New Porc City

The Ritz-Carlton New York, Battery Park
Sunday, Jan. 26, 2014 - 4 p.m. – 8 p.m.

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. Five local chefs will each be given a 200 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Going on its sixth year, Cochon 555 is the nation’s premier culinary tour touting the flavor and 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, family farming and food enthusiasts.

This year’s competing chefs include Frank Langello of Babbo Ristorante e Enoteca, Michael Toscano of Perla, Seamus Mullen of Tertulia, Lauren Hirschberg of Craftbar, and David Standridge of Market Table. 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.

Host Chef James Dangler, Executive Chef at The Ritz-Carlton New York, Battery Park, will lead the pack of judges in selecting New York’s “Prince of Porc.” Other notable judges include Mitchell Davis of The James Beard Foundation, Nick Anderer of Maialino and last year’s winner Missy Robbins. 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.

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 and live-butchering demonstration at the Pop-Up Butcher Shop by the Sara Bigelow of the Meat Hook, benefitting the Culinary Institute of America Hyde Park. Guests will sample 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 [5] 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 and wine tables featuring Wines of Rioja, Jordan Winery, Scholium Project and our own Cochon Rose and the infamous Mezcal Bar featuring Fidencio and Mezcal de Leyenda. Mark Ladner of Del Posto will be hand-chopping at the TarTare Bar featuring Creekstone Farms. 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 with the chef teams, an entire 6th heritage breed pig prepared by “2009 NYC Prince of Porc” Corwin Kave in a Late-Night Asian Speakeasy format combined with Swine & Sweets new “Ice Cream Social” featuring Jeni’s Splendid Ice Creams.

The COCHON 555 event is 100% inclusive and always on Sunday.

Where: The Ritz-Carlton New York, Battery Park
The Ritz-Carlton New York, Battery Park 2 West St., New York, NY 10004

When: Sunday, Jan. 26, 2014 - 4 p.m. – 8 p.m.

Tickets for Cochon 555 events are $125 (general admission) and $200 (VIP). GENERAL ADMISSION price includes over 30 dishes prepared from the entirety of heritage breed pigs from nose to tail, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food. GA starts at 5pm. VIP starts at 4pm, and includes one-hour early access to all the food (premium access to limited experiences like Punch Kings, wines and spirits), a chance to hang with the celebrity chefs, judges and media. Everyone is invited to the After Party, as always.