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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Mar. 19th, 2017
4pm-7:30pm
Where
Location to be Announced
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: Venue to be Announced
CHECK OUT THE VENUE

When: Sunday, Mar. 19th, 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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HERITAGE BBQ

Heritage BBQ is a whole-hog competition dedicated to a global celebration of barbecue. Winemakers, distillers, brewers, bartenders – hospitality’s biggest talents take guests on a journey that is at once delicious and inspiring. From Malaysia to Korea and Argentina to the Caribbean, Old World recipes are creating taste memories to last a lifetime and change the lives of pig farmers everywhere.

FOCUS: BBQ SHOULD BE LOCAL
TIMING: MARCH - JUNE
REGION: MIA | BOS | SF | ATL
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Heritage BBQ Fires Up in the 303

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Denver on the weekend of March 19th in the name of safe, honest, delicious food. Come dine on elevated flavors in the city where culinary talent is a mile high. Explore the website below, and meet the creators and the providers behind this epic whole pig 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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BILL MINER
il Porcellino Salumi
BILL MINER

Chef Biography

BILL MINER

Originally from Ohio, Bill has been a chef in Denver for 20+ years. He is the Chef & Owner of il porcellino salumi, A Good Food Awards Finalist 2017, Denver's Best Sandwich Shop 2016 by Westword and Denver's Best New Deli 2015 by Thrillist.

Pig Breed Information

PIG PAIRING

coming soon
WILL NOLAN
Viceroy Snowmass
WILL NOLAN
DARREL TRUETT
Barolo Grill
DARREL TRUETT

Chef Biography

DARREL TRUETT

Darrel Truett has been working in kitchens for twenty years. He initially started as a dishwasher and was drawn to the line. Once on the line, Darrel’s talent and skills were recognized. Darrel was part of the inaugural class of the Johnson and Wales University, Denver campus. He has worked at Barolo Grill for 12 years and been Executive Chef for the last 6. Annual trips to Italy fuel his passion for Italian Cuisine.

Pig Breed Information

PIG PAIRING

coming soon
HOSEA ROSENBERG
Blackbelly Market
HOSEA ROSENBERG
BURTON KOELLIKER
Bonanno Concepts
BURTON KOELLIKER

Chef Biography

BURTON KOELLIKER

Originally from Cleveland, Burton Koelliker has spent the last 22 years cooking in Colorado. Before accepting a position at Bonanno Concepts, Burton was the Executive Sous at the Capital Grille for six years. After seven years at Osteria Marco, Burton was promoted to Regional Executive Chef overseeing all 9 Bonanno restaurants

Pig Breed Information

PIG PAIRING

coming soon
JOSH POLLACK
Rosenberg's Bagels
JOSH POLLACK
JESUS SILVA
Osaka Ramen
JESUS SILVA
WILL FRISCHKORN
Cured and Cured Wines
WILL FRISCHKORN

Chef Biography

WILL FRISCHKORN

Will and Coral Frischkorn opened Cured, Boulder's gourmet grocery, cheese, and charcuterie specialist in 2011 and still eat more cheese and meat than anybody else in town. Built around products they love, Cured showcases american artisanal products in almost every category of kitchen needs, in addition to beer and spirits from Colorado and wines from around the world. Will and Coral came into food professionally with no more training than a love of eating and the luck of living all over the world in a past life when Will was a professional Cyclist. Once the wheels were hung up, eating became priority number one, and with a gaping hole in Boulder's retail culinary scene, Cured was a dream built upon filling that void. Fortunately others in town thought it was a good idea as well.

CHEESE

CHRISTOPHER MOSERA
AikoPops
CHRISTOPHER MOSERA
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

2012 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