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The second annual outdoor gathering of local butchers and renowned
chef 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. A portion
of the proceeds will benefit the St. Helena Farmers Market and the
City of Napa Fire Explorers program.
BUTCHERS
& CHEFS
Ryan
Farr, 4505 Meats - San Francisco
Avedano's
Holly Park Market -
San Francisco
Michael
Sullivan, Blackberry Farms - Tennessee
Joshua
Applestone, Fleisher's Grass-fed Meats - Kingston, NY
Kari
Underly of Range Inc. - Chicago
Lindy
& Grudy Meats, Los Angeles
Dave
the Butcher, San Francisco
John
Stewart, Black Meat Pig Co. - Sonoma
David
Varley, Bourbon Steak DC
Craig
Deihl, Cypress - Charleston, SC
Todd
Humphries, Martini House - St Helena
Duskie
Estes, zazu restaurant + farm / bovolo - Sonoma
John
Sundstrom, Lark - Seattle, WA
Aaron London, Ubuntu - Napa
Chad
Colby, Mozza - Los Angeles, CA
Polly
Lappetito, Wine Spectator Greystone Restaurant
Peter
McNee, Poggio - Sausalito
Host
Chef Sheamus Feeley, Farmstead - St Helena
Matt Kerley, Magnolia Brew Pub - San Francisco
Peter
Jacobsen, Team Toast - Yountville
Johathan
Bodnar, Tall Chef Catering - Napa
Rob
Larman, Cochon Volant - Napa
John
Fink, The Whole Beast - San Francisco
Mark
Dommen, One Market Restaurant -
San Francisco
Corrie
Beezley, The Farmers Market Pantry - Napa
WINE &
LIBATIONS
Chase
Cellars
Domaine
Serene
Wind
Gap Wines
Zacherle
Wines
Cimarossa
Peay
Vineyards
Capiaux
Cellars
Failla Wines
Erna-Schein Vineyards
Long
Meadow Ranch
Alysian
Wines
Hartwell
Estate Wines
PlumpJack
CADE
Winery
W.H.
Smith Wines
Neal
Family Vineyards
Cornerstone
Cellars
Diamond
Terrace
Barlow
Vineyards
Rudius
Wines
Chehalem
Wines
Dobbes
Family Estate
Pineridge
Vineyards
Rubicon
Trefethen
The Terraces
The Grade Cellars
Magnolia
Brewery
Alembic
SF.
FARMS,
RANCHES, PROTEINS
Rancho
Gordo
Newman Farms Berkshire
Hudson Ranch
Long Meadow Ranch
Devil's Gulch Ranch
Rossotti Ranch
Biagio Artisan Meats
Sonoma Direct
Doc Watson
American Lamb Board
Black Pig Meat Co.
Benton's Smokey Farms
4505 Meats
HIGHLIGHTS
Butcher
Demonstration
Charity
Raffle
Whole
Fire-Roasted Animals
Vegetables
al Rescoldo
Fire
Roasted BBQ Oyster Bar
Wood-Fired
Breads and Spreads
Whole-Fire
Roasted Wheels of Artisan Cheeses
Heirloom
Bean and Haut Dog Station
ProteinU
Whole Beef Grinding Demo
Sustainable
Slider / Tar Tar Station
The
Bacon Hall of Fame Tasting Bar
THE
MOST AMAZING Wines to Taste
Special
Custom Brews by Magnolia
Daniel
Hyatt Mixing Spirits
CHECK
THIS OUT! Everyone can
see videos and demos of food being prepared at Primal on Thursday
and Friday prep days via Facebook and Twitter @ProteinU. This will
be the first time guests have access to sneak peeks at what chefs
will be cooking for Saturday's big event. A
special thanks to Long Meadow Ranch for being a host kitchen for
traveling chefs and our friend Sheamus Feeley of
Farmstead.
Invite
your friends, stay updated and enjoy the videos from your
computer...
WHEN:
Saturday, September 25, 2010 2:00pm-7:00pm (rain or
shine)
WHERE:
Chase Cellars' Hayne Vineyard - 2252 Sulphur Springs, St. Helena,
CA
COST:
Open to the public, general admission is $75 per person. VIP
tickets are $125 and include reserve wines, wood-fired oysters,
bacon bar and artisan cheese and more. For tickets visit this site or call
404.849.3569 for more information.
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