PRIMAL NAPA VALLEY 2010
Saturday, September 25, 2010 from 2:00 PM to 7:00 PM (PT)
St. Helena,
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Event Details
ProteinU Presents: PRIMAL - Napa
“Celebrating Fire Cooking, Meat and the Art of Butchering"
September 25, 2010
CHEFS & BUTCHERS (bolded are the new additions): Ryan Farr: 4505 Meats; Avedano’s Holly Park Market; Dave the Butcher; Joshua Applestone, Fleisher’s Grass-Fed & Organic Meats, New York; Lindy & Grundy Meats, Los Angeles; Craig Deihl, Cypress, Charleston; Todd Humphries, Martini House; John Stewart, Black Meat Pig Co.; Duskie Estes, zazu restaurant + farm / bovolo; John Sundstrom, Lark, Seattle; Peter McNee, Poggio; Sheamus Feeley, Farmstead; Peter Jacobsen, Team Toast; Rob Larman, Cochon Volant; John Fink, The Whole Beast; Mark Pasternak, Devil’s Gulch Ranch; Mark Dommen, One Market Restaurant; Dave Varley, Bourbon Steak DC (and 2010 Grand Cochon winner); Michael Sullivan, Blackberry Farm, TN; Chad Colby, Mozza, Los Angeles; Aaron London, Ubuntu; Polly Lappetito, Wine Spectator Greystone Restaurant; Matt Kerley, Magnolia Brew Pub; Jonathan Bodnar, Tall Chef Catering; John Sorensen, Sorensen Catering; Corrie Beezley, The Farmers Market Pantry; and the “Who’s Your Butcher?” Contest winner, Kari Underly of Range Inc., Chicago.
WINE & LIBATIONS (bolded are the new additions): Chase Cellars, Domaine Serene, Wind Gap Wines, Zacherle Wines, Cimarossa, Peay Vineyards, Capiaux Cellars, Long Meadow Ranch, Alysian Wines, Hartwell Estate Wines, Erna-Schein Vineyards, Behrens Family Winery, W.H. Smith Wines, Failla Wines, Pine Ridge Vineyards, Chehalem Wines, Dobbes Family Estate, Rubicon Estate, Barlow Vineyards, PlumpJack, Rudius Wines, CADE Winery, Diamond Terrace, Cornerstone Cellars, Neal Family Vineyards, The Grade Cellars, Magnolia Brewery, Alembic SF…
A GLIMPSE OF THE STATIONS: Butcher Demonstration & Charity Raffle, Whole Fire-Roasted Animals, Artisan Sausage Demo, Wood-Fired Slathered Breads, Fire-Dancing Roasted Rabbits, Heirloom Bean and Haut Dog Station, Cow Station of Sliders, TarTar and Roasts (21 day-aged Long Meadow Ranch), Bacon Hall of Fame Tasting Bar, Wine Tastings, Special Custom Brews by Magnolia and Daniel Hyatt Mixing Spirits.
THE MEATS & FARMS: Over two thousand pounds of naturally raised, wood-fired proteins from Long Meadow Ranch, Hudson Ranch, 4505 Meats; Black Meat Pig Co.; Newman Farm Berkshire, Devil’s Gulch Ranch; Rossotti Ranch, Biagio Artisan Meats, Prather Ranch, Benton’s Smoky Hams and local lambs provided by the American Lamb Board and Sonoma Direct.
Everyone can see videos and demos of food being prepared at Primal on Thursday and Friday prep days via Facebook and Twitter @ProteinU. This will be the first time guests have access to sneak peeks at what chefs will be cooking for Saturday's big event.
WHEN: Saturday, September 25, 2010
2:00pm-7:00pm
WHERE: Chase Cellars’ Hayne Vineyard - 2252 Sulphur Springs Avenue, St. Helena, CA 94574
This is an outdoor event, rain or shine, attendees should plan accordingly.
WHY: A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter-training program for Napa County youth. The St Helena Farmers Market will benefit from all the proteins raffled off during the Butcher Demonstration.
COST/TICKETS: Open to the public, general admission is $75 per person. VIP tickets are $125 and guests of the VIP will enjoy reserve wines, cured meats from all over the country, private bacon tasting, wood-fired oysters and a special selection of Domaine Serene wines from Oregon. The VIP area will include seating and will be open from 2-6:30pm. For tickets visit
http://www.artofthebutcher.com or call 404.849.3569 for more information. PRE-PURCHASE OF TICKETS RECOMMENDED as event expected to sell out.
About
ProteinU
Responsible farmers across the country are raising thousands of
animals every week, and by far the most common question asked by the farmers is
— where are the chefs who breakdown whole animals? Protein University is
providing farmers and “whole animal enthusiasts” an opportunity to network in
the global food community. The mission is to create an online resource and
family tree of butchering techniques from across the globe, including protein
from lamb to salmon. Protein University promotes responsible farming and
heritage species of livestock in an effort to keep the art of the butcher
alive.
www.proteinuniversity.com
Connect with ProteinU on Twitter www.twitter.com/proteinu and on Facebook www.facebook.com/proteinu.
Please pass this around to friends, thanks.
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Hosted By
Taste Network (founder of Cochon555)
Taste Network is a seasoned, enthusiastic team of passionate food-lovers with strategic planning, marketing, operations and event production experience and expertise. Taste Network operates a Georgia-based company delivering experiential services to the artisan food industries. Their mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. They also produce COCHON 555, a ten city culinary tour where celebrity chefs prepare heritage pig in a head to toe competition. The event showcases 5 chefs, 5 pigs and 5 winemakers in a friendly competition for a cause. The event serves as an essential link to the preservation of heritage breed pigs while promoting breed diversity and whole animal utilization. COCHON 555 brings together top chefs, winemakers, farmers, thought-leaders, foodies, media and the general public for one day in honor of the heritage breed pigs.
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