The summer’s meatiest, smokiest and porkiest event is back on Aug. 2. Cochon 555’s Heritage Fire is going down again at St. Helena’s Charles Krug Winery. The goal of the event is to showcase local chefs and farms, and to promote awareness of locally raised heritage livestock.
The event will feature more than 50 local and nationally known chefs cooking some 3,000 pounds of heritage-breed animals, everything from wood-roasted duck, dry-aged beef, spit-roasted local rabbit, goat, oysters, roasted clams, sturgeon and even octopus. All this animal flesh will be paired with great wines from California and Germany, and beers from San Francisco’s excellent Magnolia Brewery.
A portion of ticket sales will benefit the
St. Helena Farmers’ Market and the American Institute of Wine & Food. A pop-up butcher market presented by Williams-Sonoma will benefit the Culinary Institute of America at Greystone.
Participating chefs include Mark Ladner (Del Posto), Matthew Accarrino (SPQR), Joshua Schwartz and Tony Incontro (Del Dotto), Chris Marchino (Cotogna), Brandon Sharp (Solbar), Jason Kupper (Heritage Eats), and John Stewart and Duskie Estes (Zazu).
In addition to pounds of meat and seafood, the event includes butcher demos, seminars, lawn games and live music. Tickets are $105.95. For more info and to purchase tickets, go to cochon555.com/2015-tour/heritage-fire-napa.
