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HERITAGE FIRE 2013 – Gaining momentum…

HERITAGE FIRE 2013 – Gaining momentum…

“Heritage Fire is my favorite expression of the Cochon US Tour. This celebration of live-fire cooking celebrates responsibly raised heritage breed animals and produce and the people growing them with purpose and passion. It’s a perfect equation of beautiful location, amazing people, our natural desire to eat honest food over live fires while drinking amazing wines, ice-cold brews, and crisp ciders all in the most celebrated wine valleys in the world.”  

COCHON HERITAGE FIRE FIFTH ANNIVERSARY LINE-UP ANNOUNCED 
CHARLES KRUG WINERY IN NAPA VALLEY ON SUNDAY AUGUST 11, 2013

Cochon 555 Founder Brady Lowe, announces the return of the Heritage Fire to Napa Valley on Sunday, August 11, 2013. The event combines live-fire cooking and heritage breeds in an epic celebration with local and national chefs. Meat-lovers rejoice as a wide variety of heritage breed animals including goat, lamb, pig, cow, rabbit, chicken, duck and shark are cooked over open flames at the Charles Krug Winery in St. Helena, CA. Heritage Fire brings together over 20 premium wineries, 25 chefs and butchers, over 1200 pounds of specially raised heritage breed animals, as well wood-fired craft cheeses, hand-made sausages, heirloom vegetables, and craft brews all in an effort to raise awareness of sustainable, responsible farming. 

TO EAT
Chefs and farmer work together with a focus on traditional, outdoor cooking techniques. The event is a hybrid dining experience of Argentinian Asado and the well-known whole animal Cochon 555 event. Prepared by amazing chefs, this epic feast features all the hottest proteins in today’s kitchens in a format dating back to thousands of years. Guests of Heritage Fire have feasted on pigs stuffed with $10,000 worth of truffles, 50 day dry-aged cut of beef, five-inch heirloom BLT’s, Wagyu TarTare cut right off the bone, and even witnessed a 300 pound Mangalitsa butcher on the spot and grilled immediately over fire. The all-inclusive fifth annual Heritage Fire is sure to sell-out (cult followers know it as Primal), don’t wait.

TO DRINK
Guests also enjoy wines from family-owned vineyards including SIMI Winery with their own personal TarTare Bar, Barlow Vineyards, Antica Napa Valley, Stag’s Leap Wine Cellars, Larkin Wines, Charles Krug Winery, Hourglass Vineyard, Three Clicks Wines, Spanish favorites from CIV – Coleccion Internacional del Vino, St. Helena Winery, Priest Ranch, and new local favorite St. Clair Brown Winery. Anchor Brewing will be serving their amazing portfolio of craft brewed Bay Area beauties, Crispin Cider – Official Cider of the US Tour and Magnolia Magnolia Brewing will be pouring. More wineries will be added to the lineup.

CHEF & BUTCHER LINE UP
Everyone gets tastings of the Half Wagyu Cow from Masami Ranch being cooked by Robin Song of Hog & Rocks (SF) and California Ducks Fire-Kissed by Kim Wiss of Antica Napa Valley. There will be a Heritage Breeds Rabbit Butchering Demo that by Eric Alegria of Old World Rabbitry (Napa) and following the Rabbit demo, all rabbits will be Crisped on the Plancha. A whole-pig Mangalitsa Butcher Demo with Joshua Schwartz of Del Dotto Winery (Napa) and following, the larger prize cuts will be seared on the Plancha. There will be whole-pig Asado Style prepared by Jason Kupper of The Thomas (Napa), and a Heritage Goat Asado-Style by Chris Thompson from A16 (SF). The Stemple Creek Lamb will be prepared by Jason Barwikowski of Woodsman Tavern (PDX) while John Sorenson (St. Helena) cooks Lobster & Lamb under embers. New this year is the whole Thresher Shark sourced by Passmore Ranch and spit-roasted by Kelly McCown from Goose & Gander (St. Helena). Team Toast will have a Triumphant reprise when Peter Jacobsen of Jacobsen Orchards (Yountville) takes on the fire. Guests will witness “Off the Bone” TarTare, Wagyu Beef from Masami Ranch and Wood-fired Artisan Cheese including Rogue Creamery, Cypress Grove Creamery, Springbrook Farm and Vermont Butter & Cheese Creamery) prepared by Lars Kronmark and Patrick Clark of the Culinary Institute of America. David Bazirgan of Fifth Floor (SF) will be roasting Squab and other small birds. Guests will also enjoy Whole Plancha Seared Chickens, Wood-Fired Oysters, Sustainable Sliders on the Plancha, Cornbread, Homemade Pies, Taza Chocolate Smores, and more will be shared with guests choosing to attend the event. Immediately following the event, guests are invited to join the chefs at the Official After Party presented by Four Roses at Goose & Gander.

Additionally, Cochon 555 Founder Brady Lowe will debut his Pop-Up Butcher Shop for the first time in California during this year’s Heritage Fire. Butchers Rob Levitt of Butcher & Larder (Chicago), and Joshua Schwartz of Del Dotto Winery will break down whole animals into retail cuts and guests of the event can secure their favorite cuts and ask one of the butchers to send them to the grill (for a fee) while 100% of the proceeds benefit the student funds of the Culinary School of America.

Cochon Heritage Fire event is supporting the numerous local charities including the Napa Valley Fire Explorers, The St. Helena Farmers Market and The American Institute of Wine & Food.

WHEN
Sunday August 11th, 2013 
3:00 pm VIP opening ($200)  
4:00 pm general admission ($125)

The Heritage Fire event is 100% inclusive. VIP Guests recieve early access to the food, raw oysters and other limited treats specially prepared by the chefs in addition magnum wine bar access.

TICKETS
Check www.cochonheritagefire.com for updates and to purchase tickets. An industry discount available to those working in hospitality, please email guest@cochon555.com

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