January, 2007 - Joanne
Napa Valley Slow Food
Presents
Red Wattle Pigs
Go West Young Wattle!
Napa Valley Slow Food, Heritage Foods and Silverado Resort Celebrate the Arrival of The Red Wattle Pig to California
June 30, 2006 6-10pm

We had the great opportunity to eat literally nose to tail at this Napa Valley Slow Food Event honoring the arrival of the first Red Wattle Heritage breed pig to California.

Patrick and Sara of Heritage Foods USA traveled cross country with young Red Wattle pigs, dropping them off as they went to farms which would breed them and help preserve the breed by doing so.

Chefs from Napa Valley rose to the challenge of utilizing and presenting all parts of the pig to enthusiastic Slow Fooders. The dishes were beautifully presented small morsels which required visiting all the stations to eat from head to tail. Not that surprisingly, due to the skill of the chefs involved, the dishes were consistently delicious. Standouts included the BBQ ribs from Carneros Inn, the Tostada from Cole's Chop House and Cafe 150's offering on Tempura Shiso leaves. The most popular table was the Silverado's Pig Four Ways, which offered an interesting look at what you can do with a pig's foot.

Red Wattle Pigs - Breeding Pair
Meanwhile while strolling and eating, we could visit with the last pair of young pigs which were being delivered to Longmeadow Ranch in Rutherford, CA. Patrick Martins of Heritage Foods USA spoke about the trip, and the Red Wattle breed. More on the Heritage Foods USA trip here.


The Menu

Cole's Chop House - Cochinita Pibil Tostadas
Greg Cole – Cole’s Chop House & Celadon
Cochinita Pibil Tostadas
Achiote Rubbed and Banana Leaf Wrapped Pork Shoulder with Black Beans and Lime Cured Red Onions
Cole's Chop House - Cochinita Pibil Tostadas

Carneros Inn - Country Style Pork Ribs
Kimball Jones – The Carneros Inn
Country Style Pork Ribs
Served with Organic Peach BBQ Sauce, Rancho Gordo Red Appaloosa Beans
Carneros Inn - Country Style Pork Ribs

Braised Pork Heart with Ume on a tempura Shiso leaf
Nate Keller – Google's Café 150
Braised Pork Heart
Served with Ume on a Tempura Shiso LeafBraised Pork Heart with Ume on a tempura Shiso leaf

N.V. - Pig's Head Brawn
Peter Halikas – N.V. Restaurant & Lounge
Pig’s Head Brawn
Served with Crispy Pig’s Tail, Mustard GreensN.V. - Pig's Head Brawn

Wines
Wines:

These included wines from Benesserre, Groth, Vine Cliff, Etude, Joseph Phelps, La Jota Vineyard Co., Atalon, Plumpjack Winery, Titus, V. Sattui and Biale Vineyards.
Meadowood - Curry Crusted Loin of Pork
Vincent Nattress – Meadowood
Curry Crusted Loin of Pig
Warm Salad of Slow Smoked Pork Belly, Fresh Chick Pea & Frisée
Meadowood - Curry Crusted Loin of Pork

Julia's Kitchen  - Copia Lemongrass Cured Pork Belly
Victor Scargle – Julia’s Kitchen
Copia Lemongrass Cured Pork Belly

Lentils du Puy, Garden Kale and Grilled Plums
Julia's Kitchen  - Copia Lemongrass Cured Pork Belly

Brix - Pork Tongue and Cheek
Ryan Jackson – Brix
Pork Tongue and Cheek
Tongue served with Fresh Fava Beans, Oven Dried Tomato and Lemon Preserves, Cheek Braised with Calvados on Garlic CroutonBrix - Pork Tongue and Cheek

Silverado  - Pig Four Ways
Peter Pahk – Silverado Resort
Pig Four Ways
Hot Sweet & Sour Pig’s Feet, Estouffade of Pig’s Feet, Pickled Pig’s Feet, Pig’s Feet Consomme with WontonSilverado  - Pig Four Ways
Pig's Feet Consomme with Wonton
Silverado - Pig's Trotters
 Silverado - Sweet and Sour Pigs Feet
Mini Macadamia Nut Tarts
Chocolate Station

Chocolate by Vintage Plantations
Mini Macadamia Nut Tarts
Chocolate Fondue with Fresh Fruit & Mini Biscuits
Chocolate Fondue with Fresh Fruit & Mini Biscuits

Lettuces
Special Thanks to Peter Pahk, Silverado Resort, Patrick Martins, Heritage Foods, Benessere Winery and all participating chefs and wineries.



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