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Get Ready for a Day of Pork, Drink and Fun


The pigs are getting fat, and the next Creole boucherie is in the works.

pigDon’t know what a boucherie is? Well, Urban Dictionary defines it as “a party distinguished by consumption of mass quantities of food, beer, soft drinks and hard liquor.” In other words, food and fun.

It all begins at 11 a.m. Feb. 8 at Vintage Heart Farm, which is providing the pigs. You’ll also get demonstrations from John Russ of Lüke San Antonio, Pieter Sypesteyn of the Cookhouse and Where Y’At, Diego Galicia and Rico Torres from Mixtli, and Heather Nanez from Bohanan’s with guest appearances from other San Antonio chefs. Cocktails will be under the care of Jesse Torres from Mixtli and Mezcaleria Mixtli.

“We will kick off the day with a traditional grit and grillades brunch,” an announcement of the event says. “Throughout the day our chefs will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated.”

The boucherie will be taking place outside on a working farm, so plan and dress accordingly.

Vintage Heart Farm is at 1700 CR 332, Stockdale.

Tickets are $150 for adults or $75 for children under 10, plus processing fee. For tickets click here.

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Feast in the Autumn Air at Peeler Farm


Canadian Thanksgiving logo cropped

This fall there is a plethora of chefs from around Texas and San Antonio sourcing their ingredients not just from the farmers markets but at the actual farm.

Here’s one close to home.

On Oct. 12, Peeler Farm is hosting a first-ever Canadian Thanksgiving dinner. Chefs John Russ of Lüke Restaurant and Tim McDiarmid of Tim the Girl Catering & The Special Projects Social are creating a one-time Sunday afternoon feast at the fabulous farm of Marianna and Jason Peeler.

Tim McDiarmid, of Tim the Girl Catering and Special Projects Social. (Courtesy photo)

Tim McDiarmid

McDiarmid, a Canadian native, has high hopes for celebrating the bounty of this locally raised harvest with fellow chef Russ. Located in the idyllic countryside near Floresville, the menu is inspired by the land which hosts a vast range humanely treated animals, including chickens, cows, lambs and goats.

The evening also includes a farm tour upon arrival with classy cocktails crafted by Jeret Pena and The Boulevardier Group of The Brooklynite.

The seasonal, farm-inspired dinner will end with rustic desserts by Elise Broz of Biga on the Banks. Partial proceeds from this event will go to The Raul Jimenez Dinner, a group that provides a Thanksgiving dinner for seniors who would otherwise have nowhere to go for the holiday.

Tickets are $150 and can be purchased by clicking here.

 MENU:

Welcome Hors d Ouerves: Chopped Chicken Liver, Grilled Focaccia, Watermelon Pickles; Texas Crab Deviled Eggs

Family Style Sunday Supper:  Grilled Broccoli Rabe with Preserved Lemon, Roasted Brussels Both Ways, Turnip ‘Puff’, Sweet Potato Hash, Smashed New Potatoes, White Boudin Stuffing, Herb Roasted Chicken, Cast Iron Fried Chicken, Fresh Cranberry Relish, Chicken & Tasso Jus

Dessert Stand: Fresh Fried Apple Cider Donuts, Mission Valley Grapefruit, Almond & Raspberry Trifle, Love Creek Apple Streusel

 

 

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They’re Planning an Old-Fashioned Boucherie at South Texas Heritage Pork


A boucherie, according an online Cajun Dictionary, is “a community butchering which involves several families contributing the animal(s) –usually pigs — to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.”

boucherie_flyerIt’s a definition that the folks at South Texas Heritage Pork are taking to heart as they plan a boucherie on their farm, 2890 Lucas Road, Floresville, for Dec. 8.

“Hey, y’all, come join us for a traditional Creole boucherie,” a press release about the event says. “Our pigs will be provided from South Texas Heritage Pork, demonstrations from chef John Russ from Lüke San Antonio, chef Pieter Sypesteyn from Where Y’at Food Truck, and beer from Saint Arnold Brewery. We will kick off the day with a traditional grit and grillades brunch. Throughout the day Chef Russ and Chef Syspestyn will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated. The boucherie will be taking place outside on a working pig farm, so please plan accordingly.”

The day begins at 10 a.m. and continues until 5 p.m. The cost of a ticket is $150 for the full day, including meals, or $125 for dinner only. Call 210-383-0665 to make reservations for this old-fashioned event that really puts you back in touch with where your food comes from.

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