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Chicago Royal Court Q&A

Chicago Royal Court Q&A

Ricardo Jarquin, Travelle Kitchen + Bar, Chicago 

Chefs are the creative tastemakers of the Cochon555 tour. As part of our new Spotlight series for guests past and present, we take you behind the scenes for a Q&A with those who provide the delicious bites for our competition. Meet Chef Ricardo Jarquin from our Chicago event.

Can you give us a quick rundown of the theme behind your winning Cochon555 menu?

The main focus behind the menu was to build bold and delicious flavor profiles with acidic components that would balance out the richness of the pork. Presentation also played  big part: I wanted to serve menu items that not only tasted amazing, but looked stunning. I really kept true to my cooking style, utilizing recipes that I’ve picked up during my travels and the many places I’ve had the pleasure of calling home.

Why is  heritage breed pork special for you – and how would you describe its flavor to the uninitiated?

Two main reasons: one being the product. Heritage breed pork needs more attention and dedication to grow than commercialized pigs. This yields a more superior  product. Different heritage breeds have specific traits that are unique to their genetic makeup. If we don’t support heritage breed farming, we won’t have these special  breeds for future generations. The second reason heritage breed pork is special has to do with the strong ties heritage breeds have to local family farms. I’m a big believer in sourcing from my surroundings whenever possible, because not only are you helping the local community, but 99 percent of the time, you’re acquiring a more superior product.

Choose your best pork memory and describe it for us.

Every Christmas Eve, I would wake up at 5 a.m. to help my mom prepare nacatamales. Think really big tamales filled with rice, potatoes, raisins, tomatoes, and pork. My favorite part of the experience was making the achiote-braised pork, which was finished with cilantro and mint before being utilized as stuffing for the large tamales.

Join Chef Ricardo at Grand Cochon on October 1st in Chicago! Don’t sleep on the best party of the year!

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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