COCHON HERITAGE FIRE 2014

CHEF TEAMS and MENUS

Kim Wiss, Antica, Napa Valley
Blaise Bisbey, Culinary Institute of America, St. Helena
Devin Knell, French Laundry, Yountville

Asian inspired Spit Roasted Victorian Farmstead Chicken with Ginger Scallion
Noodles

Tuscan Roasted Preservation Sanctuary Buckeye Chicken with Locally Farmed
Heirloom Tomatoes

Mark Liberman, TBD Restaurant & AQ, San Francisco

VIP:
Grilled beef tongue, lemongrass, chilies & smoked tomato
Moretini pears, elderflowers & beef liver

Main Event:
Spit roasted beef ribeye/strip rubbed with bay leaf salt & sticky glaze of garlic
Beef brisket cooked in hay & then charred, warm bone marrow & oyster salsa
verde

Marc Zimmerman, Alexander's Steakhouse, San Francisco

VIP:
Beef heart tartare in two textures,
"grilled" marrow mayo, puffed tendon, espelette, black truffle
Main Event:
Whole Roasted Beef Shipround studded with 10lbs of Urbani truffles
dry-aged jus, wagyu fat confited marble potatoes, sansyo, green onion, vinegar

Christian Page, Hunter's Weekly, Los Angeles

VIP:
Creekstone Filet Mignon & Hangar Steak Tartar w/ WIlly B's Red Hot Sauce,
Pickled Okra
Oyster w/ cumcumber mignonette, cucumber vinegar, pickled tomatillos, and
Willy B's Green Hot Sauce

Main Event:
Willy B's Dehydrated Orange Hot Sauce -Dry Rubbed Creekstone Kansas City
Strip Oyster Gravy, Willy B's Orange Hot Sauce, Grilled Citrus Onion Strings Fried
in Beef Tallow



Randall Selland, The Kitchen Restaurant, Sacramento

VIP:
Beef Tendon Merguez Sausage with Pickled Forno Beets and Yogurt
Beef Cheek Carnitas and Pork Belly with Avocado and Red Onions

Main Event:
Bone In Rib Eye, Goan Spice Rubbed and Cooked Asadores Style

Joe Schafer, King + Duke, Atlanta

Whole roasted rabbit, Bacon, keenan's hot Mustard, peaches

David Bazirgan, Dirty Habit, San Francisco

Peking guinea hen with onion kimchi, bao buns and hoisin

Dennis Lee, Smokestack / Namu Ganji, San Francisco

Cold smoked sichuan style guinea hen with sesame, pinenut, celery and peppers

Michael Thiemann, Mother - Empress Tavern, Sacamento

Turkey with Liver, Onions and Collards

Spiced Turkey Leg and Thigh with 3 Moles

Turkey Salad with Butter and Mayonnaise on Parker House Rolls with Liver
Spread


David Varley, RN 74, Seattle
Matt Jennings, Townsman, Boston
Adam Sobel, RN74, San Francisco
Jason Barwikowski, ADX/Stargazer Farm, Oregon
John Sundstrom, Lark Seattle

Indian Chula inspired, slow cooked goat with little fried pooris, pickles, chutneys,
yogurt, and Rhododendron punch.

Maurice Dissels, Birk's Steakhouse, Santa Clara

Organic Goat Cooked Three Ways:



Spit Fire- Moroccan Spiced Smoke Roasted Goat, stuffed with apricot, raisins,
fennel, garlic, toasted almonds, herb couscous
Jamaican Jerk Goat
Guyanese Goat Curry

Duskie Estes & John Stewart, zazu kitchen + farm / black pig meat co., Sonoma

VIP:
Candied black pig bacon smores

Main Event:
Front Porch "ham on the hoof" w backyard peach jam + cornbread

Michael Tuohy, Block Butcher Bar & LowBrau Sausage & Beer Hall, Sacramento

VIP:
House Made Sausage Bites with Mustard & Pickles

Main Event:
Roasted Grabish Farm Mulefoot Hog
Porchetta stuffed with offal & herbs / crisp bits / Llano Secco Beans / salsa verde

Slow Cooked & Pulled Shoulder & Ham 3. Fixns: Corn & Sweet Pepper
Chowchow, Slaw, Carolina BBQ, Sweet Buns

Tom McNaughton, flour + water, San Francisco
Roasted pig marinated with black walnut & huitlacoche with coal-roasted
eggplant & summer truffles

Alex Lovick, Inglenook, Rutherford

Herb Roasted Lamb, Whole Grain Sourdough Black Bread, Liver Pate

Jason Kupper, urban heritage, Napa

VIP: 1. Heritage Jerk Chicken with grilled pita and cilantro lime yogurt

Main Event: 1. Lamb belly bao with sumac, mint, and pineapple raita

Dominic Orsini, Silver Oak Cellars Winery, Oakville

VIP:
Faux-Gras On Black Pepper Bread with Plum Relish

Main Event:


Grilled Leg Meat Tacos with Peach & Aleppo Pepper Salsa and Caramelized onion
Trio

Cabernet-Sauvignon-Ver-Jus Lacquered Breast Rotisserie With Fire Grilled
Lobster Mushrooms

Brad Farmerie, The Thomas, Napa

The Thomas Peking Style Duck: Fire roasted duck breast, confit legs, grilled
flatbread, fig kimchi

Sean OToole, Torc, Sacramento

Whole Roasted Sturgeon 2. Brick Catfish 3. Coal Roasted Bass

Joey Elenterio, Wayfare Tavern, San Francisco

Beer Can Sturgeon

Tyler Bond, KRU, Sacramento

Whole Roasted Sturgeon

Brick Catfish

Coal Roasted Bass

Peter Jacobsen, Jacobsen Orchards, Younville
Team Toast's Super Savory Sweet Red Pepper and Blue Cheese Slathered Toast
with Parmesan on Top

Sweet Memories Cinnamon Toast

Joshua Schwartz/Tony Incontro, Del Dotto

Rotary sliced hand made cures
Hand sliced mangalitsa Jamon
N'duja munchkins
Grilled Della fatoria ciabatta
Apricot jam n lardo
BLT

David Katz, Panevino/Sub Rosa Salumi



Wine-Soaked Duroc Coppa, Sopressata, Saucisson Provencal, Finocchiona,
Chorizo with Sherry & Orange, Double Duck Terrine, Terrine of Rabbit with
Pistachio, Tuscan Duck Pate. Maybe more. Who Knows?

Greg Laketek, Westloop Salumi

7 mo. guanciale, 16 mo. culatello, 7 mo. coppa and Lonzino Stephanie Jordan,
California Artisan Cheese Guild

Bleating Heart Cheese - Grilled Fat Bottom Girl on a Crostini with Friends in
Cheeses Pinot Cherry with Olympic Provisions Rioja Chorizo Fiscalini Farmstead
Cheese - Grilled San Joaquin Gold with the Girl & Fig Fig Spread and Toasted
Walnuts Point Reyes Farmstead Cheese Co. - Grilled Toma with grilled peaches
and nectarines, drizzled with local honey