Fete de Bouchers

$155.00

Saturday, October 12th | 8am – 5pm

In stock

SKU: BOUC-101219 Categories: ,

Description

Pleased to Meat You: Butchers Demonstrate Butchering and Keep Tradition Alive

We might gather with friends and family to watch the Super Bowl and nosh on pulled pork sandwiches and bacon burgers, and maybe toss the old pigskin around. But 200 years ago, communities got together for a different kind of pork party. Not to eat pork, but to feed their families all winter long.

Southern Style

Legendary Chef John Folse and The Culinary Vegetable Institute join in recreating the age-old Southern social tradition known as Fête des Bouchers, Saturday, October 12th at the Culinary Vegetable Institute. Chef Folse is culinary ambassador of Louisiana, and chef at White Oaks Plantation in Baton Rouge.

Translated from the French, the “party of butchers” began as a practical social event in Cajun communities.It was a day for neighbors, families and friends to gather together and butcher and prepare hogs to fill their larders for the winter. Arcadian immigrants who arrived on Louisiana’s shores, brought the tradition with them, and Fêtes des Bouchers began happening in the United States.  

Chef Folse has worked to revive the practice to honor its heritage for modern day meat lovers. A cadre of butchers and chefs will join Chef Folse at the event to demonstrate the multiple ways a single animal can be prepared.

Eat it All

If the Culinary Vegetable Institute seems like an unlikely place to showcase this carnivorous tradition, you’re right. But the two share a common dedication to zero waste and a commitment to using the entire vegetable (root to tip), as well as the entire animal (snout to tail). And of course, fostering a community of curious food lovers will tie the two together.

Preserving History

Also like the CVI, Chef Folse considers teaching an important part of the Fête des Bouchers. He says his goal in resurrecting the tradition is “focusing on the educational aspects of Boucherie.” Besides the familiar roasts, chops, ribs and hams, Chef Folse said he enjoys “teaching others how to make delicacies like hog’s head cheese, andouille, boudin, smoked sausage, cracklin and other spoils of the Boucherie.”

Ohio’s Piece of the Pork Pie

Besides Cajun country, Ohio has its own Boucherie tradition tracing back to the19th century when Cincinnati (nicknamed Porkopolis at the time) was a major commerce center for hog farmers. Hogs freely roamed the streets of the packing district, and the city boasted 26 meat processing plants at one point. Besides edible pork products, soap and candles were made from the inedible remains.(Proctor and Gamble set up shop there.)

Forward-thinking Cincinnati hog farmers shipped their animals down the Mississippi River, via flatboats, to New Orleans. The city also lays claim to the first modern pork-packing plant to preserve meat in barrels of brine.

Cleveland has its own butchery traditions as well, brought here by eastern European immigrants. Today, Cleveland is home to a growing number of young artisan butchers aiming to revitalize the craft and keep the Fête des Bouchers alive.

Presenters will include:

Here is a breakdown of the day’s events:

8 am  Doors Open

  • Guests will have the opportunity to visit butchers at their stations to observe and engage in conversation as they prepare fresh and cured sausages, head cheese, cracklins, porchetta, ponce, stews, and other traditional Cajun recipes provided by Chef Folse

8 am – 1 pm Demonstrations

  • Simultaneous to the preparations taking place throughout the morning, we will host presentations and demonstrations, with guest speakers addressing historical, cultural and practical information.

1 pm – 3 pm Spoils of the Day Lunch

  • Guests are invited to enjoy the “Spoils of the Boucherie & Charcuterie” lunch prepared from the morning’s production and a bounty of The Chef’s Garden fall harvest vegetables.

3 pm – 5 pm Fall Harvest Celebration

  • Stay and enjoy a bonfire, wagon ride, and entertainment.

5 pm Event Concludes


*Adam Chef Adam Lambert – Owner of Ohio City Provisions

 

 

 

*Vincent Delagrange – Head Butcher, Ohio City Provisions

 

 

 

*Jill Vedaa – SALT+, Cleveland

 

 

 

*The team of Sodexo chefs for University Hospitals of Cleveland is driving change in healthcare dining. John Selick, Anthony Verona, Joe Horvath and Ryan Hamel bring years of experience in fine dining and farm to table restaurants to the healthcare industry by creating menus with an emphasis on local ingredients, antibiotic-hormone free meats and healthy cooking techniques that impacted 1.6 million patients and 2.5 million guests in 2017.

 

 

*Phil Wingo – Founder of porkmafia – live fire and smoked meat consulting.  Co-packing seasoning blends for restaurant industry.  Food  Competitor in some of the major bbq contest world wide. Been teaching bbq Classes in Europe for last 7years going over 2 times year. Wingo has a boucherie lined up in Ireland in sept. 

 

 

*Brett Oliver Sawyer – chef and owner of The Plum and Good Company. The Plum is a small modern American bistro in the Ohio City neighborhood of Cleveland serving hyper seasonal shareable plates. Good Company is located in the Battery Park neighborhood of Cleveland. Good Company is a modern sports bar serving from scratch elevated bar and diner food where they make everything in house from the buns to the ice cream.

 

 


Ticket and Information:

Doors open at 8 am to 5 pm.

All Day Event and Lunch: $155 per person.  Hospitality is included in price; no gratuities will be accepted.

Cart price will include tax. Payment is processed prior to the event. All additional charges that are added that day will be added to your account and receipts will be emailed to you.

Non-alcoholic beverages, beer and wine will be available, priced accordingly.

  • For GROUP (10+) discount rate information, please call The Culinary Vegetable Institute Ext. 402

   

This program is approved for 9.5 continuing education hours toward the initial or recertification application for ACF certification.   Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.


Dietary Restrictions and Allergies: All menus at CVI are thoughtfully customized for each event and express the inspiration of the farm at a given moment. As such, they are subject to change, and alternative ingredients are generally not readily available. If anyone in your party has any serious dietary restrictions and/or allergies, please notify us within 48 hours of the event so we may properly accommodate with appropriate consideration of substitutions or omissions. Consuming raw or under cooked meats, dairy, vegetables, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

While vegetables are the focus at the Culinary Vegetable Institute, we do include a variety of animal proteins in most of our menus. We believe fully showcasing our vegetables includes pairing them with a vast array of complementary foods. If you follow a vegan or vegetarian diet (or have other dietary requirements), we will be happy to accommodate your needs, but request that you please notify us no less than 72 hours prior to your event in order to prepare for those adjustments. 

Dress Code: The dress code is casual at all of our events unless otherwise noted; we dress as if we are entertaining friends in our home.  Please note that the drive and parking lot are unpaved so may be dusty in dry weather or muddy in inclement weather.

Cancellation Policy: We request that you cancel at least 14 days before a scheduled event. This gives us the opportunity to fill the event. You may email marketing@culinaryvegetableinstitute.com or by phone 419-499-7500 ext. 402 for a full refund. Cancellations made within 7-13 days will incur in a 50% loss of the purchase amount. Cancellations made within 6 days of the event will incur a 100% loss of payment.

Hospitality Included:  Ticket prices include the dinner experience, service and sales tax. Our team will not accept gratuities and no service charges will be added to your bill.

Payment is processed at the time of your reservation. By creating an account with the purchase of your ticket, we can apply additional charges of beverages, gift shop items, retail wine, gift certificates or other purchases and email a copy of the receipt to you upon the completion of the evening.

Photography is permitted, and sharing is encouraged. #EventsatCVI

For more information about this event, please contact the CVI at 419-499-7500 or by email at info@culinaryvegetableinstitute.com.