October 2013 · Cultured · Page 24

Cochon Heritage Fire

Photos by Mario eStrada

Cochon Heritage Fire :: Napa

On August 11th we headed to the Charles Krug Winery in St. Helena to indulge in a smorgasboard of delicious bites by chefs from all over northern California.

The menu included lobster, spit-roast sturgeon, 400 pounds of Waygu beef, peking duck, oysters, pig, lamb and more by chefs from French Laundry, A16, and Goose & Gander, to name a few.

“Heritage Fire is my favorite expression

This

of the Cochon US Tour,” says Founder

Celebration

Brady Lowe. “This celebration of live-fire

Of Live-fire

cooking celebrates responsibly raised

Cooking

heritage breed animals and produce and

Celebrates

the people growing them with purpose

Responsibly

and passion. It’s a perfect equation of beautiful location, amazing people, our

Raised Heritage

natural desire to eat honest food over live

Breed Animals

fires while drinking amazing wines, ice-

And Produce, and the People

cold brews, and crisp ciders, all in the most celebrated wine valleys in the world.”

Growing Them

Here is a sampling of some of the

With Purpose

incredible dishes, and enjoy a recipe for Foie Gras Pâté with Black Truffles and

And Passion.

Confited Lamb Neck by Marc Zimmerman

-Brady Lowe

of Alexander’s Steakhouse. –me

The pages

From Snap No. 14, October 2013, pages 24–28. The text is set here as it was printed, so some names and links are of their time.