text: Don’t get me wrong. Consuming a daily platter of meat is sure to cause long-term damage, but I say, “Meat eaters unite! Moderately.”
  And so, with this in mind, I recommend taking inspiration from Weslodge’s executive chef Stuart Cameron and chef Kanida Chey and try something a littler meatier for your next gathering.
  “Our goal is to cook really familiar foods using the best ingredients made in-house and do it with a level of technique that isn’t typical. It’s an approach that allows us to reinvent the classics and highlight the extraordinary flavours of the premium meats we have always been serving our guests.”
  We’re coming out of a long winter, and this is our last hurrah before summer salads and fresh juices. And why not think outside of the butcher box?
  The Cutting Board at Weslodge is filled with distinct cuts of meat you wouldn’t usually think to use. And they’re crowd-pleasers because of this. The lamb ribs are rubbed in a coffee and bourbon mixture, slow-cooked over night, and then covered in a house sauce and a pistachio crust. You may think ribs are ribs, but this is not so when you swap pork for lamb, which is richer in flavour.
  Marinated in bourbon and cayenne pepper for a day and then sous vide for several hours, the crispy hen had everyone at our table reaching for more. And why not ditch chicken for hen? The flavour is familiar, yet a welcome change. This meat was complemented by the bourbon and cayenne pepper and amazed guests in a way I don’t think chicken ever could.
  The pork shoulder was marinated in soy, white vinegar, bay leaf and sweet lemon/lime soda and slow roasted for an Asian-inspired twist. The rib eye was dry-aged for a minimum of 38 days and was beyond juicy and tender. And the Muscovy duck sausage was the biggest surprise to many. Most of us had never tried duck sausage before. Have you?