New Porc City 2015

Andaz 5th Avenue - Official Host & Hotel
Sunday, January 25th

The country’s most talked about culinary competition returns to New York City on Jan. 25, to celebrate family farms, heritage breed pigs and the search for the best bite of the day. Attendees of this one-of-a-kind culinary competition embark on a the journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement — notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming. Going on its seventh year, Cochon 555 is regarded as the nation’s most flavorful culinary event, 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 Mike Santoro of Andaz 5th Avenue – Official Host & Hotel, Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi Asian Bistro, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji. The five chefs, champions to whole hog utilization, will each prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges.

Seamus Mullen of Tertulia, last year’s Cochon 555 winner, will lead the pack of judges in selecting New York’s “Prince of Porc.” Other notable judges include Mark Ladner of Del Posto, Thomas Schneller of Culinary Institute Hyde Park, and Michael Toscano of Perla. The winner from each city goes on to compete for top honors at Grand Cochon at Snowmass/Aspen in June. The winner of the tour finale receives bragging rights as the “King or Queen of Porc” and a 4-day wine experience in Rioja, Spain’s most prominent wine region.

The fairy-tale heritage pork event includes more than 36 chef-prepared dishes dishes in an all-inclusive stand up reception with notable tastings from Wines of Germany and St. Francis Wines. Cochon’s “pop-up” culinary experiences include Wines of Rioja Tapas Bar spotlighting a chef and perfect slices of artisan cured Prosciutto di Parma. Upon arrival, guests will enjoy Buffalo Trace’s “Welcome Punch Reception”. Attendees will sample foods at signature experiences like the Artisan Cheese Shop featuring Creminelli Fine Meats and Formaggio Kitchen, Rappahannock Oyster Bar with Brooklyn Oyster Party, and the infamous TarTare Bar featuring Creekstone Farms and Mark Ladner of Del Posto. Bourbon and whiskey lovers rejoice with the return of the “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, and Breckenridge Bourbon 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.

We are proud to announce the return of the Pop-Up Butcher Shop with the support of Williams-Sonoma – a live butchering demonstration with Erika Nakamura of The Breslin, raising money for the supporting culinary school. New sponsors in 2015 include Visit Houston featuring a notable chef tasting, and PANNA’s new Simmer app. Finally, before the awards ceremony, the signature “Swine & Sweets” course will be served followed by a spotlight Awards Toast and announcement of the winner.

On Friday January 23rd, the weekend takeover commences with the Chef’s Course Dinner hosted by Jeff McInnis and Janine Booth at root & bone, this is a seated five-course dinner prepared by five guest chefs featuring the Wines of Germany. On Saturday, Cochon announces the new dinners series call the “The Large Format Feast: a spotlight meat-feast from Chef Francis Derby of The Cannibal pairing courses with the winemaking team of St. Francis Winery featuring Creekstone Farms. The series promotes chefs reinventing prominent steakhouse experiences around the country. On Sunday before the main event, wine enthusiasts who register early for VIP tickets can sign-up for a wine seminar featuring Paul Grieco discussing the amazing Wines of Germany.

Where: Andaz 5th Avenue - Official Host & Hotel
485 5th Ave New York, NY 10017

When: Sunday, January 25th

VIP Admission: 4PM / $200
General Admission: 5PM / $125

Guests can upgrade their ticket online by pre-ordering a copy of EPIC PORC – The Cochon 555 cookbook to be released in August 2015. All Ticket Buyers receive a free year-long PANNA subscription at a $24.95 value. Both ticket levels include endless food and drink options. Specifically, general admission offers over 36 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. All are invited to the Cochon 555 After Party.