COCHON555 NEW YORK CITY 2017 | JAN. 29

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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: Weylin
175 Broadway, Brooklyn, NY 11211
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When: Sunday, Jan. 29th, 2017

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GALLERY VIDEO

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 11-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 / BANFF / AUSTIN / MIAMI / DENVER

FOCUS: HYPER-LOCAL, FINE-DINING
TIMING: JANUARY - AUGUST
REGION: TOP CULINARY MARKETS

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THE BIG APPLE KICK-OFF

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over New York City on the weekend of January 29th in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes New York’s dining second to none. Explore the website below, meet the creators and the providers behind this epic whole pig feast.

Please download the latest Cochon555 Press Release with all the formal details of the event.

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DINNER FOR CHARITY

On Saturday, January 28th, Chef Brad Farmerie of PUBLIC and Saxon + Parole will host a cocktail hour at AvroKO Hospitality Group’s newest mezcal and tequila-focused bar, Ghost Donkey, followed by a 5-course dinner at Saxon + Parole. Chef Farmerie will be joined by a rockstar lineup of food-slingin’ talent including Michelin-star chef Matt Lambert of Musket Room, chef Mads Refslund previously of ACME and soon to open Fire and Ice, and chef Nicole Gajadhar, chef de cuisine of Saxon + Parole and participant in the next day’s NYC Cochon555 competition.

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Talent

THE CREATORS

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NICOLE GAJADHAR

Saxon + Parole

Competing

LARGE BLACK

Spring House Farm

Competing + LEARN MORE +

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

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.

RYAN BARTLOW

Quality Eats

Competing

MULEFOOT

Dogpatch Farm

Competing + LEARN MORE +

Chef Biography

RYAN BARTLOW

At Quality Eats, Ryan fuses his discipline and creativity with his passion for simplicity and fresh, local ingredients. A Chicago native, Ryan began his career in the kitchens of MK and NAHA before embarking on a two-year culinary immersion in Northern Spain, where he worked in Pedro Subijana's 3-Michelin starred Akelarre. Next he joined the opening team of Alinea, where he absorbed an exacting level of culinary discipline and precision under Grant Achatz.

Pig Breed Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

GREG BAXTROM

Olmsted

Competing

BERKSHIRE

Autumn's Harvest Farms

Competing + LEARN MORE +

Chef Biography

GREG BAXTROM

Greg has spent the past decade working in some of the world's most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In May 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom pulls from his experience and training, and fuses that with his respect for agriculture, to create a vegetable-heavy menu which is inspired by nature’s bounty all around, even--and especially--in the heart of Brooklyn.

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.

AARON HOSKINS

Birds & Bubbles

Competing

MULEFOOT

The Piggery

Competing + LEARN MORE +

Chef Biography

AARON HOSKINS

Chef Aaron Hoskins started his culinary career after relocating to Richmond, Virginia in mid-2008. Soon after began working his way through some of the city’s best restaurants, including Comfort, Secco Wine Bar, and The Rogue Gentlemen. Here, he accumulated numerous local and national mentions and accolades, including a glowing 4/4 star review from the Richmond Times-Dispatch. Known for modern yet simplistic food, Aaron found his way into the growing conversation of Richmond as one of America’s next great food cities. After leaving The Rogue Gentlemen, Aaron moved on to be Chef de Cuisine of 2012 Food & Wine Best New Restaurant, Cure, in Pittsburgh, Pennsylvania. In September 2015, Aaron relocated to New York City to work with Chef Sarah Simmons and City Grit Hospitality Group on Birds & Bubbles in NYC, Rise Gourmet Goods & Bakeshop in Columbia, South Carolina, and future projects in South Carolina and elsewhere.

Pg Breed Information

MULEFOOT

CHRIS SZYJKA

Chef's Club by Food & Wine

Competing

GLOUCESTER OLD SPOT

Heritage Foods USA

Competing + LEARN MORE +

Chef Biography

CHRIS SZYJKA

A farmboy from northern Illinois Chris's experience started with Chicago's Charlie Trotter at 18 and is now the Executive Sous for Chefs Club USA. Working along side long time Alain Ducasse protege, Didier Elena and the chefs club team to create a collaboration with 25 renowned chefs from around the globe.

Pig Breed Information

GLOUCESTER OLD SPOT

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears, and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.

ERIKA NAKAMURA

White Gold Butchers

BUTCHER SHOP

LARGE BLACK

Spring House Farm

BUTCHER SHOP BUTCHER SHOP

JOCELYN GUEST

White Gold Butchers

BUTCHER SHOP

LARGE BLACK

Spring House Farm

BUTCHER SHOP BUTCHER SHOP

DANNY HOBBY

The Cannibal Liquor House

Tartare Bar

PIG

Tartare Bar Tartare Bar

ANGIE MAR

THE BEATRICE INN

CHEF

A DESSERT BAR

CHEF CHEF

DAVID ROBINSON

Formaggio Kitchen

Farmstead Cheeses

CHEESE

Farmstead Cheeses Farmstead Cheeses

PAX MAHLE

Pax Wine Cellars

5 WINEMAKERS

SYRAH

2014 Castelli Knight Ranch

5 WINEMAKERS + LEARN MORE +

THE WINERY

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. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.

FEATURED WINE

SYRAH

Inky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.

ABE SCHOENER

SCHOLIUM PROJECT

5 WINEMAKERS

SAV. BLANC

13' Princes in his Cave

5 WINEMAKERS + LEARN MORE +

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 Cellars

5 WINEMAKERS

CABERNET

2013 Napa Valley

5 WINEMAKERS + LEARN MORE +

THE WINERY

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.

FEATURED WINE

CABERNET

Our 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.

CHRISTOPHER BATES

Element Winery

5 WINEMAKERS

SYRAH

12' Finger Lakes

5 WINEMAKERS 5 WINEMAKERS

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

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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.