Chef John Folse's Boucherie & Bourbon

The French word, “boucherie,” actually means butcher shop, but it is also the word for an incredible social event that in the past brought together communities, and today unites lovers of Cajun culture across the state and country. Join Chef John Folse for his annual Boucherie & Bourbon (formerly Fête des Bouchers), where he'll be joined by butchers and chefs from around the country to preserve this time-honored tradition. For Folse, the event is dedicated to keeping Cajun food heritage alive by focusing on the educational aspect of the boucherie and teaching others how to make delicacies such as hog’s head cheese, andouille, boudin, smoked sausage, cracklins, and other spoils of the event. This year, in celebration of Folse's Still’Water Bourbon and Still’Water Rum that are distilled on-site at White Oak, talks will be presented on the histories of "Rum Runners" and the Whiskey Rebellion. 8 am–3 pm. $85; $15 for children younger than twelve at eventbrite.com. whiteoakestateandgardens.com.