We hope that everyone had a great holiday season and that y’all are looking forward to a year of fantastic parties! Our third annual Boucherie will take place this year on Sunday, February 21st at Vintage Heart Farm. This will be an unforgettable event! From the picturesque farm setting to the award winning chefs to the amazing food cooked over open fires- you can’t get any more farm to table than this. The boucherie is a day long event, including demos and meals, in which the chefs will turn a whole pig (tail to snout) into multiple dishes. Admission includes demos and meals beginning with a brunch and concluding with a family style Sunday supper at 3 PM. Wine, beer, water and coffee will also be served throughout the day. You can purchase tickets at: http://boucherie2016.bpt.me/
11 am BRUNCH MENU:
Grits and Grillades
Biscuits
Fresh Fruit
Fresh Farm Eggs
Signature Cocktail
3pm FAMILY STYLE SUPPER MENU:
Assorted Pork Dishes that have been demoed through out the day
Seasonal Sides Based on Farmers Market Availability
Signature Cocktail
This year we have teamed up with the chefs of Alamo City Provisions and the farmers of Vintage Heart Farms.
Boucherie Chefs:
•John Russ of Luke
•Diego Galicia and Rico Torres of Mixtli
•Pieter Sypesteyn of The Cookhouse and Where Y’at Food Truck
•Luis Morales of Humble House Foods
•Heather Nanez of Bohanans
•Mark Weaver
•James Canter of Guerrilla Gourmet Food Truck
About Vintage Heart Farms:
The pigs that we will be serving will be coming from Vintage Heart Farm, also the location of the Boucherie. Vintage Heart Farm is owned and farmed by a lovely couple, Ashley and Roger. They believe in doing things the “old fashioned” way, especially when it comes to raising their meat. The pigs produced for this event are heritage breeds that are pastured.
This truly is a wonderful day. For questions, please email us at inspiredoccasionssa@gmail.com or call/text 210-383-0665. To purchase tickets, please go to http://boucherie2015.bpt.me
Check out a short video of our first boucherie: http://vimeo.com/81846040
Here are photos of last year’s boucherie:
