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Atlanta Royal Court Q&A

Atlanta Royal Court Q&A

Drew Van Leuvan, Seven Lamps, Atlanta 

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 Drew Van Leuvan from our Atlanta  event.

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

My main goal in the decision for the dishes we served was to make sure each bite was explosion of flavor.  Smoky, Spicy, Sweet, Salty & Rich…   The judges and patrons were going to sample so many dishes, from so many Chefs that you had to find a way to stand out.  I also wanted to show as many different techniques and styles of preparation as possible, in order show how diverse our foods offered were.  

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

Being a Chef you need to wear many hats, it’s not simply about creating and serving great foods.  We are responsible for teaching our clientele as well.  I feel that if I serve a great Berkshire Tamworth Cross from Tommy Searcy I know that my customer will be appreciative because the product is far superior to commodity.  The flavor is sweet and nutty all on its own.  The natural fat and dark meat from a Heritage Pig is not comparable to commodity and I believe it’s part of our job as Chef’s to provide this type of product to our guests.

Choose your best pork memory and describe it for us.

Honestly, the Cochon 555 event we just competed in and won was the most memorable pork experience I’ve ever had the pleasure of being part of.  The preparation took an entire week, the logistics, planning and execution of the event was very demanding and very exciting.  I don’t believe anything could possibly top that, except winning Grand Cochon!

Join Chef Drew at Grand Cochon on October 1st in Chicago as he represents Atlanta! 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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