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.
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