Chefs + Restaurants
Hotel Jerome, The FOOD & WINE Classic in Aspen
Sunday, June 22, 2014 3 p.m. – 6 p.m.
COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY PRESENT GRAND COCHON. Every year, an epic 10-city culinary tour starts in New York City and culminates in Aspen with Grand Cochon, the season finale where 10 chefs compete in a head-to-tail, winner-takes-all culinary showdown – crowning the winner King or Queen of Porc! In addition to reaching monarch status, the winner of the finale receives a 4-day wine experience to Rioja, Spain’s most prominent wine region. The event includes more than 1200 pounds of heritage breed pork showcased by the best 30 dishes that won them their regional competition and passage to Aspen. Guests will also enjoy premium brews, reserve wines, artisan spirits, a butcher demo, tartare bar, oysters, cheese tastings, jars of bacon, an ice cream social, and an award ceremony to announce the winner. The top toque will be chosen by the audience and a panel of 20 expert judges.
The chefs for the Grand Cochon are announced along the COCHON 555 ten city tour. This year’s winners and competing chefs include Seamus Mullen of Tertulia (NY), Jose Mendin of Pubbelly (Miami), Ray Garcia of Fig Restaurant (L.A.), Dustin Valette of Dry Creek Kitchen (Napa), Jennifer Jasinski of Rioja (Denver), Erik Bruner-Yang of Maketto (D.C.), Mary Dumont of Harvest (Boston), Tim Graham of Travelle (Chicago), Richie Nakano of Hapa Ramen (San Fran) and Douglas Rodriguez of STARR Restaurants (Philadelphia).
In addition to the 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes, guests will also enjoy The Goose Nest, featuring a selection of Goose Island Beer Co’s beers paired with unique bites by Paul Kahan of One Off Hospitality, where guests have the chance to experience the exquisite pairing potential of beer and food. Viewers will enjoy a Pop-Up Butcher Shop with a live butchering demonstration of a Large Black hog from ACES at Rock Bottom Ranch by Bill Greenwood from Beano’s Cabin where 100% of the proceeds will benefit the volunteering students of Johnson & Wales with the support of Williams-Sonoma. There will be 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. New this year, Bacon Hall of Fame presented by Maggy Hawk Wines, where everyone can experience three distinct expressions of Anderson Valley Pinot Noir from Maggy Hawk Wines paired with three of our favorite bacon producers – the ultimate food and wine pairing! As guest arrive, there will be a welcome cocktail from Four Roses Bourbon. Upon entering, the Antler Bar will be transformed into the The Bourbon Bar “Perfect Manhattan Experience” presented by Breadcrumb by Groupon featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo. This year wineries include Wines of Rioja, Jordan Vineyard & Winery, Cornerstone Cellars, Barlow Vineyards, The Scholium Project, Broadbent Selections, Somerston Estates and more to be announced. Amazing libations include Crispin Ciders and a Mezcal Bar featuring Fidencio and Mezcales de Leyenda. There will be a TarTare Bar featuring Creekstone Farms and chef Michael Scelfo of Alden & Harlow in Boston. This year, we welcome a hand-crafted salumi and whole muscles tasting with Cristiano Creminelli of Creminelli Fine Meats alongside an artisan cheese bar with Cured Boulder featuring Rogue Creamery and La Brea Bakery. Before awards, guests will enjoy our signature “Swine & Sweets” ice cream social presented by James Beard award-winning Jeni’s Splendid Ice Creams. We would like to thank FedEx for shpping assistance for chefs and partners as Grand Cochon’s official shipping partner of the FOOD & WINE Classic in Aspen. Tickets for general admission are $150, and VIP tickets for early admission are $200. Immediately following the crowning of the winner, we head to an After Party at Matsuhisa. Don’t miss this epic pork event.
“It’s always an honor to be invited back to the Food & Wine Classic in Aspen, the super bowl of food and wine events,” says Cochon 555 Founder Brady Lowe. “This year, with Goose Island Beer Co., plans are in the works for the best Grand Cochon in history. We can’t wait to celebrate our fifth anniversary in Aspen with a great lineup of chefs and partners.”
Immediately following Aspen, the tour begins a ‘white-hot’ event series called Heritage BBQ, by Cochon 555 Presented by Goose Island. Now in its third year, the highly attended series has expanded to five cities, including Chicago, Louisville, St. Louis, Texas and Washington DC. Modeled after the World’s BBQ Fair, Heritage BBQ by Cochon 555 is a stand-up tasting where five celebrated chefs compete for votes from noteworthy judges. The goal is to put the ‘local’ back in BBQ, and preserve timeless family traditions from all over the globe. For the first time ever, top chefs will come together to prepare their favorite style of Hibachi (Japan), Braai (Africa), Asado (Argentina), Char Siu (China), Satay (Southeast Asia), Mangal (Central Asia), Luau (Islands), Regional American (Kansas City, Lexington to Louisiana), Lechon (Philippines) and Barbacoa (Mexico). This BBQ series will celebrate all styles from Argentina to Korea, from Memphis down to the Bayou. Cochon events are tailored to provide authentic experiences and deliver information to people who champion hardworking, source-driven chefs, passionate farmers and local food.
COCHON events are 100% inclusive.
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