Primal Napa Valley, a celebration of fire cooking, meat and the art of butchering, will take place in St. Helena Saturday.

The event is a celebration of the culinary arts’ appreciation for wood-fired cooking methods, butchers and whole animal utilization. The event will feature meats and heirloom vegetables from Napa Valley’s Hudson Ranch and a multi-animal breakdown demonstration by local butchers keeping the art alive.

Guests will be able to sample the chef creations, boutique wines, artisan spirits and craft brews. The Primal VIP experience begins one hour early for 100 VIP guests. There will be reserve wines, fire-roasted oysters, Allan Benton's Bacon Bar and creative libations mixed by Alembic Bar’s Daniel Hyatt.

Chefs and butchers taking part include Chris Cosentino, Incanto and Boccalone; Staffan Terje, Perbacco; Taylor Boetticher, Fatted Calf; Scott Boggs, Hudson Ranch; Ryan Farr, 4505 Meats; Avedano’s Holly Park Market; Star Meats Berkeley. Jeremy Fox, of Ubuntu, will prepare heirloom vegetables. Also on the bill are Magnolia Brewing and Alembic, plus Charbay Distillers.

Wineries pouring their latest releases are Chase Cellars, Terra Valentine, Hill Family Estate, Hirsch Vineyards, Frias Vineyards, Gamble Family Vineyards, Miner Wines, Erna Schein-Behrens Family Winery, Pey-Marin Vineyards, Steltzner Vineyards, Macauley Vineyard, Larkin Wines, Murphy Goode Winery and Zacherle Wines.

The event is scheduled from 3 to 7 p.m. Saturday, rain or shine, at Chase Cellars’ Hayne Vineyard, 2252 Sulphur Springs, St. Helena. This is an outdoor event, so attendees should plan accordingly.

A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter-training program for Napa County youth.

Cost is $65 per person and is open to the public. VIP tickets are $100 and include reserve wines, grilled artisan cheese, wood-fired oysters, bacon bar and more. For tickets visit www.artofthebutcher.com or call (404) 849-3569 for more information.

Primal Napa Valley highlights include: Butcher Demonstration: A group of Bay Area butchers and chefs will perform a side-by-side butcher demonstration. The butchers will take the stage during the first 45 minutes and will break down a pig, cow, goat and lamb.

Wood-Roasted Meat Demonstration: Guests will be able to watch as the chefs cook the bounty of meats over open fires. Each chef station will be equipped with three fire pits where they can change the temperature, add woods such as hickory, almond or applewood and serve guest samples of their creations. Additionally, whole animals will be prepared al asador. Asador is the method of cooking whole animals over a large fire.

Vegetables al Rescoldo: Various whole, heirloom vegetables will be prepared over hardwoods, including a method of cooking vegetables covered in hot embers and warm ash, by chef Jeremy Fox of Ubuntu.