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14 CHEFS FROM AROUND THE COUNTRY COMPETE FOR THE CROWN
When
Sunday, Oct. 1st, 2017
4pm-8:00pm
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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14 CHEFS FROM AROUND THE COUNTRY COMPETE FOR THE CROWN

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
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When: Sunday, Oct. 1st, 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 U.S. TOUR

Cochon555 executes a host of authentic, nose-to-tail food events focused on raising awareness for heritage breeds. The events circulate both educational and inspirational messages to more than 16,000 guests a year via an array of expressions including; the signature Cochon555 (new world cuisine) and Heritage BBQ (old world global grilling cultures) competitions, Heritage Fire (live-fires) and more.

FOCUS: RESPONSIBLE LUXURY LIFESTYLE
TIMING: JANUARY - AUGUST
REGION: NORTH AMERICA
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GRAND COCHON

Grand Cochon spotlights the 'Best 3 Bites' from all Cochon555 tour competition cities. 14 chefs cook 14 pigs in a head-to-tail, winner-takes-all showdown. The winner is crowned “Queen or King of Porc". The decadent ticket features all-in tasting of caviar, oysters, cheese, wines, beers, cider, spirits, and more.

FOCUS: THE BEST 42 BITES FROM TOUR
TIMING: SUNDAY OCTOBER 1, 2017
REGION: NATIONAL COMPETITION
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PIGGY BANK

Piggy Bank (PB) is a farm-in-the-making providing solutions for emerging farmers looking to raise heritage breed pigs. The goal is to provide free genetics (piglets) alongside an online trove of business plans and crucial start-up information to family farms. Data sharing, sales networks, best practices – we call it Open Access Agriculture (OAA). Piggy Bank is a 501(c)(3).

FOCUS: FUND RAISING
TIMING: YEAR-ROUND
REGION: GLOBAL CAUSE

Talent

THE CREATORS

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NICOLE GAJADHAR
Saxon + Parole
NICOLE GAJADHAR

Chef Biography

NICOLE GAJADHAR

After externing at Tabla and working in the kitchens of 10 Downing, Tertulia, and The Lion, Nicole joined the team at Saxon + Parole in 2013. Moving her way up to Chef de Cuisine, Nicole has worked alongside Chef Brad Farmerie managing the culinary partnership with JetBlue's Mint Class menu. She aided in the opening of Saxon + Parole Moscow and in 2015 helped curate the menu for GENUINE. Most recently, Nicole helped build the menu for Ghost Donkey, AvroKO's Mexican-focused bar with a menu of gourmet nachos.

Pig Breed Information

PIG PAIRING

coming soon
GRAE NONAS
Tullibee
GRAE NONAS

Chef Biography

GRAE NONAS

New England-bred, Grae Nonas’ childhood years exposed him to all that the East coast had to offer, he graduated from The Culinary Institute of America in 2008. His experience runs from large to small scale service including Centro Vinoteca, Le Pigeon, Mario Batali’s Tarry Lodge, Eataly, Restaurant North, Animal, Son of a Gun which all led to opening of Olamaie, a modern Southern, farm-to-table restaurant in Austin. Since opening in August 2014, chef Grae has received many notable accolades including Food & Wine Magazine’s Best New Chef 2015. He was also selected as a James Beard “Rising Star Chef” semifinalist in 2015, with a repeat nomination in 2016 as a finalist.

Pig Breed Information

PIG PAIRING

coming soon
KAELIN ULRICH TRILLING
Bajo Sexto Taco Lounge
KAELIN ULRICH TRILLING

Chef Biography

KAELIN ULRICH TRILLING

Under the direction of Oaxacan-born chef Kaelin Ulrich Trilling, Bajo Sexto offers a menu of authentic Mexican cuisine, including tacos and flautas; hand-made tortillas; wine on tap, beer and margaritas. Trilling, son of acclaimed cookbook author, cooking school founder and Mexican food authority Susana Trilling, was born and raised in Mexico.Trilling worked at some of the country’s top restaurants, including Hugo’s and Caracol in Houston, before joining the Bajo Sexto team.“Growing up in the Mexican countryside, in my mother’s cooking school, instilled a deep appreciation of food and a foundation for the right flavors and most important seasoning for each ingredient to shine,” says Trilling. “My father was a farmer, and through his hard work, I learned to appreciate and develop a conscientiousness about the care and dedication it takes to grow vegetables, herbs and fruit, and bring fresh ingredients to the table.”

Pig Breed Information

PIG PAIRING

coming soon
JONATHAN GRANADA
Otium
JONATHAN GRANADA

Chef Biography

JONATHAN GRANADA

In 2007, Chef Jonathan Granada began working at Bouchon. After moving up the ranks, Granada moved to The French Laundry in 2009, and met Timothy Hollingsworth. In 2015, Granada moved to LA to begin working with Hollingsworth on the opening of Otium, where he currently serves as Chef de Cuisine.

Pig Breed Information

PIG PAIRING

coming soon
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

PIG PAIRING

coming soon
PAULA DASILVA
Artisan Beach House
PAULA DASILVA

Chef Biography

PAULA DASILVA

South Florida culinary darling Chef Paula DaSilva is the executive chef of Artisan Beach House at The Ritz-Carlton Bal Harbour. The former Hell’s Kitchen contestant is known for her soulful, farm fresh dishes that have earned her critical acclaim.

Pig Breed Information

PIG PAIRING

coming soon
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

PIG PAIRING

coming soon
RICARDO JARQUIN
Travelle Kitchen + Bar
RICARDO JARQUIN

Chef Biography

RICARDO JARQUIN

Travelle Kitchen + Bar Chef de Cuisine Ricardo Jarquin is a force on Chicago’s culinary scene with an impressive pedigree. Originally from Miami, Jarquin’s American cuisine is inspired by seasonality, historical styles, genuine ingredients, and a background in refined, modern techniques.

Pig Breed Information

PIG PAIRING

coming soon
MITCH MAYERS
Lark
MITCH MAYERS

Chef Biography

MITCH MAYERS

A Washington native, Mitch graduated from the CIA and Cornell University. After interning at the Herbfarm, he was recruited by Hillstone Restaurant Group. In 2011, he became the Executive Chef at Denver’s Black Pearl, until returning to Seattle to work at Lark and was named Chef de Cuisine.

Pig Breed Information

PIG PAIRING

coming soon...

Chef Biography

MANABU HORIUCHI

Born in Shizuoka, Japan, Chef Hori as he is known, had culinary dreams in his blood. He was inspired by his mother, a chef and precisionist known for preparing meals with fresh ingredients. After graduation from the Tsuji Culinary Institute in Osaka at 19, he moved to Tokyo to work at the most prestigious sushi restaurants, Sushi-Ko Honten and Ichimura Kansai Kappou. He was invited to be the personal chef to the Consulate General of Japan and moved to Houston. Today, he is one of Houston’s most acclaimed chefs, and has been recognized by James Beard Foundation Awards.

Pig Breed Information

PIG PAIRING

coming soon...
JORDAN KEAO
'āina Restaurant
JORDAN KEAO

Chef Biography

JORDAN KEAO

Chef Jordan was born and raised in Hawaii, growing up on the Big Island. Jordan started working at Roy’s Hawaiian in La Jolla. He then worked directly alongside Roland Passot at the Michelin-starred French restaurant La Folie, for exposure to French and modern cooking techniques. This was followed by a few years in the tech industry managing large scale food operations with farm direct products. Jordan is grateful for the opportunity to have worked for many different chefs and travel throughout Asia, gaining exposure to a wide range of skills, techniques and ingredients.

Pig Breed Information

PIG PAIRING

coming soon...
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

PIG PAIRING

coming soon...
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.

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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CHEF'S COURSE