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TOP CHEFS CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, Apr. 30th, 2017
4pm-7:30pm
Where
Fairmont Olympic Hotel
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: Fairmont Olympic Hotel
411 University St Seatte, WA 98101 CHECK OUT THE VENUE

When: Sunday, Apr. 30th, 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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JOIN US SUNDAY AFTERNOON

5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over Seattle on the weekend of April 30th in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes Seattle’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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PUNCH KINGS VIDEO SERIES

Our Competition inside a Competition. A whole-bottle battle to determine which barkeep is to be crowned the Punch King or Queen among our country’s cocktail royalty. The return of spirit-driven, large-format hospitality starts now with 65 of the country’s top barkeeps.

Click here to watch our web TV DNA Series. Our first Episode is called Hand-Crafted. Enjoy!

Talent

THE CREATORS

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MITCH MAYERS
Lark
MITCH MAYERS

Chef Biography

MITCH MAYERS

A Washington native, Mitch graduated from the CIA and Cornell University. After interning at the Herbfarm, he was recruited by Hillstone Restaurant Group. In 2011, he became the Executive Chef at Denver’s Black Pearl, until returning to Seattle to work at Lark and was named Chef de Cuisine.

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.
ADDAM BUZZALINI
Tavolàta Belltown
ADDAM BUZZALINI

Chef Biography

ADDAM BUZZALINI

Addam Buzzalini is the chef at Ethan Stowell’s modern Italian restaurants, Tavolàta Belltown and the newly opened Tavolàta Capitol Hill. His cooking style is directed by the season—in the summer he uses a light touch, while in the winter he’s all about braising to bring out hearty, warm flavors.

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.
DEREK RONSPIES
Le Petit Cochon
DEREK RONSPIES

Chef Biography

DEREK RONSPIES

Derek is dedicated to creating dishes that are redolent with succulent flavors and original in their cultivation. He continues to push the boundaries, ever striving to give you a unique and memorable dining experience.

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.
BRIAN CLEVENGER
Vendemmia
BRIAN CLEVENGER

Chef Biography

BRIAN CLEVENGER

Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early. This certainly shows in his approach to achieving refined simplicity in both food and service. Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management. Prior to opening Vendemmia, he had worked and learned in a Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants; Staple & Fancy Mercantile and Tavolata.

Pig Breed Information

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Berkshire, Duroc, Landrace, and Large White. Combining the traits of these breeds creates a richly flavored and balanced farmers cross.
JOSHUA HENDERSON
Scout
JOSHUA HENDERSON

Chef Biography

JOSHUA HENDERSON

Josh Henderson is the award winning Executive Chef and founder of the highly-acclaimed Huxley Wallace Collective. He is known for caring deeply about the ingredients he uses, the colleagues he works with, and the guests that choose to visit his restaurants.

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.
DEREK SIMCIK
Scout
DEREK SIMCIK

Chef Biography

DEREK SIMCIK

Derek Simcik spent his formative years experiencing foods from around the world having lived in Greece, Tunisia, Germany, France, Hong Kong, Japan and Austria all before the age of 20. Born in Athens, Greece to American parents, Derek has a great respect for local culture and their unique cuisine. 

Today, Derek takes advantage of the bounty of the Pacific Northwest at Scout, one of “Seattle’s 10 best new restaurants of 2016,” located in the Thompson Hotel.

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.
TRACY SMACIARZ
Heritage Meats
TRACY SMACIARZ
BRIAN O’CONNOR
bok a bok
BRIAN O’CONNOR
KRISTINA GLINOGA
Chef/Butcher
KRISTINA GLINOGA
JASON HARRIS
Kiki Ramen
JASON HARRIS
ARTIS KALSON
Fairmont Olympic Hotel
ARTIS KALSON
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