LOCALS and visitors braved the cold on Thursday night to enjoy a secret supper focusing on poultry produce and sustainable farming.
The long table style dinner hosted by Doug and Pearl restaurant included a five course meal paired with wines at a secret location at Sheldon.
Guests did not know where the supper would be held until the day before the event and found themselves cosying up to the camp fires, cuddling chickens and meeting people underneath some fairy lights.
The chicken farm on Doug Street was previously used for the production of eggs and was repurposed in the late 80s as a light commercial industry.
Using poultry throughout every course, the menu included chicken liver parfait, early grey jelly, cumquat marmalade with brioche as well as coal roasted chicken with caper and raisin vinaigrette.
Doug and Pearl owner Tom Armstrong said the team aimed to raise awareness for higher welfare animal practices.
“We used organic, free range and hand slaughtered animals on the night, which was quite a contrast from what was produced in those sheds in their previous life,” he said.
Jocelyn Garcia
Jocelyn is a journalist at the Redland City Bulletin, covering education issues and school stories. She was a former journalist at Beaudesert Times, reporting about crime, schools and agriculture.
Jocelyn is a journalist at the Redland City Bulletin, covering education issues and school stories. She was a former journalist at Beaudesert Times, reporting about crime, schools and agriculture.
