ST. HELENA EVENT ALERT: FIRE-ROASTED LOBSTERS, SPIT-ROAST STURGEON & SHARK, 400 LBS OF WAYGU BEEF, PEKING DUCKS, OYSTERS, PIG, LAMB, PREMIUM WINES, CIDERS & BREW ON SUNDAY AUGUST 11th at CHARLES KRUG WINERY
Napa Valley’s cult-favorite hyper-local, whole animal Asado-style event Heritage Fire returns on Sunday, August 11 at Charles Krug Winery in St. Helena. Over 20 premium wineries, 25 top chefs and butchers from Napa and beyond, righteously prepared 1200 pounds of specially raised heritage breed animals in an effort to raise awareness of sustainable, responsible farming. Heritage Fire by Cochon 555 supports numerous local charities including the Napa Valley Fire Explorers, The St. Helena Farmers Market and The American Institute of Wine & Food.
“Heritage Fire is my favorite expression of the Cochon US Tour,” says Founder Brady Lowe. “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.”
The all-inclusive fifth-annual Heritage Fire (past followers may know it as Primal), is recommended by the San Francisco Chronicle, “Anyone hankering for a meal of whole bonfire-roasted thresher shark would do well to buy tickets now.” Trust us, you will not go hungry at this event.
At Heritage Fire, chef and farmer work together with a focus on traditional, outdoor cooking techniques. The event is a hybrid dining experience of an Argentinean Asado and the well-known whole animal porc-fest Cochon 555 event. This epic feast features all the proteins in a format dating back thousands of years. Meat lovers will feast on a four hundred pound, 45 day dry-aged side of Wagyu Beef, a spit-roasted sturgeon, shark, Asado-style whole pig, lamb, lobster, oyster, goat, squab, rabbit, duck, chicken, Elotes cooked over embers, Flintstone Steamship Style TarTare Bar, and the first ever Artisan Cheese Mini-Burgers on the plancha. The all-inclusive fifth annual Heritage Fire is sure to sell-out (cult followers know it as Primal), so don’t wait to buy tickets.
Guests will enjoy wines from family-owned vineyards including SIMI Winery at their own personal TarTare Bar, Barlow Vineyards, Antica Napa Valley, Stags Leap Wine Cellars, Larkin Wines, Hestan Winery, Charles Krug Winery, Grgich Hills Estate, Zacherle Wines, Three Clicks Wines, Spanish favorites from CIV - Coleccion Internacional del Vino, St. Helena Winery, Priest Ranch, Charbay Winery, Odisea Wines, Davis Family Vineyards and St. Clair-Brown Winery. The brewing front is stacked with Anchor Brewing serving their amazing portfolio of craft brewed beauties, Crispin Cider - Official Cider of the US Tour will have brewer Bruce Nissen attending and Magnolia Brewing will be pouring their summers best.
CHEF & BUTCHER LINE UP & MENU
Guests this year will eat, eat, and eat scrumptous fire-kissed meats! Don’t miss the opportunity to sample the abundance including: Start off with a 400 pound half of cow, 45-day dry-aged, Wagyu beef from Masami Ranch prepared cooked by chef Robin Song of Hog & Rocks (SF). Have you heard? “Off the Bone” tartar of Wagyu beef from Masami Ranch presented by SIMI Winery, prepared by Lars Kronmark of the Culinary Institute of America while Patrick Clark (CIA) claims all the prime cuts for roasting and off-cuts for Sliders paired with amazing cheeses. Kim Wiss of Antica Napa Valley will be cooking Peking Ducks paired to their amazing wines. Eric Alegria of Old World Rabbitry (Napa) will be butchering and crisping Heritage Rabbits crisped on the plancha. We are really excited about Goose & Gander, Kelly McCown found a 130 pound sturgeon and 50 poung shark from Passmore Ranch and together they will spit-roast to perfection. Devin Knell of French Laundry (Yountville) will surprise with his take on oysters from our friends at Rappahannock River Oysters. Team Toast will reprise their beloved whole loaf artisan toast over fire with farmer Peter Jacobsen of Jacobsen Orchards (Yountville). Ready for the Asado Tamalitsa (half Magnalitsa half Tamworth), a heritage pig prepared by Jason Kupper of The Thomas (Napa). Christopher Thompson of A16 (SF) will prepare his goat from Bel Campo Asado-style with just the right touch of spice. Marc Zimmerman of Alexanders Steakhouse (SF) is cooking a whole Stemple Creek lamb Asado as well. Do not miss John Sorenson (St. Helena) take on Lobster and another whole lamb from Stemple Creek. Chef David Bazirgan of Fifth Floor (SF) will be roasting Paine Farms Squab. Brady Lowe of Cochon 555 and friends Joshua Whigham of Bazzar by Jose Andres (LA) and 2013 "King of Porc" Adam Sobel of RN74 (SF) will be roasting heritage chickens from Azalea Springs Farm "Oaxacan-Style" with other special treats. Wood-fired artisan cheese tastings, and slider bar will feature Rogue Creamery, Cypress Grove Creamery, Springbrook Farm and Vermont Butter & Cheese Creamery will be served to everyone. Wrapping up the offerings will be a handful of special guests, cornbread, homemade pies, Taza chocolate s’mores, and more special surprises. Immediately following the event, guests are invited to join the chefs at the Official After Party presented by Four Roses at Goose & Gander where Scott Beattie mixes up some amazing cocktails at industry prices.
New this year, we will debut the new Pop-Up Butcher Shop for the first time in California during this year’s Heritage Fire. Butchers Rob Levitt of Butcher & Larder (Chicago) cutting Stemple Creek lamb. Chris Arentz of Bel Campo will do a demo on a Bel Campo goat. Joshua Schwartz of Del Dotto Winery (Napa) and Eric Alegria will showcase Mangalitsa primals side-by-side Mangalitsa Crosses. All cuts of the meat are available for purchase by making a donation to the culinary school (100% of the proceeds benefit the student funds of the Culinary School of America). Guests wanting to see their prize cuts seared on the plancha can ask one of the butchers to cook them for them, (for a fee).
VIP Guests recieve early access to the food, oysters, limited treats specially prepared by the chefs in addition magnum wine bar access.
TICKETS ARE STILL AVAILABLE. Join us Sunday August 11th, 2013 - 3 pm VIP opening ($200); 4 pm general admission ($125) - Please email us an industry discount (available to those working in hospitality)
COCHON HERITAGE FIRE event is an all-inclusive, all you can eat and drink fire roasted experience with premium wines and brews.