Having positioned itself over the past three years as one of the most highly anticipated annual culinary and educational events in Texas, The Butcher’s Ball returns to Rockin’ Star Ranch in Brenham, Texas on Sunday, Oct. 20 from 11 a.m. – 5 p.m. With a mission to showcase the independent farms and ranches in Texas actively engaging in ethical and sustainable production processes, The Butchers Ball strives to make a stronger connection between the producer and the consumer.

For 2019, 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 nonprofit Urban Harvest and their ongoing farmers markets that directly support the local farming and ranching community. Tickets start at $100 and are available at www.butchersball.com.

For Austinites wishing to drive, Rockin’ Star Ranch is approximately one hour and forty five minutes from Central Austin. A shuttle bus will be available that day departing from Mosaic Sound Collective in East Austin off MLK, one block east of Highway 183. Roundtrip cost will be $50 and more information will be sent to ticket buyers within a week of the event.  

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 20 chefs from across the state who will utilize proteins and produce sourced exclusively from Texas farms and ranches.

Butcher's Ball

Golden Cleaver competitors

Bramwell Tripp, Loro, Austin

Sarah Heard & Nathan Lemley, Foreign & Domestic, Austin 

Callie Speer, Holy Roller, Austin

Cullen Holle, Jax Brenham, Brenham

Justin Manning, C&J Barbecue, College Station

David Uygur, Lucia / Macellaio, Dallas

Peja Krstic, Mot Hai Ba, Dallas

Mark Scott, Convenience West, Marfa

Brandi Key, Alice Blue, Houston

Dawn Burrell, Kulture, Houston

Evelyn Garcia, Decatur Bar & Pop-Up Factory, Houston

Jonny Rhodes, Indigo, Houston

Martin Stayer, Nobie’s, Houston

Monica Pope, Sparrow Cookshop, Houston

Tony Luhrman, El Topo, Houston (2018 Golden Cleaver Champion)

Wade Elkins, James McFarland, Mike Michna, Reveille Barbecue Co., Magnolia

Austin Simmons, TRIS, The Woodlands

Jeff Balfour, Southerleigh Fine Food & Brewery, San Antonio

Nicola Blaque, The Jerk Shack, San Antonio

Steve McHugh, Cured, San Antonio

In addition to the Golden Cleaver competition, a selection of chefs will be featured in the Open Fire Farm & Ranch Showcase, an opportunity for collaboration with local farms and ranches on unique and spectacular cooking techniques. Chefs participating in the Open Fire Farm & Ranch Showcase include (more to be announced in the coming weeks):

Adam Dorris, Coterie

Erin & Patrick Feges, Feges BBQ

Felix Florez, Black Hill Meats

Ryan Hildebrand, FM Kitchen + Bar

Jennifer Hoffman, Leeland House

Richard Knight, Atlas Diner

Graham Laborde, Killen’s

Dominick Lee, Poitín

Ara Malekian, Harlem Road Texas BBQ

Rebecca Masson, Fluff Bake Bar

Bobby Matos, State of Grace / La Lucha / Superica

EJ Miller, International Smoke

Joseph Quellar, JQ’s Tex-Mex BBQ

Gabe Medina, Click Virtual Food Hall

Jess DeSham Timmons, Cherry Block Craft Butcher + Kitchen

Max Torres, Cake & Bacon

Jeff Weinstock, Cake & Bacon

Johnny Wesley, HTX Nitro Creamery

Austin Food + Wine Festival

VIP Butcher’s Baller Ticket

For 2019, The Butcher’s Ball if offering a VIP ticket, giving patrons access to a specialty VIP Lounge as well as a behind the scenes opportunity to mingle with the chefs.

  • $250
  • Admission to the Fourth Annual Butcher’s Ball
  • Priority parking at Rockin’ Star Ranch
  • Wine, beer and cocktails
  • Access to VIP Lounge with shaded seating, exclusive cocktails prepared by Sarah Troxell of Nobie’s, and tastings and demonstrations by Ara Malekian of Harlem Road Texas BBQ and Syklar Hanka of Executive Chef at The Prairie Recovery Center.
  • Access to the Butcher’s Ball Chef Camp hosted by Revive Development and Gin Design Group – hang out with the chefs!
  • Swag bags and more!

Butcher’s Baller Weekend Package

For the first time in Butcher’s Ball history, we’re offering the opportunity for guests to stay the weekend on Rockin’ Star Ranch and be treated to two days of food, music and drinks, all while enjoying the comforts of Rockin’ Star’s beautiful casitas. 

  • $2,500 for four people.
  • Accommodations for four on Saturday, Oct. 19 and Sunday Oct. 20 in one of Rockin’ Star Ranch’s luxury casitas
  • Cocktails and bites by the pool on Saturday afternoon
  • Tickets for all guests to the Butcher’s Ball Chef Dinner on Saturday evening
  • VIP Butcher’s Baller tickets for guests to the Fourth Annual Butcher’s Ball on Sunday
  • Afterparty, light bites, relaxations and more on Sunday evening
  • Breakfast by the pool on Monday Oct. 21 

General Admission – $100 (Kids 12 and under – $30)

  • $100 (Kids 12 and under – $30).
  • Admission to The Fourth Annual Butcher’s Ball
  • Access to all tastings, demonstrations, discussion, and live music in the GA area
  • Four (4) drink tickets good for beer, wine or cocktails at the two main GA bars
  • Complimentary non-alcoholic beverages


Butcher’s Ball Chef Dinner – $150

An extensive multi-course dinner at Rockin’ Star Ranch on Saturday, Oct. 19 created by over a dozen Butcher’s Ball chefs complete with wine, beer and cocktail pairings and an exclusive afterparty.

Round-Trip Transportation from Houston or Austin to The Butcher’s Ball – $50

Kids Cooking Class with Monica Pope – $40 – An opportunity for your child, age 7-17, to learn from one of Houston’s most well-known chefs! Pope will teach the basics of cooking while also engaging the class to care about where their food comes from. The class will take place during the Butcher’s Ball festivities on Oct. 20.

For tickets and additional information visit www.butchersball.com. 


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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