Heritage Fire: Pigs, Fire, Wines and More in Napa Valley

Heritage Fire LogoGrab your forks because Heritage Fire by Cochon, a whole animal live-fire, outdoor food and wine event returns to Charles Krug Winery (2800 Main Street, St. Helena) on Sunday, August 2, 2015 between 3pm and 7 pm. If you move quickly, you can still purchase tickets for this massive collection of culinary experts cooking for a crowd of meat and wine enthusiasts (including you).

BBQ Tri-Tip on the GrillHeritage Fire by Cochon will showcase more than 50 notable chefs working with farmers to prepare and cook 3,000 pounds of heritage breed animals, spotlighting traditional outdoor cooking techniques. Heritage and heirloom dishes to be featured include Wood-Roasted Duck, Spit-Roasted Local Rabbit, Roasted Goat, assorted cuts of Dry-Aged Beef and (of course) a variety of preparations of heritage breed Pig.  You can also expect to find Raw Oysters, Roasted Clams, Octopus with Chorizo, Sturgeon, Artisan Cheeses and Heirloom Vegetables as well as outstanding wines and craft beers.

Leg of Lamb over Live FireSo who’s cooking? Participating chefs include Rogelio Garcia (Angèle), Kim Wiss (Antica Napa Valley), John McConnell (Bruschetteria Food Truck), Joey Elenterio (Cadence), Blaise Bisbey (Calistoga Kitchen), Chris Marchino (Cotogna), Joshua Schwartz/Tony Incontro (Del Dotto), David Bazirgan (Dirty Habit), Jason Kupper (Heritage Eats), Alex Lovick (Inglenook), Trevor Kunk (PRESS), Sophina Uong (Revival Bar & Kitchen), Brandon Sharp (Solbar), Brad Farmerie (The Thomas), Omri Afalo (Wayfare Tavern) and John Stewart & Duskie Estes (Zazu Kitchen + Farm).

But, Heritage Fire will also showcase chefs from outside of the Bay Area, so come enjoy the culinary talents of Chicago’s John Manion (La Sirena Clandestina), Los Angeles’ Mike Kahikina (Barrel & Ashes), Miami’s Timon Balloo (Sugarcane), New York City’s Kyle Bailey (Birch & Barley), Pacific Grove’s Jeffrey Weiss (Jeninni Kitchen + Wine Bar) Sacramento’s Michael Thiemann (Empress Tavern), Seattle’s John Sundstrom (Lark), and Washington DC’s Jeremy Waybright (Boss Shepherd’s) among others. For complete details on the event, and to see the full list of participating chefs, please go here.

Charles Krug Winery

Wine Barrels at Charles Krug Winery

Your beverage choices will include craft beers from Magnolia Brewery and wines from over 40 wineries including Alysian, Antica Napa Valley/Antinori, Charles Krug Winery, Del Dotto Vineyards, Clif Family, Cornerstone Cellars, Del Dotto Vineyards, hope & graceLando Wines and more.  In addition to the meat-laden feast, Heritage Fire will offer you animal theatre cooking, butcher demonstrations, seminars, lawn games, great music and the opportunity to learn directly from farmers and producers.

Pollo Arrosto

Pollo Arrosto from Clif Family’s Bruschetteria Food Truck

Since the event is coming up soon, you should go here quickly to purchase your tickets.  General Admission tickets (entrance at 4 pm) are $100 per person and include over 50 dishes prepared from the entirety of heritage breed animals (from nose to tail) roasted over open fires, paired with premium wines, brews and spirits.  VIP tickets are $160 per person and give you early entrance (at 3 pm), a chance to meet and chat with notable chefs, and early access to food, oysters and limited treats specially prepared for the VIPs (as well as access to a magnum wine bar).

Guests purchasing a VIP ticket may also 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.

Cochon555 LogoThe 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. Created in 2008 in response to the lack of education around heritage breed pigs, the Cochon US Tour started from a thread of conversations where family farmers struggled to educate chefs, restaurants looked to source exceptional ingredients and consumers sought out responsibly raised proteins.

In 2014, the Tour donated over $100,000 to local charities and spent over $90,000 on heritage breed pigs. A portion of the ticket proceeds from the 2015 Napa Heritage Fire event 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 where 100% of the proceeds will benefit the students of the Culinary Institute of America at Greystone.


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