Wednesday, July 15, 2015
Time to pig out at Heritage Fire 2015
Hey, gang. It's that wonderful time of year again! Heritage Fire is one of Northern California's premiere food events with a barrel load of the region's top chefs. From Sacramento to Napa to the Bay Area, the best love to congregate at Charles Krug winery for a day of paleo eating - all meat, all the time.
For an overview of last year's event, check out my post highlighting the Sacramento chefs.
This year, so far, we have representation by Michael Thiemann who will soon be opening his meat-centric restaurant, Empress. The other chef I will note is one I consider to be an adopted to Sacramento chef, Matthew Accarrino of San Francisco's SPQR. The reason I say that is because he's become good friends with our Sac chefs and Michael Passmore of Passmore Ranch. And, by the way, he was a James Beard Award nominee this last year.
During this meat fest you get to dine on all sorts of proteins: rabbit, lamb, pork, beef, sturgeon, chicken, and more! All done over outdoor fire pits.
There's plenty more to Heritage Fire. In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, lawn games, live music and the opportunity to learn directly from the farmers and producers behind the great wines, brews and ciders of the event. Bring a cooler so that you can purchase some of the butchered meats to take home. Money raised from the butcher sales will benefit the students of the Culinary Institute of America at Greystone.
Come join me and our chefs and represent, Sacramento!
To purchase tickets, visit the Heritage Fire Napa ticket page.
Disclosure: I received a press pass for this post.