DENVER

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DENVER

Cochon555’s Epic Culinary Competition Tour & Experiential Food Experience Announces a Portion of Ticket Sales Will Support a Charity Dedicated to Creating the World’s First Open-Source Genetics Model for Family Farming

This year’s competing chefs include Troy Guard of TAG, Nelson Perkins of Colt & Gray, Franco Ruiz of Fruition Restaurant, Kyle Mendenhall of The Kitchen and Paul C. Reilly of beast + bottle. The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. In addition to the 36 dishes prepared from locally-raised pigs, guests will feast on educational experiences featuring boutique wines and culinary cocktails paired with delicious bites. The winner of the regional event will be announced as the “Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass/Aspen on June 18th.

Guests can enjoy more culinary programming beyond the 36 competition dishes at this fairy-tale pig event including a reserve tasting of Prosciutto di Parma, delicious cures from Creminelli Fine Meats, the TarTare Bar with Creekstone Farms, “Luxe Butter Bar” with Antica Napa Valley and Grateful Bread Company, the Artisan Cheese Bar featuring Cypress Grove Chevre, Coach Farm and Parrano, and the Seafood Shelf featuring Rappahannock River Oysters. Voters get a ticket to Taste the New Ramen Bar paired with the stunning Wines of Germany and Sun Noodle followed by the Pop-Up Pie Shop right before the Awards Ceremony. Additionally, guests will have the opportunity to take home delicious heritage breed pork at the Pop-Up Butcher Shop, a retail experience raising money for Piggy Bank with the support of Williams-Sonoma and Hedley & Bennett. The beverage program includes Cochon555’s Punch Kings local barkeep competition featuring Breckenridge Distillery and “The Welcome Punch” reception featuring Buffalo Trace, DRY Sparkling and The Perfect Puree of Napa Valley. Wine tastings are back in a big way in 2016 with the “Five Winemakers” including sought-after wines from Paul Draper (Ridge Wines), Rajat Parr (Sandhi Wines), Abe Schoener (Scholium Project), Jeff Pisoni (Pisoni Vineyards), Pax Mahle (Pax Wine Cellars) and special guest Matt Courtney of Arista Winery, a spotlight Sommelier Smackdown, Michael Mondavi Famly Estates, Alysian Wines, Lake Sonoma Winery and Azzurro Wine Company. The Perfect Margarita Experience includes a tasting of hand-crafted luxury tequilas from Don Julio including 1942 and the mobile Heritage Rum Cart featuring Rhum Clément and Plantation Rum will travel through the crowd while guests sip libations at the “TIKI BAR” featuring The Perfect Puree of Napa Valley. The “Chupito” Mezcal Experience returns featuring Don Amado, Fidencio, Mezcales de Leyenda, Koch el Mezcal, La Venenosa and Mezcal Derrumbes. Bourbon lovers rejoice with the “Perfect Manhattan” featuring Eagle Rare and Buffalo Trace finished with Luxardo cherries with a special treat from Creminelli Fine Meats and the Smoked Old Fashioned featuring Breckenridge Bourbon. Right before the awards, everyone is invited to experience “The Last Word” featuring Luxardo Maraschino Liqueur and Junipero. Low-proof favorites include Martinez Lacuesta’s Vermut Bar, crisp ciders and local brews. DRY Sparkling is offering a non-alcoholic option with their lineup of culinary sodas. Don’t miss the chance to buy tickets to this fairy-tale heritage pork event as tickets are expected to sell-out to this an all-inclusive stand up reception.

“I’m excited about all the new partners in 2016 who support family farming and independent business. The Cochon555 Tour is now a movement, from hosting celebrated culinary events and dinners all over North America to reaching a global audience with the news of the first open-source agricultural model. The tour is dedicated to helping family farmers succeed, period,” stated founder Brady Lowe. “This doesn’t exist anywhere in the world, and for the first time in human history, a culinary tour has emerged to save endangered species on a global scale. Together, with some of the best chefs and partners in hospitality, we amplify the conservation of heritage pork once again, which for many is a ‘gateway’ to a larger appreciation of where our food comes from and the people that raise it, leading to more mindful eating and safer food choices for our youth. We can’t wait to for amazing weekend in Denver with two dinners raising money for Piggy Bank, a 501(c)(3) project of the Giving Back Fund.”

On March 4, the weekend takeover commences with a pair of guest chef dinners to benefit Piggy Bank. These unique dinners bring together chefs, world-renowned winemakers and beverage experts to create a multi-course, interactive dining experience where guests have the opportunity to interact with the participating chefs. On Friday, the tour will kick off with the Late Night Asian Speakeasy at Cho77, an all-inclusive feast paying homage to Chinese, Sichuan, Korean, Thai and Japanese after-hour establishments known to inspire great kitchens across the country. On Saturday, a refined three-hour culinary experience, the Chef’s Course Dinner Series, begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. Both dinners will be limited to 40 seats each night, tickets will be available online at $125 per person and 100% of the proceeds will benefit Piggy Bank. Additionally, ticket buyers are welcome to sign-up for Chefs Course, Cochon555’s annual rewards program with over 100+ restaurants participating nationwide.

Founder Brady Lowe has a long-term commitment to making Piggy Bank the charity recipient of tour moving forward. The Cochon555 tour will find 275 donors each year to help fuel the movement in addition to hosting dinners and other activities. Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster. For more details about Piggy Bank, please visit www.Piggy-Bank.org, or follow @piggybankorg on Twitter.

Where: THE RITZ-CARLTON - Official Host & Hotel
THE RITZ-CARLTON
1881 Curtis Street, Denver, CO 80802
BOOK A ROOM

When: Sunday, Mar. 6th

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


COCHON 555 is a casual event. Come VERY hungry, and on time like movie night. TICKETS ARE ALL-INCLUSIVE, as a guest you will enjoy a generous culinary experience. VIP receives one-hour early-access to food, drink and an opportunity to mingle with notable chefs, judges and media (kind of like meeting the cast & crew behind the scenes on opening night of a new movie). General Admission is an Epic Tasting of five chefs cooking whole pig from nose to tail paired with wines, brews and spirits. We strategically plan and execute pop-up experiences with food and beverage champions every 20 minutes throughout the evening including ramen bars, signature desserts, tartare bars and sponsored nibbles paired featured cocktails. This is flavor country, honest food prepared with passion. Stick around for the awards and we promise you will not go hungry. If you can make it, everyone is invited to the Cochon 555 After Party.

MEDIA INQUIRIES: media-AT-cochon555.com

Talent

Chefs + Restaurants

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FRANCO RUIZ
Fruition Restaurant
FRANCO RUIZ

Chef Biography

FRANCO RUIZ

Franco Ruiz, a native of San Diego, grew up cooking with and inspired by fresh local ingredients. His culinary journey has taken him around the world including stints at several Michelin starred restaurants in Spain. As the Chef de Cuisine at Fruition Restaurant he makes it a priority to source locally and work closely with farms, including Fruition’s own farm and sheep dairy in Larkspur, Co.

Farm Information

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide 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.

Chef Biography

ROBERT ANDREOZZI

After graduating from Roger Williams University in his hometown of Bristol, RI, Robert found his way to Colorado, enrolling in culinary school at Johnson and Wales University. Since then, he has spent time at Blue Hill at Stone Barns, Del Posto, and Orsone Ristorante in Friuli. Robert joined the Frasca Food and Wine team in October of 2014, moving over to Pizzeria Locale in July 2015.

Farm Information

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.
PAUL REILLY
beast + bottle
PAUL REILLY

Chef Biography

PAUL REILLY

Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on “best restaurant” lists and nods to its well-rounded beverage program. In early 2016, Paul and Aileen will open Coperta, a restaurant and bar celebrating the culinary traditions and food of Rome and Southern Italy, in Denver's Uptown neighborhood.

Farm Information

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.
TROY GUARD
TAG
TROY GUARD

Chef Biography

TROY GUARD

Troy Guard is the Chef/Owner of Denver-based TAG Restaurant Group. Guard has a distinct multicultural style developed throughout his career working in acclaimed kitchens such as New York hotspot TAO, Doc Cheng’s in Singapore, Roy’s in Hawaii, and the award-winning Latin-Asian fusion restaurant, Zengo. His flagship restaurant, TAG, brings to life Guard’s vision of “Continental Social Food” – a combination of his Hawaiian roots, his Pan-Asian expertise, and fresh, local Colorado ingredients. Other concepts include Los Chingones, Sugarmill, bubu, TAG Burger Bar, and Guard and Grace.

Farm Information

MEISHAN

Originating from China, Meishans are considered to be a very gentle breed, that are disease resistant and very easy to raise. Meishans are slow growing, very fat pigs that are known for their poor eyesight, drooping ears, wrinkled face and skin. They consume large amounts of roughage by foraging, utilizing their excellent sense of smell to make up for their poor eyesight. Meishan pork is very tender, highly-marbled and sweet tasting.
NELSON PERKINS
Colt & Gray
NELSON PERKINS

Chef Biography

NELSON PERKINS

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine, then spent time following graduation interning, trailing and working at a number of acclaimed New York restaurants including Blue Hill. Nelson is an appointed member of the Colorado Department of Agriculture's Specialty Crops Advisory Board

Farm Information

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
JEFF PISONI
PISONI ESTATE
JEFF PISONI

WINEMAKER BIO

JEFF PISONI

Jeff spent his childhood immersed in his family, the farm and the vineyards. These influences, his father’s winemaking and an early interest in science allowed Jeff to know from very early on that he would pursue a life of making wine. Jeff loves the interwoven art, science and craft aspects of winemaking, and the never-ending learning and appreciation of nature found while working with the vineyards and wine.

THE SPOTLIGHT

PINOT NOIR

The Lucia Pinot Noir is a blend from the three vineyards in the Santa Lucia Highlands farmed by the Pisoni Family: Pisoni, Garys' and Soberanes Vineyards. This wine is a wonderful representation of the Santa Lucia Highlands and these estate vineyards. The goal is to create a "world-class" appellation blend; barrels for this wine are hand selected, just as for the single-vineyard wines.
PAUL DRAPER
RIDGE VINEYARDS
PAUL DRAPER

WINEMAKER BIO

PAUL DRAPER

Paul Draper is the chief winemaker at Ridge Vineyards in California since 1969. Draper has played a significant role in the history of California wine through his pioneering work in popularizing "vineyard-designated" wines as well as instigating the resurgence of old vine Zinfandel. Draper is considered one of the most important figures in the history of Californian Zinfandel, rescuing the grape from obscurity and demonstrating its full potential as a serious wine.

THE SPOTLIGHT

ZINFANDEL

Ripe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly fruit on the palate, sensuous texture and a long layered finish.
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.
RAJAT PARR
Sandhi Wines
RAJAT PARR

WINEMAKER BIO

RAJAT PARR

Partner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).

THE SPOTLIGHT

CHARDONNAY

Our “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The Sta. Rita Hills Chardonnay is vinified with the same level of detail as our single vineyard wines and showcases both the splendor of the Sta. Rita Hills appellation and the piercing focus of the 2013 vintage.
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.
KATE KAVANAUGH & JOSH CURTISS
Western Daughters
KATE KAVANAUGH & JOSH CURTISS

Chef Biography

KATE KAVANAUGH & JOSH CURTISS

Kavanaugh and Curtiss are the founders of Western Daughters, in The Source, in Denver, a butcher shop that emphasizes transparency and sustainably raised meat.

Pig Information

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
JASON HARRISON
Red Maple Catering
JASON HARRISON
JEFF OSAKA
Osaka Ramen
JEFF OSAKA

Biography

BILLY HARRIS

For the past twenty years, Billy Harris has been wowing audiences throughout the United States and around the world. His razor-sharp timing and brilliant improvisational skills have made him one of the most sought-after MC's in the business. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!

Fundraising

FUNDRAISING

Billy is a highly sought after auctioneer who lends his comedic style to the auction block. His contagious energy, explosive style and ability to work the crowd, will create an atmosphere that will have the audience laughing while opening their wallets! Billy has raised millions of dollars for Share Our Strength,The New York Food Bank, Alex's Lemonade Stand Foundation, Autism Speaks, The James Beard Foundation and The Mario Batali Foundation to just name a few.
BRADY LOWE
COCHON555 / PIGGY BANK
BRADY LOWE

EAT & DRINK

EAT+DRINK

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