Chow Burning Beast
posted by July 17 at 12:56 PMon
Last weekend up at Smoke Farm—a 360-acre jewel on the Stillaguamish River— Seattle’s more intrepid chefs gathered to cook whole animals over open fires.
PETA didn’t show. But about 250 other people did, including Bethany Jean Clement, who wrote about Burning Beast in this week’s paper:
These were people profoundly comfortable with their relationship with meat. These were people who joke about vegans, people who wear T-shirts reading “MEAT IS MURDER/tasty, tasty murder,” people who respond to a whole pig slowly spinning on a spit (its skin bulging and browning and glistening, its ears wrapped in protective tinfoil) by wondering who’s going to get the tongue.
Everyone milled, ate, drank, and reveled in glamorized savagery, with a set of attendees ostentatiously carrying around bottles of BYOB Veuve Clicquot lending a decadent, end-of-days frisson. People swam in the cold Stillaguamish River and/or camped under the rural multiplicity of stars (but probably not the Veuve Clicquot party). There was a bonfire. Charlie Hertz of Zoe’s Meats brought a great deal of the world’s best bacon for those smart enough to stay for the next day’s breakfast; he said his friends routinely let themselves into his house and just start making bacon, and then refused to say where he lived.
And Kelly O, who just finished editing this very special, very carnivorous video of Tamara Murphy (of Brasa), Matt Dillion (of Sitka and Spruce and the Corson Building), Tyson Danielson (of Le Pichet), and the rest of the gang, sitting in the sun and drinking beer at what was, undoubtedly, this summer’s best barbecue: