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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Apr. 9th, 2017
4pm-7:30pm
Where
SOWA Power Station
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: SOWA Power Station
540 Harrison Ave Boston, MA 02118 CHECK OUT THE VENUE

When: Sunday, Apr. 9th, 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.

FOCUS: HYPER-LOCAL, FINE-DINING
TIMING: JANUARY - AUGUST
REGION: TOP CULINARY MARKETS
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Epic Pork-fest Heritage BBQ Returns April 9

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Boston on the weekend of April 9th in the name of safe, honest, delicious food. Come feast on one-of-a-kind, whole-hog flavors prepared by the deep roster of culinary talent in the Hub. Explore the website below, and meet the creators and the providers behind this epic feast.

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PUNCH KINGS VIDEO SERIES

Our Competition inside a Competition. A whole-bottle battle to determine which barkeep is to be crowned the Punch King or Queen among our country’s cocktail royalty. The return of spirit-driven, large-format hospitality starts now with 65 of the country’s top barkeeps.

Click here to watch our web TV DNA Series. Our first Episode is called Hand-Crafted. Enjoy!

Talent

THE CREATORS

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MATT JENNINGS
Townsman
MATT JENNINGS

Chef Biography

MATT JENNINGS

With four James Beard Foundation Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's "40 Under 40 Big Thinkers In America" list, chef Matt Jennings is recognized nationally for his bold, lusty cooking and dedication to New England locality through artisan and seasonal ingredients. After a decade of success with his restaurant Farmstead in Providence, Matt returned to his native city of Boston in February 2015 to open Townsman, a New England brasserie that pays homage to his deep roots in the area, showcasing his commitment to locality and love of the Northeast. Townsman was named one of Esquire Magazine's Best New Restaurants in America; USA Today named it one of the 10 Best New Restaurants in the country; and Food & Wine included Townsman in their list of ten Restaurants of The Year.

Pig Breed 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 has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
JOSHUA LEWIN
Juliet
JOSHUA LEWIN

Chef Biography

JOSHUA LEWIN

Joshua Lewin is the chef and owner of Juliet in Somerville, Eater Boston's Restaurant of the Year and one of the Bon Appetit's best new restaurants in the country. Together with partner Katrina Jazayeri, Lewin pursues a vision of cuisine and hospitality that is a form of storytelling while celebrating sustainability, community relationships, and career development.

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.
MEGHANN WARD & KEVIN WALSH
Tapestry
MEGHANN WARD & KEVIN WALSH

Chef Biography

MEGHANN WARD & KEVIN WALSH

Chefs Meghann Ward and Kevin Walsh present Tapestry in the Fenway. A dual concept restaurant melding their unique cooking styles and approaches cultivated from years of working with award winning chefs all over the country and after acquiring many stamps on their passports. This up and coming duo is making their way to the top of the Boston restaurant scene.

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.
MARC SHEEHAN
Loyal Nine
MARC SHEEHAN

Chef Biography

MARC SHEEHAN

For Milton native Marc Sheehan, food was always a central part of creating a festive atmosphere. You could even say it was in his blood. Going back 3 generations, then men on his father's side have always cooked. In spring of 2015, Sheehan opened Loyal Nine in East Cambridge, MA. Acknowledged by Bon Appetit, Eater and the James Beard Foundation, Loyal Nine continues to strive to provide Cambridge and all of New England with the most convivial and authentic Northeast Coast experience in the region.

Pig Breed Information

BERKSHIRE

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.
DANIEL BOJORQUEZ
La Brasa
DANIEL BOJORQUEZ

Chef Biography

DANIEL BOJORQUEZ

Daniel is a native of Hermosillo in the state of Sonora, Mexico. He attended culinary school in Puebla and has spent over a dozen years in Boston working with Frank McClelland at L’Espalier and Sel de la Terre. He lives in Dorchester with his wife Emily and dog Lucas.

Pig Breed Information

RED WATTLE

Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue, and almost nutty pork. 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.
COLIN LYNCH
Bar Mezzana
COLIN LYNCH
DAVID BAZIRGAN
Bambara
DAVID BAZIRGAN
MATTHEW GAUDET
Superfine
MATTHEW GAUDET
WILL GILSON
Puritan & Company
WILL GILSON
VINCENZO PILEGGI
Clover Food Lab
VINCENZO PILEGGI
CHRISTOPHER WALKER
Walker Foods
CHRISTOPHER WALKER
ALY LOPEZ
Aly Lopez
ALY LOPEZ
SCOTT BROTHERS
New American Meat Co.
SCOTT BROTHERS
ALEX CRABB
Asta
ALEX CRABB
CHRIS PARSONS
Steel & Rye
CHRIS PARSONS
BRENDAN JOY
STEEL & RYE
BRENDAN JOY
MIKE BERGIN
Fat Hen
MIKE BERGIN
TONY MESSINA
Uni
TONY MESSINA
CORY SEEKER
Trade
CORY SEEKER
LOUIS DIBICARRI
Tavern Road
LOUIS DIBICARRI
BRIAN YOUNG
Cultivar Restaurant
BRIAN YOUNG
MARK O’LEARY
ShoJo Ramen
MARK O’LEARY
MARK MCMANN
Moona
MARK MCMANN
BRENDAN PELLEY
Doretta Taverna & Raw Bar
BRENDAN PELLEY
CARL DOOLEY
The Table at Season to Taste
CARL DOOLEY
DAVID ROBINSON
Formaggio Kitchen
DAVID ROBINSON
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.
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.

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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Buy tickets

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