Goings On
Boucherie is a dynamic festival of local flavors, a celebration of harvest, a gathering as old as the hills.
Regionally and nationally acclaimed chefs have teamed up with farmers to showcase local foods.
Augusta Boucherie is a live event.
Good things take time.
Humane practices are rooted in patience.
As we teach and work together, things may take longer (or shorter) than we humans plan for.
Let’s all take grace into account.
Fully commit to each day you attend.
This is a rare opportunity to mingle among the cook-side tables of widely experienced farm-to-table culinarians.
Come to witness – and contribute to – the shared work of chefs and farmers.
There will be constant cooking and – then – constant tasting.
There will be drinking.
There will be invitations to get hands-on.
Perhaps really hands-on, if that’s your thing.
There will be poetry, philosophy, profanity and free reality checks.
Horse shoes, corn hole, darts.
Fourteen cook teams. Fourteen speakers.
A dozen “grow your own” workshops.
Shopping.
Dress up. Dress down. Either works.
Put your boots on.
There will be fire.
There will be death and prayer.
There will be life, sustained by real food.
*****
Here’s what we’ve got planned:
Friday – Nov 8
Noon
Gates Open
Lavender Barn Open for VIP guests
Between Noon & Six
Poultry Harvest
Rabbit Harvest
Feather Plucking Circle
Goat Harvest
Hog Smoke Prep
Rooster Bog Prep
Rabbit Prep
Veggie Prep
Oyster Roast
Honeybush Tea, Water, Coffee
Cash Bar:
GA Craft Beers, Other Beers, Wine
Mini Farmers Market
Yard Games
At Two
Simple Syrup Demo & Samples
in the Lavender Barn for VIP guests
At Four
Chefs Round Table
Corn Tipping Circle
At Five
Walk About Meal
Saturday – Nov 9
At Six am
Gates Open
Lavender Barn Open for VIP guests
At Six Fifty-Four am
Butcher’s Prayer at Sunrise
Iroquois Thanksgiving Address
Between Seven am & Nine am
Hog Harvest
Hog Butchery
Breakfast: Hominy Grits Bar
Between Seven am & Six pm
Teaching, cooking and then sampling …
Pit Cooked River Fish
Goat Sopes
Boudin Sausage
Backbone Stew
Cracklin’ & Gratons
Barbeque Hash
Quails & Squash
Wood Cooked Duck
Venison Jerky (if the stars align)
Candied Squash
Veggies
Fall Turkeys
Fire Cracker Leaf Bread
…and more as inspired by the harvest
Honeybush Tea, Water, Coffee
Coffee Mobile
Cash Bar:
GA Craft Beers, Other Beers, Wine
Mini Farmers Market
Yard Games
Noon
Pig Pickin’
Prosciutto Style Cochon du Lait
At Ten am
Simple Syrup Demo & Samples
in the Lavender Barn for VIP guests
At Two pm
Herb Tea Tasting
in the Lavender Barn for VIP guests
Between Eleven am & Five pm
Cash Bar:
GA Craft Beers, Other Beers, Wine
Between Nine am & Five pm
Local & Regional Speakers…
Nine am
A Homily for Hominy
Nine Thirty am
Eating from the River
Ten am
The Hunt for Heirloom Watermelons
& the History of Watermelons in the South
Ten Thirty am
The Politics of Backyard Poultry
Eleven am
Veterans & Farming: Growing Security
Eleven Thirty am
Indigenous Women in Agriculture
Noon
Cooking Up Compassion
Twelve Thirty pm
Building Soil
One pm
Heritage Crops: The Return of Flavor
One Thirty pm
Sustainable Family Mealtime: Why Having Meals with Food You Enjoy and People You Love Is the Foundation for Sustainable Agriculture
Two pm
Nutrition Security
Two Thirty pm
The History of Carolina Gold Rice
Three pm
The Three Sisters’ Diet & Food Sovereignty
Between Nine am & Five pm
Grow Your Own Workshops…
Nine am
Wool Spinning Demo (not confirmed)
Ten am
Wild Forage Wreath Making Demo
Eleven am
Vermiculture Demo
Noon
Fire Cider Demo & Samples
One pm
Honey Samples & Mead Making Demo
Two pm
Mushroom Log Demo
Three pm
Organic Controls: Know Your Pests
Four pm
Vermiculture Demo II
Five pm
Wild Forage Wreath Making Demo II
Sunset
Boucherie Concludes