Top Colorado Chefs Cooked Whole Pigs, Lamb, Goats and More at Heritage Fire Snowmass
Max Flatow Photography
Heritage Fire presented by Cochon555 US Tour
Heritage Fire Snowmass showcased 25-plus notable chefs and butchers inspired by global food cultures, each grilling heritage-breed animals en plein air against the gorgeous Rocky Mountain backdrop.
Heritage Fire Snowmass chefs
Max Flatow Photography
The list of heritage and heirloom foods included dry-aged beef, whole pigs, lamb, and goats alongside responsibly-raised fish, squab, rabbit, duck, chicken and locally grown heirloom vegetables.
Max Flatow Photography
Participating chefs included: Andrew Helsley of Sam’s, Joshua Pollack of Rosenberg's Bagels and Delicatessen, Eddy Chimal of Venga Venga, Lon Symensma of ChoLon, Felix Florez of Cherry Block Craft Butcher & Seasonal Kitchen (HOUS), Alberto Figueroa of Viceroy Snowmass, Matt Vawter of Mercantile Dining & Provision, Jean-Philippe Gaston of Kata Robata (HOUS), Kyle Wilkins of Home Team BBQ of Aspen, Hosea Rosenberg of Blackbelly Market, Nate Singer of Carter County Meats, Justin Sutherland of Handsome Hog (MSP), Jason DeBacker of The Edge Restaurant, Steve Redzikowski of Oak at Fourteenth, Jim Butchart of Sam’s, Marc Felder of Edge Four Seasons Denver, Dan Foster of Westin Snowmass, Will Nolan of Rico BBQ Co., Matt Lovelace of C&J BBQ, Adam Vero of Hearth & Dram, Fernando Ruiz of The Lodge and Ranch at Chama Land & Cattle Company, Christopher Mosera of Aikopops, Eric Lee of Acreage by Stem Ciders, and Kelly Whitaker of Basta.
Charred Octopus in the making from Chef Eric Lee, Acreage.
Max Flatow Photography
In addition to the meat-laden feast, the event also featured a Pop-Up Butcher Demo with celebrated butchers Jason Nauert and Jeff Weinstock.
Additionally, the event also featured three of the city's hottest barkeeps and Punch King's chosen spirit: El Tesoro™ Blanco Tequila was the spotlight ingredient steeped with tradition.
The “Hawaii Five-0” Punch.
Max Flatow Photography
Josh Dybzinski’s punch “Hawaii Five-0” combined El Tesoro™ Blanco Tequila, Topo Chico Mineral Water, Suze Liqueur, Agave Simple Syrup, Hibiscus Tea, Lemon Juice and Dry Sheffield Sherry.
El Tesoro™ Blanco Tequila was the spotlight ingredient.
Max Flatow Photography
Overall, Cochon555 and their partners helped raise more than $650 for Piggy Bank, a charitable foundation and start-up farm in Missouri that serves as a kickstarter for emerging family farms, as well as a safety net for farms in the wake of a disaster (flood, fire and disease).
Josh Dybzinski and the “Hawaii Five-0” Punch.
Max Flatow Photography
If you love must-do culinary experiences, endless wines and spirits, making charitable donations and noshing on 50-plus chef-crafted dishes, then don’t miss when this tour comes to your city. Up next are Napa on July 27 and Acreage on August 11.
Buy tickets to the nation’s most talked about culinary event and follow @Cochon555 on Instagram to keep up with all of the excitement happening across the country.
