A Louisiana Tradition Comes to Life
Mornings with Brian Haldane rolled on Wednesday as Cade Voisin filled in for Brian. Brian is on his way to Washington, D.C. for Washington Mardi Gras coverage. Before he left, Cade welcomed Chef John Folse and Michaela York to preview the annual Chef John Folse Boucherie and Bourbon event. The event takes place Saturday, February 7 from 8 to 3 at White Oak Estate and Gardens.
How the Boucherie Started
Chef Folse shared the roots of the boucherie. He grew up in the swamplands of Louisiana, where the boucherie was a major community event. Kids gathered wood. Families worked side by side. Everyone shared the final meal. Because nothing went to waste, the boucherie taught hard work and gratitude. Folse said those early lessons shaped his love for cooking.
Keeping a Tradition Alive
The modern event keeps those traditions strong. Visitors can watch how each part of the pig becomes sausage, roasts, hams, cracklins, and other staples. They also see how cast iron pots and open fires shaped Louisiana food culture. As Folse noted, the boucherie builds community and reminds people why these traditions matter.
A Taste of Old and New
This year’s event highlights in-ground oven cooking. This ancient method dates back more than 3,500 years. Meat cooks low and slow in a heated pit covered with earth. Guests can see each step and taste the results. State Parks will also join the event with a Poverty Point demonstration. In addition, Claw and Order will break down an alligator and fry alligator bites. Chefs will serve baby back ribs, white and red boudin, hog’s head cheese, backbone stew, and more.
How to Get Tickets
Tickets are available on Eventbrite. Cade Voisin encouraged early signups because the event attracts visitors from across the country. Chef John Folse and Michaela York said they look forward to welcoming everyone to celebrate Louisiana food, culture, and community.