November 7th 2009 at 3pm -7PM

Chase Family Cellars
2252 Sulphur Springs
St. Helena, 94574 

WHAT IS PRIMAL NAPA VALLEY?

PRIMAL is the first annual, outdoor gathering of butchers and chefs preparing a bounty of sustainably raised, heritage meats over hardwood fires. The celebration begins with butchers in a side-by-side breakdown demonstration of whole animals (cow, pig, goat, lamb, salmon and turkey) followed by a three hour tasting of cured, braised and fire-roasted meats. The event will be held outdoors at Hayne Vineyard, where guests can explore local flavors from chefs, butchers, wine makers, brewers and distillers while the sun sets over Napa Valley. 

WHY?

A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter-training program for Napa County youth.

WHO ARE WE?

Taste Network is a seasoned, enthusiastic team of passionate food-lovers with strategic planning, marketing, operations and event production experience and expertise. Taste Network Principals Brady Lowe operates a Georgia-based company delivering experiential services to the artisan food industries. Their mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. They also produce COCHON 555, a ten city culinary tour where celebrity chefs prepare heritage pig in a head to toe competition. The event showcases 5 chefs, 5 pigs and 5 winemakers in a friendly competition for a cause. The event serves as an essential link to the preservation of heritage breed pigs while promoting breed diversity and whole animal utilization. COCHON 555 brings together top chefs, winemakers, farmers, thought-leaders, foodies, media and the general public for one day in honor of the heritage breed pigs.

WHAT IS THE PRIMAL BRAND?

Primal = heritage farms + butchers + chefs + fire?with legendary Napa Valley accents of world-class wine, food, hospitality and natural beauty.

 WHAT DOES THE PRIMAL EXPERIENCE INCLUDE?

Butcher Demonstrations: For the first time ever, a group of East Coast chefs and butchers will perform a side-by-side butcher demonstration. The butchers will take the stage during the first 45 minutes and will breakdown a pig, cow, goat and lamb.

Wood-Roasted Meat Demonstrations: Guests will be able to watch as chefs cook sustainably raised meats over open fires. Each chef station will be equipped with 3 fires pits where they can change the temperature, add woods such as hickory, almond or applewood and serve guest samples of their creations. Chefs will be sharing recipes for special grilling rubs and marinades. Additionally, a few chefs will be preparing whole animals al asador. Asador is the method of cooking whole animals over a large fire.

 Grinding Demonstrations: Sustainable Sliders and Sausages. Guests will enjoy as the chef grinds up the off cuts such as brisket and top round into bite sized burgers. Each will be topped with a cheese perfectly paired to one of the beers.

 Braised, BBQ?d and Cured: Hungry guests will not be expected to wait until chefs complete their fire-roasted meats. Primal has invited each chef to bring his or her favorite slow-cooked protein. Guests will have the opportunity to sample braised, BBQ?d and cured meats upon arrival.

 Wine, Beer and Spirits: Guests are invited to sample craft beverages from family owned wineries, brewers and distillers. We have invited only the best in artisan and boutique producers.

 Bones & Breads: You like bone marrow? Well this is for you. A large-format roasting pan will be staged with over 100lbs of bovine bones. Once the bones are roasted, we will serve them with artisan breads, roasted garlic and rosemary.

 Vegetables al Rescoldo: rescoldo: is a method of cooking vegetables covered in hot embers and warm ash. Our favorite local farmers will be combining roots, onions and tubers for guests to enjoy.

 Chef Responsibilities: Bring spices, marinades, butcher tools, knives, cutting boards, towels and a plan. Each participating chef will need to communicate butchering plan to other participants. There will be pig, goat, lamb and cow to breakdown as guests arrive. I will provide all details of size, weight, style, age time and gender on each animal weeks before. If you are requesting offal, please state your requests early. You will then be responsible for cooking and serving to guests from your two 8ft tables. Serving platters will be provided.

 Wine Responsibilities: 3 CASES sponsorship / donation. Taste Network will allocate wine between VIP room and main tasting arena. If there is remaining wine, the wine will be left to the event as part of your sponsorship and these will be gifted to volunteers, media who promote the event, used as chef gifts, staff etc. It?s a tasting format for 400 people, 2oz pours. Plus, I hope it would serve as a great wine club opportunity (we will work with you to make it as beneficial as possible, don?t hesitate to ask). Our media attention is great, local and national publications love the pitch so the quicker the answer, the longer the promotion.

For additional Info and Directions

http://primalnapa.eventbrite.com/