michael tuohy's

Napa Summer Nights

last night, i had the opportunity to cook for some of Napa's most esteemed winery owners and designers at the beautiful Edge Hill Estate. it was a beautiful evening with temperatures hovering around 85 degrees when we started. in the true napa tradition, at sunset the temps continued to drop to a very comfortable level with a slight chill in the air. not bad for august! i was re-aquainted with an old friend, cooking with a wood-burning grill and rotisserie. we fashioned a porchetta from a berkshire hog from stone valley farm, two legs of lamb from a local 4-H purchase, a tenderloin of beef from a red wagyu breed raised in texas, and a king salmon from off the coast of fort bragg. it was a delightful evening cooking with my new team from Dean & Deluca in St. Helena for some of Napa Valley's most noteable producers.

Post Heritage Cochon

Heritage Cochon was a success! Lot's of fun yesterday on a beautiful Napa kind of day. Krug Winery was a very nice venu for the event with the CIA at Greystone nestled above the vineyards to the west. i served king salmon from half moon bay, citurs cured, salt baked & wood grilled. whole fish on the bone is always the way to go! brentwood white corn with sungold tomatoes, roasted fennel, katz late harvest sauvignon blanc vinegar & meyer lemon oil for an accompaniment.....

 

Cochon Heritage Fire!

COCHON 555 ANNOUNCES THIRD NATIONAL EVENT,

HERITAGE FIRE AT CHARLES KRUG WINERY ON AUGUST 13

25 Chefs and 10 Butchers Celebrate All Heritage Breeds

On August 13, Brady Lowe, the Founder of Cochon 555 will launch a new event - Cochon Heritage Fire (formerly Primal) at Charles Krug Winery in St, Helena, CA. Cochon Heritage Fire, the second largest COCHON event, will move beyond pigs to honor heritage breeds in general with 25 chefs, 10 star butchers and over 2000 pounds of different heritage breed animals from rabbits to chicken to goat.The event includes wood-fired whole animal theatre cooking, butcher demos, cured meats, wood-fired cheeses, hand-made sausages, heirloom vegetables, craft cheese and boutique brews. In it's third year, don't miss it, the lineup is national the flavor is local.

$100 - GENERAL ADMISSION EXPERIENCE incl:

• taste wood-fired whole animals from chefs around the country
• sip fine wines from top producers along side craft brews
• watch butcher demonstration with Joshua Applestone & Dave The Butcher
• eat Forest Fed Hams from Nic Heckett of Woodlands Pork
• visit with a knife specialist at the Wusthof Table demo
• try to win a Le Creuset Cookware set by guessing ingredients

$200 - VIP GUEST EXPERIENCE incl:

• enter the event an hour early, minimal lines, special tastings
• sample cured meats, reserve wines, and sustainable oysters
• enjoy "Secreto" the coveted Iberico de Bellota from Fermin
• taste Craft American Cheeses from The Epicurean Connection

Special engagements include a reserve tasting in VIP with Domaine Serene and a chane to try Iberico de Bellota "secretos" off a ripping hot plancha. In GA, there are chances to wine with and an interactive cast-iron tasting experience presented by Le Creuset and meat raffle with Wusthof that benefits the St. Helena Farmers Market. The Butcher Shop presented by Wüsthof, a global leader in premium cutlery, will feature Joshua Applestone (celebrated butcher and author of “The Butcher’s Guide Well-Raised Meat”) and Dave the Butcher butchering whole cow, pig, goat and lamb. Guests will also have the chance to watch and discuss at home butchering with friends and farmers from the tour. Special Guest Nic Heckett will be nearby carving a Woodlands Pork Forest Fed Ham.

Heritage Fire is the second national event added this year in the three-year-old competition series. “With our latest event, we are expanding beyond pigs.  We’ve created an outdoor party that features all animals whole roasted on open fire,” says Cochon 555 Founder Brady Lowe. “Cochon Heritage Fire is a true toast to butchery, wood fired cooking methods and whole animal utilization.”

CHEFS & BUTCHERS

Joshua Applestone of Fleisher’s Meats (NYC), Mike Lata of Fig (Charleston), Michael Sullivan of Blackberry Farm (Tennessee), John Stewart of Black Meat Pig Co. (Sonoma), Duskie Estes of Zazu / Bovolo (Sonoma), Mike Sheerin of The Trenchermen (Chicago), Jason Barwikowski of Woodsman Tavern (Portland), Tim Goodell of Public Kitchen & Bar (Los Angeles), Andrew Zimmerman of Sepia (Chicago), Stephen Barber of Farmstead (Napa), Gerard Craft of Taste / Niche (St. Louis), Jonathan Bodnar of Smoakville (Napa), Jason Vincent of Nightwood (Chicago), Peter Jacobsen of Team Toast (Napa),  Jeremy Fox of Whole Vegetable (Napa), Mark Dommen of Market One Restaurant (San Francisco), John Sorensen of Sorenson Catering (Napa), Dave the Butcher of Marina Meats (San Francisco), John Fink of The Whole Beast (San Francisco), Kevin Nashan of Sidney Street Cafe (St. Louis), Chris Curren of Blue 13 (Chicago), Rob Larman of Cochon Volante (Napa), Tia Harrison of Butcher’s Guild (San Francisco), Josh Adams of June Restaurant (Illinois), Michael Tuohy of Dean & Deluca (Napa), Morgan Robinson of Smoke Open Fire (Napa), Jordan Mackey of Restaurant Cuvée (Napa) and James Houghton of Trinchero Family Estate (Napa).

WINERIES INCLUDE

Charles Krug - Peter Mondavi Family, Chase Cellars, Failla Wines, Elk Cove Vineyards, Long Meadow Ranch, ACME Fine Wines, Cimarossa, Signorello Estate, Hill Family Estate, Arnot Roberts, Terra Valentine, Zacherle, Blakeslee Vineyard Estate, Green Barrel and Melka Wines. Appellation St. Helena is hosting a special area including the following wineries Anomaly Vineyards, Ballentine Vineyards, Benessere Vineyards, Boeschen Vineyards, Casa Nuestra Winery & Vineyard, Charles Krug - Peter Mondavi Family, Charnu Winery, Chase Cellars, Corison Winery, David Fulton Winery, Duckhorn Vineyards, Egelhoff Wines, Freemark Abbey Winery, hope & grace Wines, Jaffe Estate Wine, Parry Cellars, Prager Winery & Port Works, Raymond Vineyard & Cellar, Revana Family Vineyard, Robert Biale Vineyards, Salvestrin Estate, Stanton Vineyards, Tudal Winery, Varozza Vineyards and Vineyard 29.

Cochon Heritage Fire would not be possible without the support of the following sponsors, Charles Krug Winery, Taste Network, Chase Cellars, Farmstead Napa, St. Helena Chamber of Commerce, Cheers!, Le Creuset, Wusthof and Dean & Deluca.

For more information visit: www.cochon555.com

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