Blood on the River, a Lowcountry Boucherie 2016
Chef John Folse will join Tank Jackson for this years Blood on the River, a Lowcountry Boucherie to share his memories and generations old family recipes for the spoils of the Boucherie. We will demonstrate how to properly utilize the whole animal as we feature a delicious humanely pasture raised pig from Holy City Hogs. Holy City Hogs raises hogs, cows, goats, and chickens for eggs and meat cagefree on Wadmalaw. Come join in this wonderful cultural and historical method of communities preserving meat before refrigeration. All the animals used in the workshop are humanely raised locally on Wadmalaw with the farmers onsite to answer any questions you have about animal husbandry. Thaddeus farm, also on Wadmalaw will provide rabbits and a few surprises. Attendees will also be treated to breakfast, lunch and a feast to finish the day with the spoils of the Boucherie!! Lectures and cooking demonstrations will fill the day or you can register to be a hands on participant. Also an oyster sampling and lecture/tutorial from Lowcountry Legend Hoppin John Martin Taylor. Attendees will also receive their own Hoppin John official oyster knife (best knife I've ever used!) to take home $75+ value. Over 75 of the country's best chefs will be participating in this educational and life changing event. The hope is all attendees leave with a greater respect of where meat comes from and the manner in which it was raised. A portion of the proceeds will be donated to education and sustainability.