MIA Chef’s Course
A group of chefs of amazing talent converge at Pubbelly for a five-course culinary extravaganza celebrating Wines of Germany and responsible agriculture with a welcome reception followed by a seated dinner.
COCHON 555 is taking over Miami with the help of great farmers and notable chefs to celebrate heritage breed pigs and set course for a safer food system. This epic one-of-a-kind culinary weekend features a plated guest chef dinner on Friday, followed by a “Large Format Feast” on Saturday before Cochon 555’s main event on Sunday. Cochon 555 is the country’s most talked about culinary competition featuring five chefs challenged to create a winning menu from a locally raised heritage breed pig, their prize, a chance to be the nation’s King or Queen of Porc.
The weekend begins when Jose Mendin, Executive Chef of Pubbelly Group and “2014 Prince of Porc” welcomes guest chefs Aaron Brooks of Edge Steakhouse “2013, 2012 Prince of Porc”, Cesar Zapata of The Federal, Timon Balloo of Sugarcane and Danny Smiles of La Bremner in Montreal, and COCHON 555 founder Brady Lowe for a five-course dinner paired with amazing beverages. The all-inclusive dinner theme, “THEME TBD” will take place on Friday, April 17 as part of the “Chef’s Course Dinner Series”. This dinner is an extension of the Cochon US Tour, and their loyalty program called Chef’s Course, which benefits the James Beard Foundation. The dining experience is a national series featuring 50 of the nation’s emerging chefs cooking amazing dishes, and the dinners have been selling out all over the country.
The chefs will work together to prepare the one-night-only epicurean feast. Guests should plan to arrive at 7:00 p.m. for canapés designed by each chef and the impressive offering of Reserve Prosciutto di Parma. The reception is followed by a sit-down, five-course dinner that emphasizes hyper-local ingredients and responsible agriculture. Throughout the evening, guests will be guided through conversations from the kitchen with a chance to mingle with the friends and family of Cochon. A special thanks to the dinner hosts including Williams-Sonoma, The Cochon US Tour and Chef Jose Mendin and his culinary team.
Selection of Prosciutto di Parma Reserve Ham
Crispy Fried Oyster, Beef Tartare, Chipotle Remoulade
Crispy Lime-zest Pancetta Chips
Founder’s Punch feat. Breckenridge Bourbon
AARON BROOKS of EDGE STEAK AND BAR
House made Charcuterie, Duck Heart Terrine, Chicken Liver Foie Gras Pate, Cheesy Kielbasa, Lamb Ham, Assorted Pickles & Mustard
Five Hard Feat. Eagle Rare
TIMON BALLOO of SUGARCANE
Green Papaya Salad w/ Pig Cracklings, Thai Sausage, & Pork Jerky
The Bourbon Cush feat. Buffalo Trace
CESAR ZAPATA of THE FEDERAL
Blood Sausage Creamy Rice, Pork Liver, Andouille Aausage, Smoked Grapes, Peas, Quail Egg & Cilantro Stem Chimichurri
2012 Groebe Riesling Trocken GG, Aulerde, Rheinhessen
JOSE MENDIN of PUBBELLY
Spring Green Pea Gnudis, Suckling Pig, Wild Ramps, Morels, White Asparagus & Crispy Bacalito
Schloss Johannisberg QBA Gelblack, Rheingau
DANNY SMILES of LE BREMNER MONTREAL
Brown Butter Lamb Heart
Remoulade Classique, Homemade Brioche & Uni Bottarga
2012 Selbach Trutta Fario Riesling Kabinett, Mosel
PUBBELLY HOUSE DESSERT
Yuzu Key Lime Pie , Brown Butter Graham, Textures of Berries & Smoked Meringue
2013 Dr. Loosen Riesling Spätlese, Erdener Treppchen, Mosel
tweet what you eat! @ChefsCourse #COCHON555 @pubbelly @lebremnermtl @ChefMendin @CeeRoks @cheftimon @ChefAaronBrooks @ParmaHam_USA @GermanWineUSA @WilliamsSonoma