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COCHON555 LIVE-FIRE EDITION CELEBRATING ALL HERITAGE BREEDS (PIG, COW, GOAT, LAMB + MORE)
When
Sunday, Aug. 27th, 2017
4pm-7:30pm
Where
Charles Krug Winery in St. Helena
Cost
All-Inclusive GA $125 at 4:00 pm
All-Inclusive VIP $200 at 3:00 pm

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COCHON555 LIVE-FIRE EDITION CELEBRATING ALL HERITAGE BREEDS (PIG, COW, GOAT, LAMB + MORE)

Created in 2008, Heritage Fire Napa is a showcase over 50 notable chefs and butchers, each grilling heritage-breed animals en plein air against the a stunning vineyard backdrop. The event features responsibly raised food and traditional outdoor cooking inspired by global food cultures. It is all paired with free-flowing wines from boutique producers, craft beers, and small-batch artisan ciders. The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, goat, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables.

Where: Charles Krug Winery in St. Helena
2800 Main St St Helena, CA 94574 CHECK OUT THE VENUE

When: Sunday, Aug. 27th, 2017

Description

Created in 2008, Heritage Fire Napa is a showcase over 50 notable chefs and butchers, each grilling heritage-breed animals en plein air against the a stunning vineyard backdrop. The event features responsibly raised food and traditional outdoor cooking inspired by global food cultures. It is all paired with free-flowing wines from boutique producers, craft beers, and small-batch artisan ciders. The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, goat, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables.

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HERITAGE FIRE

A Must-Do Whole-Animal, Live Fire Event, this is an elevated culinary experience. Heritage Fire is a food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 25+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, goats, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming.

FOCUS: LIVE FIRE COOKING
TIMING:
REGION: COLORADO | NAPA
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SOMM SMACKDOWN VIDEO SERIES

One pig, one varietal, one glass – go behind-the-minds of our nation’s top somms as we trace their path towards a winning food-and-wine pairing. Click here to watch our web TV DNA Series.

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DINNER FOR CHARITY

On Saturday, June 26th, Chef Dominic Orsini of Silver Oak, will host a cocktail hour, followed by a 5-course dinner at the Silver Oak Winery. Chef’s Course BESPOKE: An Evening of Culinary Modernity, will feature guest chefs Thomas Boemer of Corner Table (MPL), Albert Ponzo of The Royal (CAN), and Chris Kollar of Kollar Chocolates. The evening will take as its theme “Culinary Modernity,” with each chef creating one course that embodies their own conception of the night’s core ideas. Tickets are $125 and are all inclusive of tax and tip.

Talent

THE CREATORS

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TIFFANY FRIEDMAN
Butterroot
TIFFANY FRIEDMAN
DUSKIE ESTES
Zazu Kitchen + Farm
DUSKIE ESTES
JOHN STEWART
Zazu Kitchen + Farm
JOHN STEWART
MACKENZIE ESTES-STEWART
Zazu Kitchen + Farm
MACKENZIE ESTES-STEWART
SOPHINA UONG
Mestiza Taqueria
SOPHINA UONG
JOSHUA SCHWARTZ
Del Dotto Vineyards
JOSHUA SCHWARTZ
EVAN ALLUMBAUGH
Flour + Water
EVAN ALLUMBAUGH
FRANCIS ANG
Pinoy Heritage
FRANCIS ANG
NICOLAI LIPSCOMB
THE BATTERY
NICOLAI LIPSCOMB

Chef Biography

MARC ZIMMERMAN

Marc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.

COW

PETER JACOBSEN
Jacobsen Orchards
PETER JACOBSEN
KIM WISS
Antica Napa Valley
KIM WISS
RAFAEL BARRERA
Rafael Barrera
RAFAEL BARRERA
PEDRO ÁLVAREZ CORTES
Alcor Foods Inc
PEDRO ÁLVAREZ CORTES
JOHN SUNDSTROM
Lark
JOHN SUNDSTROM
LARS KRONMARK
Culinary Institute of America
LARS KRONMARK
DUSTIN VALETTE
Valette
DUSTIN VALETTE
TRACY SMACIARZ
Heritage Meats
TRACY SMACIARZ
ALBERT PONZO
The Royal
ALBERT PONZO
SARA HAUMAN
Octavia/Frances
SARA HAUMAN
ALEX LOVICK
Inglenook
ALEX LOVICK
ROB LIND
Ella Dining Room and Bar
ROB LIND
JEFF WEINSTOCK
Cake & Bacon
JEFF WEINSTOCK

Chef Biography

JEFF WEINSTOCK

Jeff Weinstock is the owner, co-operator and “Bacon” of Cake & Bacon, a wholesale bakehouse and butcher shop in southwest Houston. A Chicago native, Jeff migrated to the Bayou City over ten years ago and quickly discovered a passion for the remarkable regional fare indigenous to the Louisiana and Texas Gulf Coast. Jeff took a leap and decided to channel his creativity into the kitchen. Turns out he could handle the heat. While attending the Art institute of Houston, He worked full time learning to cook first at Brennan’s of Houston, then at Haven, after that another calling caught his interest and began as a butcher at Black Hill Meats, where he sharpened his talents working for Felix Florez and becoming head butcher and plant manager. Along the way, Jeff developed a deep appreciation for local food and sustainable practices, particularly “nose-to-tail” butchery, with its emphasis on using the whole animal. When he’s not working, attending boucheries across the south, or otherwise feeding his fanaticism, Jeff spends time with his wife and two boys, who take full advantage of his skill set.

About The Shop

CHICKEN

Cake & Bacon is a small wholesale bakehouse and butchery commissary that delivers no-less-than-perfect breads, pastries, pies, Viennoiserie, charcuterie, sausage, pasture-raised products, and our personal favorite––whatever the hell we want––from our facility in Houston to restaurants and retailers throughout the city.
RODNEY WAGES
R.T.B.
RODNEY WAGES
GREG LAKETEK
West Loop Salumi
GREG LAKETEK
WILLIAM WRIGHT
Helen Greek Food and Wine
WILLIAM WRIGHT
REEMA SHROFF
Frost 321
REEMA SHROFF
ROBIN SONG
ROBIN SONG
JASON NAUERT
Rocky Mountain Inst. of Meat
JASON NAUERT
MOISHE HAHN-SCHUMAN
Ramen Gaijin
MOISHE HAHN-SCHUMAN
MATTHEW WILLIAMS
Ramen Gaijin
MATTHEW WILLIAMS
TRAVIS DAY
Thistle Meats
TRAVIS DAY
JORDAN KEAO
'āina Restaurant
JORDAN KEAO
SCOTT OSTRANDER
Foundation Fire LLC
SCOTT OSTRANDER
BROCK MACDONALD
Beast + Bounty
BROCK MACDONALD
DOMINIC ORSINI
Silver Oak
DOMINIC ORSINI
THOMAS BOEMER
Corner Table
THOMAS BOEMER
CRISTIANO CREMINELLI
Creminelli
CRISTIANO CREMINELLI
NIC JONES
Goose & Gander
NIC JONES
PAX MAHLE
Pax Wine Cellars
PAX MAHLE

THE WINERY

PAX MAHLE

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.

FEATURED WINE

SYRAH

Inky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.
ABE SCHOENER
SCHOLIUM PROJECT
ABE SCHOENER

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
NATE WEIS
Silver Oak Cellars
NATE WEIS

THE WINERY

NATE WEIS

Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.

FEATURED WINE

CABERNET

Our 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.
NICO CUEVA
Kosta Browne Winery
NICO CUEVA

THE WINERY

NICO CUEVA

Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.

FEATURED WINE

PINOT NOIR

Steep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fine tannins that are compressed and extremely long.
MICHAEL BROWNE
CIRQ
MICHAEL BROWNE

Winemaker Biography

MICHAEL BROWNE

20 years ago Michael chased a winemaking dream that was the foundation of Kosta Browne. In 2009, he started growing his own Pinot Noir on two estate properties in the Russian River Valley. These places are unlike any other. The wine from these magical sites is called CIRQ and is Michael’s latest project.

Wine Information

PINOT NOIR

The 2012 Treehouse Vineyard Pinot Noir is from our estate property in the Russian River Valley.  The unique site - just 13 acres of iron rich volcanic soil atop a hill on the Western edge of the region – has a variety of clones and aspects that contribute complexity and power to the wine.  Windswept hillsides make the vines work hard and the resulting low yields provide the bright aromatics and rich intensity that we crave. Treehouse is a mouthfilling and deeply textured wine, generous and pretty at the same time.
CHRISTOPHER BATES
Element Winery
CHRISTOPHER BATES

EAT & DRINK

EAT+DRINK

SUNDAY AFTERNOON WITH COCHON555’S HERITAGE FIRE IS AN EPIC CULINARY EXPERIENCE CENTERED ON 3500 POUNDS OF HERITAGE BREED ANIMALS. DINERS FEAST ON DOZENS OF CHEF-CRAFTED TASTINGS AND SIP ON 40+ TYPES OF BOUTIQUE WINES, CRAFT COCKTAILS, AND ARTISANAL BREWS. THINK OF A GOURMET WOOD-FIRED TASTING MENU TAKEN STANDING UP. A PORTION OF ALL SALES BENEFIT THE PIGGY BANK CHARITY.

WANT TO SEE THE CULINARY ROSTER AND BEVERAGE LINEUP? CLICK BELOW.

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Ticket Info

General Admission

Includes:
Feast on epic dishes sourced locally at our Sunday bacchanal while looking for your favorite bite of the day. Endless rounds of craft cocktails, boutique wines, artisanal charcuterie, and farmhouse cheeses are simply the beginning of Cochon555's decadent offer. General Admission is the signature three hour culinary experience of delight and wonderment!

VIP

Includes:
Welcome to next-level access at Heritage Fire! VIP passes grant 60 minutes of early access and insider benefits of participating who all bring an exclusive taste for guests attending the first hour. Want more time to experience hand-crafted cocktails from our Punch Kings barkeeps? A special tasting of wines from local Sommeliers? Imagine an extended tasting menu of 40+ appetizers at your favorite restaurant, only you are running around trying to try them all.

Bespoke

Includes:
Bespoke is for guests who demand memorable tastes and singular experiences. Your journey begins with a guided tasting of Somm Smackdown wines followed by a behind-the-scenes tour with one of Cochon555's directors.Bespoke is for guests who demand memorable tastes and singular experiences. Your journey begins with a guided tasting of Somm Smackdown wines followed by a behind-the-scenes tour with one of Cochon555's directors.

Sponsors

THE PROVIDERS

OUR SPONSORS ARE PAVING THE ROAD TO A BETTER FOOD SYSTEM

Spotlight Sponsors

Venue/Host

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

VIDEO & GALLERY

WHAT ARE THEY SAYING

WHAT ARE THEY SAYING

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TOUR DATES  
FARM DIRECTORY  
CHEF'S COURSE