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Great Lakes Boucherie

Larissa Popa, Great Lakes Boucherie

Friday, September 29, 2017 at 8:00 AM - Sunday, October 1, 2017 at 4:00 PM (EDT)

Great Lakes Boucherie

Ticket Information

Ticket Type Sales End Price Fee Quantity
Boucherie 3-Day Workshop
Yes, you have signed up for the 3-day boucherie workshop!
Jul 31, 2017 $600.00 $33.99

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Event Details

The Great Lakes Boucherie has been created to celebrate the culinary traditions of our eastern and western European families and those of the American South. A “boucherie” was held in a local community to get ready for a celebration, such as a wedding or in preparation for the winter months. The focal point of the boucherie is the harvesting, preservation and cooking of pigs and other farm animals. The entire animal was utilized, even the skin, offal, and blood; not one thing went to waste. Various types of sausages would be made; pieces were cut, cured and smoked, and various stews. A boucherie was an all day and all weekend affair.

Attend the 3-day workshop with seminars taught by chefs, butchers, farmers, charcutiers, and BBQ pitmasters. Sessions cover all aspects of animal harvest, charcuterie, farming processes, HACCP, various cooking traditions, and more. Breakfast, lunch and dinner is included, plus some swag.

Hotel is not included. Camping is available on site.

Semilnars taught by Brian Polcyn, Carl Blake, Nathan Collelo Gilmour, Andrew Lane, Dylan Lipe, Jason Nauert & more.

Day One
  • Animal Harvest
  • Introduction to boucherie, Southern traditions, Eastern and Western European traditions.
  • Importance of butchery
  • Tools needed
  • Regional butchery styles
  • Large & small animal butchery demos
  • Barbecue, smokers and slow cooking
  • Networking bonfire
Day Two
  • Hands-on large & small animal butchery
  • Importance of pasture raised livestock
  • Charcuterie 101
  • Hands-on sausage making
  • Importance of HACCP
  • Basics of HACCP planning for your restaurant
  • Utilizing animals based on breed
  • Cooking over and open fire
  • Barbecue, smokers and slow cooking
  • Networking bonfire
Day Three
  • Cooking, cooking and more cooking.
  • Learn how to prepare various boucherie dishes such as boudin, gumbo, paprikash, stuffed cabbage, fry breads, chicharrones, and hunter's stew.
  • Meet local farmers and culinary artisans.
  • More barbecue and smoking meats.
  • Be a part of the Harvest Festival.

Keep up to date with the boucherie at

*Schedule subject to change.
**Keep up to date with schedule updates by joining our mailing list. 

Questions???? Email us!

Have questions about Great Lakes Boucherie? Contact Larissa Popa, Great Lakes Boucherie

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When & Where

Haslett, Michigan
Haslett, Michigan

Friday, September 29, 2017 at 8:00 AM - Sunday, October 1, 2017 at 4:00 PM (EDT)

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