La Boucherie
Sunday, May 29, 2016--7:30am to 12:00pm
You are invited to join Chef Toby Rodriguez & the Lache Pas Boucherie family a private residence as they bring a traditional Boucherie to St. Louis. A Boucherie is a community coming together to harvest an animal. Due to the intensive labor involved in whole animal butchering, a farmer would call upon friends, family and neighbors to assist in the task. This day of work normally turned into a celebration, with plenty of food, music and spirits to go around. Our St Louis Boucherie will be no exception.
We have gathered over 20 of St. Louis' finest chefs to assist us with the killing, slaughter, butchering and processing of this harvested beast. While working hand and hand with Toby and Lache Pas Boucherie, the St. Louis Chefs will be taught the techniques and philosophy behind the art of boudin and boudin noir, gratons, fraisseurs, saucisse de voile, backbone fricasse, head cheese, tasso, chaudin, ponce and saucisse de graisse. These traditional Cajun delicacies are processed with the intent of preservation, and with the understanding that not a single aspect of the sacrificed beast would be wasted.
Lundi Soir
Monday, May 30, 2016--7:00pm-10:00pm
By the Boucheries end, the entire animal is cooked and ready to be eaten, which culminates in our second day of festivities. On Monday evening, Toby Rodriguez, the Lache Pas Boucherie family and your St. Louis chefs will celebrate and highlight the animal by serving a 6-Course Dinner featuring all of the dishes that were procured during their instruction married with an array of locally sourced goods. Each course of the Boucherie Dinner will be paired with local libations at an outdoor Chefs Table overlooking the grounds of the private residence.
**Ticket includes both Sunday’s La Boucherie and Monday’s Lundi Soir, 6 course Boucherie Dinner with pairings**