Le Pied Du Mont Boucherie 2025 Itinerary
~Friday~
First aid and medic will be located on site by registration tent.
8:00 - 10:00
Coffee & Continental Breakfast
Matt and Dawn Palma
Pancakes, Breakfast Sausage, & Fruit
Queen Bee coffee
10:00 - 11:00
Shady grove
Juice Bar / Bone Broth prep for Sat.
Kid Collab:
A walk in the woods Walk kids through some of the most common paths in the woods to help them orient if they get lost. Walk up to the sweat lodge and explain the sweat and have the kids do a ceremony near the lodge of sorts. Collect pine cones for bird feeders.
10:30 - 10:45
Stage at pavillion
ALL TEAMS MEETING (EVERYONE IS REQUIRED)
Processing teams and chef meetings. Planning and prep for the weekend.
Each team will receive instructions for cooking and an assigned station.
Any questions will be answered.
Any chefs arriving later can pick up packets at registration
Chefs will move to assigned stations and begin preparations for the weekend.
Do not rearrange kitchen or move equipment from it’s designated area
everyone is responsible for keeping a clean and orderly work space
11:30
Sunday morning team meeting at bonfire site- Sunday Morning Kill Team only
12:00 - 13:00
Lunch
Matt & Dawn Palma - Burgers
13:00
Marketplace - VIP Cocktails
Grant Wallace-mixologists
13:15
Stage at pavilion
Dr. Michele Pfannenstiel, food safety talk / Protien tour- Butchering Demo
13:15
Composting area - Processing Demonstrations:
Goat
Chicken
Sheep
Support
Calf
Turkey
Rabbits
Please help to assist in cleaning the processing area
14:00 - 15:00
Shady Grove Juice Bar
Kids Collab
Meet at the tent for self organized tag and games. Get that energy out!
17:00
Pavillion
Make preparations for 7:00pm potluck supper and lighting of central fire ring
This will be a traditional potluck supper. Please bring a prepared dish. Reheating of dishes will be available in the pleasure dome ( open fire area ) and Alveron closed grills. Dishes will be placed on dinner tables in a serve yourself family style manner. No lines! Please assist with any clean up necessary to maintain order for next day activities. We are all responsible for maintaining a clean, orderly cooking and dining area.
19:00
Pavilion
Potluck supper
This is a family gathering. We will not be serving you! Please make yourself at home and serve yourself. Make sure to clean up and help to store leftovers.
~Saturday Heritage~
06:30-08:00
Opening Ceremony - Trelani Michelle
Join us for a powerful opening ceremony led by southern storyteller Trelani Michelle, as we honor the land and the ancestors who were stewards of it, the intertwined histories of Black and Native peoples and the cultural legacies of our african rooted spirituality and foodways. Together, we celebrate community, the strength that sustains us and the sacrifices of our soldiers, whose contributions continue to shape our shared story.
9:00 - 9:30
Memorial for Fallen Ceremony
Wayne Fritter aka Critter USMC
Please join us for this honored ceremony to pay respect to our brothers and sisters who have given us the ultimate sacrifice through their service.
9:30 - 10:00
Coffee and Breakfast
Puff Puff / Beignets
10:00 - 11:00 Shady grove:
Juice bar / Bone Broth - Opens
10:00 - 10:15
Stage at Pavillion - Opening remarks: Welcome to Comfort Farms
Significance in African culture
Kid Collab
Learn a skill:
10:30 - 11:00
Pavillion- Kitchen
DEMO/TASTING Amanda Stanfield: spiced baobab shrimp & broken rice grits with moyo sauce
Pavillion main stage
DEMO/TASTING Queen Bee Coffee
Homesteading Area
Cary Rozar: Woodworking
11: 00
Pavilion Main stage
Zulu Dancers
11:15- 11:25 Tasting & Demos
Pavilion Main Stage
Clay Oliver: Ancestral Oils
Pavillion Kitchen
Kenyatta Ashford: red red ( crispy coconut rice, avocado, sweet plantain)
Pleasure Dome
John Haney: Okra Perloo Tasting
Homesteading Area
Mushroom cultivation Hunter Pruett
12:00 - 12:30
Pavilion Main Stage
Speaker - Zulu Dancer + Dibi BBQ
Pavillion Kitchen - Lunch prep- observed
Pleasure Dome - Lunch prep- observed
South african team: Braii bbq sausage , pork or beef
Homesteading area:
Blacksmithing with Kenneth Red Gowins
12:45 -13:15
Lunch-
Jonatas: Dibi BBQ hand cut potato fries and plantain squares on stick
13:15-13:45
Pleasure Dome
Andy Anderson: Smoked fish
Kids Collab
Learn a skill:
14:00-14:30
Pavilion Main Stage
Dr. Gloria Cissé / Wolfe - African Domestic Traditions
Presenting on value of Teranga as a way of life
14:30 -15:00
Pleasure Dome
Jasmine Smith: jerk chicken with rice and peas
Main Stage Pavillion:
Foodways demonstrations: African Street Bites - Chi Ezekwueche, Kemi Abegbe
Spicy cow skin
15:15-16:00
Shady Grove
Oyster Tasting & Seafood - Justin Dotson and Scott Stradley- Ga. Oyster Co.
Pleasure Dome Area - Dinner Prep
16:15-16:45
Pleasure Dome
Rose Nyaondo: Chicken Kale and Ugali with kachumbari
Pavillion Main stage
Camylle Coley: spirits and storytelling with special cocktails
Pavillion Kitchen
Tynella Hall: Southern foodways- Spiced Rabbit Tangine
17:00-17:30
Pavilion Main Stage
AiyeToro: West African drumming tradition
18:00
Cocktail hour and Dinner - VIP only - Samantha and Team
Appetizers:
Ethiopia
Ethiopian beef tartare with spiced butter, berbere, garlic, ginger, cinnamon, fenugreek, cumin, oregano, turmeric, and thyme
Kenya
Mutura sausage,
Kenyon blood sausage, grilled and served with kachumbari a salad of tomato, onion, chili, and parsley
Mozambique
Chicken livers sautéed in a Peri Peri tomato sauce served with grilled bread
Kenya
Potato and pea Samosa with tamarind sauce
Main course:
Nigeria
African bean stew
Pinto peanut oil, onion, garlic, bell pepper, cumin, tomato sauce, cayenne lemon juice, peanut butter
Cooked Greens description to come
Congo Angola
Muamba chicken
Palm butter, okra, squash, spicy peppers, onion, garlic, tomato, paprika, Peri Peri, palm nut cream
Cameroon
Fish stew from njangsa sauce
Onion, parsley, garlic, habanero, onions, white pepper, tomato, and njangsa seed
Or
Senegal
Thiebou Jenn
Onions, green bell pepper, tomato paste, scotch, beet, root vegetable, tamarind paste
Fried fish served on top
Dessert:
Sweet potato topped with crushed peanuts and toasted Amran drizzled with cardamom cinnamon sorghum syrup
Rice pudding
Malva Pudding -Apricot cake with tres leches kinda cream
~Sunday~
5:30
Coffee
6:00
Meet in pasture
Road will be closed to incoming traffic after 6:20 am
6:00 - 8:00
Morning ceremony
Presented by Comfort farms
Opening remarks, Roll call, Butchers Prayer, Dispatch of animal for Boucherie, followed by procession to butchers table
8:30
Coffee and Breakfast-
9:00
All chefs at stations - Butchering of pig and distribution of meat
Lead Butcher
11:30 -12:00
Head cheese
Matt Eady
13:00
Cocktail hour
Mixologist: Grant Wallace
13:00 -13:30
Boudin
Ron Green / Braxton Naff
13:30 - 14:00
Andouille and Tasso
Ron Green / Braxton Naff
14:00-14:30
Graton (pork skins)
14:30- 15:00
Backbone stew
Phil Wingo
15:00-15:30
Fraisseurs (organs )
Heather Spurlock
15:00-15:30
Ponce (stomach)
15:30-16:00
Hams
Notes:
Beer and other spirits will be available at bar station at all times throughout the weekend
All main dishes will be served under the pavilion at the serving table. Please bring your dish to the plating station in front of the kitchen at the designated time.
Juice will be served at the Shady grove area
Bar will be located under Market Pavillion along with Coffee
First aid and medic located in front with registration