ALL YOU NEED TO KNOW
MAGNOLIA BREWERY @ DOGPATCH
Sunday, Oct. 16th
Heritage BBQ is a culinary event featuring five chefs cooking whole, heritage breed pigs with global flavors and techniques. Winemakers, distillers, brewers, bartenders – some of our nation’s biggest talents will take guests on a journey that is both delicious and inspiring. From Malaysia to Korea, Argentina to the Caribbean, guests will sample Old World recipes grilled over fires, creating memories and tastes that will last a lifetime – and change the lives of pig farmers all over the region.
At the heart of all Cochon555 events lies a whole heritage pig competition to promote family farming. Five competing chefs listed below are each given one heritage breed pig and one week to prepare the whole animal (of 180-220 pounds). Each chef must present a “Judge’s Plate” of 6 dishes scored on utilization; global influences; cooking techniques; and overall flavor. A panel of 20 notable judges select a winner, who will then be crowned the “BBQ King or Queen” of Heritage BBQ.
Beyond the 30 chef-competitor dishes – all told, 1,500 pounds of heritage pork raised on family farms – guests can also nosh on dozens of smoke-kissed Traditions where more chefs listed below create Old and New World barbecue dishes including Korean; Asador; Braai from Africa; Char Siu-inspired Cantonese preparations; Caja China; Churrasco; Barbacoa; and multiple regional American barbecue styles from Austin, Texas and Eastern Carolina to Kansas City and Memphis. Explore the sponsor section by clicking on logos to learn about experiences such a Tomahawk Bar featuring 4-pound ribeyes paired with magnums of Faust Cabernet, spreads like artisan cheeses and charcuterie; sustainable seafood; and a beef tasting from Creekstone Farms.
Cochon555 events are also theaters for innovative spirit, wine, and cocktail experiences. Libations include a Glenfiddich Bourbon Barrel Reserve 14 Year Old paired with a local chef, the Smoked Old Fashioned with Breckenridge Bourbon; a Manhattan Bar featuring Eagle Rare and Buffalo Trace bourbons; the Don Julio Perfect Margarita Experience; Tiki Bar presented by Perfect Puree of Napa Valley; and a Heritage Rum Cart. Wines being poured include Antica Napa Valley; Lake Sonoma Winery; and a vermouth tasting by Martinez Lacuesta. The event features a Pop-Up Butcher Demo and Auction, with gifts from Williams-Sonoma and John Boos & Co., all of which 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.
“We’re incredibly excited to return to San Francisco for Heritage BBQ and pay tribute to global cultures by consuming local food the way barbecue was intended to be,” says Cochon555 founder Brady Lowe. “This event returns the barbecue conversation to the original context of local meats, cooked with native spices, over fires, and shared with a community,” continues Lowe. “It’s only a matter of time until people demand better food choices when standing at the counter. We are standing right there with them, promoting honest food and a choice to buy safe food.”
Who, What, Etc. The event is all-inclusive, cost of general admission is $100, VIP tickets are $150 for one hour early admission. Media can inquire about passes: media-AT-cochon555.com
Where: MAGNOLIA BREWERY @ DOGPATCH
CLICK ON 'EM, LEARN MORE
BRANDON KORFA graduate of Le Cordon Bleu, Chef Brandon Korf’s barbecue experience has ranged from developing the opening menu at Livermore’s Sauced BBQ & Spirits to helming the smoker at Hi Lo BBQ in San Francisco. In 2016, Korf left the role of Executive Chef at San Francisco’s La Trappe, a Belgian restaurant recognized for its beer dinner series, to come onboard as Executive Chef for Smokestack at Magnolia Brewing. At Smokestack, Korf unites his backgrounds in smoking, barbecuing, and pairing beer with food, to create a non-denominational barbecue menu that complements the extensive range and depth of Magnolia’s beer and cocktail offerings.
OLD SPOTOriginating 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 for aging 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.
SOPHINA UONGOakland Chef
SOPHINA UONGChopped Grill Masters Napa Champ Round 2 2016, American Lamb Jam Winner 2016, lover of home made beer bongs
MANGALITSAOriginating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
PAUL PISCOPO & KEN TOMINAGAPABU Izakaya
PAUL PISCOPO & KEN TOMINAGAcoming soon
RED WATTLEOriginating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
CHARIS WAHLGather Restaurant
CHARIS WAHLCharis Wahl combines modern and old world techniques with global flavors, specializing in nose to tail butchery. Joining Gather in 2009 as opening Sous Chef, currently the Executive Chef, Gather garnered Best New Restaurant Esquire Magazine & Best California Restaurant San Francisco Chronicle
CINTA SENESEA very rare breed from Tuscany, central Italy. The Cinta Senese, aka the Belted Pig of Siena is noted for the distinguished white band around their completely black body. The species matures very slowly, taking twice as long to reach market weight. The pigs are equipped with the long strong legs, known for durable vitals in harsh conditions, and their amazing foraging instincts.
ROGELIO GARCIAThe Commissary
ROGELIO GARCIAI was born in Mexico City, and raised in Los Angeles. During my time in Napa, I worked for Thomas Keller at The French Laundry, Douglas Keane at Cyrus, and was the executive sous chef for one of the Auberge Resorts. While at Angele, I received 3 Stars from the San Francisco Chronicle. Currently, I am the Chef at The Commissary for Traci-de Jardin.
LARGE BLACKThe Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
ANNE MOLLER-RACKEDonum Estate
ANNE MOLLER-RACKEA native of Oberwesel, Germany, Anne Moller-Racke came to California in 1981 and became vineyard manager for Buena Vista Carneros Winery in 1983. She was named director of vineyard operations in 1988 and was promoted to vice president of vineyard operations in 1997. During that time, Anne worked intensively with some of the industry’s foremost authorities, including Andre Tchelistcheff, Dr. Phil Freese and Dr. Paul Skinner. She helped establish what is now the Carneros Wine Alliance and brought recognition to Carneros as an American Viticultural Area (AVA). Anne was instrumental in developing Buena Vistas Carneros Estate, including today’s Donum Ranch. Today, Anne farms 76 acres of vines at the home ranch in Carneros, the Winside Vineyard, a 16-acre Russian River Valley estate she planted in the mid-1990s, and oversees the vineyard operations at Angel Camp in Anderson Valley. As caretaker of vineyards she has farmed for decades, Anne brings a vast knowledge of the appellations and sites to her role as wine grower for The Donum Estate. As president, Anne’s management style inspires a committed team to work with the utmost pride and care on its ultimate Pinot Noir project.
PINOT NOIROur "ultimate pinot noir project" is based on a Burgundian grand cru model, with the goal of producing the finest pinot noir and chardonnay.
ABE SCHOENERSCHOLIUM PROJECT
ABE SCHOENERA note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.
SAV. BLANCSavage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
SAM LANDOLando Wines
SAM LANDOSam Lando started his career working for some of the large global wine producers, and soon identified his true love of working with and enjoying Pinot Noir. While his emphasis was sales and marketing, he realized early on the need to understand as much as possible about differing winemaking and viticulture techniques. After working with and becoming friends with some of the best new world wine producers, it was a natural evolution to begin hobby winemaking. In the middle of the 2012 vintage, Sam and his wife Jennifer decided to take the leap and takethe winemaking hobby to the next level. They borrowed against their savings and began building the foundation to develop a small Pinot Noir focused winery. The goal is to make intense, yet elegant and balanced wines from the Russian River Valley and Sonoma Coast appellations. They push themselves to make great wines they enjoy drinking and take great pride in sharing with their dear friends.
PINOT NOIRWe believe in producing intensely flavored and yet balanced wines. Our definition of balance relates to beautiful and lush aromatics, a sensuous and saturating mid palate, and a lengthy captivating finish – a complete wine from start to finish. These are the wines we enjoy drinking and sharing with friends and family.
PAX MAHLEPAX WINE CELLARS
PAX MAHLEPax 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.
RICHARD BETTSmy ESSENTIAL wine
RICHARD BETTSAfter a long academic journey that included a BS, an MS and nearly a JD, Richard finally found his way to his real love: Vino. While traveling in Italy, he fell in love with the country’s dining tradition and came to regard wine “as a grocery and not a luxury.” He was the wine director at The Little Nell in Aspen from 2000 to 2008. In the spring of 2003, Richard passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so. He co-founded his first wine label Betts & Scholl in 2003 and also co-founded Scarpetta Wines and “cc:” Wines. Today, Richard is guiding his highly-regarded mezcal project, Sombra, as well as this wine project which includes “Saint Glinglin” from Bordeaux and “my ESSENTIAL” from California and Provence. Richard is also the author of The Essential Scratch and Sniff Guide to Becoming a Wine Expert, a kids’ book for adults.
CABERNETThis is us meditating a bit on the essence of California. For sure it’s a sunny place and that means ripeness (not over-ripeness) and an abundance of fruit. We also know that grace and girth are not mutually exclusive so we strive to make a red that embraces the generosity of the California sun while remaining elegant, delicate and with a strong sense of place.
VERONICA NYEDogpatch Saloon
ALICIA WALTONThe Sea Star
JEFF LYONThird Rail
JOHN STEWARTZazu Kitchen
MACKENZIE ESTES-STEWARTZazu Kitchen
DAVE THE BUTCHERMarina Meats
NICOLAI LIPSCOMBTHE BATTERY
LEVI MEZICKHarvest Table
TU DAVID PHUFeastly
FRANCIS ANGPinoy Heritage
FRANCIS ANGGrowing up in the bustling city of Manila, Philippines, Chef Francis Ang was always surrounded by a diverse culture of true fusion style food that has historically been inspired from a slew of Malayan settlers, Chinese tradesman, Spanish rule and American colonialism. He is currently consulting for the two michelin star restaurant at Taj Campton curating the dessert program. Ultimately, Ang strives to fuel the Filipino food culture and introduce the world to an approachable culinary experience unlike any other. Even though he was trained with a pastry background he has always had a passion for cooking everything and anything savory.
BBQ Tradition Info
FILIPINOA whole pig roast or lechon takes a lot of time and energy. It involves a slow cooking of a whole hog, a piglet or any hog weighing 15 to 40 kilos skewered on a bamboo branch or rotisserie over a fire pit using charcoals. A vital element of cooking a lechon is its slow cooking process, the constant brushing of special sauce that perfectly turns the roasted pig’s skin into a deliciously glazed, red, crunchy skin in time.
MARK DOMMENOne Market Restaurant
MATTHEW GRIGGRiver Terrace Inn
BBQ Tradition Info