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HERITAGE FIRE NAPA

DATE AND TIME: August 26th 2018 | 3pm-7pm LOCATION: Charles Krug Winery
2800 Main Street, St. Helena

MAKE THE MOST OF YOUR EXPERIENCE

CHOOSE FROM VIP OR GA

HERITAGE FIRE IN NAPA

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HERITAGE FIRE IN NAPA - HERITAGE FIRE NAPA

A must-do whole-animal, live-fire culinary experience. Heritage Fire is a decadent food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 50+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, goats, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming and the eating of many delicious species of animals. A portion of all sales will benefit our sister charity Piggy Bank.

General Admission is our signature three-hour experience filled with culinary wonderment! Feast on culinary creations and enjoy endless rounds of beverages. Splurge on the VIP area and get an extra hour of extravagance. Get up close to the chefs and farmers who made it all happen, without waiting in line. Chefs will serve special premium dishes during VIP, and our guests will sip allocated wines and spirits that don’t last the entire event.

EAT

EVERYTHING

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EAT
  • 3500 Pounds of Live Fire Cooking
  • 40+ Chefs Cooking Whole Fish, Birds and Game
  • Wood-Fired Trompo Experience
  • Signature Cheese Bar
  • Starter Bar with Cures, Pates and Foie
  • Tartare Bar w. Antica Wines
  • Royal Oak "Dirty Steaks" Tasting
  • Perfect Puree Swine & Sweets
  • 3500 Pounds of Live Fire Cooking
  • 40+ Chefs Cooking Whole Fish, Birds and Game
  • Wood-Fired Trompo Experience
  • Signature Cheese Bar
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Five Winemaker's Table
  • Antica Wines and Tartare Bar
  • Wines of Germany Culinary Pop-Up
  • Hand-Crafted Brews
  • Five Winemaker's Table
  • Antica Wines and Tartare Bar
  • Wines of Germany Culinary Pop-Up
  • Hand-Crafted Brews
  • Five Winemaker's Table
  • Antica Wines and Tartare Bar
  • Wines of Germany Culinary Pop-Up
  • Hand-Crafted Brews
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

LOOK AT THE CHEF CREATORS

NICOLAI LIPSCOMB
NICOLAI LIPSCOMB

THE BATTERY

+

GOAT

Team

NICOLAI LIPSCOMB

GOAT

JEREMY MCMILLAN
JEREMY MCMILLAN

International Smoke

+

LAMB

Team

JEREMY MCMILLAN

Chef Jeremy McMillan is the Corporate Executive Chef of MINA Group, where he has worked alongside Chef Michael Mina to develop International Smoke’s globally inspired menu.

LAMB

coming soon...

JUSTIN SUTHERLAND
JUSTIN SUTHERLAND

Handsome Hog

+

PIG

Team

JUSTIN SUTHERLAND

Chef Justin Sutherland was born to cook. He spent his childhood in the kitchen learning recipes from his mother & grandmother. His favorite TV show was Yan Can Cook where Chef Yan's motto and show closing was "If Yan can cook, so can you". At the Handsome Hog his motto is "from the snout to the tail!"

PIG

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears, and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.

FRANCIS ANG
FRANCIS ANG

Pinoy Heritage

+

PIG

Team

FRANCIS ANG

PIG

TIFFANY FRIEDMAN
TIFFANY FRIEDMAN

Butterroot

+

CHICKEN

Team

TIFFANY FRIEDMAN

CHICKEN

MARC ZIMMERMAN
MARC ZIMMERMAN

Gozu

+

PAIRING

Featuring

MARC ZIMMERMAN

Chef Marc Zimmerman's culinary background includes working in high profile Las Vegas restaurants including Nobu, Okada, Restaurant Guy Savoy, Social House, and Lutèce. A graduate of The Culinary Institute of America, Zimmerman was most recently the Business Development Chef of Alexander's Steakhouse, a role which allowed him to launch locations in San Francisco, Tokyo and Taipei over the last seven years. Now his first venture from MZ Dining Group, Gozu, will open in San Francisco this winter focusing on wagyu sourced from Japan cooked in the robata method and served traditionally kappo-style.

PAIRING

Chef Zimmerman will prepare a Japanese inspired dish to pair excellently with varietals from Wines of Germany.

LARS KRONMARK

PIG

TRACY SMACIARZ
BUTCHER TRACY SMACIARZ

Heritage Meats

+

BUTCHER SHOP

Benefitting Charity

TRACY SMACIARZ

Tracy Smaciarz, President of Heritage Meats, is a 2nd generation artisan meat processor/butcher that takes pride in assisting independent small growers with marketing their meat products to local restaurants and retail locations. Tracy’s Lifetime of experience and dedication uniquely qualifies him like few others in the United States to make these relationships successful.

BUTCHER SHOP

coming soon...

ROB LIND

GOAT

HOWARD KO

Originally from LA’s Koreatown, Chef Howard Ko has worked at some of the country’s most renowned restaurants, including The French Laundry, The Restaurant at Meadowood, Restaurant Daniel, and Mélisse. He currently serves as Executive Chef of Loews Regency San Francisco, and will be debuting the hotel’s brand new restaurant concept this spring.

PIG

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.

TU DAVID PHU
TU DAVID PHU

Chef Tu David Phu

+

PIG

Team

TU DAVID PHU

PIG

PETER JACOBSEN
PETER JACOBSEN

Jacobsen Orchards

+

TEAM TOAST

Is Awesome

PETER JACOBSEN

TEAM TOAST

DAVID BARON

San Francisco Bay Area native, Executive Chef David Baron of Salt Wood Kitchen & Oysterette was born into a kitchen that combined old world traditions of two distinctly diverse cultures and sides of the food spectrum with parents hailing from the Philippines and Nicaragua. Over the years, he has donned chef whites in the kitchens of Michelin-rated, critically-acclaimed restaurants such as Atelier Crenn, Daniel Patterson's Coi and Plum, Chris Cosentino's Incanto, and even Aqua in San Francisco. Now at Salt Wood, Chef Baron showcases his love for fresh seafood and cooking from the hearth at Salt Wood which opened Summer 2017 at The Sanctuary Beach Resort in the Monterey Peninsula.

FISH

coming soon...

SOPHINA UONG
SOPHINA UONG

Piccino

+

DUCK

Team

SOPHINA UONG

Chef Sophina Uong learned how to cook with a Betty Crocker microwave cookbook, a box of dehydrated au gratin potatoes, and Hamburger Helper. She's come a long way from those boxes but still has that 9 year old curiosity about all the marvelous foods.

DUCK

ALEX LOVICK
ALEX LOVICK

Inglenook

+

CHICKEN

Team

ALEX LOVICK

CHICKEN

KIM WISS

FISH

JACOB KWAN-ROSENBUSH
JACOB KWAN-ROSENBUSH

Hardwood Bar & Smokery

+

COW

Team

JACOB KWAN-ROSENBUSH

COW

RAFAEL BARRERA
RAFAEL BARRERA

Cooking With My Doctor

+

PIG

Team

RAFAEL BARRERA

PIG

SHAWN NAPUTI
SHAWN NAPUTI

Prubechu

+

FISH

Team

SHAWN NAPUTI

FISH

MICHAEL FAGNONI
MICHAEL FAGNONI

Hawks Public House

+

DUCK

Team

MICHAEL FAGNONI

DUCK

PATRICIO WISE

PIG

JOHN TESAR
JOHN TESAR

Knife Dallas

+

FISH

Team

JOHN TESAR

FISH

NATE SINGER

coming soon...

COW

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a byproduct of the finishing process in several areas.

DAVE BUDWORTH
BUTCHER DAVE BUDWORTH

Dave the Butcher

+

BUTCHER SHOP

Benefitting Charity

DAVE BUDWORTH

JOIN THE MOVEMENT Cochon555 with the help of friends and guests will raise over $75,000 each year for a charity called Piggy Bank. 100% of the proceeds will benefit a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster. It’s a great cause! Show your support by purchasing some meat, an engraved cutting board or table from Boos Blocks and tons of wines or spirits.

BUTCHER SHOP

HOW THE DEMO WORKS? Here is how the Pop-­Up Butcher Shop works: In collaboration with the culinary students and a rock-star butcher, we will cut up an amazing animal, and split it up into 8 packages. You can buy it, cash or credit, and take it home, cook it tomorrow, or throw it in the freezer for a special occasion. We have a valet system so whatever you buy we will keep until the end of the event for convenient pickup.

ERIC VELDMAN MILLER
BUTCHER ERIC VELDMAN MILLER

V Miller Meats

+

BUTCHER SHOP

Benefitting Charity

ERIC VELDMAN MILLER

JOIN THE MOVEMENT Cochon555 with the help of friends and guests will raise over $75,000 each year for a charity called Piggy Bank. 100% of the proceeds will benefit a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster. It’s a great cause! Show your support by purchasing some meat, an engraved cutting board or table from Boos Blocks and tons of wines or spirits.

BUTCHER SHOP

HOW THE DEMO WORKS? Here is how the Pop-­Up Butcher Shop works: In collaboration with the culinary students and a rock-star butcher, we will cut up an amazing animal, and split it up into 8 packages. You can buy it, cash or credit, and take it home, cook it tomorrow, or throw it in the freezer for a special occasion. We have a valet system so whatever you buy we will keep until the end of the event for convenient pickup.

SHOTA NAKAJIMA
SHOTA NAKAJIMA

Adana

+

DIRTY STEAK

feat. Royal Oak

SHOTA NAKAJIMA

DIRTY STEAK

BRANDON HICKS

GOT MILK?

PEDRO ÁLVAREZ CORTES
PEDRO ÁLVAREZ CORTES

Alcor Foods Inc

+

PIG

Team

PEDRO ÁLVAREZ CORTES

PIG

RICARDO JARQUIN
RICARDO JARQUIN

Silverado Resort

+

CELLO ARTISAN CHEESE

For A Featured Tasting

RICARDO JARQUIN

CELLO ARTISAN CHEESE

COLE DICKINSON
COLE DICKINSON

Acacia House

+

PIG

Team

COLE DICKINSON

PIG

NICO CUEVA

Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.

PINOT NOIR

Steep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fine tannins that are compressed and extremely long.

ERIN MILLER
WINEMAKER ERIN MILLER

Twomey Cellars

+

PINOT NOIR

2015 Bien Nacido Vineyard

ERIN MILLER

Erin is Twomey’s Pinot Noir and Sauvignon Blanc winemaker, a specialist in the varietal who has worked in France, Oregon and California. She embodies the French concept of “vigneron,” the idea that the winemaker should also be intimately involved with the vineyard, and believes in crafting vineyard-driven wines that express an unmistakable sense of place. “You can force a wine to be something, but let it be itself and it will show you it’s colors and personality.” – Winemaker Erin Miller

PINOT NOIR

Bien Nacido Vineyard is a unique site along the Central Coast of California, only six miles as the bird flies from the ocean. The 2015 season was an extension of the already dry conditions established from the previous years of drought. Little to no fog developed, resulting in sun-soaked vineyards and concentrated berries. Bud break began in early March, bloom and fruit set in April, and by early June hints of color were showing through. The growing season concluded with an earlier than usual harvest for the second year in a row.

PAX MAHLE

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.

SYRAH

Inky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.

NATE WEIS
WINEMAKER NATE WEIS

Silver Oak Cellars

+

CABERNET

2013 Napa Valley

NATE WEIS

Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.

CABERNET

Our 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.

RAJAT PARR
WINEMAKER RAJAT PARR

Sandhi Wines

+

CHARDONNAY

2015 Santa Barbara Co.

RAJAT PARR

Partner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).

CHARDONNAY

Our “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The 2015 bottling bespeaks its warm growing season with bright, eye-opening aromas of lemon pith, almond skin, crushed white rock, and oyster shells. From such a lifted nose, the palate is surprisingly unctuous. There is an alluring heft to the wine that carries with it flavors of meyer lemon custard and roasted pine nuts.

THE MOST TALKED ABOUT CULINARY TOUR IN THE COUNTRY

A must-do whole-animal, live-fire culinary experience. Heritage Fire is a decadent food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 50+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, goats, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming and the eating of many delicious species of animals. A portion of all sales will benefit our sister charity Piggy Bank.

General Admission is our signature three-hour experience filled with culinary wonderment! Feast on culinary creations and enjoy endless rounds of beverages. Splurge on the VIP area and get an extra hour of extravagance. Get up close to the chefs and farmers who made it all happen, without waiting in line. Chefs will serve special premium dishes during VIP, and our guests will sip allocated wines and spirits that don’t last the entire event.

SPONSORS

Sponsors create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.

Spotlight Sponsors

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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