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Butcher at the Butcher Dine Out Event 2018

Last week, the Donnelly Group and Two Rivers Speciality Meats collaborated on “The Butcher at the Butcher” event focusing on different styles of cooking techniques paired with locally raised meats.  Attendees enjoyed multiple meat stations serving sections of Two Rivers finest cuts of Brisket, Pork, Sausage & more curated by Chefs Alvin Pillay & Chris Stewart of the Donnelly Group, paired with amazing, local craft beers by Postmark Brewing.  I was invited to attend the event as media.  Here’s a look at the delicious meaty eats of the evening.

Donnelly Group and Two Rivers Speciality Meats

Disclosure:  My ticket to the event was complimentary.

Delectable ribs, slow cooked beef, handmade sausages and fried chicken were all part of this meat journey.  Guests enjoyed brisket sliders; fried chicken served with hot sauce on a mini mac & cheese; and a sausage plate of jalapeño cheddar & hot smoked turkey sausages served with sauerkraut and a variety of mustards.

Donnelly Group and Two Rivers Speciality Meats

Donnelly Group and Two Rivers Speciality Meats

Donnelly Group and Two Rivers Speciality Meats

Donnelly Group and Two Rivers Speciality Meats

Donnelly Group and Two Rivers Speciality Meats

For canapes, there were crispy fried & glazed pork ribs; candied bacon; bresaola toasts with truffle & goat cheese; duck wings; and lamb belly with cilantro & mint, yogurt and cucumber.

Donnelly Group and Two Rivers Speciality Meats

Donnelly Group and Two Rivers Speciality Meats

Postmark Brewing supplied the following drinks: Falconers IPA, Gose, Cider, and VUW Merlot Barrel-Aged French Saison.

Donnelly Group and Two Rivers Speciality Meats

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