COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY PRESENT COCHON555. Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. Going on its sixth year, Cochon 555 is the nation’s premier culinary tour touting the flavor and health benefits of eating heritage breed pigs. The kickoff event features an all-star lineup of five chefs, five pigs and five wineries to celebrate breed diversity and family farming.
This year’s competing chefs include and Jennifer Jasinski of Rioja, Paul C. Reilly of Beast & Bottle, Justin Brunson of Old Major, Bill Greenwood of Beano’s Cabin and Steve Redzikowski of OAK at fourteenth. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. Jason Nauert of The Rocky Mountain Institute of Meat will butcher a pig for the audience, and Brian Busker and Toru Watanabe of Matsuhisa Vail will prepare an additional whole pig in a late-night Asian Speakeasy style before dessert and the awards ceremony.
Host Chef Ruben Garcia, Executive Chef at The Ritz-Carlton Denver, will lead the pack of judges including Hosea Rosenberg of Blackbelly Catering, Patti Mandel of Goose Island Beer Co., Lori Midson of Westword, Andra Zeppelin of Eater and Brandon Biederman of Steuben’s in selecting Denver’s “Prince or Princess of Porc.” The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.
“I am honored to be part of this incredible culinary tour to help build awareness and education for heritage breed pigs,” said Justin Brunson, Executive Chef of Old Major. “The mission of Cochon 555 is harmonious with what we are doing at Old Major to bring consciousness to the animal’s journey from the farm to table. Our focus is on nose-to-tail butchery, in-house charcuterie, using local farms whenever possible as well as educating guests on the products they are eating and where they come from.”
In addition to 30 chef-prepared dishes, guests can experience The Goose Nest, an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras. A welcome cocktail from Four Roses Bourbon. Live butchering demonstration at the Pop-Up Butcher Shop, benefitting the local culinary school. Different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg. The event also features  five local barkeeps in the “Punch Kings” Competition presented by Breckenridge Bourbon barkeeps can sign-up here. A Perfect Manhattan Experience featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo. Libations include the portfolio of Crispin Ciders table featuring Wines of Rioja, Jordan Winery, Colene Clemons, and the infamous Mezcal Bar featuring Fidencio and Mezcal de Leyenda. CHEF tbd will be hand-chopping at the TarTare Bar featuring Creekstone Beef. Start with Rappahannock River Oysters, the Cheese Bar including Rogue Creamery and the artisan breads of La Brea Bakery. Right before announcing the winner and heading to the after party, guests will enjoy family meal, an entire 6th heritage breed pig prepared prepared in a Late-Night Asian Speakeasy format followed by Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams.
All guests are invited to visit www.cochon555.com/win and sign up for the newsletter for a chance to win a VIP trip to the Rioja Wine & Tapas Festival in New York City on May 3rd, or more than a $3,000 in prizes from our partners, including a Smart-Scoop Ice Cream Maker from Breville, a $1,000 bottle of Reserve Bourbon from Breckenridge Distillery, a La Caja China from Williams-Sonoma, and 2 VIP tickets to any Cochon event in 2014.
The COCHON 555 event is 100% inclusive and always on Sunday.