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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

COCHON555 MOVES TO BROOKLYN! HERE’S THE FULL SCOOP ON THE EPIC WEEKEND MORE CHEFS, JUDGES, CULINARY COCKTAILS, AND DINNER DETAILS ANNOUNCED TODAY

North America’s Most Talked About Culinary Competition Discloses All Weekend Details > Five Chefs, Five Pigs, Five Winemakers, Five Sommeliers, Five Barkeeps and more…

If you love a good cause and want to attend one of the best culinary events in the country right now, then clear your weekend calendar when Cochon555 returns to New York City on January 24th. The country’s most talked about culinary competition known for five chefs cooking five heritage breed pigs in a friendly competition for a cause now includes the best culinary cocktail program touring the globe. The food is local, the cause is global and while Cochon555 continues to up 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. Guests buying an all-inclusive ticket get access to over 40 of the best bites prepared by top chefs, endless action on artisan wines selected by notable sommeliers and Cochon555’s epic culinary cocktail program. Cochon555 unites thousands of guests with behind-the-scenes access to the who’s who of the good food movement while raising awareness for honest food producers and monies to establish the first open-source platform for family farming. For an in-depth look at the Cochon555 movement, a series of stunning videos and tickets to these must-do culinary experiences, please buy tickets today.

The weekend begins on Friday, January 22nd, with the Late Night Asian Speakeasy Dinner hosted by Chef Danny Mena of Hecho en Dumbo. The all-star lineup of chefs includes “2012 Prince of Porc” Brad Farmerie of Public, “2015 Prince of Porc” Francis Derby of The Cannibal, Anthony Sasso of Casa Mono, Angie Mar of The Beatrice Inn and Ivan Orkin of Ivan Ramen with the support of Sun Noodle. The family-style feast will be paired with the stunning Wines of Germany following a reception of hand-crafted Punches with Breckenridge Distillery and The Perfect Puree of Napa Valley alongside a special tasting of Martínez Lacuesta reserve vermouths. The dinner will be limited to 40 seats and are available online for purchase at $125 per person and 100% of the proceeds will benefit Piggy Bank. You can also visit the page by clicking on menu above.

Sunday, January 24th, the main event, Cochon 555 will be held at Weylin B. Seymour’s in Brooklyn. This year’s competing chefs include Justin Smillie of Upland, Angie Mar of The Beatrice Inn, Hillary Sterling of Vic’s, Danny Mena of Hecho en Dumbo and Mike Poiarkoff of Vinegar Hill. 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. This year’s judges include Jacob Dickson of Dickson’s Farmstand, Thomas Schneller of The Culinary Institute of America, Anthony Sasso of Casa Mono, Ryan Hardy of Charlie Bird, Cesare Casella, Cristiano Creminelli of Creminelli Fine Meats, Christian Pappanicholas of The Cannibal, Frank Langello of Babbo Ristorante e Enoteca, Brad Farmerie of Public, Butcher’s Erika Nakamura & Jocelyn Guest of The Breslin, Missy Corey of Virtue Cider and five sommeliers including Mollie Battenhouse of VOS Selections, Missy Neill of Lure Fishbar, Carrie Lyn Strong of Aureole, Jared Fischer of Peninsula Hotel, Adam Petronzio of Oceana and. The winner of the regional event will be announced as the “Princess or 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.

Additional Culinary Programming beyond the 36 competition dishes prepared from locally-raised pigs will include the TarTare Bar with Creekstone Farms featuring Francis Derby of the soon-to-open, The Cannibal Los Angeles, “Luxe Butter Bar” premium butter experience featuring the wines of Antica Napa Valley and La Brea Bakery a plus a reserve tasting of Prosciutto di Parma with a special bite from culinary specialist Brad Farmerie of Public. All guests will enjoy the The Artisan Cheese Bar featuring Cypress Grove Chevre, Coach Farm and Parrano and local cheesemonger Formaggio Kitchen South End and the new Seafood Shelf featuring Rappahannock River Oysters. Everyone casting a vote for the best bite of the day at the voting table gets a ticket to Taste the New Ramen Bar paired with the stunning Wines of Germany, prepared by Red Light Ramen with Sun Noodle (an experience of the five elements of ramen arranged with beautiful wines) followed by the Pop-Up Pie Shop featuring Petee’s Pie Company before the Awards Ceremony. All guests will have the opportunity to take home delicious heritage breed pork from the Pop-Up Butcher Shop, a butchering demonstration with Erika Nakamura and Jocelyn Guest of The Breslin. The Butcher Shop is a retail experience raising money for the charity Piggy Bank and will be hosted by celebrated emcee Billy Harris of Hanging with Harris with the support of Williams-Sonoma and our friends at Hedley & Bennett who make the best aprons.

The Cochon555 Culinary Cocktail programming starts during VIP hour with Cochon555’s Punch Kings featuring Breckenridge Bourbon, a regional competition featuring five notable barkeeps hoping to win pasage for a chance at the national title. During registration, everyone enjoys “The Welcome Punch” reception featuring Buffalo Trace, DRY Sparkling and The Perfect Puree of Napa Valley who will be offering a chance to win 2 round-trip tickets to Heritage Fire in Napa. Wine is Back in a big way in 2016 with the “Five Winemakers” tasting 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 Vineyards. The “World of Wines” table will have the crowds watching and sampling as five of the cities’s top sommeliers tell us what they think pairs best with heritage breed pork and the best wine across-the-board will be selected the winner of the event. The featured wineries of the event include tastings from Alysian, Michael Mondavi Family Estates, Tenuta Sassoregale and Azzurro Wine Company. Tequila enthusiasts will love “The Perfect Margarita Experience” and the opportunity to discover hand-crafted luxury tequilas including Don Julio Blanco, Reposado, Añejo, 70th Anniversary and Don Julio 1942. Going mobile is the “Heritage Rum Cart” that will travel through the crowds featuring three premium brands with an educational approach to showcasing styles and the regional influences of rum including Spanish, French and British. The “Chupito” Mezcal Experience will feature Don Amado Mezcal, Fidencio Mezcal, Mezcales de Leyenda, Koch el Mezcal, La Venenosa and Mezcal Derrumbes. Bourbon and whiskey lovers rejoice with the return of the “Perfect Manhattan” an experience featuring Eagle Rare and Buffalo Trace finished with Luxardo cherries in a hand-prepared classic topped with a special treat from Creminelli Fine Meats. The amazing “TIKI BAR” features tiki-inspired libations featuring The Perfect Puree of Napa Valley and Breckenridge Distillery. Classic cocktail enthusiasts will enjoy the Smoked Old Fashioned presented by Breckenridge Bourbon. Fans of low-proof cocktails will love the reserve beauties at Martinez Lacuesta’s Vermut Bar and the crisp lineup of brews from Virtue Cider and Sierra Nevada. Friends in need of non-alcoholic options will experience the culinary soda lineup from Dry Sparkling and right before the awards, everyone is invited to experience “The Last Word” featuring Junipero and Luxardo right before a quick video and the announcement of the 2016 Princess or Prince of Porc New York City. The one-of-a-kind experience will take place at Weylin B. Seymour’s. 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.

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: WEYLIN B. SEYMOUR'S
175 Broadway, Brooklyn, NY 11211
CHECK OUT THE VENUE

When: Sunday, Jan. 24th

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


COCHON 555 is a casual event. Come VERY hungry, and on time like you would for movie night. TICKETS ARE ALL-INCLUSIVEso guests will enjoy a generous culinary experience. VIP receives one-hour early access to food, drink and the opportunity to mingle with notable chefs, judges and media (kind of like meeting the cast & crew behind the scenes at a movie premiere). 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. This is flavor country – honest food prepared with passion. Stick around for the awards and we promise you will not go home hungry. Following awards, everyone is invited to the Cochon 555 After Party.

MEDIA INQUIRIES: media-AT-cochon555.com

Talent

Chefs + Restaurants

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JUSTIN SMILLIE
UPLAND
JUSTIN SMILLIE

Chef Biography

JUSTIN SMILLIE

Chef Justin began his career at the age of 17 at Bernards Inn, where he had his first taste of the kitchen life. At Upland, he pays tribute to his culinary mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities. Since opening Upland, they have had critical and popular acclaim from outlets such as The New York Times, The Wall Street Journal, Saveur, GQ, The Washington Post, The New Yorker, and more.

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.
HILLARY STERLING
VIC'S
HILLARY STERLING

Chef Bio

HILLARY STERLING

At Vic’s, chef Hillary Sterling (A Voce, Lupa Osteria Romana, Bolo, Mesa Grill) creates an Italian-Mediterranean menu rooted in seasonality and inspired by traditional Italian cuisine enjoyed during her childhood in Brooklyn.

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.
MICHAEL POIARKOFF
VINEGAR HILL HOUSE
MICHAEL POIARKOFF

Chef Biography

MICHAEL POIARKOFF

Chef Poiarkoff runs the kitchens at Vinegar Hill House and Hillside. Centered around a wood-burning oven, Michael’s cuisine focuses on whole animal fabrication, charcuterie, smoked meats, and utilization of local product.

Farm Information

OLD SPOT

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
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.
DANNY MENA
HECHO EN DUMBO
DANNY MENA

Chef Biography

DANNY MENA

Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.

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.
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.
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.
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.
JOCELYN GUEST
SALVATION BURGER
JOCELYN GUEST
ERIKA NAKAMURA
THE BUTCHERETTE
ERIKA NAKAMURA
MR. FRANCIS DERBY
CANNIBAL / RESTO
MR. FRANCIS DERBY

Chef Biography

MR. FRANCIS DERBY

Originally 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.

TODAY'S FEATURE

CREEKSTONE

The Creekstone Farms legacy began over a decade ago with one simple idea: provide superior beef products to satisfy the most discerning of palates. Upon this vision, we began a beef program based on Black Angus cattle. Why Black Angus beef? Because Black Angus is known as the gold standard for premium beef-consistently tender and delicious.

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.

EAT & DRINK

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