Heritage Fire by Cochon555
, returns to Charles Krug Winery in St. Helena on Aug. 21st, to the delight of fans of everything porcine.
The event’s tagline “3500 pounds of whole animals cooked over live fires by 50 top chefs with tons of premium wines” reads like a gastronomic haiku.
“The event helps foster the relationship between local farming and emerging chef and restaurant communities,” Brady Lowe, founder of Cochon555, tells SF Weekly
. “Through Heritage Fire, we are putting the spotlight on heritage species, responsible agriculture, and amazing chefs. The greater goal of all events in the Cochon555 family is to promote honest and safe food through education. When we consume safe food, we make jobs for shepherds of the good food movement and we support family farming. Plus we create demand so people raise more heritage breed animals.”
As Heritage Fire enters its eighth year, Cochon555 continues to augment awareness through its Piggy Bank charity.
“Piggy Bank is a farm located in Missouri, that raises pigs to be gifted to communities dedicated to elevating the cause and expanding through a model of social and agricultural transparency. Piggy Bank is a 501(c)(3) and we aim to provide new farms in business. We want to give them free pigs, business plan support, and access to a community of existing farmers who share in their success,” says Lowe.
Now for the artisans at this year’s event.
There’s a long list of notable chefs including: Thomas McNaughton and Evan Allumbaugh of Flour + Water
, Adam Sobel of Michael Mina Group
, Albert Ponzo of Le Select Bistro
, Andy Ricker of Pok Pok
, Christiano Creminelli of Creminelli Fine Meats
, Marc Zimmerman of Alexander’s Steakhouse
, John Sundstrom of Lark
, Jose Mendin of Pubbelly
, Timon Balloo of Bocce
and many more.
Another interesting aspect to the Heritage Fire even is the location: the Charles Krug Winery
in Napa. However, it’s not only wines pouring; in fact, libations include 35 boutique producers plus craft beers from Magnolia Brewing
, Sierra Nevada,
and small-batch Common ciders. Guests can expect new and amazing experiences from The Perfect Puree of Napa Valley and Bodegas Martinez Lacuesta Vermouths.
And, sadly, there are a few folks who aren’t fans of pork. No worries. Seems like Heritage Fire has got you covered.
“Pig is only 10% of the experience,” Lowe explains. “I’m really excited about the Steak + Board including a ton of dry-aged beef from Creekstone, goat, lamb, rabbit, duck, foie gras, red snappers, shrimp, oysters, chicken, guinea hens from Grimaud Farms, a spread of artisan cheeses, and of course, peak of season heirloom vegetables.”
And it’s not just barbecue or “fire-kissed meat” as the producers so eloquently describe grilling.
“We’re ecstatic about the Wood-Fired Ramen Bar presented by Wines of Germany, a Tomahawk Pop-Up served with Faust Wines and of course, the live butchering demonstration is getting some love too. We are adding Steak & Board, an addition to the The Pop-Up Butcher Shop,” Lowe tells SF Weekly
. “Guests can bid on $850 worth of meaty goodness as each auction package includes a monster steak worth $300 from a great farm and a $300 knife from Town Cutler combined with an etched cutting board from Williams-Sonoma and reserve wines with 100 percent benefits Piggy Bank.”
Heritage Fire by Cochon555
, Sunday, Aug. 21, 4 p.m. at Charles Krug Winery in St. Helena, Calif.