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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, June 25th, 2017
4pm-7:30pm
Where
The Ritz-Carlton, Buckhead
Cost
All-Inclusive VIP $200 at 4:00 pm
All-Inclusive GA $125 at 5:00 pm

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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME

Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail competition dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock. We work with every type of restaurant and bar imaginable – Mom-and-Pop, farm-to-table, BBQ, Michelin star – and our participating chefs all share one core value: they source products responsibly. Our epic 2017 culinary tour starts in New York City and culminates with the finale, Grand Cochon.

Where: The Ritz-Carlton, Buckhead
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When: Sunday, June 25th, 2017

Description

Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail competition dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock. We work with every type of restaurant and bar imaginable – Mom-and-Pop, farm-to-table, BBQ, Michelin star – and our participating chefs all share one core value: they source products responsibly. Our epic 2017 culinary tour starts in New York City and culminates with the finale, Grand Cochon.

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COCHON555

This one-of-a-kind culinary tour features five chefs cooking five heritage breed pigs in a friendly competition for a cause. After a dual guest/judge vote, the winner is crowned the “Princess/Prince of Porc”. The 14-city tour kicks off in January, connecting quality-driven diners with family farmers, winemakers, restaurateurs, brewers, and distillers while contributing to Piggy Bank, a 501(c)(3) charity. NEW YORK / DALLAS / MIAMI / SAN FRANCISCO / LOS ANGELES / MINNEAPOLIS / CHICAGO / SEATTLE / BANFF / AUSTIN / MIAMIDENVER

FOCUS: HYPER-LOCAL, FINE-DINING
TIMING: JANUARY - AUGUST
REGION: TOP CULINARY MARKETS
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JOIN US SUNDAY AFTERNOON

The Global Edition of Cochon555: 5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Atlanta on the weekend of June 24th in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes Atlanta’s dining second to none. Explore the website below, meet the creators and the providers behind this epic whole pig feast.

Please download the Cochon555 Manifesto.

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DINNER FOR CHARITY

On Saturday, June 24th, at St. Cecilia in Buckhead, Chef’s Course BESPOKE: An Evening of Culinary Modernity hosted by Chef Ford Fry, will feature guest chefs Hector Santiago of El Super Pan, Julio Delgado of JP Atlanta, and Chrysta Poulos of St. Cecelia creating courses that embody their own conception of the night’s core ideas, “Culinary Modernity”. Tickets are $125 and are all inclusive of tax and tip.

Talent

THE CREATORS

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DREW VAN LEUVAN
Seven Lamps
DREW VAN LEUVAN

Chef Biography

DREW VAN LEUVAN

I am a 21 year veteran of cooking. I have been trained in 2, formal 5 Star Restaurants, by Chef's Jean Louis Palladin & Guenter Seeger. I have been a Chef in numerous Atlanta restaurants, such as, Asher, Spice, Toast, Woodfire Grill, Saga, Trois & One Midtown Kitchen. But, I have always wanted to work for myself. I started my first business, a Handmade Pasta Company called Pain de Mie. We made fresh pastas for 30 restaurants in Atlanta & Athens. Thus leading to my restaurant, Seven Lamps my bar Grain Cocktail Bar.

Pig Breed Information

FARMER’S CROSS

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. Tamworth hogs originated in Ireland, with a muscular top, rounded back, upright ears, and long snout, thought by many to be the best bacon hog. The crossing of these breeds yields a lean and flavorful pork with subtle hints of nuttiness.
STEPHEN TOEVS
Trade Root
STEPHEN TOEVS

Chef Biography

STEPHEN TOEVS

Trained at the Culinary Institute of America in New York and with over 15 years of professional experience, Chef Toevs is known as a talented Ritz-Carlton Executive Chef. He showcases his food with touches of the culinary cultures he’s been immersed. His ultimate goal in every city is to become a part of the community and make a difference with the one thing he is passionate about, food.

Pig Breed 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 a by-product of the finishing process in several areas.
ANDRE GOMEZ
Porch Light Latin Kitchen
ANDRE GOMEZ

Chef Biography

ANDRE GOMEZ

Born and raised in Puerto Rico, attended College in the US, working in hotels and restaurants and found passion for serving others through food. Working his way up in Delray Beach, Florida moving to Atlanta and cooking at NAVA to being Executive Chef for Kevin Rathbun at his Steakhouse. Opened first restaurant Porch Light Latin Kitchen to critical acclaim in November 2015. Bringing flavors from Latin America to his community in Smyrna, GA. Biggest claim is his wonderful wife and 3 children.

Pig Breed Information

DUROC

The Duroc owes its origins to 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, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.
ROBERT PHALEN
One Eared Stag
ROBERT PHALEN

Chef Biography

ROBERT PHALEN

Robert Phalen is the executive chef of One Eared Stag and Mary Hoopa’s House of Fried Chicken & Oysters. One Eared Stag was named Eater’s “Restaurant of the Year, Atlanta” in 2011 and received a four-star review from the AJC. Phalen was named one of Star Chefs Atlanta Rising Star Award Winners in 2012.

Pig Breed Information

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Berkshire, Hampshire, and Yorkshire. Combining the traits of these breeds creates a richly flavored and balanced farmers cross.
MICHAEL PEREZ
Donetto
MICHAEL PEREZ

Chef Biography

MICHAEL PEREZ

Currently serving as the executive chef for Donetto, Perez has received much national acclaim throughout his career from publications such as USA Today and Country Living. Perez has also worked with Donetto’s sister restaurants Colletta and Indaco, as well as Scott Conant’s award-winning Scarpetta.

Pig Breed Information

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is 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 complex flavors.
RUSTY BOWERS
Pine Street Market
RUSTY BOWERS
HECTOR SANTIAGO
El Super Pan
HECTOR SANTIAGO

Chef Biography

DOUG TURBUSH

Doug Turbush, chef and owner of Seed Kitchen & Bar, Stem Wine Bar and Drift Fish House & Oyster Bar is one of East Cobb’s most acclaimed restaurateurs. Turbush is committed to quality, local sourcing, the driving force behind each of his concepts.

Farm Information

TARTARE BAR

ASHLEY AUER
Cooks & Soldiers
ASHLEY AUER
NICO CUEVA
Kosta Browne Winery
NICO CUEVA

THE WINERY

NICO CUEVA

Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.

FEATURED WINE

PINOT NOIR

Steep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fine tannins that are compressed and extremely long.
PAX MAHLE
Pax Wine Cellars
PAX MAHLE

THE WINERY

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. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.

FEATURED WINE

SYRAH

Inky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.
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.
NATE WEIS
Silver Oak Cellars
NATE WEIS

THE WINERY

NATE WEIS

Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.

FEATURED WINE

CABERNET

Our 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.
MICHAEL BROWNE
CIRQ
MICHAEL BROWNE

Winemaker Biography

MICHAEL BROWNE

20 years ago Michael chased a winemaking dream that was the foundation of Kosta Browne. In 2009, he started growing his own Pinot Noir on two estate properties in the Russian River Valley. These places are unlike any other. The wine from these magical sites is called CIRQ and is Michael’s latest project.

Wine Information

PINOT NOIR

The 2012 Treehouse Vineyard Pinot Noir is from our estate property in the Russian River Valley.  The unique site - just 13 acres of iron rich volcanic soil atop a hill on the Western edge of the region – has a variety of clones and aspects that contribute complexity and power to the wine.  Windswept hillsides make the vines work hard and the resulting low yields provide the bright aromatics and rich intensity that we crave. Treehouse is a mouthfilling and deeply textured wine, generous and pretty at the same time.
CHRISTOPHER BATES
Element Winery
CHRISTOPHER BATES

EAT & DRINK

EAT+DRINK

SUNDAY AFTERNOON WITH COCHON555 IS AN EPIC CULINARY EXPERIENCE CENTERED ON 1500 POUNDS OF HERITAGE BREED PORK. DINERS FEAST ON DOZENS OF CHEF-CRAFTED TASTINGS AND SIP ON 40+ TYPES OF BOUTIQUE WINES, CRAFT COCKTAILS, AND ARTISANAL BREWS. THINK OF A GOURMET TASTING MENU TAKEN STANDING UP. A PORTION OF ALL SALES BENEFIT THE PIGGY BANK CHARITY.

WANT TO SEE THE CULINARY ROSTER AND BEVERAGE LINEUP? CLICK BELOW.

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Ticket Info

General Admission

Includes:
Feast on epic dishes sourced locally at our Sunday bacchanal and vote for your favorite bite of the day. Endless rounds of craft cocktails, boutique wines, artisanal charcuterie, and farmhouse cheeses are simply the beginning of Cochon555's decadent offer. General Admission is the signature three hour culinary experience of delight and wonderment!

VIP

Includes:
Welcome to next-level access at Cochon555! VIP passes grant 60 minutes of early access and insider benefits. Want more time to experience hand-crafted cocktails from our Punch Kings barkeeps? A special tasting of wines from local Sommeliers? Imagine an extended tasting menu at your favorite restaurant, only you can go back more than once for your favorite courses.

Bespoke

Includes:
Bespoke is for guests who demand memorable tastes and singular experiences. The journey begins with a Saturday night guest chef multi-course charity dinner showcasing food cultures, and agricultural champions. The Sunday event begins with a guided tasting of Somm Smackdown wines followed by a behind-the-scenes tour with one of Cochon555's directors.

Sponsors

THE PROVIDERS

OUR SPONSORS ARE PAVING THE ROAD TO A BETTER FOOD SYSTEM

Spotlight Sponsors

Venue/Host

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

VIDEO & GALLERY

WHAT ARE THEY SAYING

WHAT ARE THEY SAYING

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TOUR DATES  
FARM DIRECTORY  
CHEF'S COURSE