Cochon Heritage Fire, the second largest COCHON 555 event, will again celebrate heritage breed animals from goats, lamb, pig, rabbit, forged mushrooms and wild birds on Saturday August 25th from 3:30pm to 6:30pm. The fourth annual outdoor event spotlights wood-fired whole animal theatre cooking, butchering, family-owned wineries, artisan foods, craft beers and spirits. The River Terrace Inn of Napa in the wine country, sets a stunning stage for this years event. Guests will spend their afternoon nestled against the vines that run along the banks of the Oxbow River in the heart of Napa Valley, minutes away from downtown. With 14 chefs from around the country participating, Heritage Fire is national, but local in flavor.
Participating chefs include Sonoma’s John Stewart/Duskie Estes, zazu farm + restaurant Grand COCHON winners in ’11, COCHON Napa winner Lars Kronmark of the Culinary Institute of America at Greystone; chef Jordan Mackey of Cuvee Napa; John Fink of The Whole Beast; Kim Wiss of Antica Napa and COCHON “King of Porc,”Jason Vincent, Nightwood in Chicago.
Also returning is Dave the Butcher of Marina Meats in San Francisco, who will host the butcher demonstration and guest-favorite “Team Toast”, under the helm of Peter Jacobsen of Jacobsen Orchards in Yountville.
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.
Tickets: Are $150 per person. Click here to purchase
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