Chef Kurt Michael Friese

Kurt, I would love to catch a conversation with you. I went to school at Iowa. Funny world...

Here is what I am working on now.

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


More Info: www.amusecochon.com

Hi Kurt Michael, from another Iowan! I now live in Portland, OR, but was born/raised in Davenport! Looks like we have another connection too: thru edibleCommunities. Small world. Glad to have found you here at FohBoh.
-Rebecca

Dear Kurt,

Hope things are getting better in Iowa for your friends. Have you ever tasted wines made from Iberian varieties cultivated and produced here in the US?

Heidi

Hello Again! Julie Shafer, the local Slow Food hauncho, is one of the co-chairs of the original Roundtable that birthed the GFA. Julie is a dear friend and will always be involved on the Task Forces.

Thanks for your advice.

Holly

Hi Kurt! We now have a website ~ www.greenfoodservicealliance.org.

Have a great week!

Holly

Hi Kurt! The Green Foodservice Alliance is collarative effort of the ACF, Georgia Restaurant Association, Georgia Organics and the Georgia Grown Program at the GA Dept of Ag. Our mission is to create and implement Sustainable Best Practices in the foodservice industry.

We are only a few months old and without funding so there is not yet a website. Yesterday we co-hosted a Breakfast with Ted Turner re: A Conversation with Ted on the Green Restaurant Revolution. In March we hosted our first Leg Meet & Greet Luncheon and had over 20 Legislators attend as well as the Governer.

I am not on FohBoh often right now as life is quite hectic. You may reach me on my e-mail at hollyde@bellsouth.net. I will be happy to share some of the exciting things we have going on.

Have a great day!

Holly

Thank you for joining Ambitions Kurt!

That's pretty awesome Kurt!

I've got to know the story behind your picture :o)