The Ritz-Carlton South Beach - Official Host & Hotel
Sunday, Apr. 3rd
North America’s most talked about culinary competition returns to Miami on April 3 with a one-of-a-kind stand-up tasting reception featuring five chefs cooking five heritage breed pigs in a friendly competition for a cause. Upping its commitment to the good food movement, this year’s tour will benefit Piggy Bank, a genetic sanctuary that will provide free heritage breed pigs and business plans to emerging family farms.
This year’s competing chefs include Anthony LePape of Ritz-Carlton South Beach – Official Host and Hotel, Xavier Torres of Drunken Dragon, Alex Chang of Vagabond, Michael Fiorello of Beachcraft / 1 Hotel Miami and Diego Oka of La Mar by Gastón Acurio. 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.
SPECIAL ADDITIONS INCLUDE: World-renown DJ Lord of Public Enemy in a Tribute Performance called “Cuba Is Back”. Tribute is #1 of five in an inspiration series of live-music moments remembering influential eras and inspirational albums. Join us when DJ Lord plays the Buena Vista Social Club album carefully retuned. Cochon555 is also excited to announce “The Preservation Project”, an annual project featuring renowned tattoo artists Darren Brass and Jose Santiago of Miami Ink will be tattooing a heritage breed pig to be sold for charity.
Guests can enjoy more culinary programming beyond the 36 competition dishes at this fairy-tale pig event including, delicious cures from Creminelli Fine Meats, the TarTare Bar with Creekstone Farms, “Luxe Butter Bar” with Antica Napa Valley, the Artisan Cheese Bar featuring Cypress Grove Chevre, Coach Farm, Parrano and 34º Crisps, a chef-prepared bite from California Olive Ranch and the Seafood Shelf presented by Mignonette 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 featuring The Good Pie Company 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, Alysian Wines, Tenuta Sassoregale 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, La Niña del Mezcal 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 with the support of Pierre Ferrand Dry Curaçao. 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 and Common Cider. 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. Get a preview of the event by watching the flavor-packed video at the bottom of the page.
“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 Miami with two dinners raising money for Piggy Bank, a 501(c)(3) project of the Giving Back Fund.”
On April 1, 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 with Host Chef Cesar Zapata of Phuc Yea and guest chefs Jose Mendin or Pubbelly, Diego Oka of La Mar by Gastón Acurio, Aaron Brooks of Edge Steak and Bar and Timon Balloo of Sugarcane Raw Bar & Grill in 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 hosted by Michael Fiorello of Beachcraft at 1 Miami Hotel, 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 are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank. Click on the menu of events above and RSVP for dinner events.
For more details about Piggy Bank, please visit www.Piggy-Bank.org, or follow @piggybankorg on Twitter.
Where: The Ritz-Carlton South Beach - Official Host & Hotel
VIP Admission: 4PM / $200
Chefs + Restaurants
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ANTHONY LE PAPERitz-Carlton
DIEGO OKALa Mar by Gastón Acurio
DIEGO OKAChef 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.
LARGE BLACKThe 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.
XAVIER TORRESDrunken Dragon
PAUL DRAPERRIDGE VINEYARDS
PAUL DRAPERPaul 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.
ZINFANDELRipe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly fruit on the palate, sensuous texture and a long layered finish.
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.
PINOT NOIRThe 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.
PAX MAHLEPAX WINE CELLARS
PAX MAHLEPax 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 PARRSANDHI WINES
RAJAT PARRPartner/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).
CHARDONNAYOur “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 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.