ALL YOU NEED TO KNOW
BASE VILLAGE @ SNOWMASS
Thursday, Jun. 16th
Heritage Fire by Cochon555 is the country’s premier live-fire event and includes more than 250 whole animals roasted over open fires prepared by fifty chefs paired with premium wines, beers and spirits. Heritage Fire is a showcase of notable chefs and butchers cooking 3,500 pounds of heritage breed animals in a blazing celebration of family farming. The all-inclusive ticket includes more than 100 dishes prepared over fire including dry-aged beef, whole pigs, lambs, goats, lobster, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables alongside music in a stunning outdoor mountain experience. In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, the Perfect Manhattan Bar, Ramen Bar paired with Wines of German, Five Winemakers plus many more featured wineries, Modelo, a Tiki Bar with Perfect Puree, Mezcal Expressions paired with Oaxacan Fare, an Seafood Shelf, Artisan Cheese Bar, Rioja inspired Tapas, the best Toast you have ever had from Team Toast, Tartare Bar and much, much more. Tickets are now available and if you are on the fence, watch the full-length Heritage Fire trailer.
Tickets are ALL-INCLUSIVE starting at $125 and the little higher $200 VIP rate includes early entry, unlimited access to reserved wines, spirits, brews in addition to an extended culinary experience from chefs who all brought 25 pounds of VIP creations before the big meat comes of the fires. General Admission is an epic tasting of fifty chefs cooking whole animals from head to toe, fin to feather paired with wines, brews and spirits. Don’t eat much before the event, we clock in more than two pounds of food per person with unlimited beverage options. Don’t Miss our additional tasty events & activities this week.
Two days later, Cochon555’s flagship event, Grand Cochon at the Viceroy features ten chefs competing for the crown from all over the country. From the stunning mountainside backdrop for Heritage Fire to the Grand Ballroom at the Viceroy Snowmass on Saturday, your search is over for the best culinary experiences of the weekend.
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 showdown. More than 1,200 pounds of heritage pork raised by American family farms will be served to a crowd of 20 celebrity chefs and 400 pork-loving epicureans. You can immerse in the event by visiting the Grand Cochon website page here.
If you are looking for a sit-down dinner experience, join us Friday, June 17 at 9pm at Ricard by Viceroy in Snowmass for Cochon555’s Pop-Up LateNite Asian Speakeasy. This five-course family-style feast features 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 the After Party at The Kitchen in Aspen hosted by Aspen Peak and Breckenridge Distillery featuring endless drink and food from Niman Ranch, Chef Matt O’Neil and Joshua Pollack. The post-dinner event goes from 12a-2am. Click here to learn more.
Where: BASE VILLAGE @ SNOWMASS
VIP Admission: 5PM/$200
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ALFREDO NOGUEIRAAlfredo Nogueira
ALFREDO NOGUEIRABorn and raised in new orleans, moved to chicago as a refuge of hurricane Katrina. Started making gumbo for friends as a way to cure homesickness for friends and turned it into a full time gig.
ANDREW HELSLEYElk Camp
BARRY DAVISYellowbelly Chicken
BOBBY PRADACHITHThip Khao
BRIAN BUSKERMatsuhisa Vail
BRIAN CASEYWestern Daughters
CRISTIANO CREMINELLICreminelli Fine Meats
DANNY LEEOriginally from the Washington, DC area, Danny was brought up in his mother's kitchen where she cooked traditional Korean family meals that she learned from her mother in Seoul. Since 2006, mother and son have worked together to open and run the two Mandu locations.
DAVID GUTOWSKIGrouse Mountain Grill
EDDY CHIMAVenga Venga
ERIC WUPPERMANNBolVail / YellowBelly Chicken
FLIP WISEMeat & Cheese
FRANCIS DERBYCANNIBAL / RESTO
FRANCIS DERBYOriginally from Long Island Ny, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the executive chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.
HOSEA ROSENBERGBlackbelly Catering
JASON DEBACKERThe Edge Restaurant
JASON HARRISONRed Maple Catering
JEAN-PHILIPPE GASTONHe quickly made a name for himself, and was selected “Up and Coming Chef of the Year” by the Houston Culinary Awards while at Haven; Cove was an instant success and was ranked #10 on Alison Cooks annual “Top 100 Restaurants” list in 2013. In 2014, Gaston again joined forces with Chef Manabu Horiuchi to open Izakaya, where the two serve as Co-Executive Chefs. At this modern day izakaya, the menu reflects today’s global palate, peppered with Gaston’s sense of fun. He lives in the Montrose neighborhood of Houston, and when not there, Gaston hits the road traveling and continuing his lifelong love of exploration.
JEFF CLEARYGrateful Bread Company
JEFF CLEARYJeff Cleary grew up in Pennsylvania where he developed an early passion for cooking and baking, opening an artisan bakery at age 15. He owned two acclaimed restaurants in Denver before starting Grateful Bread Company in 2005. More than 70 top restaurants and hotels in Denver and Boulder serve Grateful Bread daily. Cleary recently purchased a solid pine Austrian stone flour mill and launched a milling operation focused on locally sourced organic flours and grits to complement their handmade artisan breads and they are sold at the bakery’s Saturday retail store. Local food editors and readers frequently name Grateful Bread the best bakery in Denver.
Grateful Bread Co.
BAKERGrateful Bread Company is a local, family-owned Denver bakery. Their artisan bakers take pride in hand-shaping every loaf and hand-rolling every pastry to ensure that they're are creating the most authentic breads and pastries possible. They use only the finest natural and organic ingredients in every single one of their products, such as 100% locally-milled, American-grown, non-GMO wheat flour, fresh honey from a three-generations-old family of Colorado beekeepers, and milk, eggs, and butter from a local dairy.
JIM BUTCHARTElk Camp
JONAH KIMJonah 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.
JOSH POLLACKRosenbergs Bagels
KATE KAVANAUGH & JOSH CURTISSWestern Daughters
KATE KAVANAUGH & JOSH CURTISSKavanaugh and Curtiss are the founders of Western Daughters, in The Source, in Denver, a butcher shop that emphasizes transparency and sustainably raised meat.
KELLY WHITAKERBasta / Cart Driver
LON SYMENSMALon Symensma opened his flagship restaurant, ChoLon, in 2010 in Denver, Colorado. In 2011, ChoLon was a James Beard finalist for the “Best New Restaurant in America” award. ChoLon’s upbeat service, sexy ambience, and innovative cuisine has led the restaurant to be ranked in the top five of 5280’s “25 Best Restaurants” list every year since it opened.
NATE SINGERBlackbelly Catering
PAUL REILLYbeast + bottle
PAUL REILLYPaul 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.
PETER JACOBSENJacobsen Orchard
SCOTT DREWNOThe Source
SENG LUANGRATHThip Khao
STEPHEN FRIEDGullo Specialty Foods
THEO ADLEYRino Yacht Club
THOMAS BOEMERCorner Table
THOMAS BOEMERBorn in the Twin Cities, and raised in Lexington, North Carolina and Simpsonville, South Carolina. He has been nominated twice for people's choice for best chef midwest by Food and Wine magazine, also the 2014 Eater Minneapolis' best chef and The Charlie awards Emerging food professional. Executive chef and co-owner of Corner Table and Revival restaurants in Minneapolis.
WILL FRISCHKORNCured and Cured Wines
WILL FRISCHKORNWill and Coral Frischkorn opened Cured, Boulder's gourmet grocery, cheese, and charcuterie specialist in 2011 and still eat more cheese and meat than anybody else in town. Built around products they love, Cured showcases american artisanal products in almost every category of kitchen needs, in addition to beer and spirits from Colorado and wines from around the world. Will and Coral came into food professionally with no more training than a love of eating and the luck of living all over the world in a past life when Will was a professional Cyclist. Once the wheels were hung up, eating became priority number one, and with a gaping hole in Boulder's retail culinary scene, Cured was a dream built upon filling that void. Fortunately others in town thought it was a good idea as well.
WILL NOLANViceroy Snowmass
WILLIAM WRIGHTHelen Greek Food and Wine
WILLIAM WRIGHTThe multi-experienced Executive Chef William Wright, 27, has focused on culinary cuisines from around the globe and most recently zeroed in on Greece, focusing on traditional dishes from every region for Rice Village’s Helen Greek Food and Wine. Wright has embraced the art of regionality and simplicity into his cuisine by learning Houston’s diverse cuisines and using his well-accredited culinary skills.
ABE SCHOENERSCHOLIUM PROJECT
ABE SCHOENERA 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.
SAV. BLANCSavage 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 PISONIPISONI ESTATE
JEFF PISONIJeff 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.