COCHON 555 ANNOUNCES 2013 HERITAGE BBQ SERIES IN ST. LOUIS, MEMPHIS AND LOUISVILLE


HERE’S YOUR CHANCE TO WIN A VIP PACKAGE TO HERITAGE BBQ
ONE PACKAGE IS GIVEN AWAY IN EACH CITY

HERE IS HOW TO WIN: Sign up for the newsletter, select your city of interest, or all three BBQ events if you prefer. The contest is only for Heritage BBQ events, and if you win, expect to win an epic BBQ experience as your grand prize.

The prize is the following: 

[2] VIP Tickets to Heritage BBQ (early entry)
[2] T-Shirts of your choice from Merch Booth (check out styles here)
[2] Le Creuset BBQ Pots

TOTAL VALUE = $500
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SOME TASTY BACKGROUND INFORMATION ON THE BBQ SERIES


FESTIVAL CELEBRATING HERITAGE BREED PIGS LANDS IN ICONIC BBQ CITIES FOR FIRST-EVER BBQ COMPETITION TO RAISE AWARENESS OF SUSTAINABLE FARMING

Brady Lowe, Founder of Cochon 555, is proud to announce three incredible weekends celebrating local family farms at Cochon Heritage BBQ, an event dedicated to supporting all types and styles of BBQ! Following the successful 2012 launch in Memphis, Heritage BBQ by Cochon is expanding to include St. Louis (August 25 – Four Season St. Louis), and Louisville (September 8 – 21C Museum Hotel) in addition to The Grand Daddy event Memphis (Friday, August 30, Beale Street Landing & Rooftop Terrace) this year. The “White Hot” Heritage BBQ series supports a new direction for heritage breed pigs and was created in an effort to raise awareness for responsible farming. The events include some off the hottest in names in kitchens, brewing, winemaking, and distilling in Cochon-branded tasting-style receptions during National Bourbon Month. 

In 2008, Brady Lowe set out to change the way chefs and consumers perceive and celebrate pork with the creation of the Cochon 555. The national tour has been bringing together a community of chefs across the country for one cause – heritage breed pigs. Now, in 2013, after five incredible years, the Heritage BBQ series is gaining momentum. The event creates an opportunity to bridge the gap between BBQ restaurants and small family farms in an effort to create better, healthier BBQ.

“We created Heritage BBQ to inspire the up and coming landscape of environmentally conscience BBQ restaurants to utilize the whole pig,” says Lowe. “We have created a forum for the conversations within our network of responsible farmers, chefs, distillers, winemakers with those of existing BBQ restaurateurs to overlap in the hopes of raising awareness for the health benefits of using all-natural food, and to provide the marketing support needed by growing family farms. We just hope the BBQ community joins the conversation,” says Founder Brady Lowe. 

From Korean to Asado, Japanese to American, today’s restaurants serving globally-influenced BBQ are the single biggest opportunity for family farmers to succeed long-term. A single relationship between a casual BBQ restaurant and a chef can double a farmer’s annual production – tilting the scales in favor of the farms. “BBQ needs a facelift, and Cochon is dedicated to practicing social and environmental responsibility, while continuing whole animal education,” continues Lowe. 

All of the expressions of the Cochon National Tour; (Heritage BBQ, EPIC, Heritage Fire, and All-Star) were created for consumers and food professionals looking to celebrate the tasty and sustainable food movement – and the reward is clear – honest flavor from real people. All of the events, nationwide, are tailored to affluent audiences who want authentic experiences and genuine products. The events continue to deliver information to people who champion the conversation of hardworking, source-diligent chefs, passionate farmers, and honest local food.

Similar to Cochon 555, Heritage BBQ is a stand-up tasting event within which five chef teams are challenged to use one whole heritage breed pig (per team) to win votes from an audience of affluent consumers, industry professionals, media, and noteworthy judges. 

Heritage BBQ is comprised of four major components: first, The Pig – Cochon sources and pays for one heritage breed pig to be delivered to the chef team to seven days prior to the event. Second, The Guidelines – each chef team can have up to six cooks who submit a menu featuring six dishes for judging. Third, The Objective – the teams showcase the whole animal on one plate featuring four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW, and sides MAYO and MUSTARD. Fourth, The Competition – during the event, 20 judges are invited to vote on flavor, technique, animal utilization, sides and presentation. Additionally, the 400 consumers in attendance vote on the “best plate of the day”. Finally, The Prize – the winner of Cochon Heritage BBQ receives $1500 to donate to a charity or farm of their choosing. 

The first-ever Heritage BBQ winning menu by Todd Mussman of Muss & Turners and Local 3 in Atlanta featured: 

STEW: Master Peter Chang Broth 
BONE: Pig Head Gumbo with Dirty Rice Calas 
MUSCLE: Chile Relleño Pie 
MAYO: Tennessee State Fair Slider with Esquites, Pork Fat Mayo, Hominy Corn Nuts 
MUSTARD: Pork and Cranberry Beans, Belly, Ham Pastrami, Mustard Molasses Glaze 

“My goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is my best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus unwanted animal parts during any part of our competition,” says Lowe. “The events are local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right now to showcase specific breeds and develop a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people. This event series is unlike any BBQ event you know… 
More information and tickets for the Heritage BBQ series can be purchased by visiting www.cochon555.com. 


About Heritage BBQ by Cochon
Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by Cochon, is the first national BBQ event dedicated to supporting a new direction for heritage breed pigs. Created by Cochon Founder Brady Lowe, Heritage BBQ aims engage BBQ chefs/restaurant in local and sustainable food conversations in an effort to raise awareness for responsible farming by hosting well-known chefs, craft brewers, great winemakers, and prestigious distillers in a tasting-style event during National Bourbon Month. 2013 Hertiage BBQ events will be taking place in St. Louis (August 25 – Four Season St. Louis), Memphis (August 30, Beale Street Landing) and Louisville (September 8 – 21C Museum Hotel). For more information and to get involved please visit, www.cochon555.com.
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