ALL YOU NEED TO KNOW

Four Seasons Austin
Sunday, November 20th

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 competing chefs listed below 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 Heritage BBQ.

Beyond the 30 chef-competitor dishes – all told, 1,500 pounds of heritage pork raised on family farms – guests can also nosh on dozens of smoke-kissed Traditions where more chefs listed below create Old and New World barbecue dishes including Korean; Asador; Braai from Africa; Char Siu-inspired Cantonese preparations; Caja China; Churrasco; Barbacoa; and multiple regional American barbecue styles from Austin, Texas and Eastern Carolina to Kansas City and Memphis. Explore the sponsor section by clicking on logos to learn about experiences such a Tomahawk Bar featuring 4-pound ribeyes paired with magnums of Faust Cabernet, spreads like artisan cheeses and charcuterie; sustainable seafood; and a beef tasting from Creekstone Farms.

Cochon555 events are also theaters for innovative spirit, wine, and cocktail experiences. Libations include a Glenfiddich Bourbon Barrel Reserve 14 Year Old paired with a local chef, the Smoked Old Fashioned with Breckenridge Bourbon; a Manhattan Bar featuring Eagle Rare and Buffalo Trace bourbons; the Don Julio Perfect Margarita Experience; Tiki Bar presented by Perfect Puree of Napa Valley; and a Heritage Rum Cart. Wines being poured include Antica Napa Valley; Lake Sonoma Winery; and a vermouth tasting by Martinez Lacuesta. The event features a Pop-Up Butcher Demo and Auction, with gifts from Williams-Sonoma and John Boos & Co., all of which benefits Piggy Bank, a farm devoted to providing free heritage breed pigs to small farms in exchange for transparent business plans that are posted online.

“We’re incredibly excited to return to Austin for Heritage BBQ and pay tribute to global cultures by consuming local food the way barbecue was intended to be,” says Cochon555 founder Brady Lowe. “This event returns the barbecue conversation to the original context of local meats, cooked with native spices, over fires, and shared with a community,” continues Lowe. “It’s only a matter of time until people demand better food choices when standing at the counter. We are standing right there with them, promoting honest food and a choice to buy safe food.”

Who, What, Etc. The event is all-inclusive, cost of general admission is $100, VIP tickets are $150 for one hour early admission. Media can inquire about passes: media-AT-cochon555.com

Where: Four Seasons Austin


When: Sunday, November 20th

THE CREATORS

CLICK ON 'EM, LEARN MORE
BRYCE GILMORE
Barley Swine
BRYCE GILMORE

Chef Biography

BRYCE GILMORE

Bryce Gilmore's career began to sore when he opened Odd Duck Farm To Trailer in 2009 in his hometown of Austin, TX. Unique at the time, Gilmore’s trailer served items like pork belly sliders, and quail and grits, all sourced from local farms. The trailer eventually closed in 2011 when the lot it sat on was purchased for redevelopment. He then opened his first brick and mortar restaurant, Barley Swine, in 2010; and eventually revived Odd Duck, opening it as a brick and mortar restaurant in 2013 on the exact lot where the trailer once stood. Gilmore and his partners are committed to knowing where each and every ingredient is sourced. His proudest accomplishment is supporting local farms and giving them the opportunity to grow as his business continues to expand. Gilmore and his restaurants have received much acclaim including Food & Wine Magazine Best New Chef 2011, GQ Best New Restaurant 2013 (Barley Swine) and James Beard Foundation Award Nominee for Best Chef Southwest in 2013, 2014, 2015, 2016; and Best New Restaurant (Odd Duck) by Eater National in 2014.

Pig Breed Info

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
MICHAEL WINKELMAN
Lonesome Dove Austin
MICHAEL WINKELMAN

Chef Biography

MICHAEL WINKELMAN

Mike Winkelman was born in Northern California into a family of Dutch butchers. The meat business turned into the restaurant business. Despite child labor laws I logged hundreds of hours washing dishes before I was twelve. Fast forward… Mike’s teenage years were spent living in Arkansas and around the south where he got the taste for soul food.. or as they call it in the South ...food. It was in Austin Tx where he attended culinary school and after that hit the road with little more than a backpack and a knife roll. From Alaska to the Bahamas and all points in between Including a year TRU in Chicago. He fell in love with New England’s flora and fauna over five years spent on Martha’s Vineyard. Mike has now made a home in Austin TX where He lives with his wife dog and chickens.

Pig Breed Info

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
TIMOTHY RATTRAY
The Granary 'Cue & Brew
TIMOTHY RATTRAY

Chef Biography

TIMOTHY RATTRAY

Opening The Granary in 2012, Tim combines traditional and modernist approaches to barbecue. Spending his childhood abroad in London gave him a wide range of culinary experiences. From the cuisines of the Caribbean to Indian to traditional English and more, these experiences provided the foundation for Tim's curious nature of flavors and cuisines. Within 6 months of opening The Granary, Tim was hailed by the late food writer Josh Ozersky as "The future of Barbecue" in Esquire, and quickly received attention from The Wall Street Journal, Texas Monthly and other local/national publications. .

Pig Breed Info

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
CRASH HETHCOX
Ritual
CRASH HETHCOX
DANIEL OLIVELLA
Barlata
DANIEL OLIVELLA
LANCE KIRKPATRICK
Stiles Switch BBQ & Brew
LANCE KIRKPATRICK
SARAH MCINTOSH
épicerie
SARAH MCINTOSH

Chef Biography

SARAH MCINTOSH

Sarah McIntosh brought her vision of an uncomplicated café and grocery in one to life with Épicerie. Sarah brings the simplicity of delicious French Louisiana fare that she became so familiar with growing up in Louisiana, while providing the perfect neighborhood spot for those living in the Rosedale area of Austin.

BBQ Tradition Info

GLOBAL BBQ

coming soon
DRAKE LEONARDS
Lüke
DRAKE LEONARDS

Chef Biography

DRAKE LEONARDS

A native of Eunice, Louisiana, Drake Leonards began working with Chef John Besh at Restaurant August, and subsequently joined Lüke’s opening crew. After working with Chef Besh’s mentor, Karl Joseph Fuchs, in the Black Forest of Germany for a year, Drake returned to Louisiana to cook at La Provence and work with Chef Besh on a number of projects. Today, he brings his knowledge and passion for the Cajun heritage of Louisiana both to Lüke as its Chef de Cuisine and as the Chef and Co-Owner of Eunice in partnership with Chef Besh, which is slated for a 2017 opening in Houston, Texas.

BBQ Tradition Info

REGIONAL AMERICAN

ELMAR PRAMBS
TRIO
ELMAR PRAMBS
LUIS ROGER
BCN Taste & Tradition
LUIS ROGER

Chef Biography

LUIS ROGER

BBQ Tradition Info

Calçotada

Groups gather to celebrate harvest by drinking lots of cava and starting a roaring fire to cook Calçots - a large, mild scallions charred on the outside and then steamed until tender in newspapers. No utensils, everyone removes the burnt outer layer, dips them in romesco and eat them whole, along with botifarra (a Catalan pork sausage).
JACOB WEAVER
Juliet Ristorante
JACOB WEAVER
JIMMY GALLE
Gulfish
JIMMY GALLE
EVAN LEROY
Salt + Time
EVAN LEROY
JOHN ANTONELLI
Antonelli's Cheese Shop
JOHN ANTONELLI
ANNE MOLLER-RACKE
Donum Estate
ANNE MOLLER-RACKE

WINEMAKER BIO

ANNE MOLLER-RACKE

A native of Oberwesel, Germany, Anne Moller-Racke came to California in 1981 and became vineyard manager for Buena Vista Carneros Winery in 1983. She was named director of vineyard operations in 1988 and was promoted to vice president of vineyard operations in 1997. During that time, Anne worked intensively with some of the industry’s foremost authorities, including Andre Tchelistcheff, Dr. Phil Freese and Dr. Paul Skinner. She helped establish what is now the Carneros Wine Alliance and brought recognition to Carneros as an American Viticultural Area (AVA). Anne was instrumental in developing Buena Vistas Carneros Estate, including today’s Donum Ranch. Today, Anne farms 76 acres of vines at the home ranch in Carneros, the Winside Vineyard, a 16-acre Russian River Valley estate she planted in the mid-1990s, and oversees the vineyard operations at Angel Camp in Anderson Valley. As caretaker of vineyards she has farmed for decades, Anne brings a vast knowledge of the appellations and sites to her role as wine grower for The Donum Estate. As president, Anne’s management style inspires a committed team to work with the utmost pride and care on its ultimate Pinot Noir project.

THE SPOTLIGHT

PINOT NOIR

Our "ultimate pinot noir project" is based on a Burgundian grand cru model, with the goal of producing the finest pinot noir and chardonnay.
SAM LANDO
Lando Wines
SAM LANDO

WINEMAKER BIO

SAM LANDO

Sam Lando started his career working for some of the large global wine producers, and soon identified his true love of working with and enjoying Pinot Noir. While his emphasis was sales and marketing, he realized early on the need to understand as much as possible about differing winemaking and viticulture techniques. After working with and becoming friends with some of the best new world wine producers, it was a natural evolution to begin hobby winemaking. In the middle of the 2012 vintage, Sam and his wife Jennifer decided to take the leap and takethe winemaking hobby to the next level. They borrowed against their savings and began building the foundation to develop a small Pinot Noir focused winery. The goal is to make intense, yet elegant and balanced wines from the Russian River Valley and Sonoma Coast appellations. They push themselves to make great wines they enjoy drinking and take great pride in sharing with their dear friends.

THE SPOTLIGHT

PINOT NOIR

We believe in producing intensely flavored and yet balanced wines. Our definition of balance relates to beautiful and lush aromatics, a sensuous and saturating mid palate, and a lengthy captivating finish – a complete wine from start to finish. These are the wines we enjoy drinking and sharing with friends and family.
ABE SCHOENER
SCHOLIUM PROJECT
ABE SCHOENER

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
RICHARD BETTS
my ESSENTIAL wine
RICHARD BETTS

WINEMAKER BIO

RICHARD BETTS

After a long academic journey that included a BS, an MS and nearly a JD, Richard finally found his way to his real love: Vino. While traveling in Italy, he fell in love with the country’s dining tradition and came to regard wine “as a grocery and not a luxury.” He was the wine director at The Little Nell in Aspen from 2000 to 2008. In the spring of 2003, Richard passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so. He co-founded his first wine label Betts & Scholl in 2003 and also co-founded Scarpetta Wines and “cc:” Wines. Today, Richard is guiding his highly-regarded mezcal project, Sombra, as well as this wine project which includes “Saint Glinglin” from Bordeaux and “my ESSENTIAL” from California and Provence. Richard is also the author of The Essential Scratch and Sniff Guide to Becoming a Wine Expert, a kids’ book for adults.

THE SPOTLIGHT

2012 CABERNET

This is us meditating a bit on the essence of California. For sure it’s a sunny place and that means ripeness (not over-ripeness) and an abundance of fruit. We also know that grace and girth are not mutually exclusive so we strive to make a red that embraces the generosity of the California sun while remaining elegant, delicate and with a strong sense of place.
PAX MAHLE
PAX WINE CELLARS
PAX MAHLE

WINEMAKER BIO

PAX MAHLE

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000.

THE PROVIDERS

OUR SPONSORS ARE PAVING THE ROAD TO A BETTER FOOD SYSTEM

Spotlight Sponsors

Venue/Host

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

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