If ever you’ve felt as if you’re not up close and personal enough with your food, this weekend brings a unique (and delicious) opportunity to learn about butchering, smoking, and all things farm-to-table at Black Hill Ranch in Hockley.
Unless you frequently find yourself in Lafayette, LA, you likely don’t have Lache Pas Boucherie et Cuisine on your radar. The restaurant, run by Chef Toby Rodriguez, has been showcased by Anthony Bourdain and is deeply devoted to the farm-to-table ethos. On Sunday, Rodriguez will bring his butchering talents to Houston’s Black Hill Ranch for an intimate exploration of boucherie.
The inaugural Boucherie Houston goes down at Black Hill Ranch on Sunday, March 20. Bright and early at 7:30 a.m., Rodriguez will demonstrate the slaughter of a pasture-raised pig. “Most have never seen the death of an animal that they intend on eating. To say that the experience is impactful would be an understatement,” reads Boucherie’s Facebook event description. “Some have referred to it as spiritual. I would call it natural.”
At 8 a.m., the hog will be butchered and prepared for the smoker, where it will slow-cook all day until perfectly tender. Throughout the day, chefs from Houston and beyond (including Brennan’s Danny Trace and Bernadine’s Graham Laborde) will demonstrate technique and prepare dishes for including a variety of hams, boudins blanc and noir, cracklins, ribs, and more for the tasting. In the evening, Rodriguez will host a boucherie celebration, where the booze will no doubt be flowing after such a long day of work.
If you want to get in on the action, you can score your ticket via BrownPaperTickets for $100, which includes access to all the day’s activities and as much meat as you can handle.