Who will guide the Food Track?

Toby Rodriguez – called a “Cajun Renaissance man” by chef and author Anthony Bourdain – and Brian Kyzer are the masterminds behind Lache Pas Boucherie et Cuisine, a mobile farm-to-table boucherie party outfit in Southern Louisiana.

What is a boucherie?

According to Cajun tradition, a boucherie is a gathering of community for the butchering of hogs. Before refrigeration, fresh food and meat had to be prepared and consumed quickly before it spoiled. Early Cajuns would gather their family, friends and neighbors to share in the labor of slaughtering and cleaning of hogs as well as preparing southern delicacies such as andouille sausage, boudin, and cracklins.

Registered participants will help Toby and Brian kill and butcher a pig, using each part of the animal to create some of the most treasured Cajun dishes. This class will provide most of the meals for Kitchen Culture participants.

Where will the pig come from?

Nash Huber has owned and operated his 450-acre organic farm outside of Sequim, Washington, since 1979.

Pigs play an integral role in the nutrient cycle at Nash’s Organic Produce. Raised on pasture, they clear fields of old crops, aerate the soil, and contribute to the fields’ fertility. They are fed the farm’s own organic barley along with excess whey from Mount Townsend Creamery in Port Townsend, WA. They are antibiotic- and hormone-free.

Do I have to participate in the slaughtering and butchering process?

It is your choice how “hands on” you want your experience to be!  Kitchen Culture’s food track is intended to introduce you to the history, techniques and recipes utilized in traditional Cajun kitchens, as well as, the philosophies of the farm-to-table movement.

On Thursday, May 7, Food Track participants will travel to Nash’s Farm.

After arriving, Toby will bless the 250 pound Berkshire hog that has been selected for Kitchen Culture. He will slaughter and bleed the hog in a quick and humane manner. Participants will observe.

If you so choose, you can then assist Toby and Brian with butchering by helping to transfer the pig to the butchering table, holding the pig as Toby demonstrates butchering techniques and describes how each part of the pig will be used, and making cuts as instructed by Toby.

If you choose not to get “hands on” in the butchering process you are encouraged to remain close by and observe in silence out of respect for the pig’s sacrifice.

The boucherie will take the majority of Thursday morning. You’ll return to Fort Worden in time to change clothes before lunch and then have a little down time before the afternoon cooking classes begin.

How should I dress for the farm?

The boucherie will take place outside so be sure to dress for the weather. You are encouraged to wear waterproof boots or galoshes as the terrain may be wet and muddy. Layer your clothing with items that are comfortable and that you aren’t afraid to get dirty in.

What types of cuisine will the Food Track prepare?

Fraisseurs (pork liver, heart, kidney and tongue stewed in a rich sauce), friend pork belly, courtbillion, hog head cheese, panse, backbone stew, barbecue and smoked meats and more!

Food Track Schedule:

Wednesday, May 6, 2015

• 3:30-5:30 PM: Registration, check in, settle in
• 6 PM: Dinner at Fort Worden Commons
• 8 PM: Welcome session and orientation

Thursday, May 7, 2015

• 6:15 AM: Depart for Nash’s Farm in Sequim.
• 7 AM: Arrive at farm, enjoy a brief tour, assist Toby and his crew with preparations.
• 8 AM: Blessing the hog, slaughter and bleeding, clean and scrape the hide, then the butchery and breakdown of the pig will begin.
• Noon: Lunch in the field (provided by Centrum)
• Afternoon Class: Cracklins and Creole Trout Courtbillion (a traditional fish stew featuring Pacific Northwest trout.)
• 5:30 PM: Dinner (all Kitchen Culture participants will sample the fare that the Food Track has prepared.)
• 7 PM: Evening activities i.e. documentaries, jam sessions, fellowship with other participants.

Friday, May 8, 2015

• Breakfast served in the Commons
• 9:30 AM: Boudin & Hogs head Cheese
• Noon: Lunch
• 1:30PM: Sausage & Panse
• 5:30 Dinner (all Kitchen Culture participants will sample the fare that the Food Track has prepared.)
• 7 PM: Evening activities i.e. documentaries, jam sessions, fellowship with other participants.

Saturday, May 9, 2015

• Breakfast served in the Commons
• 9:30 AM: Cajun Slow Food: Barbecue, Smoker & Oven Meats
• Noon: Lunch
• 1:30 PM: Backbone Stew
• 5:30 Dinner (all Kitchen Culture participants will sample the fare that the Food Track has prepared.)
• 9PM: Dance in the USO

Sunday, May 10, 2015

• Breakfast served in the Commons
• 11 AM: Check out