FINAL Heritage Fire release 2

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COCHON’S HERITAGE FIRE EVENT RETURNS TO ST. HELENA AUGUST 3RD
Napa Valley’s Cult-Favorite Food and Wine Festival Features 3,000 Pounds of Fire-Kissed Meat
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SAN FRANCISCO (July 10, 2014) — Heritage Fire by Cochon 555, the Valley’s premier hyper-local,
whole animal live-fire outdoor food and wine event, returns to Napa’s Charles Krug Winery in St. Helena
August 3rd, 2014. The event will showcase over 30+ wineries and 40+ notable chefs and butchers
cooking 3,000 pounds of heritage breed animals in celebration of breed diversity and family farming. A
portion of the ticket proceeds will benefit the St. Helena Farmers Market and The American Institute of
Wine & Food. A group of celebrated butchers will host a Pop-Up Butcher Shop where 100% of the
proceeds will benefit the students of the Culinary Institute of America at Greystone. To purchase tickets or
learn more about the event, visit http://cochon555.com/2014-tour/heritage-fire/.
Heritage Fire features chefs and farmers working together to spotlight traditional outdoor cooking
techniques paired with amazing wines, ice-cold brews, and crisp ciders. While Cochon’s flagship event,
Cochon 555, brings chefs together in a friendly competition, Heritage Fire is a collection of culinary
champions cooking together for a crowd of meat and wine loving gourmands. The list of heritage and
heirloom foods to be featured include dry-aged beef, spit-roasted sturgeon, whole pigs, lambs, goat,
lobster, squab, rabbit, duck, chicken, artisan cheese, oysters and heirloom vegetables.
“I’m passionate about promoting food sources that support a more natural, sustainable food system,”
explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we
can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
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Participating chefs include:
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Adam Sobel, RN74*
John Sundstrom, Lark*
Andrew Zimmerman, Sepia
Matthew Accarrino, SPQR*
Michael Sullivan, Cochon 555
Brady Lowe, Cochon 555
David Bazirgan, Dirty Habit
Jason Barwikowski, Stargazer’s Farm*
David Varley, RN74 Seattle*
Duskie Estes + John Stewart, Zazu*
Thomas McNaughton, flour + water*
Kim Wiss, Antica Napa Valley
Trevor Eliason, Far Niente
Mark Liberman, TBD/AQ
Joe Schafer, King+Duke
Joshua Schwartz, Del Dotto
Katie Hagan-Whelchel, Ad Hoc
Kelly McCown, Goose & Gander
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Matt Jennings, Townsman*
Michael Tuohy, Block Butcher Bar
Mike Law, Bourbon & Bones
Patrick Clark, CIA at Greystone
Peter Jacobsen, Team Toast
Alex Lovick, Inglenook
Randall Selland, The Kitchen
Dennis Lee, Smokestack/ Namu Gaji
Dave Budworth, Marina Meats
David Katz, PaneVino
Dominic Orsini, Silver Oak
Jason Kupper, urban heritage
Joey Elenterio, Wayfare Tavern
Marc Zimmerman, Alexander’s
Steakhouse
Michael Thiemann, Mother/Empress
Sean O’Toole, Torc
Christian Page, Hunter’s Weekly
Maurice Dissels, Birk’s Restaurant
In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations,
seminars, lawn games, live music and the opportunity to learn directly from the farmers and producers at
the Chef’s Pantry. The all-inclusive event includes craft beers from Magnolia Brewery and Crispin
Ciders. Participating wineries include Stags’ Leap Winery, Antica Napa Valley, Cornerstone and
Stepping Stone Cellars, Barlow Vineyards, Somerston Estate, The Scholium Project, Alysian
Wines, Larkin Wines, Heibel Ranch Vineyards, Inglenook, Silver Oak Cellars & Twomey Cellars,
Charles Krug Winery, Zacherle Wines, hope & grace Wines, Red Cap Winery, Cliff Family Winery,
Outpost Wines, and many more. Immediately following the event, Heritage Fire Chef Kelly McCown will
be hosting the Official After Party for the “Chefs & Producers” at Goose & Gander.
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There will be seminars running through the afternoon in the carriage house. The ultra-VIP Seminar will
include winemakers Anthony Biagi (Hourglass Winery, Plumbjack, Cade, Cartierra), Fredrick Johannasen
(Staglin, Schrader, Outpost) and Matt Courtney (Marcassin, Arista). Abe Schroener of Scholium Project
will lead a new-world seminar. Seminars are limited to 40 people.
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The closing seminar, Fire Meets Cheese, hosted by The California Artisan Cheese Guild, will include
presentations from three dynamic cheesemakers who will cover artisan cheese making and explore the
thrill of cheese on the open fire. Seana Doughty of Bleating Heart Cheese, Mariano Gonzalez of Fiscalini
Farmstead Cheese, and Kuba Hemmerling of Point Reyes Farmstead Cheese Co. will show how to
entertain with whole wheels of cheese on the open fire and will give pairing suggestions. They will discuss
the long history of preserving food and culture through cheese and fire, as well as the transformation in
flavor from a natural preserved state to the heat of the fire. This seminar will have a California twist on
tradition and will be a truly American Original experience.
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As in 2013, this year’s Pop-Up Butcher Shop will have Large Cuts available for purchase (including
tomahawks, double pork-porterhouses and tenderloins). 100% of the proceeds will benefit the CIA. Prize
cuts will be seared on the plancha and presented to the buyer, who will also receive a cutting board, knife,
forks, bottle of wine, and pig’nic blanket for the perfect grill session with friends.
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Where:
Charles Krug Winery
2800 Main Street
St Helena, CA 94574
When:
Sunday, August 3, 2014
3 p.m. – 7 p.m.
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Tickets:
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$100 general admission and $200 VIP (VIP Guests receive early access to food, oysters,
and limited treats specially prepared by the chefs in addition to magnum wine bar
access); to purchase tickets visit http://cochon555.com/2014-tour/heritage-fire/. Be sure
to get your tickets, as they are expected to sell out.
About Heritage Breed Animals
Heritage breed animals come from bloodlines going back hundreds of years when livestock was raised on
multi-use, open-pasture farms. Because of their lifestyle and inherent genes, different breeds became
known for a variety of characteristics, including the rich and hearty taste of their meat and creamy fat.
Today, these breeds still carry excellent qualities, but many are not suited for commercial farming
practices and as a result, are in danger of being lost forever. We can help preserve heritage breeds by
consuming them. Their future is reliant upon farmers who raise them and the demand for their meat.
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About Cochon US Tour
Cochon is a national event series that takes place in 17 major markets. In addition to its flagship event,
Cochon555, the Cochon brand now offers a variety of experiences each year in the family of events. The
events with national followings include Heritage BBQ, Heritage Fire, EPIC Cochon, All-Star Cochon
and Cochon Island. Since its launch in 2009, Cochon 555 and its programs, such as Chef’s Course, have
supported responsible family farming across the country by allowing 50,000 people to taste heritage pigs
and by donating more than $300,000 to charities and more than $500,000 directly to great farmers across
the country. For more details about the events, visit www.cochon555.com or follow @cochon555 on
Twitter.
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*Adam Sobel: 2013 King of Porc, John Sundstrom: two-time Seattle Prince of Porc, Matthew Accarrino:
2011 San Francisco Prince of Porc, David Varley: 2010 King of Porc, Jason Barwikowski: 2011 Portland
Prince of Porc, Duskie Estes + John Stewart: 2011 King & Queen of Porc, Thomas McNaughton: 2012
San Francisco Prince of Porc, Matt Jennings: three- time Boston Prince of Porc
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MEDIA CONTACT:
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PADILLACRT
Jill Haapaniemi
jill.haapaniemi@padillacrt.com
646-218-6002
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San Francisco PR:
Laiko Bahrs, lbahrs@me.com
415-794-9882
COCHON HERITAGE FIRE
COCHON HERITAGE FIRE