2012 RESTAURANTS | Cochon 555

"high-end, local events like COCHON 555 feature some of the best chefs in town"

TIME
"COCHON555 is a flavor conquest, aka the Christopher Columbus of Porc"

You know who...
"COCHON 555, a touring porcine bacchanalia-slash-competition"

SF Weekly
"That’s a lotta pig. Period. A MUST DO culinary experience"

Sal Morelli, New York Times
"A great celebration, the Ultimate pig Out"

Bon Appetit
" Brings together chefs, farmers, winemakers and eaters”

Chicago Sun-Times
"Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"

Denver Westword
"Chefs brought their A-Game"

Eater.com
"Raises the bar for dining festivals"

LA Times
"Stunning in its professionalism"

LA Weekly
"Nose-to-tail tasting"

NY Times
"Deliciously Decadent"

Puget Hound
"The event of the Year!"

Time Out New York
"Everyone's favorite pork-centric cooking competition"

Zagat
"One of the country's most prestigious culinary competitions"

Memphis Commercial Appeal
"Local pork enthusiasts, get ready to squeal..."

Memphis Flyer
"The porcine equivalent of Christmas"

Seattle Metropolitan
"high-end, local events like COCHON 555 feature some of the best chefs in town"

TIME
"COCHON 555, a touring porcine bacchanalia-slash-competition"

SF Weekly
"This little piggy won a prize."

The Boston Globe
"Delicious, exciting, lovely in everyway."

Naomi Pomeroy, Beast PDX
"…over 300 pounds of porktastic goodness!"

Food & Wine Magazine, Senior Editor
"COCHON 555...definitely flavor country"

Ryan Farr, 4505 Meats
"Whole Heritage Pig Utilization at its finest!"

Brady Lowe, COCHON 555 Founder
"Preventing extinction through eating…"

Michael Sullivan, Blackberry Farm
"Mental Gland Salivation"

Ryan Hill, Hill Family Estate
"Honoring chefs, saving farms and endangered breeds!"

Carl Blake, Rustik Rooster
"Enough about bacon! Let's talk the whole hog."

The Seattle Times
"The Pork Flowed Like Wine at COCHON 555"

Eat Me Daily
"high-end, local events like COCHON 555 feature some of the best chefs in town"

TIME
"COCHON 555, a touring porcine bacchanalia-slash-competition"

SF Weekly
"That’s a lotta pig. Period. A MUST DO culinary experience"

Sal Morelli, New York Times
"A great celebration, the Ultimate pig Out"

Bon Appetit
" Brings together chefs, farmers, winemakers and eaters”

Chicago Sun-Times
"Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"

Denver Westword
"Chefs brought their A-Game"

Eater.com
"Raises the bar for dining festivals"

LA Times
"Stunning in its professionalism"

LA Weekly
"Nose-to-tail tasting"

NY Times
"Deliciously Decadent"

Puget Hound
"The event of the Year!"

Time Out New York
"Everyone's favorite pork-centric cooking competition"

Zagat
"One of the country's most prestigious culinary competitions"

Memphis Commercial Appeal
"Local pork enthusiasts, get ready to squeal..."

Memphis Flyer
"The porcine equivalent of Christmas"

Seattle Metropolitan
"high-end, local events like COCHON 555 feature some of the best chefs in town"

TIME
"COCHON 555, a touring porcine bacchanalia-slash-competition"

SF Weekly
"This little piggy won a prize."

The Boston Globe
"Delicious, exciting, lovely in everyway."

Naomi Pomeroy, Beast PDX
"…over 300 pounds of porktastic goodness!"

Food & Wine Magazine, Senior Editor
"COCHON 555...definitely flavor country"

Ryan Farr, 4505 Meats
"Whole Heritage Pig Utilization at its finest!"

Brady Lowe, COCHON 555 Founder
"Preventing extinction through eating…"

Michael Sullivan, Blackberry Farm
"Mental Gland Salivation"

Ryan Hill, Hill Family Estate
"Honoring chefs, saving farms and endangered breeds!"

Carl Blake, Rustik Rooster
"Enough about bacon! Let's talk the whole hog."

The Seattle Times
"The Pork Flowed Like Wine at COCHON 555"

Eat Me Daily

NEW YORK
PUBLIC Restaurant – website Brad Farmerie – chef bio 210 Elizabeth Street, New York, 10012 – here Cuisine: Exciting, eclectic and global cuisine – menu Reserve: 212-343-7011 // email
SAXON + PAROLE – website Brad Farmerie – chef bio 316 Bowery, New York, 10012 Cuisine: Grilled meats and aquatic delights – menu RESERVE: 212 254 0350 // email
Marc Forgione Restaurant – website Marc Forgione – chef bio Address: 134 Reade Street, New York, NY 10013 Cuisine: Seasonal New American – menu Reserve: 212-941-9401
Betto – website Shaunna Sargent – chef bio Address: 138 N. 8th Street, Brooklyn, NY 11249 Cuisine: An Italian, French and Spanish influenced wine bar – menu Reserve: email us
Indie Food and Wine – website Shaunna Sargent – chef bio Address: 165 West 65th Street, New York, NY 10023 Cuisine: An UWS Mediterranean inspired cafe – menu Reserve: email us
Corsino Cantina – website Tomas Curi, preceded by Shaunna Sargent, owner Jason Denton – chef bio Address: 637 Hudson Street, New York, NY 10014 Cuisine: A neighborhood trattoria in the West Village – menu Reserve: email us
Resto – website Bobby Hellen – chef bio Address: 111 East 29th St. (btwn Park & Lex) Cuisine: Belgian & French emphasized seasonal, local and responsible ingredients – menu Reserve: 212-68-555-85
BOSTON
TORO – website Jamie Bissonnette – chef bio Address: 1704 Washington Street, Boston, MA 02118 Cuisine: Tapas, Spanish, Enthusiastic – menu Reserve: No Reservations accepted, just show up and show card
COPPA – website Jamie Bissonnette – chef bio Address: 253 Shawmut Avenue, Boston, MA 02118 Cuisine: Tucked away, intimate Enoteca – menu Reserve: 617-391-0902, ext. 0 or email us
Farmstead & La Laiterie – website Matt Jennings – chef bio Address: 184 Wayland Ave, Providence, RI 02906 Cuisine: Memorable experiences in Artisan cheese and Americana dining – menu Reserve: 401-274-7177
Harvest Restaurant – website Mary Dumont – chef bio Address:44 Brattle Street, Cambridge, MA 02138 Cuisine: Refined Farm to Fork – menu Reserve: 617-868-2255
SAN FRANCISCO
BOURBON STEAK San Francisco – website Omri Aflalo – chef bio Address: Westin St. Francis on Union Square, 335 Powell Street, 94102 Cuisine: Modern American Steakhouse – menu Reserve: 415-397-3003
MICHAEL MINA San Francisco – website Michael Mina – chef bio Address: 252 California Street, San Francisco, CA 94111 Cuisine: Modern American cuisine – menu Reserve: 415-397-9222
RN74 San Francisco – website Jason Berthold – chef bio Address: 301 Mission Street, San Francisco, CA 94105 Cuisine: French influence wine bar & restaurant – menu Reserve: 415-543-7474
One Market Restaurant – website Mark Dommen – chef bio Address: 1 Market Street, San Francisco, CA 94105 Cuisine: Michelin Star winning farm-to-table food – menu Reserve: 415-777-5577
The Whole Beast – website John C. Fink – chef bio Address: Bay Area Catering – Napa / San Francisco, CA Cuisine: The Art of Whole Animal Cooking Reserve: 415-816-1414
WASHINGTON DC
Bibiana – website Nicholas Stefanelli – chef bio Address: 1100 New York Avenue NW, Washington, DC 20005 Cuisine: Modern Italian Fine Dining- menu Reserve: 202-216-9550 or email us
Bourbon Steak Washington DC – website Adam Sobel Address: Cuisine: description coming soon going live January 2nd, 2012
Westend Bistro by Eric Ripert – website Joseph Palma Address: Cuisine: description coming soon going live January 2nd, 2012
The Source by Wolfgang Puck – website Scott Drewno 575 Pennsylvania Avenue, NW, Washington, DC 20001 Cuisine: Modern Asian – menu Reserve: 202-637-6100
701 Restaurant – website Ed Witt Address: 701 Pennsylvania Avenue NW, Washington, DC Cuisine: Local, Seasonal Modern American – menu Reserve: 202-393-0701 // email
Graffiato – website Mike Isabella – chef bio Address: 707 6th Street NW, Washington, DC 20001 Cuisine: Italian-inspired small plates – menu Reserve: 202-289-3600 // email
Bandolero (opening Spring 2012) Mike Isabella Address: Cuisine: description coming soon going live January 2nd, 2012
SEATTLE
LARK – website John Sundstrom Address: Cuisine: description coming soon going live January 2nd, 2012
RN74 Seattle – website Rajat Parr – chef bio Address: 1433 Fourth Avenue, Seattle, WA 98101 Cuisine: French influence wine bar & restaurant – menu Reserve: 206-456-7474
Cafe Jaunita – website Holly Smith Address: Cuisine: description coming soon going live January 2nd, 2012
PORTLAND
Paley’s Place – website Vitaly Paley – chef bio Address: 1204 NW 21st Avenue, Portland, OR 97209 Cuisine: Pacific Northwest Bistro Fare – menu Reserve: 503-243-2403
The Country Cat – website Adam and Jackie Sappington – chef bio Address: 7937 SE Stark Street, Portland, OR 97215 Cuisine: Specializing in American Craft Cooking – menu Reserve: 503-408-1414
CHICAGO
Blue 13 – website Chris Curren – chef bio Address: 416 West Ontario Street, Chicago, IL 60654-5714 Cuisine: Contemporary American Cuisine – menu Reserve: 312-787-1400 // email
Three Floyd’s Brewing – website Mike Sheerin Address: Cuisine: description coming soon going live January 2nd, 2012
Nightwood Restaurant – website Jason Vincent Address: Cuisine: description coming soon going live January 2nd, 2012
LOS ANGELES
Ford’s Filling Station – website Benjamin Ford – chef bio Address: 9531 Culver Boulevard, Culver City, CA 90232 Cuisine: American Regional Gastropub – menu Reserve: 310-663-9667 or email us
NAPA\|SONOMA
zazu restaurant + farm – website John Stewart and Duskie Estes – chef bio Address: 3535 Guerneville Road, Santa Rosa, CA 95401 Cuisine: Authentic farm to table – menu Reserve: 707-523-481
DENVER
Fruition Restaurant – website Alex Seidel Address: Cuisine: description coming soon going live January 2nd, 2012
MEMPHIS
Restaurant Iris – website Kelly English – chef bio Address: 2146 Monroe Avenue, Memphis, TN 38104 Cuisine: French-Creole influenced Southern food – menu Reserve: 901-590-2828 or www.restaurantiris.com // email
Andrew Michael Italian Kitchen – website Michael Hudman & Andrew Ticer – chef bios Address: 712 West Brookhaven Circle, Memphis 38117 Cuisine: Passionate, Intimate, Rustic and Innovative Italian – menu Reserve: 901-347-3569
Hog & Hominy – opening Early 2012 Michael Hudman & Andrew Ticer Address: Cuisine: description coming soon CHECK BACK SOON
ST LOUIS
Niche – website Gerard Craft – chef bio Address: 111 W. Markham Street, Little Rock, AR 72201 Cuisine: Great food without pretention – menu Reserve: 314-773-7755 or email us
Sidney Street Cafe – website Kevin Nashan – chef bio Address: 2000 Sidney Street, St. Louis, MO 63104 Cuisine: Rustic New American – menu Reserve: 314-771-5777 // email
ARKANSAS
Ashley’s – website Lee Richardson – chef bio Address: 111 W. Markham Street, Little Rock, AR 72201 Cuisine: New Americana: handcrafted, seasonal – menu Reserve: Lee Ingold, Maitre d’Hotel, 501-370-7015 or email us
UTAH
J&G Grill at The St. Regis Deer Crest Resort – website Matt Harris – chef bio Address: 2300 Deer Valley Drive East, Park City, Utah 84060 Cuisine: A comfortable yet elegant signature Jean-Georges Restaurant – menu Reserve: 435-940-5700 or Here

HOW IT WORKS

Card holders order as usual and before your meal is over, the chef will send out something special for every member of your party, an amuse bouche, a half-sized appetizer or a tasting portion created to complement your meal and dietary preferences. This one-of-a-kind dining experience can be yours every time you choose to dine at our participating restaurants. Chef’s Course card holders get discounts with our national partners, including Le Creuset, Murray’s Cheese Shop in addition to exclusive offers from Cochon wineries.
When requesting your terms via email, we strongly urge you to send yourself an email to confirm the participating restaurant or partner. In case you get lost en route, the information is handy, in case you have questions at the restaurant, all you need to do is search Terms in your mobile device's inbox.

1. You are responsible to know the terms 24/7, they are available at terms@cochon555.com

2. Book ahead (reservations must be confirmed); bring your card and present table side

3. Order as usual ($50 minimum) and announce any dietary restrictions to the server

4. Chef's Course will be customized to complement your meal at discretion of the chef

TERMS

• Card holders must meet a $50 minimum during the meal in order to qualify for Chef’s Course

• Card holders cannot combine Chef’s Course with any other coupon or discount program

• Card holders must make reservations in advance, by phone or email and must present card at the table

• Benefits limited to parties of 20 or fewer

HOW TO GET YOUR CHEF’S COURSE

• Order as usual, announcing any dietary limitations or allergies

• Announce to your server that you are a member of the Chef's Course program

• Guests must place a final order with server before the Chef’s Course will be presented for *chef consideration

• Chef will review the final order and plan the course based around the dining choices and guest limitations

*Chef’s Course is created at the sole discretion of the chef

OUR PARTNERS

The Chef’s Course card will also give members access to Cochon curated benefits, such as 10% off Le Creuset, 15% off at Murray’s Cheese shops in Greenwich Village and 20% off purchase made online, $10 off James Beard Foundation membership, discounts at wineries on tour, artisan bacon, merchandise buddies, and much, much more.

RESTAURANTS - Please check back regularly as the list is subject to change.

NEW YORK CITY

NEW YORK

PUBLIC Restaurant – website

Brad Farmerie – chef bio

210 Elizabeth Street, New York, 10012 – here

Cuisine: Exciting, eclectic and global cuisine – menu

Reserve: 212-343-7011 // email

SAXON + PAROLE – website

Brad Farmerie – chef bio

316 Bowery, New York, 10012

Cuisine: Grilled meats and aquatic delights – menu

RESERVE: 212 254 0350 // email

Marc Forgione Restaurant – website

Marc Forgione – chef bio

Address: 134 Reade Street, New York, NY 10013

Cuisine: Seasonal New American – menu

Reserve: 212-941-9401

Betto – website

Shaunna Sargent – chef bio

Address: 138 N. 8th Street, Brooklyn, NY 11249

Cuisine: An Italian, French and Spanish influenced wine bar – menu

Reserve: email us

Indie Food and Wine – website

Shaunna Sargent – chef bio

Address: 165 West 65th Street, New York, NY 10023

Cuisine: An UWS Mediterranean inspired cafe – menu

Reserve: email us

Corsino Cantina – website

Tomas Curi, preceded by Shaunna Sargent, owner Jason Denton – chef bio

Address: 637 Hudson Street, New York, NY 10014

Cuisine: A neighborhood trattoria in the West Village – menu

Reserve: email us

Resto – website

Bobby Hellen – chef bio

Address: 111 East 29th St. (btwn Park & Lex)

Cuisine: Belgian & French emphasized seasonal, local and responsible ingredients –menu

Reserve: 212-685-5585

BOSTON

TORO – website

Jamie Bissonnette – chef bio

Address: 1704 Washington Street, Boston, MA 02118

Cuisine: Tapas, Spanish, Enthusiastic – menu

Reserve: No Reservations accepted, just show up and show card

COPPA – website

Jamie Bissonnette – chef bio

Address: 253 Shawmut Avenue, Boston, MA 02118

Cuisine: Tucked away, intimate Enoteca – menu

Reserve: 617-391-0902, ext. 0 or email us

Farmstead & La Laiterie – website

Matt Jennings – chef bio

Address: 184 Wayland Ave, Providence, RI 02906

Cuisine: Memorable experiences in Artisan cheese and Americana dining – menu

Reserve: 401-274-7177

Harvest Restaurant – website

Mary Dumont – chef bio

Address:44 Brattle Street, Cambridge, MA 02138

Cuisine: Refined Farm to Fork – menu

Reserve: 617-868-2255

SAN FRANCISCO

BOURBON STEAK San Francisco – website

Omri Aflalo – chef bio

Address: Westin St. Francis on Union Square, 335 Powell Street, 94102

Cuisine: Modern American Steakhouse – menu

Reserve: 415-397-3003

MICHAEL MINA San Francisco – website

Michael Mina – chef bio

Address: 252 California Street, San Francisco, CA 94111

Cuisine: Modern American cuisine – menu

Reserve: 415-397-9222

RN74 San Francisco – website

Jason Berthold – chef bio

Address: 301 Mission Street, San Francisco, CA 94105

Cuisine: French influence wine bar & restaurant – menu

Reserve: 415-543-7474

One Market Restaurant – website

Mark Dommen – chef bio

Address: 1 Market Street, San Francisco, CA 94105

Cuisine: Michelin Star winning farm-to-table food – menu

Reserve: 415-777-5577

The Whole Beast – website

John C. Fink – chef bio

Address: Bay Area Catering – Napa / San Francisco, CA

Cuisine: The Art of Whole Animal Cooking

Reserve: 415-816-1414

Q: WHERE CAN I FIND ALL THE RULES AND TERMS OF THE CHEF’S COURSE PROGRAM?

A: All the terms are available on our website as well as the partners participating in the program. If you have your mobile device and need the terms [24/7] shoot an email to the address listed on the back of your card and an instant reply will come your way.

Q: HOW DO I CLAIM MY COMPLIMENTARY CHEF’S COURSE?

A: Card holders are required to book a reservation at one of our participating restaurants ahead of arrival. The restaurant will provide a booking contact number or email for reservations, or both. The card holder must present the Chef’s Course card in person.

Q: DO MULTIPLE CARDS AT ONE TABLE EQUAL MULTIPLE COURSES?

A: No, only one benefit applies per visit. Restaurants will offer one course (min. ½-appetizer or tasting portion per person) at the sole discretion of the chef.

Q: HOW MANY TIMES A WEEK CAN THE CARD HOLDER USE THE BENEFIT?

A: A guest could use the benefit every day.

Q: WHEN MULTIPLE CARDS SHOW UP A TABLE, WHAT HAPPENS?

A: There will be only 1000 cards distributed nationwide so the chances of having more than one at a table are minute. However, if this happens, only one benefit per table.

Q: I HEARD 20 PEOPLE IS THE CUTOFF FOR GROUP BENEFITS. IS THIS TRUE?

A: If the group is 21 people, Chef’s Course does not apply (only groups 20 and fewer).

Q: ARE ALL THE PARTICIPATING RESTAURANTS FAMILIAR WITH THE TERMS OF CHEF’S COURSE?

A: All of our participating restaurants receive detailed information about the program, including a training page for the restaurant staff.

Q: WHAT DO I DO IF I LOSE MY CARD?

A: Replacement cards are available for a fee of $25. Email fulfillment@cochon555.com.

Q: WHAT IF THE HOST AT A PARTICIPATING RESTAURANT DOESN’T RECOGNIZE THE PROGRAM or CHEF’S COURSE CARD WHEN I ARRIVE?

A: First, you should have made the reservation ahead of time, the comments in your record should indicate you are a Chef’s Course card holder. If they still are confused, politely, ask the host for a manager and show them the card. Feel free to give them the card to show the kitchen. We promise you will get it back.

Q: WHAT IF I HAVE TROUBLE GETTING A RESERVATION AT A PARTICIPATING RESTAURANT?

A: Chef’s Course does not entitle you to a guaranteed reservation. If you are concerned about access, you are advised to book well in advance.

Q: AS A CHEF’S COURSE MEMBER, AM I ENTITLED TO PREFERENTIAL SERVICE OR SEATING AT A PARTICIPATING RESTAURANT?

A: Chef’s Course does not entitle you to additional premium services. However, a restaurant may choose to recognize a card holder in an exceptional way.

Q: WHAT IF I DON’T LIKE THE CHEF’S COURSE THAT IS PREPARED FOR ME, CAN I SEND IT BACK?

A: The concept of the Chef’s Course is that it will be a gift from the kitchen, always a surprise and--we hope--a pleasant one. Card holders are advised to state any dietary aversions and preferences to the server beforehand.

Q: CAN CHILDREN BE INCLUDED IN A CHEF’S COURSE TASTING?

A: Yes, children will be treated like any other member of your party. If your child has food allergies or aversions, you should let your server know beforehand.

Q: IS THERE AN ONLINE LIST OF ALL THE PARTNERS OFFERING DISCOUNTS TO CHEF’S COURSE CARD HOLDERS?

A: Yes, you can find a list of partners on our terms page, [Brady, add link here].

Q: HOW DO I REDEEM DISCOUNTS WITH YOUR PARTNERS?

A: Most of our partners offer discounts through their websites only. Choose your item(s), proceed to checkout and, when prompted to enter a promo code, use THENEWPORK. If there is no place for promo code, enter the code into the notes section of the transaction. Include your name, member number and email address.

Q: WHAT IF I NEED TO RETURN AN ITEM?

A: Go to the partner’s website and follow the instructions for making a return. With regards to return policies, Chef’s Course card holders are subject to the same terms and conditions as any customer.

Q: CAN I MAKE MY RESERVATIONS THROUGH OPEN TABLE?

A: Chef’s Course card holders are advised to make reservations with a participating restaurant directly, using the dedicated email or phone number listed on our Terms page, [Brady, add link to terms page].

Q: WHAT HAPPENS IF MY QUESTION IS NOT LISTED IN FAQ’s or THE TERMS ON THE WEBSITE?

A: You can email fulfillment@cochon555.com

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