To celebrate the release of CHEF’S COURSE and the start of the US Tour, an amazing lineup will gather at the James Beard House to support local agriculture and help usher in the the 25th anniversary of the James Beard Foundation. Don’t miss a magical dinner with Blackberry Farm on Thursday and an EPIC feast of Heritage Porc with Chefs of Cochon on Friday, January 20th paired exclusively with Champagne Laurent-Perrier, now celebrating its 200th year. We are also honoring Mark & Rita Newman for supporting Cochon for the past four years and for their dedication to preserving heritage species. LOOK AT THE MENU
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"high-end, local events like COCHON 555 feature some of the best chefs in town"
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"COCHON555 is a flavor conquest, aka the Christopher Columbus of Porc"
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"COCHON 555, a touring porcine bacchanalia-slash-competition"
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"That’s a lotta pig. Period. A MUST DO culinary experience"
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"A great celebration, the Ultimate pig Out"
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" Brings together chefs, farmers, winemakers and eaters”
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"Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"
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"Chefs brought their A-Game"
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"Raises the bar for dining festivals"
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"Stunning in its professionalism"
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"Nose-to-tail tasting"
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"Deliciously Decadent"
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"The event of the Year!"
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"Everyone's favorite pork-centric cooking competition"
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"One of the country's most prestigious culinary competitions"
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"Local pork enthusiasts, get ready to squeal..."
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"The porcine equivalent of Christmas"
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"high-end, local events like COCHON 555 feature some of the best chefs in town"
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"COCHON 555, a touring porcine bacchanalia-slash-competition"
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"This little piggy won a prize."
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"Delicious, exciting, lovely in everyway."
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"…over 300 pounds of porktastic goodness!"
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"COCHON 555...definitely flavor country"
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"Whole Heritage Pig Utilization at its finest!"
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"Preventing extinction through eating…"
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"Mental Gland Salivation"
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"Honoring chefs, saving farms and endangered breeds!"
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"Enough about bacon! Let's talk the whole hog."
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"The Pork Flowed Like Wine at COCHON 555"
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"high-end, local events like COCHON 555 feature some of the best chefs in town"
-
"COCHON 555, a touring porcine bacchanalia-slash-competition"
-
"That’s a lotta pig. Period. A MUST DO culinary experience"
-
"A great celebration, the Ultimate pig Out"
-
" Brings together chefs, farmers, winemakers and eaters”
-
"Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"
-
"Chefs brought their A-Game"
-
"Raises the bar for dining festivals"
-
"Stunning in its professionalism"
-
"Nose-to-tail tasting"
-
"Deliciously Decadent"
-
"The event of the Year!"
-
"Everyone's favorite pork-centric cooking competition"
-
"One of the country's most prestigious culinary competitions"
-
"Local pork enthusiasts, get ready to squeal..."
-
"The porcine equivalent of Christmas"
-
"high-end, local events like COCHON 555 feature some of the best chefs in town"
-
"COCHON 555, a touring porcine bacchanalia-slash-competition"
-
"This little piggy won a prize."
-
"Delicious, exciting, lovely in everyway."
-
"…over 300 pounds of porktastic goodness!"
-
"COCHON 555...definitely flavor country"
-
"Whole Heritage Pig Utilization at its finest!"
-
"Preventing extinction through eating…"
-
"Mental Gland Salivation"
-
"Honoring chefs, saving farms and endangered breeds!"
-
"Enough about bacon! Let's talk the whole hog."
-
"The Pork Flowed Like Wine at COCHON 555"
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Join us for an exciting snout-to-tail dinner to kick off Cochon 555, a yearlong series of heritage pork fests featuring some of the best chefs in the country. For this celebratory dinner, each chef will choose a different cut to cook and each course will be paired with exceptional offerings from Champagne Laurent-Perrier, celebrating their 200th anniversary.
Presented by Cochon 555
Host Brady Lowe Founder, Cochon 555; and President and Creative Director, Taste Network
AMUSE COCHON PASSED
Nduja Sausage on Grain
Muu Waan on Shrimp Crackers
Uni–Salami Bocadillos
Crispy Tête de Cochon with Pickled Mustard Seeds and Quince
Cured Lard Tarts with Black Truffle Fondue
Grammel Schmaltz with Crispin Apples and Air Bread
Champagne Laurent-Perrier Ultra Brut NV
DINNER MENU
EPIC CHARCUTERIE HERITAGE PORC PRIMER
Charcutier Michael Sullivan
Blackberry Farm
Matt Jennings
Farmstead + La Laiterie
Cured Heritage Pork Platter > Pork Liver Mousse; Sopressata de Testa; Head Cheese; Pork Pâté Duo; Lomo, Pancetta, Sopressata, Toscano, Prosciutto, and Pickled Tongue; Country-Style Forcemeat with Aged Ham; Fatback and Hazelnuts; Smoked Tongue Loaf with Olives; Pressed Head with Preserved Orange and Chile; Black Pudding; Ham Hock and Braised Mustard Weisswurst; Cotechino; Wild Boar Saucisson Sec; and Farmstead One-Year House-Cured Ham
Champagne Laurent-Perrier Brut L-P NV
FIRST COURSE
JBF Award Winner Andy Ricker
Ping, Pok Pok, Pok Pok Noi, and Whiskey Soda Lounge
Tom Saep Muu
Isaan-Style Sour-and-Spicy Soup with Pork Rib Broth, Aromatics, and Offal
Champagne Laurent-Perrier Cuvée Rosé Brut NV
SECOND COURSE
Matt Jennings
Farmstead + La Laiterie
Roasted Pig Face with Maple–Bourbon Vinegar, Pear, Vanilla, and Horseradish
Champagne Laurent-Perrier Cuvée Rosé Brut NV
THIRD COURSE
Jamie Bissonnette
Coppa and Toro
Pork Belly–Miso Ramen with Nori Purée, Crispy Pork Belly, and Octopus
Champagne Laurent-Perrier Grand Siècle NV
FOURTH COURSE
JBF Award Winner Gavin Kaysen
Café Boulud
Buttermilk Biscuit and Trotter with Crayfish, Creamed Spinach, and Périgueux Sauce
Champagne Laurent-Perrier Brut Millésimé 2002
FIFTH COURSE
David Varley
Michael Mina Group
Path Valley Farms Parsnip Cake with Whipped Lard Frosting and Benton’s Bacon Nougatine
Champagne Laurent-Perrier Demi-Sec NV
Petits Fours > Ham Hock–Butterscotch Pudding, Pork Blood Canelés, and Campfire Marshmallows
Presented by Cochon 555
Host Brady Lowe Founder, Cochon 555; and President and Creative Director, Taste Network
AMUSE COCHON PASSED
Nduja Sausage on Grain
Muu Waan on Shrimp Crackers
Uni–Salami Bocadillos
Crispy Tête de Cochon with Pickled Mustard Seeds and Quince
Cured Lard Tarts with Black Truffle Fondue
Grammel Schmaltz with Crispin Apples and Air Bread
Champagne Laurent-Perrier Ultra Brut NV
DINNER MENU
EPIC CHARCUTERIE HERITAGE PORC PRIMER
Charcutier Michael Sullivan
Blackberry Farm
Matt Jennings
Farmstead + La Laiterie
Cured Heritage Pork Platter > Pork Liver Mousse; Sopressata de Testa; Head Cheese; Pork Pâté Duo; Lomo, Pancetta, Sopressata, Toscano, Prosciutto, and Pickled Tongue; Country-Style Forcemeat with Aged Ham; Fatback and Hazelnuts; Smoked Tongue Loaf with Olives; Pressed Head with Preserved Orange and Chile; Black Pudding; Ham Hock and Braised Mustard Weisswurst; Cotechino; Wild Boar Saucisson Sec; and Farmstead One-Year House-Cured Ham
Champagne Laurent-Perrier Brut L-P NV
FIRST COURSE
JBF Award Winner Andy Ricker
Ping, Pok Pok, Pok Pok Noi, and Whiskey Soda Lounge
Tom Saep Muu
Isaan-Style Sour-and-Spicy Soup with Pork Rib Broth, Aromatics, and Offal
Champagne Laurent-Perrier Cuvée Rosé Brut NV
SECOND COURSE
Matt Jennings
Farmstead + La Laiterie
Roasted Pig Face with Maple–Bourbon Vinegar, Pear, Vanilla, and Horseradish
Champagne Laurent-Perrier Cuvée Rosé Brut NV
THIRD COURSE
Jamie Bissonnette
Coppa and Toro
Pork Belly–Miso Ramen with Nori Purée, Crispy Pork Belly, and Octopus
Champagne Laurent-Perrier Grand Siècle NV
FOURTH COURSE
JBF Award Winner Gavin Kaysen
Café Boulud
Buttermilk Biscuit and Trotter with Crayfish, Creamed Spinach, and Périgueux Sauce
Champagne Laurent-Perrier Brut Millésimé 2002
FIFTH COURSE
David Varley
Michael Mina Group
Path Valley Farms Parsnip Cake with Whipped Lard Frosting and Benton’s Bacon Nougatine
Champagne Laurent-Perrier Demi-Sec NV
Petits Fours > Ham Hock–Butterscotch Pudding, Pork Blood Canelés, and Campfire Marshmallows
