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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, May 21st, 2017
4pm-7:30pm
Where
Hughes Manor
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: Hughes Manor
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When: Sunday, May 21st, 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 Houston on the weekend of May 21st in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes Houston’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, May 20th, Chef David Cordua of Américas, will host a cocktail hour, followed by a 5-course dinner at Américas. Chef’s Course BESPOKE: An Evening of Culinary Modernity, will feature guest chefs Brandon Silva of Woosters/Heights Bier Garten, Jean-Philippe of Izakaya, Dominick Lee of Kiran’s, and Pastry Chef Almendra Callirgos of Américas. The evening will take as its theme “Culinary Modernity,” with each chef creating one course that embodies their own conception of the night’s core ideas. Tickets are $125 and are all inclusive of tax and tip.

Talent

THE CREATORS

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Chef Biography

LUIS ROGER

Luis Roger, BCN Taste & Tradition Growing up in Barcelona, and working through some of the best kitchens in Spain including El Bulli under Ferran Adrià, El Cafè de l’Acadèmia and at Mas Anglada, he brings two decades of modern and traditional Spanish gastronomy experience to Texas.

Pig Breed Information

IBERICO

Originating from the Iberian Peninsula, Ibericos are a descendent of wild boars in the same area. They are short-haired black pigs, with black hooves, large torsos, slender legs, and a very long snout, which is representative of their great foraging abilities. The breed is known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, and is perfect for cured meats (jamon de iberico being the best known).
BOBBY MATOS
State of Grace
BOBBY MATOS

Chef Biography

BOBBY MATOS

Bobby Matos helms the kitchen at State of Grace, Ford Fry’s first foray outside of Atlanta. Matos creates classic, American fare inspired by the Texas hill country and Texas Gulf Coast experience. He marries that theme with his masterful technique, simple approach and locally sourced ingredients.

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.
FELIX FLOREZ
Ritual
FELIX FLOREZ

Chef Biography

FELIX FLOREZ

Felix Florez's storied career in the culinary world has led him to become a butcher, sommelier, chef, and restauranteur. Currently, a co-owner at Ritual in the Heights, Florez has been the driving force in creating a renewed focus on locally sourced, humanely raised meat in Houston.

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.
MANABU HORIUCHI
Kata Robata
MANABU HORIUCHI

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

MANGALITSA

Mangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like no other, producing high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. 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.
MONICA POPE
Sparrow Cookshop
MONICA POPE

Chef Biography

MONICA POPE

Dubbed the "Alice Waters of the Third Coast," German-born, Texas-reared chef Monica Pope has been revolutionizing Houston's culinary scene since she debuted her first restaurant in 1992. She has enjoyed national recognition in the form of a James Beard award nomination and a spot competing on the 2010 second season of Top Chef Masters on Bravo.

Pig Breed Information

IBERICO

Originating from the Iberian Peninsula, Ibericos are a descendent of wild boars in the same area. They are short-haired black pigs, with black hooves, large torsos, slender legs, and a very long snout, which is representative of their great foraging abilities. The breed is known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, and is perfect for cured meats (jamon de iberico being the best known).
JACK MATUSEK
Raw Republic Meats
JACK MATUSEK
RYAN SAVOIE
Saint Arnold Brewing Company
RYAN SAVOIE
JEAN-PHILIPPE GASTON
Izakaya
JEAN-PHILIPPE GASTON
DAVID CORDUA
Américas
DAVID CORDUA

Chef Biography

DAVID CORDUA

Trained in the kitchens of Paris and the California wine country David has continued the legacy of his family's Nuevo Latino cooking tradition at their 9 Houston area restaurants where he serves as Executive Chef. In 2010 he was named Up and Coming Chef of the Year at the Houston Culinary Awards and in 2015 he was awarded 40 Under 40 by the Houston Business Journal as well as Truffle Chef of the Year in the Houston Truffle Chef Charity Challenge.

TARTARE BAR

REBECCA MASSON
Fluff Bake Bar
REBECCA MASSON
JEFF WEINSTOCK
Cake & Bacon
JEFF WEINSTOCK

Chef Biography

JEFF WEINSTOCK

Jeff Weinstock is the owner, co-operator and “Bacon” of Cake & Bacon, a wholesale bakehouse and butcher shop in southwest Houston. A Chicago native, Jeff migrated to the Bayou City over ten years ago and quickly discovered a passion for the remarkable regional fare indigenous to the Louisiana and Texas Gulf Coast. Jeff took a leap and decided to channel his creativity into the kitchen. Turns out he could handle the heat. While attending the Art institute of Houston, He worked full time learning to cook first at Brennan’s of Houston, then at Haven, after that another calling caught his interest and began as a butcher at Black Hill Meats, where he sharpened his talents working for Felix Florez and becoming head butcher and plant manager. Along the way, Jeff developed a deep appreciation for local food and sustainable practices, particularly “nose-to-tail” butchery, with its emphasis on using the whole animal. When he’s not working, attending boucheries across the south, or otherwise feeding his fanaticism, Jeff spends time with his wife and two boys, who take full advantage of his skill set.

About The Shop

CHEESE

Cake & Bacon is a small wholesale bakehouse and butchery commissary that delivers no-less-than-perfect breads, pastries, pies, Viennoiserie, charcuterie, sausage, pasture-raised products, and our personal favorite––whatever the hell we want––from our facility in Houston to restaurants and retailers throughout the city.
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

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