I picked Toby and Bryan up from the airport the Wednesday before the event weekend and we spent the evening meeting with all of the chefs that planned to attend. Toby and Bryan travel all over the country spreading the tradition of a Cajun Boucherie. We spent all of Wednesday discussing what equipment we still needed and getting to know all the chefs who would be running various stations. Thursday we spent the day/evening working on finalizing the equipment/materials list and we built the butchering table! The butchering table is designed to allow for carrying the pig around to where you need to process it. The height of the table is important to ensure that everyone is working at a good height while processing it. Toby has spent years perfecting the design. Friday was go time! We had to have everything in place so that Saturday we would be ready to process.
Circle B Ranch, Old Vienna, Beast Craft BBQ, Companion Bakery, The Civil Life Brewing Company, The Roasterie Kansas City Air Roasted Coffee, Urban Chestnut, 4 Hands Brewing Company, 2nd shift Brewing.
These sponsors helped us create an awesome event with tasty dishes and beverages out of this world! If you missed out on it this year don’t be sad. We are going to do it again. Keep posted on the next Boucherie. It is going to be a blast just like this year.
Here is a picture to end it. This is the crew that put this event together. We worked for months planning and organizing people/gear. Each person here did an incredible job, and I am very fortunate to call them friends and cohorts. Thanks Alexis, Bryan, Toby, and Mac. I hope that we can do this again in the spring!