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|DATE / TIME||EVENTS / INDUSTRY||LOCATION|
|Nov 02, 2008-|
Nov 02, 2008
04:00PM - 08:00PM
|AMUSE COCHON NAPA|
A Food & Wine Charity Experience
A friendly food & wine charity competition paying tribute to heritage and heirloom breeds, chefs, family owned wineries and farms. 5 CHEFS, FIVE PIGS & FIVE FAMILY WINEMAKERS A portion of the proceeds benefit The Napa City Firefighters Fire Explorer Program. THE CONTEST: Each chef is presented with a 70 pound heritage pig which they will prepare from snout to tail- completely their choice of preparation and presentation for the There will be three categories eligible for Grand Championship in the contest: Creative Preparation, Classic Preparation, and Best Overall Flavor. Each judge will be presented with a loose guideline for each category before the event. Judges and consumer will grade each category and final results will be calculated at the end of the event. The judge votes will multiplied to represent 49% of the vote, consumers representing 51%. The winner will be crowned Prince of Porc, Duke of Duroc and the Sultan of Swine and will be given a trophy to pass along in the future. WHO: A Taste Network Event (www.tastenetwork.org) starring some of the countries best chefs: Chris Consentino: Executive Chef Incanto SF - (www.offalgood.com) Allan Benton of Benton Smoky Mountain Country Hams (https://bentonshams.com) Peter Pahk: Executive Chef Silverado Country Club (www.silveradoresort.com) Taylor Boetticher of Fatted Calf Charcuterie (www.fattedcalf.com) Ryan Farr of Orson, San Francisco WHEN: November 2nd, 2008 - 4-8pm. WHERE: Silverado Country Club, Napa Valley JUDGES: Chef Rob Lam, Butterfly, SF, Chef Jesse Wall, Bountry Hunter Provisions, Napa, Jan Krupp, Krupp Brothers Estate | Veraison | Black Bart, Dave Mclean, Magnolia Brew Pub, Kylan Hoover, Entre-pig-nuer, aka Mr. Oak, Tim Borman, City of Napa Fire Chief, Brady Lowe, Taste Network, Todd Anderson, Anderson Conn Valley, Chef Bob Hurley, Hurleys Restaurant & Bar, Jill Techel, Mayor, City of Napa, Lynn Giacomini Stray, Point Reyes Original Blue, Tom Stafford, Black River Caviar...more to be announced. TICKETS: For more info visit (www.amusecochon.com) or call 404-849-3569 Guests and professional judges will determine a winner based on creativity and overall flavor. The cost is $100 per person ($80 for Slow Food Members and Industry). Space is limited - only 250 tickets available.
Cows grazing along hillsides and in seaside meadows are a picturesque and familiar sight in Marin and Sonoma counties. Dairy farms have been a local presence for more than 100 years, but thes...