4th Annual COCHON HERITAGE FIRE TOMORROW in the Napa Valley The Fire is tomorrow and this year, we are going very intimate (only 150 tickets sold), everyone VIP

THIS YEAR'S MENU FROM THE CHEFS & BUTCHERS

SPECIAL THANKS TO THE HOST CHEF JORDAN MACKEY - RESTAURANT CUVEE Preserved Lemon, Moroccan Lamb, with Harissa, Coriander & Yogurt Nan Flatbread, Lobster Mushrooms, Mint Aioli

Tim Goodell - Public Kitchen & Bar, Los Angeles Goat Three Ways TACO - Salsa Verde, Cilantro, Queso Fresco GYRO - Greek Yogurt, Sweet Garlic, Mint PANINO - Focaccia, Giardinaire, Parmesan, Pesto

Duskie Estes & John Stewart - zazu, Sonoma 2011 Grand Cochon Winners Yogurt Marinated Preston Lamb with Zasumac Pita Chips Black Pig Bacon Surprise

Jason Vincent - Nightwood, Chicago 2012 Grand Cochon Winner Albacore Tuna Over Fire Fish Tacos, pasilla negra, avocado, fresh cheese, banana peppers & cilantro Belcampo Pig Ripped on the Plancha

John Fink The Whole Beast, San Francisco Vietnamese Black Pepper Caramel Glaze Whole Roasted California Chinook Salmon made with Red Boat Fish sauce. Finished with a green mango, white peach and papaya salad.

Peter Jacobsen Jacobsen Orchards / Team Toast, Napa Valley Three Heritage Breads Tribute Yountville Bruscetta with Jacobsen Orchard Tomatoes Slathered Coal Fired Ciabbata special oils, garden peppers, reggiano & gorgonzola The Smokey Finale of buttery cinnamon toast

Todd Spanier King of Mushrooms Whole-Truffled Pig from Early Bird Farms in Pescadero Studded with Perigord Black Truffles and Roasted Whole

Brady Lowe COCHON555 FOUNDER 70 Day Rib of Stemple Creek Beef on Plancha Fire Kissed Belcampo Pig with Salt

Lars Kronmark CIA Greystone, St. Helena "Dario Cecchini" Beef Sushi in honor of the Tuscan Butcher BBQ'd Oysters

Kim Wiss Antica, Napa Valley "Coniglio in Crosta" Tuscan inspired Devil's Gulch Rabbit stuffed with Mortadella, Prosciutto, Pancetta, bundled in Model Bakery Baguette

Dennis Lee Namu & Gaji, San Francisco Plancha Fired Smoked Thai Chili & Cheddar Sausage

Ronnie New Magnolia Gastropub & Brewery, San Francisco Brick-Fired Chicken of Awesome

Andrew Zimmerman Sepia, Chicago Jerked Spit-Roasted Goat with Johnny Cakes, Vegetable Salsa

Jonathan Bodnar Smoakville, Napa Valley BBQ'd Rancho Gordo Bean Love

Dave the Butcher Marina Meats, San Francisco With Friends

Wineries & Spirits in the Park

Chase Cellars Zacherle Antinca Napa Colección Internacional del Vino Robert Craig Winery Qualia Wines Barlow Vineyards Anchor Brewing & Distilling Magnolia Brewing Templeton Rye Buty Winery and Cascal

Special Thanks to the Farms & Sponsors

Stemple Creek, Marin County Belcampo, Shasta County Le Creuset GoVino Birchware River Terrace Inn Restaurant Cuvee

On Saturday, August 25th, Cochon Heritage Fire, the second largest COCHON 555 event, will again celebrate heritage breed animals and produce ranging from goats, lamb, pig, rabbit, foraged mushrooms, truffles and wild birds. The fourth annual event spotlights wood-fired whole animal theatre cooking, butchering, family-owned wineries, artisan foods, craft beers and spirits. The River Terrace Hotel in wine country sets a stunning stage for this years event. Guests will spend their afternoon nestled up against the vines running along the banks of the Oxbow River in the heart of Napa Valley minutes away from the glory of downtown. A special event celebrating our heritage should not be missed, over 14 chefs make it feel national but the flavor is local.

Brady Lowe, founder of Cochon Heritage Fire, will be raising the bar once again this year. “We have explored whole animal cookery over the past five years and once again, we have invited great chefs from Cochon US Tour. Every year the food keeps getting better and better. I am really excited to have two past Grand Cochon winners at the event this year. First is Jason Vincent from Nightwood in Chicago who just took the 2012 King of Porc title in Aspen. Second, Sonoma's infamous food Champions John Stewart and Duskie Estes from zazu farm + restaurant who won the 2011 tour. Expect amazing food from chefs including Tim Goodell of Los Angeles’s Public Kitchen & Bar and past Food & Wine magazine’s “Best New Chef”, also 2012 COCHON 555 Napa winner Lars Kronmark of the Culinary Institute of America at Greystone, Andrew Zimmerman of Sepia in Chicago, John Fink of The Whole Beast in San Francisco, Host Chef Jordan Mackey of Restaurant Cuvee in Napa, Todd Spanier the King of Mushrooms, Kim Wiss of Antica Napa, Ronnie New of Magnolia Brewery, Dennis Lee of Namu and the much anticipated Dogpatch BBQ in San Francisco (opens in fall). We are happy to have Dave the Butcher of Marina Meats in San Francisco host the butcher demonstration and the our favorite return of Team Toast under the helm of Peter Jacobsen of Jacobsen Orchards in Yountville.

Heritage animals spit-roasted over wood and whole animal carving stations allow the meat-loving guests an up close and personal heritage cooking experience with access to some of the techniques we only read about in books like Seven Fires, by Francis Mallman. The fire kitchen is staged for viewing, and attendees get an inside look at chefs cooking over open fire. This year we are happy to announce the proteins are coming from our good friends at Stemple Creek in Marin County and Belcampo Meat Company in Oakland (expect to see a new retail shop from them this fall). Only the finest family owned wineries, breweries and spirits including names like Chase Cellars, Zacherle, Antica Napa, Colección Internacional del Vino, Magnolia Brewing, Anchor Brewing & Distilling and Templeton Rye to just name a few.

Immediately Following Heritage Fire

Special After Party Menu at Cuvee Chef Jordan Mackey menu highlights

Plancha Fired Shrimp & Grits Fire-Blistered Pinot & Cherry BBQ Ribs Fried Chicken & Oysters, Waffles Hot Sauce & Maple Syrup Bar

special guests, select flights of wines, brews and spirits menu highlights are specially priced and served late

Heritage Hash on Sunday Don't Miss The Chef's Brunch

Sunday, August 26th - 11:00am $40 per person, includes 2 drinks

prepared on a wood-fired plancha Heritage Hash & Heirloom Bloody Mary Bar Farm Eggs, Heritage Hams & Johnny Cakes Fire Grilled Meats & Bread, Juices & Coffee

To see upcoming announcements, visit the website www.cochonheritagefire.com the Facebook page /COCHON555, or look for updates at twitter.com @COCHON555

COCHON HERITAGE FIRE WEEKEND AT RESTAURANT CUVEE NAPA Hosted at the River Terrace Inn, 1600 Soscol Avenue, Napa & Cuvee Napa Restaurant Saturday August 25th, 3:30pm-6:30pm // $150 per person

Restaurant Cuvee & The River Terrace Inn of Napa 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 downtown. Guests and chefs will celebrate whole, fire-roasted heritage breed animals, theatre cooking, butchering, family-owned wineries, artisan foods, craft beers & spirits.

Chefs include Host Chef Jordan Mackey of Cuvee Napa; 2012 Grand Cochon “King of Porc,” Jason Vincent of Nightwood in Chicago; 2011 Grand Cochon winners Duskie Estes & John Stewart of zazu farm + restaurant in Sonoma, 2012 COCHON 555 Napa winner Lars Kronmark of CIA at Greystone, Tim Goodell of Los Angeles’s Public Kitchen & Bar, John Fink of The Whole Beast; Kim Wiss of Antica Napa, Andrew Zimmerman of Sepia in Chicago, Todd Spanier the King of Mushrooms, Ronnie New of Magnolia Brewery and Dennis Lee of Namu. Here is just a sample of those friends pouring that afternoon, Chase Cellars, Zacherle, Antica Napa, Colección Internacional del Vino, Magnolia Brewing, Anchor Brewing, Lost Coast Brewing, Anchor Distilling and Templeton Rye.

PACKAGE INCLUDES ABOVE PLUS THOSE LISTED BELOW

Exclusive - Napa - Package from Restaurant Cuvee
Packages are still available, please call (707) 224-2330
$215 per person (valued at $225): 1 ticket to Heritage Fire ($150), 2 complimentary After Party flights ($20), 1 ticket to Sunday Brunch "Heritage Hash" ($40)
Immediately Following Heritage Fire

Special After Party Menu at Restaurant Cuvee
2 Complimentary Flights

Chef Jordan Mackey menu highlights

Plancha Fired Shrimp & Grits
Fire-Blistered Pinot & Cherry BBQ Ribs
Fried Chicken & Oysters, Waffles Hot Sauce & Maple Syrup Bar

special guests, select flights of wines, brews and spirits menu highlights are specially priced and served late

Heritage Hash on Sunday Don't Miss The Chef's Brunch
Sunday, August 26th - 11:00am
$40 per person, includes 2 drinks

brunch prepared on a wood-fired plancha

Heritage Hash & Heirloom Bloody Mary Bar Farm Eggs, Heritage Hams & Johnny Cakes Fire Grilled Meats & Bread, Juices & Coffee