Amuse Cochon Napa
“Five Chefs, Five Pigs, Five Winemakers”
November 2nd, 2008

WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. Amuse Cochon is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 70lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared.

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: A Taste Network Event www.tastenetwork.org featuring:
Chris Cosentino, Incanto www.offalgood.com
Allan Benton, Benton Smoky Mountain Country Hams www.bentonshams.com
Peter Pahk, Silverado Resort www.silveradoresort.com
Taylor Boetticher, Fatted Calf Charcuterie www.fattedcalf.com
Ryan Farr, Orson www.bestbyfarr.wordpress.com
Wineries: Palmaz Vineyards, Anderson’s Conn Valley Vineyard, Hill Family Estate, Saddleback Cellars, and Thomas Michael Cellars

HOW: RSVP IS REQUIRED. Tickets are $100 per person ($20 discount to industry and slow food members) For more info: http://www.amusecochon.com (tele: 404-849-3569)

Amuse Cochon began in Atlanta and is national in scope. Other upcoming cities include New York, Chicago and Seattle. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com

Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. www.tastenetwork.org