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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Jan. 29th, 2017
4pm-7:30pm
Where
Weylin - Williamsburg
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: Weylin
175 Broadway, Brooklyn, NY 11211
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When: Sunday, Jan. 29th, 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.

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.

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

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
RYAN BARTLOW

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
GREG BAXTROM

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
AARON HOSKINS

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

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.
CHRIS SZYJKA
Chef's Club by Food & Wine
CHRIS SZYJKA

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

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
ERIKA NAKAMURA
JOCELYN GUEST
White Gold Butchers
JOCELYN GUEST
ANGIE MAR
THE BEATRICE INN
ANGIE MAR
DAVID ROBINSON
Formaggio Kitchen
DAVID ROBINSON
KOOL KEITH
Feature Magnetic
KOOL KEITH

KOOL KEITH

KOOL KEITH

Kicking off this year’s event and tour is a “Tribute” musical performance of Kool Keith’s infamous album “Dr. Octagon” with DJ Lord of Public Enemy. "Tribute" is a musical series dedicated to spotlighting iconic albums in the last twenty years.

PERFORMING LIVE

PERFORMING

WITH DJ LORD
DJ LORD
of Public Enemy
DJ LORD

DJ LORD WEBSITE

DJ LORD

Kicking off this year’s event and tour is a “Tribute” musical performance of Kool Keith’s infamous album “Dr. Octagon” with DJ Lord of Public Enemy. "Tribute" is a musical series dedicated to spotlighting iconic albums in the last twenty years.

DR. OCTAGON

PERFORMING

WITH KOOL KEITH
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.
CHRISTOPHER BATES
Element Winery
CHRISTOPHER BATES

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