cochon heritage fire 2014 napa menu

8/12/2019 Cochon Heritage Fire 2014 Napa Menu

1/5

COCHON HERITAGE FIRE 2014CHEF TEAMS and MENUS

Kim Wiss, Antica, Napa Valley

Blaise Bisbey, Culinary Institute of America, St. HelenaDevin Knell, French Laundry, Yountville

Asian inspired Spit Roasted Victorian Farmstead Chicken with Ginger ScallionNoodles

Tuscan Roasted Preservation Sanctuary Buckeye Chicken with Locally FarmedHeirloom Tomatoes

Mark Liberman, TBD Restaurant & AQ, San Francisco

VIP:Grilled beef tongue, lemongrass, chilies & smoked tomatoMoretini pears, elderflowers & beef liver

Main Event:Spit roasted beef ribeye/strip rubbed with bay leaf salt & sticky glaze of garlicBeef brisket cooked in hay & then charred, warm bone marrow & oyster salsaverde

Marc Zimmerman, Alexander's Steakhouse, San Francisco

VIP:Beef heart tartare in two textures,"grilled" marrow mayo, puffed tendon, espelette, black truffleMain Event:Whole Roasted Beef Shipround studded with 10lbs of Urbani trufflesdry-aged jus, wagyu fat confited marble potatoes, sansyo, green onion, vinegar

Christian Page, Hunter's Weekly, Los Angeles

VIP:Creekstone Filet Mignon & Hangar Steak Tartar w/ WIlly B's Red Hot Sauce,Pickled OkraOyster w/ cumcumber mignonette, cucumber vinegar, pickled tomatillos, andWilly B's Green Hot Sauce

Main Event:Willy B's Dehydrated Orange Hot Sauce -Dry Rubbed Creekstone Kansas CityStrip Oyster Gravy, Willy B's Orange Hot Sauce, Grilled Citrus Onion Strings Friedin Beef Tallow


2/5

Randall Selland, The Kitchen Restaurant, Sacramento

VIP:Beef Tendon Merguez Sausage with Pickled Forno Beets and Yogurt

Beef Cheek Carnitas and Pork Belly with Avocado and Red Onions

Main Event:Bone In Rib Eye, Goan Spice Rubbed and Cooked Asadores Style

Joe Schafer, King + Duke, Atlanta

Whole roasted rabbit, Bacon, keenan's hot Mustard, peaches

David Bazirgan, Dirty Habit, San Francisco

Peking guinea hen with onion kimchi, bao buns and hoisin

Dennis Lee, Smokestack / Namu Ganji, San Francisco

Cold smoked sichuan style guinea hen with sesame, pinenut, celery and peppers

Michael Thiemann, Mother - Empress Tavern, Sacamento

Turkey with Liver, Onions and Collards

Spiced Turkey Leg and Thigh with 3 Moles

Turkey Salad with Butter and Mayonnaise on Parker House Rolls with LiverSpread

David Varley, RN 74, SeattleMatt Jennings, Townsman, BostonAdam Sobel, RN74, San FranciscoJason Barwikowski, ADX/Stargazer Farm, OregonJohn Sundstrom, Lark Seattle

Indian Chula inspired, slow cooked goat with little fried pooris, pickles, chutneys,yogurt, and Rhododendron punch.

Maurice Dissels, Birk's Steakhouse, Santa Clara

Organic Goat Cooked Three Ways:


3/5

Spit Fire- Moroccan Spiced Smoke Roasted Goat, stuffed with apricot, raisins,fennel, garlic, toasted almonds, herb couscousJamaican Jerk GoatGuyanese Goat Curry

Duskie Estes & John Stewart, zazu kitchen + farm / black pig meat co., Sonoma

VIP:Candied black pig bacon smores

Main Event:Front Porch "ham on the hoof" w backyard peach jam + cornbread

Michael Tuohy, Block Butcher Bar & LowBrau Sausage & Beer Hall, Sacramento

VIP:

House Made Sausage Bites with Mustard & Pickles

Main Event:Roasted Grabish Farm Mulefoot HogPorchetta stuffed with offal & herbs / crisp bits / Llano Secco Beans / salsa verde

Slow Cooked & Pulled Shoulder & Ham 3. Fixns: Corn & Sweet PepperChowchow, Slaw, Carolina BBQ, Sweet Buns

Tom McNaughton, flour + water, San FranciscoRoasted pig marinated with black walnut & huitlacoche with coal-roastedeggplant & summer truffles

Alex Lovick, Inglenook, Rutherford

Herb Roasted Lamb, Whole Grain Sourdough Black Bread, Liver Pate

Jason Kupper, urban heritage, Napa

VIP: 1. Heritage Jerk Chicken with grilled pita and cilantro lime yogurt

Main Event: 1. Lamb belly bao with sumac, mint, and pineapple raita

Dominic Orsini, Silver Oak Cellars Winery, Oakville

VIP:Faux-Gras

On Black Pepper Bread with Plum Relish

Main Event:


4/5

Grilled Leg Meat Tacos with Peach & Aleppo Pepper Salsa and Caramelized onionTrio

Cabernet-Sauvignon-Ver-Jus Lacquered Breast Rotisserie With Fire GrilledLobster Mushrooms

Brad Farmerie, The Thomas, Napa

The Thomas Peking Style Duck: Fire roasted duck breast, confit legs, grilledflatbread, fig kimchi

Sean OToole, Torc, Sacramento

Whole Roasted Sturgeon 2. Brick Catfish 3. Coal Roasted Bass

Joey Elenterio, Wayfare Tavern, San Francisco

Beer Can Sturgeon

Tyler Bond, KRU, Sacramento

Whole Roasted Sturgeon

Brick Catfish

Coal Roasted Bass

Peter Jacobsen, Jacobsen Orchards, YounvilleTeam Toast's Super Savory Sweet Red Pepper and Blue Cheese Slathered Toastwith Parmesan on Top

Sweet Memories Cinnamon Toast

Joshua Schwartz/Tony Incontro, Del Dotto

Rotary sliced hand made curesHand sliced mangalitsa JamonN'duja munchkinsGrilled Della fatoria ciabattaApricot jam n lardoBLT

David Katz, Panevino/Sub Rosa Salumi


5/5

Wine-Soaked Duroc Coppa, Sopressata, Saucisson Provencal, Finocchiona,Chorizo with Sherry & Orange, Double Duck Terrine, Terrine of Rabbit withPistachio, Tuscan Duck Pate. Maybe more. Who Knows?

Greg Laketek, Westloop Salumi

7 mo. guanciale, 16 mo. culatello, 7 mo. coppa and Lonzino Stephanie Jordan,California Artisan Cheese Guild

Bleating Heart Cheese - Grilled Fat Bottom Girl on a Crostini with Friends inCheeses Pinot Cherry with Olympic Provisions Rioja Chorizo Fiscalini FarmsteadCheese - Grilled San Joaquin Gold with the Girl & Fig Fig Spread and ToastedWalnuts Point Reyes Farmstead Cheese Co. - Grilled Toma with grilled peachesand nectarines, drizzled with local honey

cochon heritage fire 2014 napa menu

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