ALL YOU NEED TO KNOW
CHARLES KRUG WINERY
Sunday, Aug. 21st
America’s cult culinary event, Heritage Fire by Cochon555, returns to Charles Krug Winery in St. Helena on August 21st, 2016. Entering its eighth year of existence, Cochon555 events continue to attract sold-out crowds, most recently at Heritage Fire Snowmass during the Food & Wine Classic in Aspen. The greater goal of the Cochon555 family is to promote honest food prepared by singular artisans; to celebrate family farming; and to shine the gastronomic spotlight on the hard working people who are responsibly (though often silently) raising heritage breed animals.
The Heritage Fire event promotes the relationship between local farming and emerging chef and restaurant communities, which grapple with having to pay premium prices in order to serve their guests safer, more responsibly raised, and flavorful food that is also raised locally. Heritage Fire – a premiere, whole animal, live-fire, and outdoor food-and-wine event – features whole animals roasted over open fires and prepared by top area and national chefs paired with premium wines, beers and ciders. The event also benefits Piggy Bank, a farm devoted to providing free heritage breed pigs to small farms in exchange for transparent business plans that are posted online. The all-inclusive ticket is now available for sale for $125 (includes beverage pairings, tax and gratuity). If you are not sure, watch the mouth-watering Heritage Fire trailer and video below.
Heritage Fire Napa Valley will showcase over 50 notable chefs and butchers, each grilling heritage breed animals en plein air amongst the area’s impressionistic hills and vineyards. The event features responsibly raised food prepared with traditional outdoor cooking techniques, free-flow wines from more than 35 boutique producers, craft beers from Magnolia Brewing, and small-batch Common ciders. The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, goat, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables.
In addition to the meat-laden feast, the event also offers The Pop-Up Butcher Shop featuring Rob Levitt of Butcher & Larder (CHI); Tracy Smaciarz of Heritage Meats (SEA); and David the Butcher of Marina Meats (SF) alongside Master of Cermonies Billy Harris (LA) leading the butcher demonstration in raising money for Piggy Bank. Guests can help raise $5,000 by bidding on including rare bottles of wine, monster steaks, etched cutting boards and custom knives from Town Culter. In addition this year, Wines of Germany presents the Wood-Fired Ramen Bar featuring a notable chef, a Tartar Bar from Creekstone Farms, Wood-Fired Artisan Cheese Bar with California Artisan Cheese Guild and Foie Gras from Hudson Valley amongst many other delights. This is the eigth year in a row Heritage Fire has made its way to California. It is the nation’s only hyper-local, whole animal, live-fire outdoor culinary event cooking and serving 3,500+ pounds of heritage breed animals in celebration of agricultural and animal diversity.
MEDIA INQUIRIES: media-AT-cochon555.com
Where: CHARLES KRUG WINERY
GA @4PM | VIP @3PM
ADAM SOBELMichael Mina Group
ALBERT PONZOLe Sélect Bistro
BEN HORPEDAHLElla Dining Room and Bar
DAVE BUDWORTHMarina Meats
DAVID KATZPanevino / Sub Rosa Salumi
DEVIN KNELLDevin Knell
DUSKIE ESTESZazu Kitchen
ERIC ALEGRIAOld World Rabbitry
EVAN ALLUMBAUGHFlour + Water
FRANCIS ANGPinoy Heritage
GABRIEL PAREDESNapa Valley
GREG LAKETEKWest Loop Salumi
JANE ANDERSONElla Dining Room and Bar
JONATHAN BOWNECA Artisan Cheese Guild
JOHN STEWARTZazu Kitchen
JOSHUA SCHWARTZDel Dotto Vineyards
JUSTIN KOENIGDirty Habit
KIM WISSAntica Napa Valley
LARRY FORGIONEThe Culinary Institute of America
LARS KRONMARKCulinary Institute of America
MARC ZIMMERMANAlexander's Steakhouse
MARC ZIMMERMANMarc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.