The Ritz-Carlton, Denver
Sunday, March 8
Cochon 555 is the country’s most talked about culinary competition. Each city hosts an epic 3-day experience showcasing the best bites from emerging chefs behind today’s good food movement. Together with notable winemakers, brewers, distillers, and craft food makers, Cochon 555 delivers the most authentic culinary experience filled with hyper-local chefs cooking locally raised heritage pigs. If you love action-packed roller-coasters of flavor, delicious food, and bumper-to-bumper heritage pig goodness, clear your weekend calendar, the Cochon U.S. Tour is coming to town. Going on its seventh year, from entry to exit, each bite is specially designed to win over the public.
The kickoff event features five chefs cooking five pigs in a friendly competition for a cause. This year’s competing chefs include Kelly Whitaker of Basta, Matt Vawter of Mercantile Dining & Provision, John Little of Harman’s Eat & Drink, Christopher Thompson of The Nickel and Rich Byers of the Corner Office. The five chefs, champions to whole hog utilization, will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges.
The winner goes on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. And, new in 2015, the winner’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a beautifully engineered stone material from America’s countertop leader.
The fairy-tale heritage pork event includes more than 36 chef-prepared dishes in an all-inclusive stand up reception with tastings from wines from Antinori/Antica Napa Valley. Cochon’s “pop-up” culinary experiences include the Petit Format Bar presented by Wilsonart® Quartz decorative surfacing featuring a section of amazing half-bottles. Guests can visit the Mezcal Chupito Bar and enter to win a 4-day Mezcal adventure to Mexico. Upon arrival, guests will enjoy Buffalo Trace’s “Welcome Punch Reception” paired with a delicious bite. Attendees will sample foods at signature experiences like the Artisan Cheese Bar from Cured and Cured Wines, Rappahannock Oyster Shelf, Humboldt Fish & Farm and the infamous TarTare Bar featuring Creekstone Farms and Chefs Nathan Stambaugh and Justin Brunson. Bourbon and whiskey lovers rejoice with the return of the “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon and Hirsch finished with Luxardo cherries in this hand-prepared classic topped with a special treat from Creminelli. Guests of VIP can enjoy samples from five of the city’s best barkeeps as they compete in Punch Kings – the tour’s whole bottle “meats” golden gloves competition, featuring Breckenridge Bourbon. As guests leave the event, they’ll receive a special departing gift from La Brea Bakery.
We are proud to announce the return of the Pop-Up Butcher Shop with the support of Williams-Sonoma – a live butchering demonstration with Kate Kavanaugh and Josh Curtiss, raising money for Johnson and Wales University. New sponsors in 2015 include PANNA’s new Simmer app. Finally, the winner will be announced followed by a spotlight Awards Toast. Following the event, all the guests are invited to the Chef’s After Party.
Friday March 6, the weekend takeover commences with the Chef’s Course Dinner at The Nickel. This seated five-course dinner prepared by five guest chefs including Christopher Thompson, who will be joined by Justin Brunson. Saturday March 7, the Large Format “PDC” Dinner will be hosted at Colt & Grey with Chef Nelson Perkins, Antinori/Antica Napa Valley and Creekstone Farms.
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