menu: Smoked Beef / Grilled Corn on the Cob / Marinated Heirloom Tomatoes & Basil / Gathering Together Farm Greens. Smoked and stuffed squash will be available for the vegetarians. The grass-fed beef comes from Hemphill Angus in Philomath. All vegetables are from Gathering Together Farm in Philomath. Tickets may be purchased here: http://agrarian-ales.ticketleap.com/
Thank you to all who listened to KLCC last week. Fortunately, I will be on again! Sunday, Noon to One. I will be talking with Laura McCandlish about the newly launched BMC Meat CSA as well as charcuterie and the pursuit of butchery. Click here to stream the show BMC on KLCC. Thank you again for your support!
We put together a collection of images from yesterday’s butchering, but a quick warning: while we believe it’s important to know where our food comes from, and to recognize it for what it is, a few of the images in the collection are graphic. Please use your judgment.
Click on the image at left to visit the slide show hosted by flickr.
This Sunday, April 3, 2011, BMC proprietor, Brad Burnheimer, joins Corvallis Brewing Supply in celebrating the release of Sierra Nevada’s 30th Anniversary ales with a special beer dinner featuring BMC meats and Gathering Together Farm produce.
The menu, prepared by Burnheimer, pairs each specialty ale with a complimentary dish. Menu items include: pork belly confit, boudin blanc (a chicken/pork sausage), country pork pate and fresh-cream bourbon ice cream floats.
Twenty-five seats were made available for the dinner, and we’re proud to say that every one already has a name on it.
It’s official. After meeting with the Oregon Department of Agriculture, receiving site approval, filling out paperwork and paying fees, the Burnheimer Meat Company is licensed by the state to sell fresh meats, sausages and salumi to the public.
Look for us soon at the Gathering Together Farm stand and other local markets.