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Photo by Stephanie Breijo
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Nota Bene's Randall Doetzer smoked chicken, duck and octopus for hours before guests arrived. (Photo by Stephanie Breijo)
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Vagabond's Owen Lane brought smoked beef haunch with smashed potatoes and peppers to the table. (Photo by Stephanie Breijo)
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Autumn Olive Farms served up a 188-pound heritage-breed pig. It was gone in 25 minutes. (Photo by Stephanie Breijo)
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Buffalo Creek Beef haunch at the carving station (Photo by Stephanie Breijo)
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Beth Dixon of Pasture and Comfort, poised and ready to pour (Photo by Stephanie Breijo)
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Nota Bene's Randall Doetzer prepared a hearty and flavorful trio of smoked duck, smoked chicken and white beans with sausage. (Photo by Stephanie Breijo)
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Rappahannock Oyster Co.'s bivalves flew off the table. (Photo by Stephanie Breijo)
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Autumn Olive Farms' whole smoked pig atop smoked potato salad (Photo by Stephanie Breijo)
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Saison's Moonage Daydream cocktail, brought to us by James Kohler and Justin Ayotte, was a delicious blend of Catoctin Creek rye, Oloroso sherry, cinnamon honey and lemon. (Photo by Stephanie Breijo)
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Chef Doetzer's cinder-block smoker served up dozens of chickens and ducks throughout the afternoon. (Photo by Stephanie Breijo)
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Brandon Peck, left, and Thomas "T" Leggett of The Roosevelt served up the Roll On, Oblivion (James River Distillery's rum, Belle Isle Craft Spirits' honey-habanero moonshine, coffee, lime, orange bitters) and the Hillbilly Idol (Reservoir Distillery's bourbon, Belle Isle Craft Spirits' moonshine, rancio, Granny Smith apples, lemon, Earl Grey tea, aromatic bitters). (Photo by Stephanie Breijo)
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The Rogue Gentlemen's Will Longoria combined house-made tortillas, roasted mutton, cucumber, onions and feta for some killer tacos. (Photo by Stephanie Breijo)
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The Rogue Gentlemen's Shaun Michael, right, and Vinny D'Ambrosio serve up the Turn Up Worm (Jackson & James' rum, applejack, rosemary syrup, lemon bitters). (Photo by Stephanie Breijo)
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Photo by Stephanie Breijo
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Bobby Kruger of the Historic Hofheimer Event Venue spritzes RVA Beermeister "pink lady" bitters onto his cocktail made from Reservoir Distillery bourbon and an apple-ginger cordial. (Photo by Stephanie Breijo)
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Photo by Stephanie Breijo
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Quirk Hotel's Maple & Pine served up a bright and floral lamb flatbread with pesto, lemon verbena, goat cheese and preserved lemon. (Photo by Stephanie Breijo)
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Honky Tonk Experience honky tonk-ed the afternoon away. (Photo by Stephanie Breijo)
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Beth Dixon whipped up two cocktails for the event: the Honey Habanero Harvest (Belle Isle Craft Spirits' honey-habanero moonshine, apple cider, port, mole bitters, lemon) and the Belle Brunch Punch (Belle Isle Craft Spirits' grapefruit moonshine, Jack Rudy Cocktail Co.'s small-batch grenadine, sparkling wine, lemon and cinnamon). (Photo by Stephanie Breijo)
What better way to celebrate 10 years of Carytown's Belmont Butchery than with hundreds of pounds of smoked meat? Sunday afternoon, Belmont Butchery, Preservation Virginia and some of the city's finest chefs, bartenders and farmers came together for Beast Feast, a mostly annual afternoon of free-flowing wine, beer, cider and cocktails — not to mention plate after plate of open-pit beef, pork, chicken and lamb — at Patrick Henry's historic Scotchtown plantation.
Center of the Universe Brewing Co., Michael Shaps Wineworks, Potter's Craft Cider, the Historic Hofheimer event space, Pasture, Saison, The Roosevelt and The Rogue Gentlemen poured their way through the afternoon, while members of Nota Bene, Saison, Maple & Pine, The Whole Ox, Zynodoa, Vagabond, and Richmond International Raceway served up smoked goods and Rappahannock Oyster Co. shucked around. Between the feasting, the dancing and the imbibing, the day flew by. Here are just a few snapshots from this year's Beast Feast, which benefited Scotchtown's educational programs. Fair warning: If you're already hungry, you'll find no mercy here. Reliving the event through these photos has my stomach grumbling all over again. Fortunately, there's always next year's Beast Feast to look forward to.
