GRAND COCHON

VICEROY SNOWMASS - Official Host & Hotel
Saturday, Jun. 18th

Grand Cochon, the epic finale to the 10-city touring culinary competition called Cochon555 will crown its King or Queen of Porc at Viceroy Snowmass on Saturday evening, June 18th. The event brings together the ten winning chefs of the regional competitions and ten pigs for a nose-to-tail culinary event to remember for a lifetime.

The competing chefs will prepare more than 1,200 pounds of responsibly-raised heritage pork to a crowd of 400 pork-loving epicureans and 20 celebrity chefs. Guests will help find the winner by voting on the favorite bite of the day. These are the 30 best bites from a ten city tour earlier this year. Each chef is hoping to win your vote. In addition to the competition plates, Grand Cochon will also feature five winemakers, a Ramen Bar with Wines of Germany, a grand selection of artisan cheeses, oysters and a Surf & Turf Tartare Bar with Creekstone. Unlimited libations include bars like the Perfect Manhattan, Perfect Margarita with Don Julio, a Tiki Bar, Mezcal Tastings, Vermouths, a Heritage Rum Cart and Smoked Old Fashions on the terrace overlooking the valley. In addition to the Five Winemaker spotlight, guests will drink wines from all over the world. Explore the producers section below, click on the logos to find out what they are doing.

Tickets are ALL-INCLUSIVE starting at $150 and the VIP rate includes early entry, unlimited access to reserved wines, spirits, brews in addition to an extended culinary experience. General Admission is an epic tasting of ten chefs cooking whole pig from nose to tail paired with wines, pop-up food experiences paired with wines, brews and spirits. Don’t eat much before the event, we clock in about two pounds of food per person with unlimited beverage options. Don’t Miss our additional tasty events & activities:

Thursday, June 16 at 5pm in Base Village Snowmass, Cochon555’s Heritage Fire showcases over 50 notable chefs and butchers cooking 3,500 pounds of heritage breed animals in celebration of family farming. Over 100 premium options to choose from our culinary beverage platform, guests enjoy over 250 whole animals including cow, lamb, goat, pig, guinea hen, chicken, duck, shrimp, oyster, bread, cheese, cures, prize-cut steaks and butcher demos raising money by selling meat for charity. Click here to learn more.

Friday, June 17 at 9pm at Ricard by Viceroy in Snowmass, join Cochon555 for Pop-Up LateNite Asian Speakeasy all-star chef five-course family-style feast featuring six celebrity chefs paying homage to Chinese, Sichuan, Korean, and Thai dishes paired courses with stunning Mionetto sparkling wines. Guests purchasing seats to this very special dinner event will be automatically placed on the guest list for another party immediately following dinner at The Kitchen in Aspen. Endless drink and food from The Kitchen, Mountain Primal Meat Co., Breckenridge Distillery, and the guest list includes chefs from the weekend of events. The post-dinner event goes from 12a-2am. Click here to learn more.

Where: VICEROY SNOWMASS - Official Host & Hotel
130 Wood Road, Snowmass Village, CO 81615
BOOK A ROOM

When: Saturday, Jun. 18th

VIP Admission: 7PM / $200
General Admission: 7:45PM / $150


MEDIA INQUIRIES: media-AT-cochon555.com

THE ROYAL COURT

CLICK ON IMAGES TO LEARN MORE
ANGIE MAR
THE BEATRICE INN
ANGIE MAR

Chef Biography

ANGIE MAR

Angie Mar is the Executive Chef at celebrated West Village restaurant, The Beatrice Inn. Angie’s menu draws heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. Meats accented by hearty fruits and herbs anchor her menu at the Beatrice. Angie is the newly crowned Grand Champion of Food Network’s CHOPPED Grill Masters, Season Two, and hosted her first dinner at The James Beard house in October 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.
JORGE GUZMAN
Surly Brewing Co.
JORGE GUZMAN

Chef Biography

JORGE GUZMAN

Born in Mexico & raised in St. Louis, Missouri. Guzman was named 2015 Chef of the Year by MSP Star Tribune. A Charlie Awards Best Chef nominee 2015. Founder of Farm in the Cities a Nonprofit organization, supporting sustainable agriculture & practices. Executive Chef for Surly Brewing Co. in Minneapolis.

Farm Information

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.

Chef Biography

JUSTIN YU

Justin Yu is a native Houstonian and graduate of Memorial High School and the Culinary Institute of America. He has cooked in highly rated restaurants in the states and internationally. At Oxheart, Justin cooks seasonally inspired, vegetable focused cuisine. The restaurant has been lucky to have been mentioned.

Farm Information

IBERICO

Originating from the Iberian Peninsula, Ibericos are descendent of wild boars. Ibericos are short-haired black pigs, with black hooves, large torsos, slender legs and a very long snout, which is distinctive of their great foraging abilities. It is a breed known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, perfect for cured meats.
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.
WALTER MANZKE
Republique
WALTER MANZKE

Chef Biography

WALTER MANZKE

Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Philippines, Petty Cash Taqueria and Republique in Los Angeles.

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.

Chef Biography

DIEGO OKA

Chef Diego Oka was born and raised in Lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s award-winning restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Farm Information

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.
JOSH HENDERSON
Vestal
JOSH HENDERSON

Chef Biography

JOSH HENDERSON

Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.

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.
JONAH KIM
Yona
JONAH KIM

Chef Biography

JONAH KIM

Jonah Kim is the chef/partner of Yona, a full-service Japanese noodle bar and small plates restaurant in the Ballston neighborhood of Arlington, Va. He is a first-generation American, born to South Korean parents, and raised in Austin, TX.

Farm Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
SARAH GRUENEBERG
Monteverde Restaurant
SARAH GRUENEBERG

Chef Biography

SARAH GRUENEBERG

Grueneberg was a contestant on Bravo’s “Top Chef: Texas” making it as a finalist and runner-up for the season. She has also been named a “Rising Star Chef” by Chicago Social magazine and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards. Grueneberg is currently Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop, which she opened in November 2015 with business partner and long-time friend Meg Colleran Sahs.

Farm Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
MARC ZIMMERMAN
Alexander's Steakhouse
MARC ZIMMERMAN

Chef Biography

MARC ZIMMERMAN

Marc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.

Farm Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
THOMAS BOEMER
Corner Table
THOMAS BOEMER
JEAN-PHILIPPE GASTON
Izakaya
JEAN-PHILIPPE GASTON
JOSH POLLACK
Rosenberg's Bagels
JOSH POLLACK
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.
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.
BRADY LOWE
COCHON555 / PIGGY BANK
BRADY LOWE

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.

THE PROVIDERS

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Venue/Host

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

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