Pork lovers of the world, rejoice. It’s boucherie season, and one of New Orleans’ finest eateries, Restaurant R’evolution, will take you to hog heaven with its inaugural Boucherie Feast on February 24.
A tradition many cultures around the world have participated in for centuries, a boucherie is the labor-intensive slaughtering, salting, stuffing and general stockpiling of pig parts for the winter. This feast is Restaurant R’evolution’s interpretation on the messy practice — only this incarnation refines the experience just a bit. Chefs Rick Tramonto and John Folse are preparing several courses of scintillating swine specialties — ranging from pork albóndigas (spicy Spanish meatballs) and hog head cheese to braised pork cheeks — and coupling them with top-shelf wines. Meals are completed with inventive desserts like bacon-praline ice cream.
Of course, Restaurant R’evolution, an establishment known for its precision and creativity in the kitchen, isn’t merely using your average sow for the celebration. On the contrary, three of the finest (not-so-little) pigs from Texas’ Black Hill Ranch are being brought in as the evening’s guests of honor. For those who want to partake in the feast, you should know that seating is limited to 50 diners. Call 504-553-2277 to reserve your place at the pork-filled soiree.
Photo Courtesy of Home On The Range
