More heritage pig. More family wineries. And more responsible chefs and farmers. The 10-city tasting tour and culinary competition promoting heritage breed pigs and breed diversity brings its annual nose-to-tail event series to Miami on April 1. WHAT’S THE DIFFERENCE BETWEEN VIP & GENERAL ADMISSION? VIP guests arrive an hour earlier and enjoy sustainable caviar and oysters, artisan cheeses and three competing chefs will be sharing a couple showcase items from their menu. It’s VIP like never before and only $75 more. General admission has only gotten better than years before, with more food, more spirits, now adding cheese and oysters equals more flavor in 2012. We know you want to go, we suggest buying tickets now! Events typically sell out 10 days before each event.
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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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"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"
-
"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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Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs
FOUR SEASONS MIAMI
Cochon 555 – five chefs, five pigs, five winemakers – is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans.
2012 competing chefs TBA
Guests will be treated to a pork feast of five whole heritage pigs prepared by five chefs and wines from five family wineries, and special tasting engagement with Domaine Serene and Iberico de Bellota imported by Fermin. The evening will also include wines from SALDO, Elk Cove and Sokol Blosser. A butcher demonstration, an interactive tasting contest with Le Creuset, Anchor Brew, tastings of Chinaco Tequila, and the Cochon 555 “Perfect Manhattan” bar with Daniel Hyatt of Alembic featuring Hirsch, Angel's Envy, Templeton Rye, Hudson Whiskey's Baby Bourbon and Luxardo. A friend of ours will serve a Heritage BBQ whole hog family meal to round out the night. The feast will conclude with a 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year, as well as chocolate and coffee pairing from Xocolatl de David and Safari Cup Coffee.
At the end of the night, attendees and local judges will select the Prince or Princess of Porc. The winning chef will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.
Sunday, 4 pm VIP opening; 5 pm general admission
TICKETS $125 per person for general admission; $200 for VIP (including a welcome cocktail from The King's Ginger, Oysters, reserve wine tastings, artisan bacon and boutique cheeses).
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ABOUT COCHON 555
Created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breeds, COCHON is a national event series that takes place in 14 major markets. Every January, COCHON 555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a ‘snout -to-tail’ menu created from heritage breed pigs. The 10 winners of each regional event are flown to Aspen for the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Cochon All-Star, Cochon Heritage Fire and a BBQ competition will be hosted as well in 2012. For more details about the events, visit www.cochon555.com or follow @cochon555 on twitter.
