Amuse Cochon Napa
“Five Chefs, Five Pigs, Five Winemakers”
November 2nd, 2008
WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Pork”. In addition, five selected family-owned winemakers will showcase their wines.
WHO: A Taste Network Event featuring:
Chris Consentino, Incanto www.offalgood.com Watch on Iron Chef this Sunday the 26th!
Allan Benton, Benton Smoky Mountain Country Hams www.bentonshams.com
Peter Pahk, Silverado Resort www.silveradoresort.com
Taylor Boetticher, Fatted Calf Charcuterie www.fattedcalf.com
Ryan Farr, Orson www.bestbyfarr.wordpress.com
Wineries: Palmaz Vineyards, Anderson’s Conn Valley Vineyard, Hill Family Estate, Saddleback Cellars, and Thomas Michael Cellars.
Chef Rob Lam of Butterfly SF
Chef Jesse Wall of Bounty Hunter Provisions
Jan Krupp of Krupp Brothers Estate | Veraison | Black Bart
Dave Mclean of Magnolia Brew Pub
Kylan Hoover “Entre-pig-nuer” Red Mountain Farms
Tim Borman City of Napa Fire Chief
Todd Anderson of Conn Valley Vineyards
Bob Hurley of Hurley’s Restaurant & Bar
Jill Techel City of Napa Mayor
Lynn Giacomini Stray of Point Reyes “Original Blue”
Tom Stafford of Black River Caviar
Sam Mogannam of Bi-Rite Market
Sheamus Feeley of Rutherford Grill
Nick Heinrich of Triple S Ranch, Calistoga
Pam Simpson of Chase Family Cellars
Jan Newberry of San Francisco Magazine
Dick Steltzner of Steltzner Vineyards
Scott Boggs of Hudson Ranch
Erin Sullivan of ACME Fine Wines
Mystery Judge to be announced…
WHEN: Sunday, November 2nd, 4:00 p.m.
WHERE: Silverado Resort 1600 Atlas Peak Road, Napa, California 94558
WHY: A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter training program for Napa County youth.
HOW: The cost is $100 per person and is open to the public. For tickets or more info visit www.amusecochon.com. Advance ticket purchase required. $20 discount for member of Slow Food and Industry.
Clean the head and trotters real good torch or shave the hair off. Cure overnight with salt and herbs. Smoke till nice and golden from smoke, braise till tender. Pick and separate fat, meat and bones.
There are many things you can do, right know we seasoning with aromatics mix, cooling, breading and frying.