Asado BBQ with Really Local Foods
In New Brunswick, adventure can be had anywhere across the province. I've been fortunate to experience a variety of adventures such as portaging in the Miramichi, hiking at Fundy, kayaking at Mount Carleton, car (stealth) camping at Beaumont, and so on.
With that said, this was my first time experiencing such a unique adventure. I've been to Kouchibouguac National Park in the past solo camping at Cote de Fabien, but I've never experienced a gastronomic adventure, or let alone even heard of one before. But it didn't disappoint.
I arrived at the park close to 3 pm with my good friend Sarah. It was a quite chilly, brisk day out. We met up with Maxime (the organizer) at Pljeboogwek registration tent, and I managed to score one the park's fat bikes. 😉 I've been fat biking before during summer, but never in the winter. It's a different experience all together.
Asado style BBQ
After completing a 2 km trek to Patterson's shelter, I arrived to the delectable scent of applewood smoked chicken roasting over campfire. Patience is a truly a virtue when you're a chef, as Chef Jean-Francois and his team had already been off-grid cooking for over 12 hours in the cold to prepare this delicious Asado Style meal that I was about to devour.
Upon entering Patterson's shelter, a wood fire warmed my chill and candles were set out at each table, adding to an already cozy ambiance. Each table seated 6 people, somewhat forcing you to mingle. Being that I'm an introvert, I tend to shy away from these scenarios, but in this instance the atmosphere was so chill that it catered very well to both introverts and extroverts alike.
In typical New Brunswick fashion, folks were enjoying winter. I decided to remain on the sidelines and watch others relive their youth as they whiz down the snowy slope. Kudos to the park for providing the sleds.
The meal began with a delicious pumpkin soup that had me going back for seconds. Meanwhile, Chef Jean-Francois was slicing an assortments of meats....applewood smoked chicken, pig, and sausage, all sourced by Boudreau Meats in Memramcook.
After unabashedly stuffing my face with the Asado smoked chicken while ingesting a few Acadie Broue's, it was time for dessert. Not sure where my willpower went, but when I saw Chef Jean-Francois bring out a dessert tray of baked apple smothered in cinnamon syrup, I think Mr. Willpower decided to throw in the towel as if he was about to fight Rocky Balboa. The aroma alone left me feeling satiated.
After polishing off desert, and secretly loosened my belt a few notches, I manage to snap a few pictures these two gems in their element.
I'd like to give a BIG thanks to Maxime with Really Local Harvest for the invitation, it was an experience I'd do again in a heartbeat!
If you ever have an opportunity to attend one of their events, I highly recommend it. Just be sure to sure to leave your willpower at the door.😉