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4th Annual COCHON Heritage Fire This Saturday


Cochon Heritage Fire

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.


When: Saturday, August 25, from 3:30pm to 6:30pm

Where: Hosted at the River Terrace Inn, 1600 Soscol Avenue, Napa.

Information: www.cochonheritagefire.com

Tickets: Are $150 per person and are available at: http://cochonheritagefire.eventbrite.com/

DIY: Hibiscus Tea Salt

FoodOther Beverage

Hibiscus Tea Salt

In issue 23 of Mutineer Magazine was the debut of my column DIY. In it I shared my method for infusing everything from sauvignon blanc to Peychaud’s Bitters into salt. In case you missed out, here is the method for DIY hibiscus salt.

¾ c. coarse sea salt
1 c. brewed double strength hibiscus flowers

Preheat the oven to 275F.

Mix the salt with a ½ c. hibiscus tea. Spread the salt out across a baking sheet lined with parchment paper or a silpat baking mat. Place the pan in the oven for 10 to 15 minutes, or until most of the moisture has evaporated. Remove from the oven, stir and add the next ½ c. of hibiscus tea and repeat the process. Remove from the oven and stir to break up the salt. Allow the salt to cool to room temperature before storing.

Simon Majumdar’s Fed, White & Blue Journey. Coming To a City Near You?

Beverage NewsFood

Simon Majumdar

Simon Majumdar, author (Eat My Globe, Eating for Britain, Dos Hermanos) and TV personality (Iron Chef America, The Next Iron Chef, and more), now prepares to embark on his biggest journey yet: to earn American citizenship. Living by the saying “Go Everywhere, Eat Everything,” Simon will use this mantra to discover what it means to be an American citizen.

This is where you come in, dear Mutineer readers. Simon wants us to help him discover what it means to be American by sharing our food and beverage culture with him. No, not by sending him to The French Laundry (though I doubt he would decline!), but he wants to take it beyond that.

According to Simon, “If you are a brewer, winemaker or distiller, I want to come and help you make your wine, beer and spirits. If you are a farmer, I want to come and help you harvest your crops and sell them at farmers markets. If you are a restaurant owner or run a food truck, I will come and help in your kitchens, serve customers and even bus tables. If you are a hunter I want to be with you as you show me your skills and how you break down the carcasses of the animals you stalk. If you are a fisherman, I want to head out into the rough waters with you as you catch some of the finest fish and seafood in the world and if you are a cheese maker, I want to join you getting elbow deep in curds.”

He takes this even further, to suggest being involved in chili cook offs, joining family celebrations in vibrant ethnic communities to learn about their cuisine, attending food festivals or festivals celebrating a single ingredient, and more.

The “FED, WHITE & BLUE” journey will begin in early 2013 and will form part of his research for a book and a potential TV show of the same name. Do you have a suggestion? Let Simon know at fedwhiteandblue@gmail.com

My suggestion, Simon, would be the Great American Beer Festival in Denver this October. Join 49,000 of your closest American craft beer loving friends for a celebration of all things American craft beer.

Brewers, winemakers, distillers, teamakers, mead makers and more, what are you waiting for?

Craft Beer Dinner in Napa, CA – Kitchen Door + Fifty Fifty Brewing Co. August 20


Kitchen Door Fifty Fifty Craft Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries – Fifty Fifty Brewing Co. – for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants in Napa Valley, will be pairing five delicious courses with six incredible beers from Fifty Fifty.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com

Craft Beer Dinner in Napa, CA – Kitchen Door + Anchor Brewing June 11


Kitchen Door Anchor Brewing Craft Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries – Anchor Brewing – for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants in Napa Valley, will be pairing five delicious courses with six incredible beers from Anchor Brewing.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com

Recipe: Hungry Mutineer’s Margarita Bars


Margarita Bars

With Cinco de Mayo just a day away, we once again wanted to share the recipe for our Food Editor’s Hungry Mutineer’s Margarita Bars. They’re pretty damn good. Seriously, you should try them. Please note that Issue 17 of Mutineer Magazine won’t soon be arriving at your mailbox, but Issue 23 will be. Hooray!

To get you ready for Issue #17 of Mutineer Magazine, arriving in your mailbox soon, here is a peek at what the Hungry Mutineer has been up to. In this issue my column about cooking with tequila and has recipes for a watermelon and raspberry salad, and a prawn coctel and Scallop Bundles with Spicy Tequila Orange Sauce. In the meantime, here is my recipe for Margarita Bars. I am sure these tangy, salty and sweet treats will do well to whet your appetite.

I deviated from the normal “bar” recipe and included butter, making for a silkier filling. This requires a little more than the normal stir and pour method, but it is worth it. Besides, I firmly believe butter and tequila were made for one another. Cheers!

Margarita Bars

  • 4 egg yolks
  • 1 ½ c. powdered sugar
  • 6 TBS. flour
  • ½ c. fresh lime juice
  • ¼. c. reposado tequila
  • 2 TBS. triple sec
  • ¼ tsp. sea salt
  • 8 TBS. unsalted butter, cut into small pieces
  • 1 recipe crust (below)

Using a mixer, blend together the yolks, powdered sugar, flour, lime juice, tequila and triple sec together. Cook this mixture over medium-low heat, stirring constantly until it reaches 175F. Strain the mixture into a bowl and add in the butter, stirring to melt.

Spread the mixture evenly over the par baked crust and place in a 350F oven for 10-15 minutes. Be sure to keep an eye on this, it goes fast. Allow to cool before serving. Garnish with a sprinkle of sea salt and a slice of lime.

The Crust

  • 1 c. unsalted butter, at room temperature
  • ½ c. agave nectar
  • 2 eggs
  • ½ c. sugar
  • 1 tsp. vanilla
  • 2 tsp. lime zest
  • 1 ¾ c. all-purpose flour
  • ½ tsp. sea salt

Preheat oven to 350F.

Cream the butter, sugar and agave together using a mixer. When the mixture is fluffy and light in color, add in the eggs, one at a time. Mix in the vanilla, zest and salt before adding in the flour.

Press the dough evenly into a greased 9×11 pan and bake for 15-20 minutes or until lightly golden.

Re-Cap: Fifth Annual Pebble Beach Food & Wine


2012 Pebble Beach Food & Wine

For five years, Coastal Luxury Management has been putting on a party of gallant proportions, known as Pebble Beach Food and Wine. This year, from April 12 – 15, 5,000 attendees, inclined to eating and drinking the good life, mixed and mingled with 75 celebrity chefs (the likes of Daniel Boulud, Jacques Pépin, and Masaharu Morimoto), and downed the intoxicating wares of 250 of the world’s most acclaimed wineries (Veuve Clicquot, Dom Perignon, Domaine Dujac, Cos Estournel, Chateau D’Yquem and Gaja, to name a few).

But the event isn’t just about indulgence. The festival also supports multiple local charities: Monterey Wine Educational Foundation, The Boys & Girls Clubs of Monterey County, CASA (Court Appointed Special Advocates) and Pebble Beach Company Foundation. Since its inception in 2008, the festival has donated over $500,000. It’s epic eating and drinking – for good!

The following images were collected during the four days of cooking demonstrations, extravagant dinners and unparalleled wine tastings. Dinners with Thomas Keller, First Growth Bordeaux tastings, a cocktail-making demonstration with The Cosmopolitan Hotel Las Vegas’ Mariena Mercer, presentations by Tyler Florence, Michael Chiarello and Laura Werlin – which food and wine events make your mouth water? Share with us in the comments section!

2012 Pebble Beach Food & Wine2012 Pebble Beach Food & Wine2012 Pebble Beach Food & Wine2012 Pebble Beach Food & WinePebble Beach Food & WinePebble Beach Food & Wine

All Aboard! 3rd Street Station Opens in Los Angeles


3rd Street Station Pub & Brasserie

There’s a new place to grab a bite in the middle of the hustle and bustle and busy-ness around the Beverly Center. 3rd Street Station is a tiny shoebox of a restaurant, with the feel and design of a European train station pub. LED displays on the wall could be a list of train schedules, if they weren’t alerting diners to the potential schedule diversions of…dessert (make time for the beignets). There are clocks around the restaurant displaying the hour in several different zones, so you can see the time in the UK, New York…and that you need to get a new watch.

The restaurant’s patio is nearly the size of the dining room, but will be a welcome summer pit stop for hungry travelers on a quest for the perfect happy hour spot. With menu items starting at just $3 (duck fat fries with malt vinegar aioli) and $3.50 (crispy brussels sprouts with pork belly, mustard and scotch-soaked raisins; and chocolate hazelnut napoleon with flourless chocolate cake, hazelnut mousse, macerated raspberries and creme chantilly), the budget-conscious will also be able to refuel before heading on their way. The food is actually worth the trip – it’s better than one might expect from such a touristy spot, and is a welcome option in the crowd of restaurant chains in the area.

The wine list won’t feel like a daring journey, but with its pleasant selections like 2009 Clean Slate Mosel Riesling and 2009 Henry Fessey Beaujoias, it is, none-the-less, a comfortable sojourn. The beer list is also safe but enjoyable: Kronenbourg, Peroni, Allagash Curieux, Duvel, Lindemans, Ayinger Celebrator.

3rd Street Station has a full bar, and the Tunnel Vision (Absolut Pear Vodka, Chase Elderflower liqueur, lime, Champagne) and the Chamartin (Partida Tequila Reposado, Briotett Blackberry liqueur, lime, agave) are great summer choices. Alternatively, the more bold can always choose to create their own adventure…

The restaurant is open every day from 11am to 2am and weekends from 10am to 2am. Set your course.

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