Event

BOUCHERIE 2016!

Join us for our third annual boucherie! Our pigs will be provided by Vintage Heart Farms, demonstrations by:
Chef John Russ from Luke San Antonio
Chef Pieter Sypesteyn, Cookhouse and Where Y'at Food Truck
Chef Diego Galicia, Mixltli and Mezcalería Mixtli
Chef Luis Morales, Humble House Foods
Chef Heather Nanez, Bohanan's Prime Steaks and Seafood
Chef Austin Bush, Luke San Antonio
Chef Luis Colon, Folc
Chef Stefan Bowers, Feast and Rebelle
Chef James Canter, Guerrilla Gourmet
We will kick off the day with a traditional grit and grillades brunch. Throughout the day our chefs will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3:00pm featuring a collection of dishes that our chefs have demonstrated. The boucherie will be taking place outside on a working farm so please plan accordingly.
Boucherie 2016 Menu

Brunch
11:00am
Red Boudin
Grillades
Red Pozole
Farm Fresh Egg Station
Breakfast Sausage
Grits
Fire Baked Biscuits

Taco Break Mid-Day

Sunday Supper
3:00pm
White Boudin
Cracklin
Pork Belly
Split Roasted Shoulder
Old School Dirty Rice
Collard Stuffed Pork Loin
Ham Ballontine
Sauce Piquante
Cabeza a La Plancha
Smoked Beet Tamales
Pipian Mole
Pigeon Peas in Yellow Rice
Fermented Black Bean Porchetta
Hoppin Johns
Slow Poached Vegetables
Kale Salad
Roasted Turnips
Meyer Lemon and Arugula Salad