Heritage Fire Napa

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Heritage Fire Napa

COCHON 555’s HERITAGE FIRE, NAPA VALLEY’S WOOD-FIRED MEAT-LADEN FEAST, HEATS UP SUMMER WITH AN EPIC RETURN TO CHARLES KRUG WINERY IN ST. HELENA Napa Valley’s Cult-Favorite Food and Wine Festival Features 3,000 Pounds of Fire-Kissed Meat

Heritage Fire by Cochon 555, a premier hyper-local, whole animal, live-fire, outdoor food and wine event, returns to Charles Krug Winery in St. Helena on August 2nd, 2015. Going on seven years, the events continue to attract sold-out crowds, which recently included hosting Heritage Fire Snowmass during the Food & Wine Classic in Aspen. The goal of the events produced by the team at Cochon 555 are to promote honest food artisans, celebrate family farms, and create culinary awareness for those hard working people responsibly raising heritage species. The events tilt the scales in favor of the farms and the relationship with the emerging chef community constantly struggling with paying premium food prices when the decision is made to serve their guests safer, flavorful food raised locally. Heritage Fire is a massive collection of culinary experts cooking together for a crowd of meat and wine enthusiasts over live-fires during a high-energy culinary experience. A portion of the ticket proceeds will benefit St. Helena Farmers Market and the American Institute of Wine & Food. A group of celebrated butchers will host a Pop-Up Butcher Shop presented by Williams-Sonoma where 100% of the proceeds will benefit the students of the Culinary Institute of America at Greystone. To see pictures from the previous Heritage Fire events on Cochon555’s Flickr, click here: http://j.mp/FIRE_SNOW_PHOTOS

Heritage Fire will showcase more than 50 notable chefs cooking 3,000 pounds of heritage breed animals alongside wines from California and Germany. Chefs and farmers will work together to spotlight traditional outdoor cooking techniques paired with amazing wines and the craft beers of Magnolia Brewery. The list of heritage dishes featured include wood roasted duck, assorted cuts of dry-aged beef and tartare Bar from Creekstone Farms, spit roasted local rabbit, roasted goat, raw oysters and roasted clams, octopus with chorizo, sturgeon, and many variations of heritage breed pig with artisan cheeses and heirloom vegetables which are all paired with the best beverages.  

“It’s always an honor to host Heritage Fire in St. Helena, and to have amazing partners like Charles Krug, St. Helena Tourism and the Napa Valley welcome us for this special weekend means things are really heating up this summer. We’re putting the spotlight on heritage species, responsible agriculture and amazing chefs. St. Helena is now home to Cochon’s best expression of live-event immersion in the good food movement featuring the best chefs, farmers and sponsors around the country. Guests can expect an epic culinary experience,” stated Brady Lowe, Founder of Cochon 555.

Participating chefs include Justin Yu (Oxheart), Kyle Bailey (Birch & Barley), Mark Ladner (Del Posto), Justin Brunson (Old Major), Mike Kahikina (Barrel & Ashes), Adam Sobel (RN74), Jose Mendin (Pubbelly), Andrew Zimmerman (Sepia), Kim Wiss (Antica Napa Valley), Cristiano Creminelli (Creminelli), Peter Jacobsen (Jacobsen Orchards), Greg Laketek (West Loop Salumi), John Manion (La Sirena Clandestina), Jeremy Waybright (Boss Shepherd’s), Matthew Accarrino (SPQR), Michael Thiemann (Mother – Empress Tavern), Jason Kupper (Heritage Eats), Joshua Schwartz/Tony Incontro (Del Dotto), Eric Alegria (Old World Rabbitry), David Bazirgan (Dirty Habit), David Katz (Panevino/Sub Rosa Salumi), Dennis Lee (Smokestack/Namu Ganji), Robin Song (Hog & Rocks), Marc Zimmerman (Alexander’s Steakhouse), James Winberg, Mike Brown, & Bob Gerken (Travail Kitchen & Amusements), Cristiano Creminelli (Creminelli), Chris Marchino (Cotagna), Alex Lovick (Inglenook), Blaise Bisbey (Calistoga Kitchen), John Stewert & Duskie Estes (Zazu Restaurant and Farm), Joey Elenterio (Cadence), Tiffiany Friedman (Butter Root), Trevor Kunk (Press), Omri Afalo (Wayfare Tavern), Rogelio Garcia (Angele), Anthony “Nash” Cognetti (Tra Vigne), Dave the Butcher (Marina Meats), Brandon Sharp (Solbar), Joshua Whigham of DC, Brad Farmerie (The Thomas), Timon Balloo (Bocce / Sugarcane) and John Sundstrom (The Lark).       

In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, seminars, lawn games, great music and the opportunity to learn directly from the farmers and producers at the Chef’s Pantry. The all-inclusive event features a craft beer selection from Magnolia Brewery paired with food from Executive Chef Dennis Lee. The afternoon will include an amazing lineup of wines from Antica Napa Valley/Antinori paired with food from Chef Kim Wiss, a selection of Wines of Germany, Lando, Alysian, Charles Krug Winery, Del Dotto Vineyards, Clif Family and Cornerstone to name a few. Cristiano Creminelli will be on hand to taste through the cures with crowds. Guests are welcome to explore their favorite half-bottles at The Petit Format Bar presented by Wilsonart® Quartz, a beautifully engineered stone material from a leading countertop manufacturer. Guests will be treated to inventive tastings from California Olive Oil, and invited to take home goodies from the Official Chef’s Pantry courtesy of Chef’s Warehouse and warm artisan breads from La Brea Bakery.

Guests purchasing a VIP ticket will be cordially invited (limited to 45 guests) to attend a Wines of Germany seminar for an in-depth exploration of an amazing region, tasting through an array of German Rieslings; from dry to deliciously fruity before enjoying their fire-kissed meat experience.

Where: Charles Krug Winery
Charles Krug Winery 2800 Main Street St Helena, CA 94574

When: Sunday, August 2nd

Tickets: $100 general admission at 4:00pm and $160 VIP at 3:00pm (VIP Guests receive early access to food, oysters, and limited treats specially prepared by the chefs in addition to magnum wine bar access). GENERAL ADMISSION price includes over 50 dishes prepared from the entirety of heritage breed animals from nose to tail, roasted over open fires, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food + invite to a seminar for first to rsvp via special invite. VIP starts includes one-hour early access to all the food (premium access to limited experiences), and a chance to hang with notable chefs, partners of the event and media + invite to a seminar for first to rsvp via special invite.

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Matthew Accarrino
SPQR
Michael Thiemann
Empress
Matt Masera
Empress
David Bazirgan
Dirty Habit
Chris Marchino
Cotogna
James, Mike & Bob
Travail
Mike Kahikina
Barrel & Ashes
Adam Sobel
RN74 SF
David Katz
PaneVino
Jason Kupper
Heritage Eats
Joshua Schwartz
Del Dotto
Tony Incontro
Del Dotto
Cristiano Creminelli
Creminelli
Marc Zimmerman
Alexander's Steakhouse
Peter Jacobsen
Jacobsen Orchard
Dennis Lee
Smokestack / Namu
Andrew Zimmerman
Sepia
Jose Mendin
Pubbelly
Greg Laketek
West Loop Salumi
Jeremy Waybright
Boss Shepherd’s
Eric Alegria
Old World Rabbity
Robin Song
Hog & Rocks
Alex Lovick
Inglenook
Duskie Estes
Zazu
John Stewart
Zazu
Mackenzie Estes-Stewart
Zazu
Blaise Bisbey
Calistoga Kitchen
Joey Elenterio
Cadence
Tiffany Friedman
Butter Root
Trevor Kunk
Press
Kyle Bailey
Birch & Barley
John Sundstrom
Lark
Omri Aflalo
Wayfare Tavern
Rogelio Garcia
Angele
Dave the Butcher
Marina Meats
Brandon Sharp
Solbar
Joshua Whigham
Awesome
Brad Farmerie
The Thomas
Timon Balloo
Sugarcane
Jeffrey Weiss
Jeninni
Jimmy Galle
Gulfish
John McConnell
Bruschetteria Food Truck
Sophina Uong
Revival

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