Sausage Making with Chef Adrian Beaty
Oct
27
6:00 PM18:00

Sausage Making with Chef Adrian Beaty

Learn all the tips and tricks to make delicious sausages from scratch in your own home!

This workshop will cover everything you need to know about the basic techniques of sausage making. We’ll discuss the importance of food safe practices while making sausage, where to source the ingredients, the “science” behind sausage making, and finally some great sausage recipes. Participants will have the opportunity to make sausage and taste all the sausages we make during the work shop.

We will also use each sausage in a featured recipe that you will also have the opportunity to enjoy! Workshop tip...don't eat before you get here!

 Everyone will get 2 links of each sausage to take with them

This class we’ll be making:

  • Chicken, sage, and dried fruit sausage
  • Fresh chorizo sausage
  • Kielbasa  
  • Saucisson sec -- A style of dry cured sausage

Get your tickets here!

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Bone Broth Workshop
Nov
7
6:30 PM18:30

Bone Broth Workshop

We've been hearing all about the health benefits of quality bone broth, but do you know how to make it at home? Get the inside scoop from Chef Adrian!

Learn all about the positive benefits of broth, how to make it, and recipes to use it in. We will go through the process of making chicken, beef, and pork bone broth, sampling each one. We will then demonstrate and serve a recipe using the bone broth -- It’s not just for drinking!

Everyone will take home 1L of each broth made.

Get your tickets here!

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Charcuterie for the Holidays with Chef Adrian Beaty
Nov
16
6:00 PM18:00

Charcuterie for the Holidays with Chef Adrian Beaty

Join us and learn how to craft beautiful charcuterie that will be sure to impress your guests this holiday season!

The perfect addition to any holiday party or simply a fun evening of wine with friends, charcuterie is becoming so popular and for good reason -- It's delicious!

Everyone goes home with a sample of each item to enjoy at home!

This class we’ll be making:

  • Country style pork pate 
  • Chicken liver mousse
  • Hunter sausage
  • Beer brined smoked ham
  • Fall spice pork rilette

Get your tickets here!

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Bacon Makin' with Chef Adrian Beaty
Nov
30
8:30 PM20:30

Bacon Makin' with Chef Adrian Beaty

It's all about bacon makin' in this workshop!

We’ll walk you through the process of curing and smoking Central Park Farms pork. We'll be preparing 2 varieties of smoked bacon -- a honey cured and a beer brined bacon! Then we’ll move on to pancetta, the Italian style bacon were the belly is cured, rolled and hung. Keeping with the Italian theme, we’ll go through the process of making guanciale, a style of cured jowl bacon. Finally Canadian bacon -- the maple cured loin. We’ll discuss safety procedures, different curing and smoking techniques, and of course a sample of everything that is made.

Everyone will also get a package of what was made to take home!

This class we’ll be making:

  • Honey cured bacon
  • Beer cured bacon
  • Pancetta
  • Canadian bacon
  • Guanciale

Get your tickets here!

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Whole Hog Butchery with Chef Adrian Beaty
Oct
13
6:00 PM18:00

Whole Hog Butchery with Chef Adrian Beaty

Join Chef Adrian and he teaches you how to butchery a whole hog in this fully hands-on workshop.

Everyone get the chance to work on the pig in this class! Class will start with a walk around the farm to see how the pigs are raised and treated. Working in groups of 4, you will break down the pig.

We will be discussing the different cuts of pork and how they are they are prepared. We will also be discussing knife safety and proper sanitary practices. At the end of class everyone will go home with approx 15lbs of meat and recipes to go along with each.

A small meal will be served at the end of the class.

Get your tickets here!

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Pork Fat Workshop with Chef Adrian Beaty
Oct
3
6:30 PM18:30

Pork Fat Workshop with Chef Adrian Beaty

Have you ever wanted to learn how to make lard and how to use it in every day dishes? Now's your chance!

We'll discuss the different ways to render out pork fat, the different types of fat, and demonstrate and enjoy a full menu surrounding pork fat.

Everyone will take home a package of fat to render!

The evening's menu:

  • Pork rilette with homemade mustard, overnight pickles, and crostini
  • Maple brined pork loin with pork fat poached potatoes
  • Lard crusted fruit galette with bacon whiskey ice cream
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Long Table Dinner
Sep
8
6:30 PM18:30

Long Table Dinner

Come join us for a local long table feast to celebrate to coming of Fall and the release of our grass finished beef!

What better way to kick off the end of the summer season (or perhaps the kids going back to school... we won't judge!) than with our final long table event of the year?!

On Chef Adrian Beaty's menu for the evening:

  • Chicken, cooked over briquettes, with maple mustard glaze.
  • Grass fed beef and ricotta meatballs with a roasted corn, sweet pepper, and mushroom sauce.
  • Country mashed Yukon Gold potatoes
  • A selection of seasonally inspired local vegetables, sautéed in butter, and finished with Vancouver Island sea salt.
  • Three seasonal salads.
  • Basket of fresh breads with whipped butter.
  • Maple glazed apple cake with cider creme for dessert.

Included in your ticket price is your choice of a glass of local wine from one of our neighbouring vineyards or a craft beer from a local brewery. There will also be additional wine and beer for sale by the glass during the event with the proceeds going to the Nutrition Coupon Program through the BCAFM, helping those in need in our community have access to local, nutritious food.

Guests will have a chance to tour the farm, visit with the animals, and then enjoy live music by none other than Coalmont Band, some competitive lawn games, a cold drink along with a delicious meal, then after dinner join us around the camp fire.

Get your tickets here!

Terms & Conditions

  • Guests must be 19+ years of age. ID may be required at the event for liquor service.
  • Please plan ahead for a safe ride home.
  • Note there will be a photographer on site during the event. Please contact us if you wish to not be photographed.
  • If you wish to pay by e-transfer or by cash please contact us to arrange at info@centralparkfarms.com or by phone at 604-728-2374.
  • Please wear comfortable footwear as dinner will take place in one of our fields and guests will have a chance to interact with our animals.
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Langley Community Farmer's Market Society's Annual Gumboot Gala
Aug
18
5:30 PM17:30

Langley Community Farmer's Market Society's Annual Gumboot Gala

The Langley Community Farmers Market Society is excited to announce their 3rd Annual Gumboot Gala!

The Gumboot Gala is our annual fundraiser, featuring a night of dinner and dancing to celebrate the bounty of our local farms. Funds raised will benefit the market in our programming, including our Food Recovery Program and the Nutrition Coupon Program.

The 2018 Gumboot Gala is being hosted by our friends at Central Park Farms, providing a beautiful, outdoor backdrop for this year's festivities (complete with cows munching nearby, chickens scratching for their dinner, and a highly photogenic donkey!) Gumboot footwear is encouraged...but not necessary, despite the outdoor location.

On the Menu! Chef Adrian Beaty - Food from the Farm will be preparing a farm-to-table FEAST that you will not forget, prepared with food donated by Langley Farmers' Market vendors. Stay tuned for the seasonal buffet style menu! Ticket price includes one local glass of beer, wine or cider. Cash bar will available on-site.

The evening also features dancing to music by the Cole Peterson Band, a 50/50 draw and opportunities to win prizes hidden in our Gumboot flower planters...generously donated by Langley Farmers' Market vendors and supporting local businesses!

End the night sitting around a campfire, sharing stories and creating memories.

Please plan ahead for a safe ride home.

Get your tickets here!

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Pig Roast Long Table Dinner
Jul
14
6:30 PM18:30

Pig Roast Long Table Dinner

Join us for an evening of delicious local food, cold drinks, live music, and great times!

What better way to kick off the summer season than with a good ol’ fashion pig roast?! 

On the evening's menu:

  • Spit roasted hog with a selection of house mustards, chutney and compotes
  • Chicken, slow roasted over coals, basted with fresh herbs and olive oil
  • Local potatoes, tossed with butter, and served with a chive and horseradish creme on the side
  • Maple bacon beans
  • Summer vegetable medley
  • Various seasonal salads
  • Basket of fresh biscuits, corn breads, and sour dough breads with whipped butter
  • Fruit crisps with chantilly cream for dessert

Included in your ticket price is your choice of a glass of local wine from one of our neighbouring vineyards or a craft beer from a local brewery. There will also be additional wine and beer for sale by the glass during the event with the proceeds going to the Nutrition Coupon Program through the BCAFM, helping those in need in our community have access to local, nutritious food. 

Guests will have a chance to tour the farm, visit with the animals, and then enjoy live music, some competitive lawn games, a cold drink along with a delicious meal prepared by Chef Adrian Beaty — It’s our annual pig roast long table y’all!

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