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 Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft and Brian Howard of Comme Ça. 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. Erika Nakamura and Amelia Posada of Lindy & Grundy will butcher a pig for the audience, and Jet Tila of The Charleston will prepare an additional late-night sixth pig.
Notable judges include Lesley Balla of Zagat, Micah Wexler of Wexler’s Deli, Jason Neroni of Superba Snack Bar, Carrie Kommers of Table One, The Simpson’s writer Matt Selman, Maximillian Chow of Mr. Chow and Garrett Snyder of Tasting Table. 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 excited to return as a competitor in the Cochon tour this year,” says Ray Garcia. “Cochon is like no other event I have taken part in. The chefs are ridiculously talented, the crowd brings an unparalleled energy, and the cause is something that I urge everyone to support.”
A 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes will also include: “The Goose Nest,” an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras; live butchering demonstration at the Pop-Up Butcher Shop, benefitting the Le Cordon Bleu College of Culinary Arts with the support of Williams-Sonoma; 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. Guest will enjoy a welcome cocktail from Four Roses Bourbon by Kiowa Bryan; the Bourbon Bar presented by Breadcrumb by Groupon featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo; libations including Crispin Cider, Wines of Rioja, Elk Cove Vineyards, Jordan Vineyard & Winery, 4Play Wine Consultants, and a special Table of Rhone Angels curated by Patrick Comiskey of Wine & Spirits. There will be a TarTare Bar featuring Creekstone Farms and Walter Manzke of Republique; an artisan cheese bar with Rogue Creamery and La Brea Bakery; Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams. Additionally, Corporate Pastry Chef Carlos Enriquez will be bringing a very special finish to the evening with some additional desserts.
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 $3,000 in prizes from tour partners, including a Smart-Scoop Ice Cream Maker from Breville, a $1,000 bottle of Reserve Bourbon from Breckenridge Distillery, a chance to be a Punch Kings judge and 2 VIP tickets to Cochon 555.
The COCHON 555 event is 100% inclusive and always on Sunday.
Chefs + Restaurants