Primal Napa: Chefs, Butchers and Fire Cooking

ProteinU Presents: PRIMAL - Napa
“Celebrating Fire Cooking, Meat and the Art of Butchering”
September 25, 2010

WHAT: The second annual outdoor gathering of local butchers and renowned chefs preparing a bounty of heritage meats while celebrating hardwood fire cooking methods, butchering and whole animal utilization. Held at Chase Cellars’ Hayne Vineyards, guests will be able to explore chefs’ creations along side great wines and spirits, while enjoying the gorgeous Napa Valley setting. The event will also feature multi-animal breakdown demonstrations from lamb to whole sides of beef. Together, we are honoring the art of the butcher while promoting responsible farms and local agriculture through fire cooking. This is PRIMAL.

WHO: To-date confirmed participants are Ryan Farr: 4505 Meats; Avedano’s Holly Park Market; Dave the Butcher; Joshua Applestone, Fleisher’s Grass-fed & Organic Meats; Craig Deihl, Cypress; Todd Humphries: Martini House; John Stewart, Black Meat Pig Co.; Duskie Estes, zazu restaurant + farm / bovolo; John Sundstrom, Lark SEA; Michael Sullivan, Blackberry Farms; Chad Colby, Mozza LA; Polly Lappetito, Wine Spectator Greystone Restaurant; Peter McNee, Poggio; Host Chef Sheamus Feeley, Farmstead; Peter Jacobsen; Rob Larman, Cochon Volant; John Fink, The Whole Beast; John Burkhard, Hog Island Oysters; Mark Pasternak, Devil’s Gulch Ranch; Mark Dommen, One Market Restaurant; Rancho Gordo and the “Who’s Your Butcher?” Contest winner, Kari Underly of Range Inc.

WINE & LIBATIONS: Chase Cellars, Domaine Serene, Wind Gap Wines, Zacherle Wines, Cimarossa, Peay Vineyards, Long Meadow Ranch, Alysian Wines, Hartwell Estate Wines, PlumpJack, CADE Winery, Chehalem Wines, Dobbes, Pineridge, Rubicon, Trefethen, Magnolia Brewery, Alembic SF…