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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Feb. 26th, 2017
4pm-8:00pm
Where
Union Station 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: Union Station Hotel + Official Host
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When: Sunday, Feb. 26th, 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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Whole-Hog Cooking Competition Debuts in Music City

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Nashville on the weekend of February 26th in the name of safe, honest, delicious food. The South’s most up-and-coming dining scene meets one of the nation’s most farm-forward culinary festivals. Explore the website below, and meet the creators and the providers behind this epic whole pig feast.

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DINNER FOR CHARITY

On Saturday, February 25th, Chef Travis McShane of Adele’s will will be joined by a rockstar lineup of food-slingin’ talent including Matt Bolus of The 404 Kitchen and Sarah Gavigan of Otaku Ramen.

Talent

THE CREATORS

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TONY GALZIN
Nicky's Coal Fired
TONY GALZIN

Chef Biography

TONY GALZIN

Tony Galzin brings more than 12 years of diverse culinary experience from Chicago to his current residence in Nashville. His restaurant, Nicky’s Coal Fired, showcases seasonal Italian cuisine, with the majority of dishes cooked in his coal-fired oven, the first of its kind in Nashville.

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.
JASON ZYGMONT
The Treehouse
JASON ZYGMONT

Chef Biography

JASON ZYGMONT

Jason Zygmont is a well-traveled chef, a fact that’s reflected in his food. Jason began a period of cooking and globe-trotting in 2007 after studying philosophy at The University of Georgia in Atlanta. With suitcase in hand, Jason gained opportunities at Alkimia in Barcelona, Empire State South in Atlanta, Noma in Copenhagen, Thomas Keller’s Per Se in New York City and Hugh Acheson’s Five and Ten in Athens, Georgia. When the food scene started sizzling in Nashville, it was time pack the suitcase yet again. Trendy East Nashville’s Treehouse Restaurant named him Executive Chef and in that first year Eater.com named Jason Zygmont the “Nashville’s 2016 Chef of the Year”. Jason has taken a winding path to becoming a recognized headliner. Utilizing his master-level technique, expansive palate and respect for locality, no matter where he’s cooking.

Pig Breed Information

PIG PAIRING

coming soon
JOEY RAY
Carter's
JOEY RAY

Chef Biography

JOEY RAY

Richard “Joey” Ray’s passion for food began at his grandmother’s table in his hometown of Erin, Tenn. He spent his childhood summers exploring her two-acre garden that she worked by hand, digging under rocks for crayfish and eating honeysuckles off the vine. After attending The Culinary Institute of America in Hyde Park, Joey went on to work for various restaurants in Tennessee, including the highly-regarded French venue The Wild Boar. The establishment that had the most influence on Joey’s career was a small family-owned restaurant in Erin called The Southernaire. Reminiscent of his grandmother’s home cooking, The Southernaire featured soulful Southern fare sourced from local gardens. Joey has also held the position of chef de cuisine at Barber’s Q in Napa Valley, which was awarded 3 stars by the San Francisco Chronicle’s Michael Bauer, and at the Napa Valley Marriott Hotel & Spa’s restaurant Vin Eleven. Joey joined Nashville Union Station Hotel in January 2016 to lead the hotels culinary team, where he continues to offer guests globally-inspired plates with Southern sensibilities.

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.
KAELIN ULRICH TRILLING
Bajo Sexto Taco Lounge

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

LARGE BLACK

coming soon
NATHAN DUENSING
Marsh House
NATHAN DUENSING

Chef Biography

NATHAN DUENSING

Executive Chef Nathan Duensing, Marsh House. Nathan has worked in kitchens all over the country, but made Nashville home. As Executive Chef at the Thompson Nashville he utilizes his close relationship with local farmers to develop menus, and leads his team with a spirit of genuine hospitality.

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.
JAMES PEISKER
Porter Road Butcher
JAMES PEISKER
LEVON WALLACE
21C Hotel
LEVON WALLACE
SARAH GAVIGAN
OTAKU RAMEN
SARAH GAVIGAN
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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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