Macon Magazine

FEBRUARY/MARCH 2024 | maconmagazine.com 97 In the spirit of authenticity at the event's core, the organizers decided to showcase the culinary traditions of the Latin world, whose complexity is often bypassed in favor of marketability in the U.S. Jon later remarked to us, "We don't change ourselves here to make people comfortable. We share the real deal of who we are, where we've come from, what we've gone through to be here. We thought the complexity of heritage Hispanic foods spoke to that." Continuing his speech, Jon explained how to make the most of our Boucherie: "Today is designed to go fast and furious." The events are scheduled to overlap each other. There is no expectation to see, taste, and hear everything on any given day. He encourages, "If you came with a group, you guys will need to split up, go learn something while your other folks learn something, then bring back what you've learned and talk about it afterward." A WHIRLWIND OF FL AVORS AND STORIES And it is a whirlwind. Every few moments, a new flavor or story is placed in the palm of your hand. Walking through the pavilion, between prep tables and cook stations, you're flooded with the aroma of sofrito, chilis, lime, and wood smoke. The pops and sizzles from food cooking over open fires blend with laughter and enthusiastic conversation. Past the Pleasure Dome (a series of large wood- grilling stations), world renowned chefs like Hector Santiago (three-time James Beard Award semifinalist and Top Chef competitor) and Marco Rivas Pascual (a seasoned executive chef in fine hotels across the globe) work alongside vets and volunteers. There is no class system like you'd find in restaurants and the military. The timetable for presentations and food is nothing but a rough estimate, leading to a very relaxed atmosphere. Listening to Jon, you learn that TOP LEFT Isabel and her sister serve the yaguarlocro. ABOVE Chefs Hector and Samantha add Jon's heirloom collard greens to the pachamanca preparation. LEFT Llama tartare.

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