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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, August 20th, 2017
4pm-7:30pm
Where
Four Seasons Hotel Austin
Cost
All-Inclusive VIP $200 at 4:00 pm
All-Inclusive GA $125 at 5:00 pm

JOIN US!

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: Four Seasons Hotel Austin
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When: Sunday, August 20th, 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 / DENVER / AUSTIN

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

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Austin on the weekend of June 4th in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes Austin’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, August 19th, Chef’s Course BESPOKE: An Evening of Culinary Modernity, will feature chefs 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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JAMES FLOWERS
TRIO
JAMES FLOWERS

Chef Biography

JAMES FLOWERS

Born and raised in Alabama, meals were a daily centerpiece for James, instilling in him a passion for food and the unique way it connects people. Intent on exploring this passion, James worked his way up through some of Austin’s finest kitchens – including Cipollina, Asti Trattoria and Wink – gaining valuable experience that solidified his love for cooking and laid the groundwork for his current role as chef de cuisine at TRIO.

Pig Breed Information

SWABIAN HALL

Created in 1821 in Germany, the pig was a result between the mating of the Wild Russian Boar and the Meishan from China - in short, the fattest pig in the world paired with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavor. It is especially succulent with a distinctive aroma and a strong animal taste.

Chef Biography

SARAH MCINTOSH

Born in Shreveport, La., chef/owner of Épicerie, Sarah McIntosh, graduated from Le Cordon Bleu Culinary School. Her ten-year tenure in kitchens includes Bouchon and Ad Hoc, and the now closed Olivia in Austin. At Épicerie, McIntosh showcases simple, delicious French-Louisiana fare.

Pig Breed Information

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.
NICHOLAS YANES
Juniper
NICHOLAS YANES

Chef Biography

NICHOLAS YANES

Native Texan, chef Nicholas Yanes earned his Associates of Culinary Arts degree at the Western Culinary Institute in Portland, OR. His resume includes positions as creative director, chef de cuisine and consulting chef at various restaurants and country clubs including Nana, Dallas Fish Market, Oceaniare Seafood Room and Coyote Ridge Country Club in Dallas and Uchi restaurants in Austin. That experience paved the way for opening Juniper, a Northern-Italian inspired restaurant, in East Austin in 2015.

Pig Breed Information

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.
CLINTON KENDALL
East Side King
CLINTON KENDALL

Chef Biography

CLINTON KENDALL

Originally from Memphis, Tennessee, Clinton brings to the East Side King a culinary perspective that is inspired by his Southern heritage, classical French training, and experience in Japanese cuisine and fine dining.

Farm 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.
EVAN LEROY
LeRoy and Lewis

Chef Biography

EVAN LEROY

Known for his innovative takes on Texas barbecue, Chef and Pitmaster Evan LeRoy incorporates elements of fine dining and from-scratch cooking into his menu, shining a new light on the traditional cuisine. Comfortable around a live fire from a young age, Evan’s culinary experience ranges from fine dining, at Hudson’s On the Bend, to barbecue at Hill Country Barbecue in NYC and serving as the founding pitmaster of Freedmen's in Austin. He has traveled to Australia and Russia, to train and work with prospective pitmasters and has been known for his openness to teaching and sharing smoking secrets.

Pig Breed Information

BLACK WATTLE

Large Blacks are known for their pasture foraging, large belly, and high micro-marbling. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.
BRYAN BUTLER
Salt & Time
BRYAN BUTLER

TEST

BRYAN BUTLER

TEST

BUTCHER SHOP

REEMA SHROFF
Frost 321
REEMA SHROFF
BRIAN MOSES
Olive & June
BRIAN MOSES
ERIC SILVERSTEIN
The Peached Tortilla
ERIC SILVERSTEIN
JEFF WHITE
Boiler House
JEFF WHITE
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.
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
NATE WEIS

WINEMAKER BIO

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.

THE SPOTLIGHT

CABERNET

Our 2012 Napa Valley Cabernet Sauvignon artfully combines the classic elegance of the old world and the ripe fruit of California. It displays an opaque garnet color with a bouquet driven by fruity aromas of blackberry liqueur and hoisin sauce. It also offers the savory components of sage and molasses. These complex aromatics are complemented by sandalwood and nutmeg characteristics indicative of American oak aging. This is a well-structured wine with a compact and rich mid-palate buttressed by silky tannins and generous acidity. Given proper cellaring, this wine will provide drinking pleasure through 2037.
NICO CUEVA
Kosta Browne
NICO CUEVA

Winemaker Biography

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.

Wine Information

PINOT NOIR

The 2015 Sonoma Coast Pinot Noir is a case study in combining intensity with elegance. Local geology can be complex here, a direct result of being located on the intersection of two tectonic plates. For this wine, we find ourselves drawn to vineyards that are particularly influenced by the Pacific Ocean and are fortunate to work with some spectacular sites. They work together to form a singular wine that is distinctively Sonoma Coast. A wine with deep flavor and rich texture as well as the savory and spice characteristics that we love.
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

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