Podcast Episode 014 Houston: Houston’s Butcher’s Ball
Chef Jason Kerr came on Chefs Coast to Coast this week to chat with us about his upcoming event called the Butcher’s Ball in Brenham, TX at Rockin’ Star Ranch.
The Butcher’s Ball is about meat – the chefs who love it and the ranchers who raise it. With a focus on sustainable ranching practices, The Butcher’s Ball brings together 14 of Texas’ top chefs, butchers and ranchers (including such names as Top Chef Season 10 contestant John Tesar and Cordúa Restaurants’ David Cordúa), for a day of demonstrations and tastings, using protein provided by 44 Farms, one of the country’s most respected ranchers. The chefs will be cooking on-site thanks to smokers and grills provided by Pitts & Spitts, and will be competing for the “Golden Cleaver,” a people’s choice award for best dish. Beyond meat, The Butcher’s Ball is also about bringing together communities – urban, rural, culinary, musical, artistic, and more. The day-long event, taking place from 2 to 8pm at Rockin’ Star Ranch in Brenham, TX, will immerse guests with live music, specialty cocktails, craft beer, an art exhibition, a farmer’s market, and the break down of a whole elk by master butcher Felix Florez of Black Hill Ranch. Guests are encouraged to come early and stay for the duration of the Ball, as there will be rotating food service, a full lineup of entertainment, and special surprises throughout the day.
Tickets are $149 per person (with an option to add-on round-trip charter bus transportation from Houston to Brenham) and include all food and beverage, with portions of ticket sales benefiting Foodways Texas and Urban Harvest. Tickets can be purchased at www.butchersball.com.
The 13 chefs competing for the Golden Cleaver at The Butcher’s Ball include:
Albert Vasquez – Ritual (Houston)
Antoine Ware – Harold’s (Houston)
Ara Malekian – Harlem Road Texas BBQ (Richmond)
Brek Webber – Tin Roof BBQ (Humble)
David Cordúa – Américas (Houston)
Dawn Burrell – Uchi (Houston)
EJ Miller – Down Houston (Houston)
Felix Forez – Black Hill Ranch (Houston)
Jason Kerr – Farm to Table (Houston)
Jess Timmons – Redneck Country Club (Stafford)
John Tesar – Knife (Dallas)
Nathan Lemley – Parkside (Austin)
Tommy Elbashary – B&B Butcher’s and Restaurant (Houston) Willow Villareal – Willow’s Texas BBQ (Katy)
In addition, Karen Man of Oxheart and Rebecca Masson of Fluff Bakery will be providing desserts and takeaways for guests. Lindsay Rae, Beverage Director of Grand Prize Bar will be crafting unique bourbon and vodka cocktails featuring Maker’s Mark, Knob Creek and Deep Eddy. Craft beer will be provided by Karbach Brewing, Pedernales Brewing Company, and Saint Arnold Brewing Company, and a selection of wines from True Myth Winery will be available.
Live music will fill the spacious grounds of Rockin’ Star Ranch, headlined by Leopold and His Fiction and White Ghost Shivers, both out of Austin, as well as Houston’s own Fiddle Witch, The Grahamaphone, and Reverberation DJ’s Jason Puffer and Jean-Paul Tiblier.
An exclusive preview of photographer Galina Kurlat’s ongoing series The Eye and The Implement: A Photographic Anthology of Houston’s Culinary Community” which features tintype portraits of Houston chefs and their favorite ingredient or kitchen utensil, will grace the walls of the ranch’s ballroom.
Finally, bringing together local producers and artisans, Urban Harvest will produce a mini farmer’s market on-site during the event, giving the opportunity for guests to purchase locally-grown produce, meat, and kitchen items.
For additional information, links to the restaurants, entertainment, art, and more, visit www.butchersball.com.
The Butcher’s Ball is generously sponsored by 44 Farms, Deep Eddy Vodka, Karbach Brewing, Katz’s Coffee, Knob Creek, Maker’s Mark, Mike Hopkins Distributing, Pedernales Brewing Company, Pitts & Spitts, Saint Arnold Brewing Company, Topo Chico, and True Myth Winery.
Located at the end of a secluded country road on 200 acres just outside of Brenham, TX, Rockin’ Star Ranch is a luxurious getaway only and hour’s drive from Houston. The ranch is defined by simple architecture and native landscaping, and is considered a working ranch with herds of elk, deep, oryx, Black Angus cattle, and quarter horses. Rockin’ Star Ranch features a 7,000 sq ft. ballroom that will serve as the main hub of The Butcher’s Ball, as well as a horse arena, pool, and guest cottages dotted throughout the property. For more information visit www.rockinstarbrenham.com.
About Foodways Texas:
Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas. For more information visit www.foodwaystexas.com.
About Urban Harvest:
Founded in 1994, Urban Harvest has garnered a well-deserved reputation as a leader in the local food movement. They’ve earned this role by adhering to clear and simple values and a focused mission: Urban Harvest encourages community, good nutrition and sustainability through the teaching and support of organic gardening. For more information visit www.urbanharvest.com.
Try Chef Jason’s Recipe
Mac N Cheese
- 16 ounces penne pasta ( uncooked)
- 1 oz. sriracha
- 4 cups heavy cream
- 1 oz. sliced green onions
- 14 ounces Velveeta cheese, cut into chunks
- salt and pepper
- 8 Cheetos crushed to a dust
- Crush Cheetos
- Cook macaroni according to directions and drain.
- Slice green onions.
- mix cream with sriracha.
- Whisk in cream and cook over medium heat until mixture starts to bubble and thickens.
- Stir constantly.
- Add chunks of Velveeta and allow to melt.
- Salt and pepper to taste.
- Pour macaroni into cream.
- Stir sauce into macaroni.
- Let rest for 2 minutes, then sprinkle green onions on top.
- Sprinkle Cheetos dust on top.
Pulled Pork & Mac n’ Cheese
- 1 Bone-in or boneless Pork Shoulder
- Seasonings for pork (Season salt, garlic powder, pepper etc)
- 3/4 Cup BBQ Sauce
- 1 Can Dr. Pepper
- Season the pork (the night before or the day of) and place it in the slow-cooker. Or in a covered baking dish in an oven at 280 degrees.
- Then add the can of soda, and turn the heat to low.
- Let it cook for about eight to twelve hours, or until you return home.
- Let it cool to soak up all the juices and shred it with your hands or two forks.
- Place over the top of mac n cheese with crushed Cheetos and drizzle with your favorite bbq sauce.
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