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.
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.
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
Kimball Jones – The Carneros Inn Country Style Pork Ribs
Served with Organic Peach BBQ Sauce, Rancho Gordo Red Appaloosa Beans
Nate Keller – Google's Café 150 Braised Pork Heart
Served with Ume on a Tempura Shiso Leaf