Chef John Folse embraces Cajun tradition with old-school boucherie _lowres (copy)

South Carolina hog farmer Tank Jackson returns to Baton Rouge on Feb. 24 to again host a boucherie with chef John Folse.

Chef John Folse and Tank Jackson, a South Carolina hog farmer, are hosting the third annual Fête des Bouchers on Saturday, Feb. 24, at White Oak Plantation.

The event, which runs from 8 a.m. to 3 p.m., will feature about 70 butchers and chefs, along with special lectures by charcuterie expert Mark DeNittis and local history enthusiasts Stephen Estopinal and Jim Hunter.

Special guests include Ed Bell and members of the Garden & Gun magazine team from Charleston, South Carolina; farmer Lee Jones, founder of The Chef's Garden in Huron, Ohio, and Jean-Paul Bourgeois, a graduate of the Chef John Folse Culinary Institute and executive chef of New York City-based Blue Smoke. Bourgeois will shoot a pilot show, "Rated Red," during the boucherie.

"The first year, my purpose for having the boucherie was to preserve this dying food tradition of South Louisiana for broadcast on PBS," Folse said. "Like last 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 hog's head cheese, andouille, boudin, smoked sausage, cracklin and other spoils of the boucherie."

Boucherie, or hog killing, has a long history in Louisiana. The word is French and means butcher shop, but boucherie also has come to mean a social event bringing together communities and lovers of Cajun culture.

Fête des Bouchers is open to 200 spectators. Tickets are $75 in advance and include a "Spoils of the Boucherie" lunch, lectures, charcuterie-making demonstrations and access to all boucherie cooking stations. To purchase tickets, visit or call White Oak Plantation at (225) 751-1882.