Primal Napa set to spotlight fire, flavor and the art of butchering

October 29, 12:29 PMSF Culinary Travel ExaminerWanda Hennig

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 Heritage meats prepared over hardwood fires is the Primal Napa theme. Photos Jeff Allen.

Taste Network presents Primal Napa, the first of what is planned as an annual outdoor gathering of local butchers and chefs preparing a bounty of heritage meats from Hudson Ranch over hardwood fires.

The event takes place on Saturday, November 7, 2009 from 2:00 p.m. to 7:00 p.m. at Chase Cellars’ Hayne Vineyard, Saint Helena, California.

“We believe in two emerging new food trends: wood fired cooking and independent butchers who support responsibly raised heritage proteins,” says Brady Lowe, event founder and owner of Taste Network.

“These trends are gaining momentum in today’s food movement. We are hoping to create a platform to expose chefs who support locally raised proteins and promote goodwill towards local farms.”

A celebration of the culinary arts' appreciation for wood fired cooking methods, Primal Napa will feature local chefs and butchers in an inaugural group-butcher demonstration of breaking down a pig, cow, goat and lamb in front of an audience.

A tasting of fire roasted meats, wines and beer will follow the group demonstration. The chef and butcher line-up includes Chris Cosentino of Incanto and Boccalone, Staffan Terje of Perbacco and Taylor Boetticher of Fatted Calf.

Guests can sample fire-roasted vegetables by Jeremy Fox of Ubuntu and enjoy Magnolia Brewed beers. The event will feature boutique wines.

Primal Napa’s planned highlights include:

Butcher Demonstration: Chefs and butchers will perform a 45-minute side-by-side butcher demonstration. Guests can sample wines and beers during the demonstration.

Wood-Roasted Meat Demonstration: Guests will see chefs cook humanely raised meats over open fires. Each chef station will be equipped with three fire pits where they can change the temperature, add woods such as hickory, almond or applewood, and serve guests samples of their creations. Additionally, a chef will prepare a whole animal.

Bone Marrow and Bread: A large-format roasting pan will be staged with over 100 pounds of bones. The roasted bone drippings will be served with artisan breads infused with roasted garlic and rosemary.
Vegetables al Rescoldo: Various whole, heirloom vegetables will be prepared over hardwoods using a method of cooking vegetables covered in hot embers and warm ash.

This info is from a press release. Posted by Wanda Hennig.