An epic porc feast featuring top chefs
preparing whole heritage breed pigs
COCHON 555 IS AN EPIC PORC FEAST FEATURING TOP CHEFS PREPARING WHOLE HERITAGE BREED PIGS. TOGETHER WITH WINEMAKERS, BREWERS, DISTILLERS AND CRAFT FOOD MAKERS WE CREATE AUTHENTIC CULINARY EVENTS WHILE CELEBRATING CHAMPIONS IN THE GOOD FOOD MOVEMENT.
Our flagship event known as COCHON 555 started over seven years ago. Today, we live on tour, traveling the country and cooking up 11+ tons of heritage pork raised by family farms in the nation’s first nose-to-tail culinary competition. The tour is a series of honest food events, a conquest for flavor. Known for creating a positive impact on local agriculture, the tour has amplified the conversation of heritage breed pigs through eating. All the events take place on Sunday, our audience includes well-known buyers, sommeliers, restaurateurs, chefs, media, consumers and independent business who are champions to a responsible lifestylea re all looking for the same thing, HONEST FLAVOR!
A one-of-a-kind traveling culinary competition and tasting event – five chefs, five pigs, five winemakers – to promote sustainable farming of heritage breed pigs. After putting 50 events in the history books, this fine-tuned flavor train departs for another ten-city tour uniting local farmers, renowned chefs, prominent winemakers, established restaurateurs, brewers, distillers and the pork loving public in a stand-up tasting reception format.
Immediately following the ten regional COCHON 555 events, the winners compete at the national finale and the winner of the Grand Cochon is announced “King or Queen of Porc”. The event includes more than 30 chef dishes, butcher demos, reserve wines, craft brews, bartenders, artisan cocktails, bourbon bars, pig-infused sweets and an award ceremony to announce the winner. Top honors at the finale comes with bragging rights and a 4-day wine experience in Spain hosted by Rioja.
An annual event of wood-fired cooking celebrates responsibly raised heritage breed animals (beef, lamb, goat, rabbit, birds) and the people growing them with purpose and passion. FIRE is the perfect equation of traditional, whole animal cooking techniques combined with our natural desire to eat honest food over live fires. Great chefs, stunning venue, amazing wines, ice-cold brews, and crisp ciders all in celebrated wine country.
Right after Heritage Fire, the tour begins a 5-event series called Heritage BBQ & National Bourbon Month. Similar to Cochon 555, Heritage BBQ is a stand-up tasting where five celebrated chefs are challenged to use one whole heritage breed pig to win votes from an audience of consumers and noteworthy judges. The goal is to put the ‘the local’ back in BBQ restaurants.
Founded in 2012, EPIC is a unique expression of Cochon. The event is a 100% custom, non-competition tasting event never to be replicated. The first EPIC was held at the James Beard House in New York for the launch of Chefs Course, our National Awards Program. If you are looking to host an EPIC event in 2014 with a sustainable tasting component, production crew and built in following, look no further.
An annual celebration taking place in the state of Hawai’i. A group of chefs go whole pig in this Island-style outdoor celebration of local and national producers. The event brings together notable media and food champions from the islands of Oah’u, Maui and Hawai’i.
Star-studded, flavor-packed, pork-filled, this non-competition tasting event features an amazing group cooking late night style favorites in Las Vegas. The chefs and butchers are the royal court, they are the kings, the queens, the champions of the tour.
COCHON 555 launched a special dining incentive in 2012 to reward our national community for supporting heritage agriculture and local food producers. Members sign up to enjoy one full year of benefits at participating restaurants, receive exclusive offers from Cochon wineries and discounts with our national partners. A portion of the card will benefit The James Beard Foundation. We will be launching the 2014 Membership on January 26th, 2014 from New York City.
COCHON CHEFS ARE SELECTED BASED ON SUPPORT OF THE LOCAL FOOD COMMUNITY, RAW CULINARY TALENT FOR “ALL THINGS HERITAGE PIG”, DEDICATION TO WHOLE ANIMAL UTILIZATION AND NAMING SPECIFIC BREEDS AND FARMERS ON THE MENU. Whole animal utilization is key to the movement because it helps small farmers focus more time on growing a family business and less time on sales and marketing. The chefs involved with the tour represent champions who continue to improve our local agriculture system by promoting responsible food sources through their menus and special events.