chef-john-folseWorld-renowned Chef John Folse will lead 70 chefs in the Third Annual BLOOD ON THE RIVER boucherie in the fabled South Carolina Lowcountry. Produced by Tank Jackson of Holy City Hogs, the all-day event will include the butchering and preparation of both classic Cajun and Lowcountry dishes. Chef Folse will share his generations-old family recipes and stories of the Louisiana bayou, using locally sourced ingredients, from oysters and grains to hogs and greens. Tank will provide a Holy City Hog.

California Chef Sophina Uong, the Chopped Grill Masters Grand Champion, will cook lamb and goat over a live fire.

2008 James Beard Best Southeast Chef Robert Stehling will prepare breakfast of locally sourced grains, eggs, and pork.

Indigo Road Executive Chef Jeremiah Bacon will prepare meat harvested from T & C Jackson Meat Co. Black Angus grass fed steer

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.

logo-holy-city-hogs-200x163There 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

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