2014 HERITAGE FIRE by COCHON555
we’re here at Heritage fire we basically have The Culinary Institute of America right behind me this is Charles Krug Winery the event is 5 years old so 5 years of cooking whole animals for the traditional Spirit of what it means inside to see and feel fire For the First Time The sunet so over at St helina we consumed about 1,400 lb of Heritage breed animals tons of beautiful wines ciders cheeses sliders 150 lb sturgeon squabs we had 13 different kinds of Heritage breed chickens 500 oysters a couple goats 70 lb of cheese four butcher demos 25 chefs about 1,000 bottles of wine and about 400 guests [Music] there is no doubt that this is one of the Premier fire events in the country right now and it’s it’s screaming beautiful Elegance Wine Country and just about everything made with purpose and passion as chefs and as friends you get to like take 13 whole animals cook them and then share it with an entire audience I won the punch Kings championship now I’m going to be joining Brady as part of his wine and spirits team I was anticipating a lot of amazingly talented chefs extraordinary wine makers here along with some great craft beers today was a special day it was amazing I can’t wait for next year [Laughter] [Music]
A GREAT VIDEO FROM Oct28 Productions
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.
TO DRINK
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.
“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.”