Cochon555’s Heritage BBQ announces the chef lineup and official venue for their second annual friendly competition promoting heritage breed pigs and global grilling cultures. The culinary competition challenges five chefs to cook one whole, family farm-raised, heritage pig for a group of 20 notable judges. Chefs have seven days to prepare one whole pig and present a “Judge’s Plate” consisting of 6 dishes scored on utilization, global influences, cooking techniques and overall flavor. The winner in San Francisco will be crowned the “BBQ King or Queen” and takes home over $3,000 in prizes. In addition to sampling the competitor’s dishes, the all-inclusive ticket includes “BBQ Traditions”, a tasting inside the event where 10 notable chefs prepare one dish from their favorite BBQ culture in non-competitive spirit. If you love global flavors and star-studded culinary events, this educational event is like a top chef classroom including grilling-styles like Hibachi, Korean BBQ, Asador, Braai from Africa, Char Siu, Caja China, Churrasco, Barbacoa, as well as regional American BBQ styles from Texas to Kansas City.
Magnolia Brewery at Dogpatch will be the Official Host and Exclusive Brewery of Heritage BBQ, this year’s competing chefs include Dennis Lee of Smokestack / Namu Gaji, Geoff Davis of The Dock, Michael Rafidi of RN74, Nicolai Lipscomb of The Battery, and John Madriaga of Spruce. Each chef will be given a 180-pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. A group of respected judges including Dave McLean of Magnolia Brewery, David Bazirgan of Dirty Habit, and Richie Nakano of Hapa Ramen will be led by Brady Lowe in selecting the winner. Non-competing chefs cooking BBQ Traditions include Jason Wittek of Stem, Jeffrey Weiss of jeninni kitchen and Joshua Schwartz of Del Dotto.
As North America’s only “World’s Fair of Global BBQ”, guests will have the chance to pair spectacular wines, brews, cider and spirits with globally inspired BBQ dishes. The tour motivates grilling communities worldwide to support responsibly raised animals from local farmers. Participation of chefs, partners, consumers and media help create motivation for the BBQ restaurants to support the hyper-local movement and give us something we can sink our teeth into, honest food from real farmers.
The all-inclusive stand up tasting event features 1,400+ pounds of heritage pig, “pop-up” culinary experiences, premium wines, artisan cheeses, sustainable seafood, hand-crafted spirits, fine cocktails, and a very impressive selection of whiskies, ryes and bourbon. The stunning lineup of sponsors behind this celebration of heritage species include Williams-Sonoma’s local butcher demo, WilsonArt’s “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch and Luxardo cherries, Magnolia Brewing Co, Common Cider, Creekstone Farms, Krave Jerky, Creminelli Fine Meats, California Olive Ranch and La Brea Bakery. A portion of the proceeds always benefit the local culinary school while building opportunities for local food producers. All tickets include endless drinks and tons of food and are limited to only 250 tickets per event.
“We’re incredibly excited to bring Heritage BBQ to San Francisco for the first time and pay tribute to global cultures by consuming local food the way BBQ was intended to be. Today’s BBQ restaurant doesn’t give us a choice to buy local, safe food with our hard-earned money and we’re on a mission to change that by hosting incredible events that honor the greatest social traditions on the planet, cooking over fire. This event returns the BBQ conversation to the original context of local meats, cooked with native spices, over fires and shared with a community. Therefore, the event will tilt the scales back towards creating long-term relationships for family farms and big protein buyers like BBQ restaurants. It’s only a matter of time until people demand better food choices when standing at the counter.” explains Brady Lowe. “We are standing right there with them, promoting honest food and a choice to buy safe food.”
Tickets for general admission start at $100, and VIP tickets for early admission are $200. To purchase tickets, visit the website here.
Where: Magnolia Brewery – Official Host of Heritage BBQ: 2505 3rd St, San Francisco, CA 94107
When: Sunday, Sept. 13, VIP doors at 4 PM; General Admission at 5 PM
About Heritage BBQ by COCHON 555
Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by Cochon 555, is the first national BBQ competition dedicated to supporting a new direction for heritage breed pigs by expanding the conversation to a global economy. Created by Cochon 555 Founder Brady Lowe, Heritage BBQ engages existing BBQ restaurants in the local and sustainable food conversation taking place nationwide while simultaneously breaking ground on a new hyper-local, globally-themed, farm-supporting BBQ.
About The Cochon US Tour
The Cochon US Tour executes a variety of unique, local food events that are focused on raising enthusiasm for supporting family farms with the world’s first environmentally conscious nose-to-tail pig competition. The flagship Cochon 555 event is celebrated as the world’s first nose-to-tail pig competition in the fine-dining community. Created in response to the lack of consumer education around “heritage breed pigs”, this epic pork feast visits 20 major cities in North America annually. The US Tour also includes other live-event festivals, these focused culinary expressions include Heritage BBQ (global cultures), Heritage Fire (live-fire event), EPIC Cochon (hyper-premium), and Cochon Island (agri-tourism). The events feature top chefs preparing locally raised heritage breed proteins. Together with winemakers, brewers, distillers and craft food champions, they create authentic culinary events celebrating the good food movement. Since its launch, the tour has supported responsible family farming by sharing heritage breed pig experience with over 50,000, by donating more than $450,000 to charities and culinary schools, and buying more than $1,000,000 in food raised by local farmers. For more details about the events, visit www.cochon555.com or follow @cochon555 on Twitter.
Hello food and wine lovers! Today is the start of a new series called “Flights by Night”. Each post is intended to be a short and sweet glimpse of some of the Paleo/Primal meals and wine pairings that Andy and I enjoy when we cook at home. Perfect to give you ideas for dinner and short enough to give a quick read.
First up was Tuesday night’s dinner: Beef sliders with blue cheese and mushrooms, on tomato and red onion stacks, and a side of Brussels sprouts.
We paired the burgers with Bella Winery Two Patch Zinfandel and Rombauer Merlot.
The Zinfandel was an obvious pairing with the burgers, but the Rombauer was a special choice for a Tuesday night. Andy says, “it’s (the Rombauer Merlot) a soft, round wine with a nice touch of oak and cocoa flavors. Very long finish.” I thought the fruit in the Merlot was a great match for the mushroom topping on the burgers.
Thanks so much to Andy for having dinner ready for me so many times when I get home, as well as meticulously choosing the wines we will share with the meal. :)
What will he come up with next? Stay tuned for the next Flights by Night. :)
It’s been Farm-to-Fork insanity here at cavegrrl.com headquarters! Andy and I are scheduled to attend so many events and dinners in celebration of this very special time of year in Sacramento. One of my favorite upcoming events is Farm-to-Fork’s Legends of Wine. I’m am thrilled that my mom will be coming out to visit during that week and will be going to Legends of Wine with us.
Legends of Wine provides the unique opportunity to sample and discover more about some of the region’s most celebrated varietals, as selected by two of Sacramento’s internationally recognized culinary powerhouses—Darrell Corti and David Berkley. Set against the backdrop of California’s majestic State Capitol, guests will sip a wide array of award-winning wines paired and presented with artisan cheeses and local delights.
If you’ve never attended Legends of Wine, here’s a brief look at last year’s event—some of my favorite wineries, along with some pictures of the impressive fruit and cheese arrangements we enjoyed.
First up is Bokisch Vineyards! They caught my attention at the first Legends of Wine in 2013 with their Tempranillo (one of my favorite varietals), and last year they served an Albariño.
I was very impressed with Capay Valley Vineyard’s line up—their sparkling viognier was my favorite. :)
Another notable winery was Casey Flat Ranch—their Estate Red Wine is excellent.
Aaand… always a favorite of mine… Matchbook. Their entire flock of wines are both affordable and delicious. Maybe this year they will bring their Arsonist Chardonnay?
Here’s one of Andy’s picks from last year: Michael David’s Sauvignon Blanc. Looking forward to trying more from them this year, and perhaps they will bring their Inkblot Tannat! :)
Along with the wines, there were fabulous displays of fruits and cheeses for the pairing:
This year’s Legends of Wine is September 17th from 6:00-8:30 p.m. on the west steps of the State Capitol. Tickets are $59 each. To purchase tickets, head over to the Farm-to-Fork website here. See you there!
Last Monday, Andy and I attended a hospitality professionals meeting and I won a bag of groceries from Whole Foods Arden (Sacramento). They are also members of the group and brought the bag to give away at the meeting through a raffle of business cards of all the attendees.
We rarely buy quinoa, because it is a grain and not technically Paleo, but since it is a gluten free grain that is high in protein and the box was in the bag of groceries, I decided to make good use of it and post the recipe here as my thanks to Whole Foods! :)
Chili Lime Shrimp with Vegetables and Quinoa
Inspired by a Kaiser Permanente recipe
2 tsp chili powder
2 tablespoons olive oil
1 Tbs teaspoon cumin
1 tsp red pepper flakes (this will make the recipe moderately spicy, omit if you don’t prefer heat)
1 clove garlic, crushed
Juice of one lime
Salt and pepper
20-24 uncooked, peeled and deveined medium-sized shrimp (roughly one pound)
Note: If you can’t find peeled and deveined shrimp, it’s pretty easy to do at home, it just takes about 15 more minutes to do it. After you peel back the shell, use a small knife to make an incision right on top of the vein and down to the tail. The vein will come practically on its own under running water. I also removed the tails for this recipe.
Mix marinade ingredients in a bowl and add the shrimp, tossing them in the bowl until they are coated. Set aside and work on your vegetables.
2 Tbs olive oil or coconut oil
1/2 of a large red bell pepper
1/2 of a large yellow bell pepper
1/2 of a large yellow squash
1/2 of a large zucchini squash
1/2 of a large eggplant
1/2 of a large onion
1 1/2 cups of your favorite tomato (I used some cherry tomatoes left over from a veggie tray and one large heirloom tomato)
2 tsp garlic powder
2 tsp salt
1/2 of one bundle of cilantro
After you wash and chop up the vegetables (cube or cut each into bite sized pieces), set them aside and prepare the quinoa.
1 1/2 cup 365 Organic Quinoa
First, for a nuttier flavor, toast the quinoa in a skillet until it turns a little brown in color. Then prepare according to package directions. For even more flavor, cook the quinoa in a vegetable or chicken broth (substituting the water and using the same amount of broth in the directions on the package).
Prepare Vegetable Sauté:
While the quinoa is cooking, begin your vegetable sauté by heating the olive (or coconut oil) in a skillet and cooking the onion until it is translucent and then adding both the red and yellow bell peppers. Cook for 5 minutes on medium heat, then add the squashes, and then the eggplant. At this point the pan will be getting dry, so add a little water or white wine (1/2 cup), add the tomatoes and the garlic powder, and cook until vegetables are tender and the alcohol has cooked out of the mixture. Lastly, remove the pan from heat and add the cilantro leaves allowing them to wilt into the vegetables.
By this time the quinoa will be done or nearly done. Drain any excess water (or broth) out of the quinoa and set aside.
Cook the Shrimp:
Heat a pan big enough to accommodate the 24 shrimp and get the pan really hot. Place your shrimp in the pan, along with all the marinade and cook the shrimp 3-4 minutes (until they sear and turn color). Then add the shrimp to the vegetable pan, and place the vegetable pan back onto low heat. Fold all the ingredients together until everything is well combined and heated through.
Begin with the quinoa, and place the amount of your liking in a circle shape on a large plate. Make a nice big crater in the center of the plate, and fill it with the shrimp and vegetable sauté. Then garnish with a little more cilantro if you’d like.
You can also make this recipe with chicken if you don’t like seafood. I would marinate and cook it in the exact same fashion. :)
You can find Whole Foods Arden (Sacramento) on Facebook here and follow them on twitter here.
One highlight for me included Tyler Florence’s Fried Chicken (mainly because I don’t always eat fried chicken, but when I do, it’s made by Tyler Florence.) I smiled and giggled like a schoolgirl when I picked up my portion of juicy crispy poultry garnished with garlic and herbs and a lemon wedge and Tyler urged me to “squeeze that lemon all over it”. Pretty tasty for sure.
Sorry to gush over celebrity chefs there for a moment. Anyway, it was also great to see Sacramento’s own Michael Thiemann, who is just about ready to open Empress Tavern on K Street. Here he is preparing meats that would go into a special Hawaiian-themed plate with turkey, rice and macaroni.
Here’s a shot of Brad Cecchi, formerly of Sacramento restaurant, Grange. Good to see him out there as well.
It was fun to visit the “Tartare Bar”, where I got to participate in the “Tartare Hand Job”, um…their title, not mine ;)—raw meat was placed on the back of my hand, seasoned with a “chive bomb!” and I was supposed to eat the portion all at once. Let’s just say I’m not that good at shooting food in one big bite, but the tartare was excellent. :)
I can’t fail to mention some of the fabulous wineries present: Cameron Hughes, Inglenook, Lombardi, Del Dotto Wine, Wines of Germany, Faust Wine, Prager Port Works, Clif Family, Leaf and Vine, Antica Wine, Cornerstone, and of course Charles Krug.
Some other favorite bites of mine came from the charcuterie station… plenty of prosciutto and sausages to be had, as well as several fresh figs and smoked almonds. I also enjoyed some artisan cheeses and an assortment of heirloom vegetables. By the time Andy and I left the event, we were stuffed!
All pictures except for the one of Tyler Florence were taken by Catherine Enfield of the Munchie Musings website. Thanks for allowing me to use your photos, Catherine! :)
Next up for me in the Cochon 555 series is Sunday, September 13, 2015 at 05:00pm at Magnolia Brewing @ Dogpatch in San Francisco. You can purchase tickets for Cochon’s other upcoming national events here. More information on the San Francisco’s Heritage BBQ event to come soon.
You can follow Cochon 555 and all of their events on Facebook here or on Twitter here.
Last Wednesday evening, Matteo’s Pizza and Bistro hosted a sold out Rombauer Wine Dinner, that was one of the most fun and memorable events I have attended since I have been writing this blog. It was very special because it was Andy’s birthday and we shared a table with some close friends of ours (who are also Matt Woolston fanatics) to celebrate.
The evening began on the patio with a vertical tasting of the 2013 and the 2014 Rombauer Chardonnay. I enjoyed both vintages (the year age difference of the wine alone made the two unique), the 2013 a softer mellowed wine and the 2014 a more vibrant, food-friendly wine.
While we were tasting the two Chardonnays, there were a trio of appetizers being served to the guests. They included:
Bruschetta with grilled fig, whipped brie and balsamic local honey glaze
It’s the perfect time of year for figs, and the pairing of the cheese and balsamic glaze is always a fun combination. I love August because figs are in full swing. It’s just another example of how Matteo’s and Supper Club Catering really adopt the Farm-to-Fork concept by choosing to use in season ingredients and elevating their flavor.
Another passed appetizer was Torched Wild Salmon with white miso marinade on sesame wonton crisp
This Asian-inspired appetizer was another example of an ingredient that is currently at it’s best: wild salmon. Salmon is one of Andy’s favorite foods, so I was happy to see it on the menu. It was a perfect bite with the miso marinade and the crisp of the wonton chip. The kitchen also prepared a version of this appetizer on a spoon without the wonton chip. It was a great variation and a beautiful plating arrangement as you can see.
Foie gras BLT with pan-seared foie gras, basil lemon aioli, heirloom tomato and micro arugula on whole wheat walnut sourdough toast
I am always pleased with the food creativity at Matteo’s and Supper Club Catering, and with this appetizer, you can understand why. The bits of foie gras were crisped up to act as bacon in this mini play on a BLT. This was a very popular appetizer with the entire crowd.
Appetizer Wine Pairing:
Rombauer Chardonnay 2013, Carneros
Rombauer Chardonnay 2014, Carneros
Blistered sweet corn soup in demitasse with Applewood smoked bacon shingle and harissa chili oil
This was one of my favorite courses. The chef explained to us that the soup is actually vegan and then he “went and messed it up with bacon.” No mistake there—the crispy bacon was a lovely highlight to the dish both visually and in taste. The soup was sweet and spicy and rich even without the addition of cream.
First Course Wine Pairing:
Rombauer Sauvignon blanc 2014, Napa Valley, the first new varietal introduced in more than 20 years and only the second white wine in Rombauer’s 35-year history. I recall it being more round in flavor, and by that I mean not so astringent. Instead of the grapefruit one would typically pick up in a New Zealand-style Sauv Blanc, there was more stone fruit (peach, apricot) essence that matched up quite well with the sweetness of the corn in the soup.
Pizza with shredded rabbit leg confit, braised fennel, olive oil poached tomato, Italian fontina and Dijon garlic white sauce
OK, I realize this website focuses on gluten free, but Andy and I are not actually celiac or gluten intolerant, so we occasionally enjoy foods that happen to have gluten. It’s just part of a wine dinner more often than not, and because we don’t attend wine dinners every night, it’s fun to splurge when we do. That being said, when you don’t have a real slice of pizza for a few years and then have a slice at Matteo’s it makes the slice all the more delightful! :) I truly enjoyed this crusty, cheesy bread topped tomato, one of my favorite cheeses, fontina, and rabbit leg confit. By the way, they nailed it on the pairing—a juicy, but not overly fruit forward Merlot.
Second Course Wine Pairing:
Rombauer Merlot 2012, Napa Valley
Grilled leg of lamb and lamb crisps on baby field greens with goat cheese Parmesan, macerated stone fruit, toasted pistachio and plum mint vinaigrette
I have to say this course was one of my favorites. I loved the bed of greens the lamb was sitting on. I am a pistachio addict and the chards of the parmesan made me so happy. Then there was the lamb. Lamb two ways, actually. And lamb leg happens to be my favorite. Thanks, Matteo’s. I loved this plate (I didn’t eat it by myself, FYI) ;) because there were so many textures going on. Lamb crisps should be put in a bag and sold!
Third Course Wine Pairing:
Rombauer Cabernet Sauvignon 2013, Napa Valley. Cabernet is a phenomenal choice to pair with lamb.
Grass fed Wagyu beef sliders with fried green tomato, house made portabello bacon, garlic aioli and cave aged blue cheese on Brioche bun served with truffle asiago shoestring fries
I can officially be quoted as saying that this burger is the best one I have ever had from a restaurant. (Though I have heard Formoli’s is also quite good). If you never go to Matteo’s to try anything else, go there for the burger. The meat is sourced from Lucky Dog Ranch, another high quality ingredient. The fried green tomato was a decadent garnish, as well as the blue cheese. Everyone at our table went crazy for the fries, doused in truffle and asiago. It was so delightful to see a burger paired with a high end wine like the Rombauer Cabernet Sauvignon Diamond Selection. Such great ingredients deserve such a stunning wine.
Fourth Course Wine Pairing:
Rombauer Cabernet Sauvignon Diamond Selection 2011, Napa Valley. A softer cab than the previous one, velvety and rich, just like the burger and fries. Heavenly.
I didn’t get an acceptable picture of dessert, but my favorite part of it was the peanut brittle cookie on the plate with the terrine. It was a bit like tasting peanut butter and jelly– the jelly part being the Rombauer Zinfandel pairing.
Broken Banana Split: Bittersweet chocolate peanut butter terrine on berry coulis with banana foster ice cream, peanut brittle and bourbon vanilla bean whipped cream
Dessert Course Wine Pairing:
Rombauer Zinfandel 2013, Sierra Foothills/Northern California
If you haven’t visited Matteo’s just yet, here’s a good excuse: They’ll be hosting a wine tasting event on Wednesday, August 12th 6-7:30 PM featuring the ollowing wineries: Alfaro, Lexington Winery, Mount Eden Estate, Sonnet, and Windy Oaks. It’s $15 per person to participate. If you would like to attend, contact Wine Shop Dave at wineshop at pizzamatteo.com or call (916)779-0727.