The Boucherie 2017

This year marked the 4th year that we have been doing our annual Boucherie. The Boucherie was the first event that we ever did as Inspired Occasions and because of that has a very special place in our hearts. The idea behind the Boucherie is to have a selection of San Antonio’s top chefs cook a pig from snout to tail at the farm the pig was raised. They use the meat to create dishes for brunch, a taco break, and a Sunday supper. Guests can watch the chefs demonstrate their cooking techniques throughout the day as they cook- mostly using open fires. We always hire a photographer to take pictures and are sharing with you a small selection, if you would like to see the full album please visit our Facebook page.

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We provide our guests with 2 meals and a taco break. For the two meals we set up a long row of tables right outside the barn so our guests can sit in a picturesque setting while eating.

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Ashley at Vintage Heart Farm did our flowers this year. We gave her an assortment of tin cans, bottles, and mason jars and she filled them with flowers picked fresh from her garden that morning.

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Brunch is the first meal of the day and starts at 11am. We serve this as a chef attended buffet line with fresh farm eggs cooked to order, grits and grillades, pozole, breakfast sausage, and fire baked buttermilk biscuits.

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This year we featured coffee from Rosella, a local coffee shop.

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We were also fortunate enough to be sponsored by Alamo Beer, a local brewery. They provided an assortment of beers and even sent their brew master to talk about the different varieties that they offer.

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During brunch we had a Michelada bar set-up, featuring Alamo Beer of course!

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Knob Creek was another sponsor of the Boucherie. They provided Bourbon which Javi Gutierrez from Bexar Pub used to create a cocktail. 

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After brunch our guests could either wander among the chefs for a variety of cooking demos or they could relax under the giant tree and listen to music and watch from afar. Below are some pictures of our chefs preparing their dishes.

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At Mid-Day we did a taco break that consisted of- fresh corn tortillas, ancho glazed pork belly, lengua picada sopes, loin milanesa, slaw, and Humble House Hot Sauces.

109 108 104 10333A new addition to this year’s boucherie was live music. We hired a wonderful band called National Standard, they played for the entire day and really helped to create a festive atmosphere. 

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We used the same farm that we have used the past two years- Vintage Heart Farm. Below are Roger and Ashley, the owners of the farm.

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Roger and Ashley talking to our guests about their farm.

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The grand finale of the day is the Sunday Supper. This year’s menu included:

Blood Sausage, Boudin Vert, Cracklins ‘dressed up a bit’
Pieter Sypesteyn
Crispy Heads with local cabbage, hot peppers, and crema
Stefan Bowers
Chitlins with Braised Greens and Cornbread
Luis Morales
Braised and Fried Crispy Pork Leg with Fried Rice Style Noodles and Chinese Master Sauce
Halston Connella
Down and Dirty Rice, Vintage Heart Pork, Coastal Duck, Stinging Nettle Salsa Verde, Wharton County Rice
James Canter
Yellow Coconut Curry, Crispy Pork Intestines, Rice
Lorenzo Morales
Sauce Piquant
John Russ
Pork Loin with Fire Roasted Carrots and Pan Sauce
Zeke Cavazos
Porchetta
Austin Bush
Dessert
Bread Pudding
John Russ
Cherry Pie
Vintage Heart Farm
HuPIGS Pies
Andrew and Erick Treuting

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