2015 Heritage BBQ | Chicago

Morgan Manufacturing
Sunday, September 27th

Cochon555 Heritage BBQ 2015 was a sold-out event won by chef Alfredo Nogueira of Analogue – the King of Heritage BBQ in Chicago. Grilling up a Berkshire breed pig from Faith’s Farm, his winning menu included Cochon de Lait (shoulder, shank, hocks and jowls cooked in lard with garlic, herbs and black pepper) flanked by Creamy Cole Slaw on Pork Fat White Bread with Cracklin’; Muffaletta made from Fatback “Capicola,” “Mortadella” and Fermented & Smoked “Salami”; Backbone Stew of Brisket, Vertebrae, Smoked Fatback and Andouille; Fraisseurs served over Louisiana Popcorn Rice and Oreilles de Cochon (Boudin Stuffed Beignets); and Pork Salad featuring Applewood and Pecan Smoked Loin, Cured and Roasted Belly and Crispy Rinds with Werp Farms Baby Mustard Greens, Pickled Grapes, Klug Farms Peaches and a Creole Mustard Vinaigrette. Photos from the event and winning menu can be found here http://j.mp/CHIBBQPICS.

Cochon555 returned to Chicago for the second annual Heritage BBQ. Heritage BBQ is a culinary event featuring five chefs cooking whole, heritage breed pigs with global flavors and techniques. Winemakers, distillers, brewers, bartenders – some of our nation’s biggest talents will take guests on a journey that is both delicious and inspiring. From Malaysia to Korea, Argentina to the Caribbean, guests will sample Old World recipes grilled over fires, creating memories and tastes that will last a lifetime – and change the lives of pig farmers all over the region.

At the heart of all Cochon555 events lies a whole heritage pig competition to promote family farming. Five local chefs are each given one heritage breed pig and one week to prepare the whole animal (of 180-220 pounds). Each chef must present a “Judge’s Plate” of 6 dishes scored on utilization; global influences; cooking techniques; and overall flavor. A panel of 20 notable judges select a winner, who will then be crowned the “BBQ King or Queen” of Chicago.

2015’s competing chefs include Alfredo Nogueira of Analogue, Ed Sura of Perennial Virant, Scott Manley of Table, Donkey & Stick, Chris Curren of Seven Lions and Jonathan Meyer of Freehand Chicago – Official Hotel of the Heritage BBQ weekend. Each chef will be given a 180 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Non-competing chefs cooking BBQ Traditions include Chrissy Camba of Maddy’s Dumpling House, Dave Ochs of Maple & Ash, John Manion of La Sirena Clandestina, Mitch Cavanah of GT Fish and Oyster, Phil Whingo of Pork Mafia, and Dylan Lipe of Blackwood BBQ.

The all-inclusive stand up tasting event features 1,400+ pounds of heritage pig, “pop-up” culinary experiences, premium wines, artisan cheeses, sustainable seafood, hand-crafted spirits, fine cocktails, and a very impressive selection of whiskies, ryes and bourbon. The stunning lineup of sponsors behind this celebration of heritage species include Williams-Sonoma’s local butcher demo, Wilsonart’s “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch and Luxardo cherries, New Holland Artisan Spirits, a Chupito Bar featuring Fidencio & Mezcales de Leyenda, Creekstone Farms, Creminelli Fine Meats, California Olive Ranch, Berkwood Farms, Rappahannock River Oysters and La Brea Bakery. A portion of the proceeds always benefit the local culinary school while building opportunities for local food producers. All tickets include endless drinks and tons of food and are limited to only 250 tickets per event.

The weekend kicks-off on Friday, September 25 at 10:00PM with Chef Abe Conlon hosting a Late Night Asian Speakeasy Dinner at Fat Rice. This priceless experience is an all-inclusive guest chef dinner that pays homage to the best Chinese, Sichuan, Korean, Thai and Japanese establishments that have inspired some of the best menus across the country. Dinner includes one course prepared by each chef paired with a premium beverage. Chefs include Hooni Kim of Danji and Hanjan in New York City, Nick Liu of Dailo in Toronto, Justin Carlisle of Ardent in Milwaukee, Erik Bruner-Yang of Maketto in Washington DC, Abe Conlon of Fat Rice, and Chicago’s very own 2012 “King of Porc” Jason Vincent. Together the chefs will create a once-in-a-lifetime Asian speakeasy themed feast paired with premium hand-crafted cocktails prepared by Elad Zvi of Broken Shaker/Bar Lab. Only 40 tickets are available, the price is $125 per person and can purchased at www.cochon555.com.

On Saturday, September 26, Cochon555 teamed up with Chicago Gourmet to host the inaugural Punch Kings, Pigs n’ Tiki on the Harris Theater Rooftop from 8 to 11 p.m. Guests will be immersed in the beverage trend taking the nation by storm – tiki – when a notable group of twelve mixologists prepare Tiki-inspired Cruzan Rum punches paired with a lip-smacking heritage pig roast. Join us when Chicago’s most respected barkeeps go head-to-head competing for the finest tiki-inspired punch bowl with a mission of earning the ultimate title: Punch King sponsored by Southern Wine & Spirits of Illinois, La Caja China and Freehand Hotel, the Official Hotel of Heritage BBQ weekend in Chicago. Tickets are $75 per person and can be found at www.cochon555.com.

Where: Morgan Manufacturing
401 N Morgan St Chicago, IL 60642

When: Sunday, September 27th

VIP Admission: 4PM / $200
General Admission: 5PM / $100

General admission includes 45+ global grilling dishes prepared from nose to tail, paired with wines, brews and spirits. VIP grants one hour early access to food, drink and an opportunity to mingle with notable chefs, judges and media before general admissions arrives.

CONTACT PUBLIC RELATIONS: media-AT-cochon555.com

About Heritage BBQ by COCHON 555: Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by Cochon 555, is the first national BBQ competition dedicated to supporting a new direction for heritage breed pigs by expanding the conversation to a global economy. Created by Cochon 555 Founder Brady Lowe, Heritage BBQ engages existing BBQ restaurants in the local and sustainable food conversation taking place nationwide while simultaneously breaking ground on a new hyper-local, globally-themed, farm-supporting BBQ.

Chefs + Restaurants

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Jonathan Meyer
Freehand Chicago
Alfredo Nogueira
Analogue
Edward Sura
Perennial Virant
Chris Curren
Seven Lions
Dave Ochs
Maple & Ash
Phil Wingo
Pork Mafia
Dylan Lipe
Blackwood BBQ
Mitch Cavanah
GT Fish and Oyster
Chrissy Camba
Maddy's Dumpling House
Rob Levitt
Butcher & Larder
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