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 40 wineries and 35 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. Be sure to buy your tickets, as they are expected to sell out. Additionally, we will be hosting a Chef’s Pantry style open-air market, and also seminars.
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 and this year’s hosts include Brady Lowe of Taste Network & Cochon 555, Kelly McCown of Goose & Gander and Michael Sullivan of Cochon 555, Brad Farmerie of Public & The Thomas / Cochon 555 Winner (NYC & NAPA), Duskie Estes + John Stewart of Zazu / 2011 King & Queen of Porc (Sonoma), Adam Sobel of RN74 / 2013 King of Porc (SF), David Varley of RN74 / 2010 King of Porc (SEA), John Sundstrom of Lark / 2 Time Cochon 555 Winner (SEA), Matt Jennings of Townsman / 3 Time Cochon 555 Winner (BOS), Matthew Accarrino of SPQR / Cochon 555 Winner (SF), Thomas McNaughton of flour+water / Cochon 555 Winner (SF), Jason Barwikowski of Stargazer’s Farm / Cochon 555 Winner (PDX), Andrew Zimmerman of Sepia (CHI), Alex Lovick of Inglenook, David Bazirgan of Dirty Habits (SF), David Katz of PaneVino, Dennis Lee of Smokestack + Namu Gaji (SF), Dominic Orsini of Silver Oak, Joe Schafer of King+Duke (ATL), Jason Kupper of urban heritage, Joey Elenterio of Wayfare Tavern, Joshua Schwartz of Del Dotto, Katie Hagan-Whelchel of Ad Hoc, Kim Wiss of Antica Napa Valley, Marc Zimmerman of Alexander’s Steakhouse (SF), Michael Thiemann of Mother & Empress, Michael Tuohy of Block Butcher Bar (SAC), Blaise Bisbey of The Culinary Institute of America at Greystone, Peter Jacobsen of Team Toast & Jacobsen Orchards, Sean O’Toole of Torc, Trevor Eliason of Far Niente, Christian Page of Hunter’s Weekly (LA), Mark Liberman of TBD & AQ (SF), and the 2014 BASH Rising Star Winners. Butchers include Dave the Butcher of Marina Meats and Mario Lopez of The Local (OAK).
PARTICIPATING WINERIES & LIBATIONS in addition to the meat-laden feast, there is whole 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 participating wineries such as Stag’s Leap Wine Cellars, Antica Napa Valley, Lando Wines, Cirq Estates, Kokumi Wines, Cornerstone and Stepping Stone Cellars, Barlow Vineyards, Somerston Estate, The Scholium Project, Alysian Wines, Larkin Wines, Robert Craig Winery, Heibel Ranch Vineyards, Inglenook, Silver Oak Cellars & Twomey Cellars, Charles Krug Winery, Zacherle Wines, hope & grace Wines, Red Cap Winery, Clif Family Winery, Outpost Wines, and includes the craft beers of Magnolia Brewery and our official cider of the US TOUR – Crispin Ciders. Immediately following the event, Heritage Fire Chef Kelly McCown will be hosting the Official After Party for the “Chefs & Producers” at Goose & Gander.
SEMINARS ARE NEW THIS YEAR and will be running through the afternoon in the carriage house. Each seminar will include presentations followed by Q&A’s. Each seminar last 45 minutes, and are limited to 40 people per session. Ticket buyers will be emailed the week of the event with the opportunity to sign-up. Reservations are first come, first served. Four seminars ranging from drinking ultra-boutique wines, sourcing the best vineyards, entertaining with wood-fired artisan cheese to viewing a sneak-peak of Food Forward documentary. Presenters will include names such as Anthony Biagi (Hourglass Winery / CARTEIRRA, Sinegal), Fredrick Johansson (Staglin), and Matt Courtney (Arista, CARTEIRRA) during the ultra-VIP Seminar followed by a Sourcing Seminar with Abe Schoener (Scholium Project), Sam Lando (Lando Wines), and Amanda McPhee (Kokumi Wines). The California Artisan Cheese Guild presents “Fire & Cheese” with Seana Doughty (Bleating Heart Cheese), Mariano Gonzalez (Fiscalini Farmstead Cheese), and Kuba Hemmerling (Point Reyes Farmstead Cheese Co.) will discuss the flavor profile of transforming their beauties from their natural preserved state to heat of the fire. Cheese and fire have a long history for preserving food and culture. This seminar will be have a California twist on tradition and will be a truly American Original experience. Be ready to sign up for these great seminars.To close, we meet with the producers of Food Forward, a new food documentary by PBS.
CHEF’S PANTRY IS NEW THIS YEAR! Heritage Fire will introduce Chef’s Pantry, a collection of great producers, farmers, and storytellers looking to sell their goods in an open air market place.The market starts one hour before doors open and continues until 6:30pm. The Chef’s Pantry is a the perfect place to buy your favorite California products from these great producers including: Clif Family, Llano Seco Organic Pork, Panevino , Calistoga Olive Oil Co., Napa Valley Tea Company, Xroads Sea Salts, Wine Country Chocolates, MeadowMont Farms Honey , Devoto Gardens, Nature’s Candy, Krave Jerky , Official Cochon US Tour Merchandise, Achadinha Cheese , F.E.E.D Sonoma , Whole Spice , Winkler Farms , and Napa Nuts. Guests are welcome to buy great products and take them home.
THE POP-UP BUTCHER SHOP IS OFFERING LARGE CUTS (such as tomahawks, double pork-porterhouses, tenderloins) for purchase and will be put straight to the grill for your personal enjoyment. Takers made a donation to the culinary school (100% of the proceeds benefit the CIA). Those prize cuts are then seared on the plancha by one of the butchers – presented to buyer, and include a cutting board, a knife, forks, a bottle of wine, and pig’nic blanket to sit down with friends and to enjoy.
Chefs + Restaurants
Goose & Gander
flour + water
Mother / Empress
Block Butcher Bar
King + Duke
Antica Napa Valley
CIA at Greystone
Smokestack / Namu
Point Reyes Cheese
Bleating Heart Cheese