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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Mar. 19th, 2017
4pm-7:30pm
Where
THE CURTIS HOTEL - OFFICIAL HOST
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 CURTIS HOTEL - OFFICIAL HOST
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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 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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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

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.
WILL NOLAN
Viceroy Snowmass
WILL NOLAN

Chef Biography

WILL NOLAN

Executive Chef Will Nolan graduated from the Western Culinary Institute in Portland, Oregon, a Le Cordon Bleu School. Nolan’s most recent culinary experiences include Executive Chef roles at the Palace Restaurant in Durango, Colorado and the Bourbon Orleans Hotel in New Orleans, Louisiana. Nolan traveled to Singapore and opened a New Orleans style restaurant at “The Big Easy” fine-resort property, and he was awarded first place in Durango, Colorado's “First Iron Chef Battle.” Nolan’s experience includes numerous fine restaurants throughout North America including New Orleans’ Café Adelaide, and he further focused his expertise on Colorado cuisine at the Cascade Grill in Purgatory, Colorado, the Palace Restaurant, Foxfire Grill, and Lady Falconburgh’s, in Durango, Colorado.

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.
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

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.
HOSEA ROSENBERG
Blackbelly Market
HOSEA ROSENBERG

Chef Biography

HOSEA ROSENBERG

Hosea Rosenberg is the Chef and Owner of Blackbelly, both an acclaimed restaurant and the only independent, whole animal butcher shop in Boulder, CO, also licensed to produce and sell house-made cured and fermented meat. His menus highlight seasonal ingredients and responsibly raised animals.

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.
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

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.
KATE KAVANAUGH & JOSH CURTISS
Western Daughters
KATE KAVANAUGH & JOSH CURTISS

Butcher Biography

KATE KAVANAUGH & JOSH CURTISS

Kavanaugh and Curtiss are the founders of Western Daughters, in The Source, in Denver, a butcher shop that emphasizes transparency and sustainably raised meat.

Pig Information

CHESTER WHITE

The Chester White breed originated in Chester County, Pennsylvania in 1812 from Yorkshire and Lincolnshire animals that had come from England. At first it was called the Chester County White, but later the "county" was dropped. Known for large litters, good mothering, easy slicing carcass, and consistent flavor.
JOSH POLLACK
Rosenberg's Bagels
JOSH POLLACK
KYLE FOSTER
Julep
KYLE FOSTER
JASON GANAHL
GQue BBQ
JASON GANAHL

Chef Biography

JASON GANAHL

Jason Ganahl Is a Certified BBQ judge & Competition BBQ Cook and Restauranteur. He owns and operates GQue Championship BBQ in Westminster CO after spending 4 years Competing in Professional BBQ contests across the country. Jason is a past RMBBQA team of the year winner and won the 3rd largest contest in the United Sates and has won Several KCBS Grand Championships.

Heritage BBQ Style

GLOBAL BBQ

Lexington Style Characterized by woodsmoked pork shoulder, this Carolinian variety is either sliced or finely chopped, and also referred to as the “Eastern Carolina” style. Its centerpiece flavoring agent is a vinegarbased "red" sauce of ketchup, vinegar, and pepper. The sauce is sometimes mixed with finely minced cabbage (instead of mayo) to make a barbecue slaw that is tangy, spicy, and sweet.
JAE LEE
The Curtis
JAE LEE
DAN LASIY
Rebel
DAN LASIY
BO PORYTKO
Rebel
BO PORYTKO
JEFF OSAKA
Osaka Ramen
JEFF OSAKA
CHRISTOPHER MOSERA
AikoPops
CHRISTOPHER MOSERA
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

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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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

VIDEO & GALLERY

WHAT ARE THEY SAYING

WHAT ARE THEY SAYING

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TOUR DATES  
FARM DIRECTORY  
CHEF'S COURSE