The Butcher’s Ball returns to Rockin’ Star Ranch in Brenham on Sunday, October 20
The Butcher’s Ball is one of my favorite events of the year. While it is all about the food, it is not your average food festival where the goal is to eat and drink as much as you possibly can in a day. Instead, this event has a solid mission driving it—to showcase the independent farms and ranches in Texas actively engaging in ethical and sustainable production processes. The food and the chefs help make a stronger connection between the producer and the consumer. At this event, if you ask about the bite, each chef will speak lovingly of the ranch and farm where their food came from, helping attendees make the farm to food connection. Last year, I watched a chef spend over 5 minutes discussing the differences between locally raised meats and the meat you find in the grocer’s meat section with an interested couple. In the panel discussion I moderated, there was spirited discussion between local ranchers about about ranching practices and communicating those differences to the public. It was inspiring and I learned something new - at a food event!
It is because of those moments and the connections between the consumer, the rancher and the chef that makes the Butcher’s Ball an event that has become one of the most highly anticipated annual culinary and educational events in Texas. Ready to go? You can get your tickets here.
Hungry for more information? Read more from the organizers! This year over 50 chefs, butchers, farmers, ranchers, educators, bartenders, and other leaders in the culinary industry will converge for a day of chef tastings, competitions, demonstrations, discussions, entertainment, and more. The day’s festivities will not only educate, entertain and feed the public, but also raise money for the Houston-based non-profit Urban Harvest and their ongoing farmers markets that directly support the local farming and ranching community.
One of the highlights of The Butcher’s Ball is the Golden Cleaver Competition – a public vote for the “best bite” of the day. Participants in the Golden Cleaver Competition over the past three years were asked to nominate their favorite chefs in Texas that are passionate about supporting their local farm and ranch communities, and who are creating impressive cuisine using their products. The 2019 Golden Cleaver competition will feature 21 chefs from across the state who will utilize proteins and produce sourced exclusively from Texas farms and ranches. This year’s Golden Cleaver competitors include:
- Jeff Balfour, Southerleigh Fine Food & Brewery, San Antonio
- Nicola Blaque, The Jerk Shack, San Antonio
- Dawn Burrell, Kulture, Houston
- James McFarland, Wade Elkins, Mike Michna, Reveille Barbecue, Magnolia
- Evelyn Garcia, Decatur Bar & Pop-Up Factory, Houston
- Sarah Heard & Nathan Lemley, Foreign & Domestic, Austin
- Cullen Holle, Jax, Brenham
- Brandi Key, Alice Blue, Houston
- Peja Krstic, Mot Hai Ba, Dallas
- Tony Luhrman, El Topo, Houston – 2018 Golden Cleaver Champion
- Justin Manning, C&J Barbeque, College Station
- Monica Pope, Sparrow Cookshop, Houston
- Jonny Rhodes, Indigo, Houston
- Mark Scott, Convenience West, Marfa
- Austin Simmons, TRIS, The Woodlands
- Martin Stayer, Nobie’s / The Toasted Coconut, Houston
- Bramwell Tripp, Loro, Austin
- David Uygur, Lucia / Macellaio, Dalla
In addition to the Golden Cleaver competition, look for the Open Fire Farm & Ranch Showcase, an opportunity for chefs to collaborate with local farms and ranches on unique and spectacular cooking techniques. Chefs participating in the Open Fire Farm & Ranch Showcase include:
- Chris Davies, Uchi, Houston
- Rick Dixon, R-C Ranch, Houston
- Adam Dorris, Coterie, Houston
- Erin & Patrick Feges, Feges BBQ, Houston
- Felix Florez, Black Hill Meats, Houston
- Ryan Hildebrand, FM Kitchen + Bar, Houston
- Jennifer Hoffman, Leeland House, Houston
- Graham Laborde, Killen’s, Houston
- Hani Lae, Poitín, Houston
- Dominick Lee, Poitín, Houston
- Ara Malekian, Harlem Road Texas BBQ, Richmond
- Bobby Matos, La Lucha / Superica / State of Grace, Houston
- Gabe Medina, Click Virtual Food Hall, Houston
- Esaul Ramos, 2M Smokehouse, San Antonio
- EJ Miller, International Smoke, Houston
- Joseph Quellar, JQ’s Tex-Mex BBQ, Houston
- Jess DeSham Timmons, Cherry Block Craft Butcher + Kitchen, Houston
- Max Torres, Cake & Bacon, Houston
- Willow Villarreal, Willow’s Texas BBQ, Houston
- Jeff Weinstock, Cake & Bacon, Houston
- Johnny Wesley, HTX Nitro Creamery, Houston
- Jane Wild, The Kitchen at The Dunlavy, Houston
Each of the chefs listed above will be utilizing proteins or vegetables from one of the following Texas ranches:
- A Bar N
- Aufdengarten Cattle Co.
- Augustus Ranch
- Black Hill Meats
- Blue Heron Farms
- Blue Horizon
- Chubby Dog Farms
- Gold Ring Wagyu
- HeartBrand Ranch
- Heartly Ranch
- Liberty Provisions
- R-C Ranch
- Rocking 711 Ranch
- Three Sister Farms
- Unique Meats
- Wagyu Excelente
- WagyuRu
- Whitehurst Ranch
- Yonder Way Farms
This year, there are a few new components to The Butcher’s Ball that will prove exciting to first-timers and veterans alike including a Butcher’s Baller Dinner on the Saturday prior to the event, a VIP Lounge and ticket level at The Butcher’s Ball, and a Butcher’s Baller Weekend Package for four that includes accommodations at Rockin’ Star Ranch. Additionally, this year The Butcher’s Ball is excited to partner with Revive Development and Gin Design Group to curate a Chef’s Camp, designed to host our competing chefs onsite at Rockin’ Star Ranch. VIP and Baller Weekend Package ticket holders will have access to this exclusive area and an opportunity to hang out with their favorite chefs.
TO LEARN MORE AND GET YOUR TICKETS (THEY WILL SELL OUT) VISIT www.butchersball.com
