Butcher’s Ball set for Oct. 15 – Houston Chronicle
September 26, 2017 - bbq set
Ever had a hungry to do-si-do with your favorite beef knife or rancher? You substantially can during a 2017 Butcher’s Ball on Oct. 15 – after all, there will be live music, a ballroom, and copiousness of alcohol.
But a Butcher’s Ball, however festive, has a critical side too. The second annual meat-focused culinary event, to be hold during a Rockin’ Star Ranch in Brenham, is designed to spotlight a contributions of internal ranchers adhering to reliable and tolerable ranching practices. And this year’s round has a special purpose in light of a extinction opposite southeast Texas following Hurricane Harvey: fundraising by a event’s gift partners will be distributed to growers and producers influenced by a storm.
So that’s even some-more reason to attend a round where some of Houston’s best chefs and bartenders will join other Texas chefs, pitmasters, and attention professionals to applaud tolerable ranching in a day’s value of food, culinary competition, butchering demonstrations, row discussions, cocktails, and live music.
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Highlights of a 2017 Butcher’s Ball:
Golden Cleaver Competition: Seventeen chefs will contest regulating 5 proteins: beef, pork, chicken, lamb, and fish. Chefs participating embody Wade Elkins of My Yard Reaction BBQ in Houston; Ara Malekian of Harlem Road Texas BBQ in Richmond; Ben Runkle of Salt Time in Austin; Bobby Matos of State of Grace in Houston; Brek Webber of Tin Roof BBQ in Atascocita; Dawn Burrell of Uchiko in Austin; Dominick Lee of Kiran’s in Houston; EJ Miller of Riel in Houston; Jeff White of Boiler House in San Antonio; Martin Stayer of Nobie’s in Houston; Monica Pope of Houston; Oliver Sitrin of Blind Butcher in Dallas; Patrick Feges of Feges BBQ in Houston; Russell Kirkham of Artisans in Houston; Ryan Hildebrand of FM Kitchen Bar in Houston; Ryan Savoie of Saint Arnold Brewing Co. in Houston; and Willow Villarreal of Willow’s Texas BBQ in Houston.
Butchery Demo: Bryan Butler of Salt Time in Austin and Richard Knight of Houston will grocer a beef rear entertain and lamb, respectively. The finished products will be auctioned for a eventuality charity.
Sustainable ranching: Panel contention on a internal food complement in Texas. Speakers embody Brady Lowe of Cochon555; Dustin Windham, entrepreneur, activist, and renter of Grit Grocery mobile grocer in Houston; Ford Fry of Ford Fry Restaurants; cook Monica Pope of Houston; and Steve Harrison, rustic 44 Farms. Moderated by Kim Korth, publisher Edible Houston.
Hurricane Harvey recap: Panel contention on how a Houston food use attention came together after Harvey. Speakers embody Alba Huerta, owners of Julep in Houston; Felix Florez, rustic Black Hill Meats; Garrett Gundermann, owners of Gundermann Acres Farm; cook Richard Knight of Houston; and Tyler Horne of Urban Harvest. Moderated by Phaedra Cook, editor Houston Food Finder.
Creative cocktails: Alba Huerta bartender/owner of Julep in Houston will curate a day’s cocktails. Bartender Lainey Collum of Yauatcha Houston will offer cocktail demonstrations and Robin Berwick of Double Trouble in Houston will yield interactive cocktail experiences.
Boucherie: A separate, early morning eventuality will underline a butchering foe for a best slaughter, relapse and credentials regulating a sow from Black Hill Meats.
Tickets are $100 for adults and $25 for children 12 and under. Reserved VIP tables for 10 are accessible for $1,500. Tickets for a boucherie are $50 and contingency be purchased with a sheet to Butcher’s Ball. Transportation between Houston and Brenham is $50 per chairman and contingency be purchased with a sheet to Butcher’s Ball.