|Photo courtesy of COCHON Heritage Fire|
Demonstrations of traditional butchering techniques and wood-fired, whole-animal roasting will put these tasty heirlooms at center stage for the event, while foraging specialists, artisan food companies, craft breweries and family-owned wineries round out the feast among the vines on the banks of the Oxbow River.
I can't attend this year's star-studded event, and this makes me very sad indeed because the party will feature the Grand COCHON winner Jason Vincent from Nightwood in Chicago, as well as this year's "King of Porc" John Stewart and Duskie Estes (of zazu farm + restaurant, and the Black Pig Meat Company), and COCHON Napa winner Lars Kronmark of the CIA Greystone. Tim Goodell (Food & Wine Magazine's Best New Chef) and many other outrageously talented chefs and food producers will team up to produce the day's delectable menu.
Stemple Creek (in Marin County) and Belcampo Meat Company (in Oakland) are supplying the heritage animals this year, and Dave the Butcher of Marina Meats in SF will host the butchering demonstration. Peter Jacobsen of Jacobsen Orchards -- which supplies The French Laundry with premium Yountville-grown produce -- will guide the "Team Toast," with Dave's able assistance.
Last but certainly not least, Todd Spanier, the "King of Mushrooms" (and truffles), is bringing his foraged funghi and charming self back to wine country, adding an earthy element to the Fire feast. (Fun fact: Todd is the godson of the language professor who taught virtually my entire family how to speak basic Italian. Turns out Todd now lives fifteen minutes from my brothers, but I never met him until we ran into each other at the inaugural Napa Truffle Festival. Strange world, this.)
How will you wash down all this meaty, fiery bliss? Magnolia Brewing, Anchor Brewing, Anchor Distilling, Templeton Rye, and a slew of family-owned wineries will be there to help.
Tickets for the afternoon feast are $150 each, and avaiable here. Tickets cover you, your food and your libations from 3:30 to 6:30pm -- but keep an eye out for the after-party afterwards at Restaurant Cuvée, just next door.
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