Cochon’s Heritage Fire Event Returns To St. Helena August 3rd
Heritage Fire by Cochon 555, the Valley’s premier hyper-local, whole animal live-fire outdoor food and wine event, returns to Napa’s Charles Krug Winery in St. Helena August 3rd, 2014. The event will showcase over 30+ wineries and 40+ notable chefs and butchers cooking 3,000 pounds of heritage breed animals in celebration of breed diversity and family farming. A portion of the ticket proceeds will benefit the St. Helena Farmers Market and The American Institute of Wine & Food. A group of celebrated butchers will host a Pop-Up Butcher Shop where 100% of the proceeds will benefit the students of the Culinary Institute of America at Greystone. To purchase tickets or learn more about the event, visit http://cochon555.com/2014-tour/heritage-fire/.
Heritage Fire features chefs and farmers working together to spotlight traditional outdoor cooking techniques paired with amazing wines, ice-cold brews, and crisp ciders. While Cochon’s flagship event, Cochon 555, brings chefs together in a friendly competition, Heritage Fire is a collection of culinary champions cooking together for a crowd of meat and wine loving gourmands. The list of heritage and heirloom foods to be featured include dry-aged beef, spit-roasted sturgeon, whole pigs, lambs, goat, lobster, squab, rabbit, duck, chicken, artisan cheese, oysters and heirloom vegetables.
“I’m passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
Participating chefs include:
- Adam Sobel, RN74*
- John Sundstrom, Lark*
- Andrew Zimmerman, Sepia
- Matthew Accarrino, SPQR*
- Michael Sullivan, Cochon 555
- Brady Lowe, Cochon 555
- David Bazirgan, Dirty Habit
- Jason Barwikowski, Stargazer’s Farm*
- David Varley, RN74 Seattle*
- Duskie Estes + John Stewart, Zazu*
- Thomas McNaughton, flour + water*
- Kim Wiss, Antica Napa Valley
- Trevor Eliason, Far Niente
- Mark Liberman, TBD/AQ
- Joe Schafer, King+Duke
- Joshua Schwartz, Del Dotto
- Katie Hagan-Whelchel, Ad Hoc
- Kelly McCown, Goose & Gander
- Matt Jennings, Townsman*
- Michael Tuohy, Block Butcher Bar
- Mike Law, Bourbon & Bones
- Patrick Clark, CIA at Greystone
- Peter Jacobsen, Team Toast
- Alex Lovick, Inglenook
- Randall Selland, The Kitchen
- Dennis Lee, Smokestack/ Namu Gaji
- Dave Budworth, Marina Meats
- David Katz, PaneVino
- Dominic Orsini, Silver Oak
- Jason Kupper, urban heritage
- Joey Elenterio, Wayfare Tavern
- Marc Zimmerman, Alexander’s Steakhouse
- Michael Thiemann, Mother/Empress
- Sean O’Toole, Torc
- Christian Page, Hunter’s Weekly
- Maurice Dissels, Birk’s Restaurant
In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, seminars, lawn games, live music and the opportunity to learn directly from the farmers and producers at the Chef’s Pantry. The all-inclusive event includes craft beers from Magnolia Brewery and Crispin Ciders. Participating wineries include Stags’ Leap Winery, Antica Napa Valley, Cornerstone and Stepping Stone Cellars, Barlow Vineyards, Somerston Estate, The Scholium Project, Alysian Wines, Larkin Wines, Heibel Ranch Vineyards, Inglenook, Silver Oak Cellars & Twomey Cellars, Charles Krug Winery, Zacherle Wines, hope & grace Wines, Red Cap Winery, Cliff Family Winery, Outpost Wines, and many more. Immediately following the event, Heritage Fire Chef Kelly McCown will be hosting the Official After Party for the “Chefs & Producers” at Goose & Gander.
There will be seminars running through the afternoon in the carriage house. The ultra-VIP Seminar will include winemakers Anthony Biagi (Hourglass Winery, Plumbjack, Cade, Cartierra), Fredrick Johannasen (Staglin, Schrader, Outpost) and Matt Courtney (Marcassin, Arista). Abe Schroener of Scholium Project will lead a new-world seminar. Seminars are limited to 40 people.
The closing seminar, Fire Meets Cheese, hosted by The California Artisan Cheese Guild, will include presentations from three dynamic cheesemakers who will cover artisan cheese making and explore the thrill of cheese on the open fire. Seana Doughty of Bleating Heart Cheese, Mariano Gonzalez of Fiscalini Farmstead Cheese, and Kuba Hemmerling of Point Reyes Farmstead Cheese Co. will show how to entertain with whole wheels of cheese on the open fire and will give pairing suggestions. They will discuss the long history of preserving food and culture through cheese and fire, as well as the transformation in flavor from a natural preserved state to the heat of the fire. This seminar will have a California twist on tradition and will be a truly American Original experience.
As in 2013, this year’s Pop-Up Butcher Shop will have Large Cuts available for purchase (including tomahawks, double pork-porterhouses and tenderloins). 100% of the proceeds will benefit the CIA. Prize cuts will be seared on the plancha and presented to the buyer, who will also receive a cutting board, knife, forks, bottle of wine, and pig’nic blanket for the perfect grill session with friends.
Where: Charles Krug Winery
2800 Main Street
St Helena, CA 94574
When: Sunday, August 3, 2014
3 p.m. – 7 p.m.
Tickets: $100 general admission and $200 VIP (VIP Guests receive early access to food, oysters, and limited treats specially prepared by the chefs in addition to magnum wine bar access); to purchase tickets visit http://cochon555.com/2014-tour/heritage-fire/.
Be sure to get your tickets, as they are expected to sell out.
*Adam Sobel: 2013 King of Porc, John Sundstrom: two-time Seattle Prince of Porc, Matthew Accarrino: 2011 San Francisco Prince of Porc, David Varley: 2010 King of Porc, Jason Barwikowski: 2011 Portland Prince of Porc, Duskie Estes + John Stewart: 2011 King & Queen of Porc, Thomas McNaughton: 2012 San Francisco Prince of Porc, Matt Jennings: three- time Boston Prince of Porc