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Crescent City BBQ hosts boucherie festival 

Whole hog butchering and Cajun music Nov. 18-19

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Central City BBQ (1201 S. Rampart St., 504-558-4276; www.centralcitybbq.com) will host a hog-centric extravaganza Nov. 18-19. The Central City Boucherie Whole Hog Feast and Music Festival is a two-day event built around a traditional Cajun boucherie.

  Toby Rodriguez, of Acadian Superette in Lafayette, is in charge of the boucherie. For the past couple of years, Rodriguez and a team of chefs have traveled to do whole-hog butchering as part of Lache Pas Boucherie, an event that teaches participants the skills and traditions of communal whole-hog butchery.

  The event at Aaron Burgau's Central City BBQ will have one day for butchering and preparation of the animal and a second day when guests can sample various dishes made from the hog, including cracklings, boudin noir, hog's head cheese and backbone stew, among others.

  During the first day, while chefs prepare dishes, there will be live Cajun music and food — most likely a shrimp boil and smoked meat jambalaya, Burgau says. Meanwhile attendees can witness the full boucherie process, starting with breaking down the hog.

  Beginning at 10 a.m. Sunday, guests can sample dishes made from the hog, and the Lost Bayou Ramblers will perform at the end of the day.

  General admission tickets are $10, and a limited number of VIP passes ($100) will offer a more "hands-on" experience in the boucherie, Burgau says. Saturday's event runs from 8 a.m. to 10 p.m. and Sunday's party runs from 10 a.m. to 10 p.m.

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