Event

BOUCHERIE 2017!

Join us for our fourth annual boucherie! Our pigs will be provided by Vintage Heart Farms, demonstrations by:
Chef John Russ
Chef Pieter Sypesteyn, Cookhouse and Where Y'at Food Truck
Chef Luis Morales, Humble House Foods
Chef Heather Nanez, Peggy's on the Green
Chef Stefan Bowers, Feast and Rebelle
Chef James Canter, Guerrilla Gourmet
Chef Lorenzo Morales, Jazz Texas
Chef Halston Connella
HuPIGS Pies by Chef Andrew and Erick Treuting
Beer by Alamo Beer
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.

Menus:
Breakfast
11 am
Buttermilk Biscuits
Fried Eggs
Grits
Breakfast Sausage
Pozole
Grillades

Taco Time
1 pm
Fresh Corn Tortillas, Ancho Glazed Pork Belly, Lengua Picada Sopes, Loin Milanesa, Slaw, Humble House Hot Sauces

Supper
3 pm
Pieter Sypesteyn: Blood Sausage, Boudin Vert, Cracklins dressed up a bit

Stefan Bowers: Crispy Heads with a bunch of stuff

Luis Morales: Chitlins with braised greens and cornbread

Halston Connella:Braised and Fried Crispy Pork Leg with Fried Rice Style Noodles and Chinese Master Sauce

James Canter: Down and Dirty Rice, Vintage Heart Pork, Coastal Duck, Stinging Nettle Salsa Verde,
Wharton County RIce

Lorenzo Morales: Yellow Coconut Curry, Crispy Pork Intestines, Rice

John Russ: Sauce Piquant

Heather Nanez: Adobo Glazed Pork Loin Stuffed with Locally Sourced Winter Vegetables, Collard Pesto

Austin Bush: Porchetta

Bread Pudding and Vintage Heart Pie