Was up in Napa last weekend for the Cochon555 Heritage Live Fire event … an incredible yummy event for an awesome charity/organization (IMO). This event is the Cochon555 social / charity / public side not the competition but has a similar format of chef teams, products (piggies) and wineries. Focus is on whole animal cooking over live fire (think asado, al palo, spit, pits, etc.) but they expand the protein list to include all things that fly, swim, walk &/or run. Great folks and very well run everything was on point, everyone was cool and the venue (Charles Krug Winery in front of the Greystone Culinary Institute) was perfect. FWIW – lots of other distractions including butcher demo’s, caviar, charcuterie, tartar, milk, etc. Looking forward to hopefully getting to one of the competitions (preferably with a pro or 2 from KKF) in the future (’19) and I will certainly try and be back to this event as it was super chill/relaxed/decadent … took me 2+ days to even eat again but if only they could have taken a page from the Roman hand book things might have been easier … = ;^)
Outside Venue before opening to folks
Asado's/pits/etc.
Outside Venue before opening to folks
Asado's/pits/etc.