Returning for a fourth year is COCHON Heritage Fire, in Napa on August 25th, a smokey extravaganza of heritage breed meats, with sweaty chefs, hot fires and family-owned wines and beers. Brady Lowe, the founder of Cochon Heritage Fire ramped things up this year hosts the event outdoors at The River Terrace Inn in Napa on the Oxbow River. As always, there will be wood-fired whole animal theatre cooking and butchering. The line up of 14 chefs is a who’s who in the whole animal movement, including wine country chefs such as Sonoma’s John Stewart/Duskie Estes, zazu farm + Black Pig Farm; Lars Kronmark of CIA at Greystone; host chef Jordan Mackey of Cuvee Napa and Kim Wiss of Antica Napa. Visiting chefs include the ’12 Grand COCHON “King of Porc,” Jason Vincent from Nightwood in Chicago; Tim Goodell from Los Angeles’s Public Kitchen & Bar (Food & Wine magazine’s “Best New Chef”) and San Francisco based John Fink of The Whole Beast.
A curated selection of family-owned wineries, breweries and spirits, including Chase Cellars, Zacherle, Antica Napa, Colección Internacional del Vino, Magnolia Brewing, Anchor Brewing, Anchor Distilling and Templeton Rye will serve libations to pair with the fire-roasted dishes.
Tickets are $150 per person and are available at: http://cochonheritagefire.eventbrite.com/
Menu Highlights include:
– Lars Kronmark of the Culinary Institute of America at Greystone: Barbequed oysters in the shell; Tuscan-style beef “sushi” – made in honor of Dario Cecchini, the Tuscan Butcher.
– Dennis Lee of Namu: Smoked pork sausages roasted on the plancha
– Jason Vincent, Nightwood: albacore tuna fish tacos cooked over fire, with pasilla negra, avocado, fresh cows cheese, banana peppers and cilantro. Tuna from I Love Blue Sea
– John Fink, The Whole Beast: California Chinook Salmon, with black pepper caramel sauce, cooked on the custom “shark cage” on an oak and almond wood fire. Chinook from I love blue sea.
– Todd Spanier, King of Mushrooms: A whole-truffled pig from Early Bird Farms in Pescadero, studded with thousands of dollars of Perigord black truffles, and roasted whole over fire.
– Jordan MacKey, Cuvee Napa, Moroccan style lamb with harissa, yogurt and coriander, in a slider style gyro preparation with authentic Moroccan style flatbread, mint, tomato, and a fiery preserved lemon aioli
– John Stewart and Duskie Estes, zazu farm + restaurant, yogurt marinated Preston lamb w/ zasumac pita chips and Black Pig Bacon BLT’s
– Andrew Zimmerman, Sepia, jerked goat with Johnny Cakes with vegetable salsa.
– Ronnie New of Magnolia Brewery: Belcampo Chickens Cooked under a brick, with salsa verde.
Following Cochon Heritage Fire, the celebration continues next door at Restaurant Cuvee in Napa. The After Party is hosted by chef Jordan Mackey, and features an exclusive menu with items like plancha-fired shrimp & grits, BBQ Ribs and watermelon slaw, flights of select wines, brews and spirits. On Sunday, Jordan hosts the first-ever Heritage Hash Brunch, an elaborate feast featuring a menu of wood-fired plancha dishes including Heritage hash, farm eggs, Johnny Cakes and a heirloom Bloody Mary bar.
COCHON HERITAGE FIRE DETAILS
When: Saturday, August 25, from 3:30pm to 6:30pm
Where: Hosted at the River Terrace Inn, 1600 Soscol Avenue, Napa.
Tickets: Are $150 per person and are available at: http://cochonheritagefire.eventbrite.com/