Lowcountry Legend “Hoppin’John” Taylor will lead the oyster shucking and sampling throughout the day.
Gullah-Geechee Chef Benjamin (“B.J.”) Dennis will share traditional vegetable cultivars and tales to accompany the festivities.
There will be a Fais Do Do band enlivening the chefs’ workshops on whole animal butchery, cultural preservation, and community building.
Only 50 tickets, available via Evenbrite, will be sold. The event will begin at 6:30am on October 23, 2016.
Chef John Folse will join Tank Jackson for this years Blood on the River, a Lowcountry Boucherie to share his m.
For further information, contact Tank Jackson at Holy City Hogs.l
CLICK HERE TO BUY TICKETS