PRIMAL – Napa
“Celebrating Fire Cooking, Meat and the Art of Butchering”
November 7th, 2009
WHAT: Taste Network presents “PRIMAL Napa”, the
first annual, outdoor gathering of local butchers and chefs preparing a
bounty of heritage meats over hardwood fires. Held at Chase Cellars’
Hayne Vineyards, guests will be able to explore chefs’ creations along
side great California wines. The event will also feature meats and
heirloom vegetables from Napa Valley’s Hudson Ranch and a multi-animal
breakdown demonstration by local butchers keeping the art alive.
Chris Cosentino, Incanto and Boccalone
Staffan Terje, Perbacco
Taylor Boetticher, Fatted Calf
Scott Boggs, Hudson Ranch
Ryan Farr, 4505 Meats
Avedano's Holly Park Market
Dave the Butcher
Star Meats Berkeley
Jeremy Fox of Ubuntu will prepare heirloom vegetables
Peter Jacobsen, Jacobsen Orchards
Magnolia Brewing and Alembic (Daniel Hyatt)
Charbay Distillers in high spirits
Rancho Gordo Beans and much more…
Wines: Chase Cellars,
Terra Valentine, Hill Family Estate, Hirsch Vineyards, Frias Vineyards,
Gamble Family Vineyards, Miner Wines, Erna Schein-Behrens Family
Winery, Pey-Marin Vineyards, Steltzner Vineyards, Macauley Vineyard,
Murphy Goode Winery, Pax Wine Cellars and Zacherle Wines.
WHEN: Saturday, November 7, 2009 3 to 9 pm
WHERE: Chase Cellars’ Hayne Vineyard – 2252 Sulphur Springs, 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 St. Helena Farmers’ Market and the City of Napa Fire Explorers program.
HOW: The cost is $65 per person and is open to the public.
VIP tickets are $100 and include reserve wines, grilled artisan whole
cheese wheels, wood-fired oysters, Allan Benton’s Bacon Bar and more. For tickets visit www.artofthebutcher.com or call 404.849.3569 for more information.
PROMO CODE: $10 OFF – enter “555”
Taste Network is a Georgia-based company delivering experiential
services to the artisan wine and cheese industries. The company’s
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 (5 chefs, 5 pigs and 5 winemakers),
a ten city culinary tour where renowned chefs prepare heritage pigs in
a head to toe competition. The tour brings together top chefs,
winemakers, farmers, thought-leaders, foodies, media and the general
public to promote breed diversity and whole animal utilization.
Media Contact: Carolina Uribe
404-201-0796 – firstname.lastname@example.org
FaceBook page: http://www.facebook.com/cochon555