ITINERARY

 
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Jan 18th* VIP & Sponsor Tickets Only

7:40a - 10:00a  Sweat Lodge/Inipi Ceremony, sunrise.
Kill team only

10:00a - 10:45a Breakfast

10:30a - 10:45a Kill team meeting

10:45a - 2:00p Butchering and Demos of Animals

1:30p - 3:00p Stew and distribution of meats to each team

3:00p - 5:00p Plan and start any prep for Saturday and Sunday Dishes

5:30p - 6:30p Bonfire/cocktail hour:
cocktails provided by BarSmith

6:45p - 8:45p Chefs Potluck Feast

Jan 19th* Heritage Day

8:00a Opening Remarks & Welcome to Boucherie

7:45 - 8:15a Breakfast

8:30a Introduction of all Teams, Farmer, & Chefs of the Day

10:00a The Importance of Fire and Smoke from in the 1800s 
(Heritage Traditions) by Joel Andrew Stair

11:00a The Importance of the Fur and meat trade, in the 1800s  (Heritage traditions) Anthony Winegar

11:15a - 12:00p Lamb

12:15p - 1:00p Turducken

12:15p - 1:30p  Country Side Conversations

1:15p - 2:00p Indigenous

1:45p - 3:00p Forging Steel and metal work in the 1800s
(Heritage Traditions) Kenneth β€œRed” Gowins

2:15p - 3:00p Seafood Boil and Oysters

3:15p - 4:00p Critters & 2 Veg Sides for day

4:15p - 5:00p VIP MEAL

6:30p Bonfire Start
 


Jan 20th* Boucherie Day

5:30a - 6:00a Wake Up

6:00a  Meet & Greet on the Pasture

6:00a - 8:30a Opening Military Ceremony and Dispatch of Pig

8:30a - 9:00a Breakfast

11:15a - 12:00p Rabbit

12:00p   First Raffle Draw

12:15p - 1:00p Graton, Backbone stew

1:15p - 2:00p Fatted Calf

1:00p - 3:00p  Regional wine tasting

2:15p - 3:00p Porchetta and Smoked Sausage

3:15p - 4:00p Offal & 2 Veg Sides for day

3:30p  Final Raffle Draw

4:15p - 5:00p Boudin, Ponce, and Head Cheese

5:15p - 6:00p VIP MEAL

6:30p Closeout to the Le Pied Du Mont 2019 Boucherie