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COCHON555 GLOBAL EDITION CELEBRATING HERITAGE BREED PIGS ONE BITE AT A TIME
When
Sunday, June 4th, 2017
4pm-8:00pm
Where
Magnolia Brewing Co.
Cost
All-Inclusive VIP $200 at 4:00 pm
All-Inclusive GA $125 at 5:00 pm

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COCHON555 GLOBAL EDITION 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: Magnolia Brewing Co.
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When: Sunday, June 4th, 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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JOIN US SUNDAY AFTERNOON

The Global Edition of Cochon555: 5 chefs, 5 pigs, 5 winemakers – a friendly competition for a cause is taking over San Francisco on the weekend of May 7th in the name of safe, honest, delicious food. Come feast on dynamic tastes prepared by world-class talent that makes SF’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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DINNER FOR CHARITY

On Saturday, June 3rd, Chef Nicolai Lipscomb of The Battery, will host a cocktail hour, followed by a 5-course dinner at The Battery. Chef’s Course BESPOKE: An Evening of Culinary Modernity, will feature guest chefs Omri Aflalo, Shawn Naputi of Prubechu, Michael Tabatabai of The Battery, and Lead Bartender Fernando Becerra of The Battery. The evening will take as its theme “Culinary Modernity,” with each chef creating one course that embodies their own conception of the night’s core ideas. Tickets are $125 and are all inclusive of tax and tip.

Talent

THE CREATORS

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JORDAN KEAO
'āina Restaurant
JORDAN KEAO

Chef Biography

JORDAN KEAO

Chef Jordan was born and raised in Hawaii, growing up on the Big Island. Jordan started working at Roy’s Hawaiian in La Jolla. He then worked directly alongside Roland Passot at the Michelin-starred French restaurant La Folie, for exposure to French and modern cooking techniques. This was followed by a few years in the tech industry managing large scale food operations with farm direct products. Jordan is grateful for the opportunity to have worked for many different chefs and travel throughout Asia, gaining exposure to a wide range of skills, techniques and ingredients.

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.
ERIC NYESTE
Smokestack at Magnolia Brewery
ERIC NYESTE

Chef Biography

ERIC NYESTE

Adventurer, Southerner, Pirate Captain. Food and cuisine tell stories of people and their traditions. As a chef, I am most interested in the way our food tells our stories, comprises the tapestry of our culture and points the way forward.

Pig Breed Information

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.
TOMMY HALVORSON
Serpentine
TOMMY HALVORSON

Chef Biography

TOMMY HALVORSON

Tommy moved to SF in 2004 to finish college and pursue a career in cooking. He is now the Executive Chef/Owner of Serpentine, Foxtail Catering, LRE Catering, and 415 Catering.

Pig Breed Information

RED WATTLE BERKSHIRE

Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue, and almost nutty pork. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.
CHANDLER DIEHL
Piccino
CHANDLER DIEHL

Chef Biography

CHANDLER DIEHL

Chandler, a graduate of CIA Greystone, has the soulfulness of a poet which he pours into the flawless cooking he delivers. He dives deep into the agricultural richness of the Bay Area, and he expresses the complexities of seasonality & farming traditions in vibrant, delicious & original dishes.

Pig Breed Information

DUROC

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.
TREVOR OGDEN
Park Tavern
TREVOR OGDEN

Chef Biography

TREVOR OGDEN

A Chicago native, Trevor Ogden spent his young adulthood traversing the country before settling in San Francisco. His modern-American global cuisine draws from an artistic hand. Currently, he is the Chef de Cuisine at Park Tavern in San Francisco.

Pig Breed Information

WATTLESPOT

A farmer’s cross of two breeds, a Red Wattle and an Old Spot. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. Old Spots are known for their floppy ears, high fat ratio, and flavorful meat. Combining the traits of the two breeds ensures a luscious and deliciously moist pork.
JOHN STEWART
zazu kitchen + farm
JOHN STEWART
NICOLAI LIPSCOMB
THE BATTERY
NICOLAI LIPSCOMB

Chef Biography

NICOLAI LIPSCOMB

Nicolai began as an apprentice under mentor Barbara Lynch. A move to Italy and then Spain, he worked under Juan Mari Arzak and Joan Roca. After years as CdC at the Fifth Floor under Chef David Bazirgan, Nicolai is now Executive Chef at The Battery.

Tradition Information

Asado

Asado is claimed by many South American countries, but it is best known in Argentina. The seasoning and cooking techniques are simple: whole animals or larger cuts are seasoned with olive oil and salt, then perched on metal crosses over a wood fire that has been burned down to coals.
NARCISO SALVADOR
Glena's
NARCISO SALVADOR
ANNA & LENORE
Three Babes Bakeshop
ANNA & LENORE
PAX MAHLE
Pax Wine Cellars
PAX MAHLE

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
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 Cellars
NATE WEIS

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.
NICO CUEVA
Kosta Browne Winery
NICO CUEVA

THE WINERY

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.

FEATURED WINE

PINOT NOIR

Steep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fine tannins that are compressed and extremely long.
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.
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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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

VIDEO & GALLERY

WHAT ARE THEY SAYING

WHAT ARE THEY SAYING

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CHEF'S COURSE