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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Mar. 12th, 2017
4pm-7:30pm
Where
Viceroy Santa Monica
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: Viceroy Santa Monica
1819 Ocean Avenue Santa Monica, CA 90401 CHECK OUT THE VENUE

When: Sunday, Mar. 12th, 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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Santa Monica to host Cochon555 March 12

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Los Angeles on the weekend of March 9th in the name of safe, honest, delicious food. For one Sunday afternoon, the heritage breed pig is the star of an epic 1500-pound pork feast. Explore the website below, and meet the creators and the providers behind this whole hog competition.

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SOMM SMACKDOWN VIDEO SERIES

One pig, one varietal, one glass – go behind-the-minds of our nation’s top somms as we trace their path towards a winning food-and-wine pairing. Click here to watch our web TV DNA Series.

Talent

THE CREATORS

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BRUCE KALMAN
Union
BRUCE KALMAN

Chef Biography

BRUCE KALMAN

Bruce Kalman is no stranger to success. He’s a well-seasoned chef with years of experience under his belt and numerous accolades to boot. Those accolades include a James Beard nomination for Rising Star Chef, a Chopped championship title from the Food Network’s hit show Chopped and a recent win on Esquire Network’s Knife Fight. His talents on and off the camera have helped launch his career, and affirm his commitment to serving handcrafted cuisine that’s soulful and derived from indigenous ingredients. Kalman’s latest starring role at Union showcases his love of Italian cooking and seasonal California ingredients.

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.

Chef Biography

KYLE JOHNSON

Kyle is the Executive Chef of Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand. With his philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable.

Pig Breed Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
DAKOTA WEISS
Estrella
DAKOTA WEISS

Chef Biography

DAKOTA WEISS

Dakota began her career 20 years ago at Coyote Café in Santa Fe. She has since worked for many major hotel brands such as the Ritz Carlton and W hotels all over the country. She was “Best New Chef” by Angeleno magazine and competed on Bravo’s “Top Chef Texas” Dakota is Chef / Partner at Estrella and Sweetfin Poke.

Pig Breed Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
LARRY MONACO
CAST Restaurant & Lounge
LARRY MONACO

Chef Biography

LARRY MONACO

Larry Monaco is the executive chef for CAST Restaurant & Lounge at Viceroy Santa Monica. The Orange County, CA native's menu focuses on local and in-season proteins and produce to create delectable dishes perfect for this coastal locale.

Pig Breed Information

BERKSHIRE

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
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

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.
MICHAEL PUGLISI
Electric City Butcher
MICHAEL PUGLISI
CHRISTOPHER FORD
Beverly Wilshire
CHRISTOPHER FORD
LYDIA CLARKE
DTLA Cheese
LYDIA CLARKE
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.
BRIAN REDZIKOWSI
Kettner Exchange
BRIAN REDZIKOWSI
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.

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