On Feb. 18, chef John Folse and South Carolina hog farmer Tank Jackson will host the second annual Fête Des Bouchers (boucherie) at White Oak Plantation.

Approximately 60 chefs and butchers will be cooking at the event, which runs from 8 a.m. to 3 p.m. at White Oak, 17660 Oneal Lane, Baton Rouge. One hundred tickets, at $50 each, are available to those who would like to watch. The ticket price includes a “Spoils of the Boucherie” lunch, three drink tickets, lectures and charcuterie-making demonstrations as well as access to all boucherie cooking stations. Purchasing tickets in advance is encouraged. Call White Oak at (225) 751-1882.

The French word boucherie actually means butcher shop, but it is also the word for a social event that in the past brought together communities, and today unites lovers of Cajun culture across the state and even the country. Participating butchers and chefs this year hail from South Carolina, Alabama, Illinois, Colorado and even British Columbia.

“Last year, my purpose for having the boucherie was to preserve this dying food tradition of South Louisiana for broadcast on PBS,” Folse said. “This year, we are dedicated to keeping our food heritage alive by focusing on the educational aspect of the boucherie by teaching others how to make these delicacies, such as hogs head cheese, andouille, boudin, smoked sausage, cracklin and other spoils of the boucherie.”