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Nashville Royal Court Q&A

Nashville Royal Court Q&A

Kaelin Ulrich Trilling, Nashville 

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 winning Chef Kaelin Ulrich Trilling from our Nashville  event.

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

Large black spends a night in Mexico! Inspired in my home country and my hometown Oaxaca, the food I grew up eating and enjoy the most! Of course with Amazing pork!

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

I believe in what you put in you’re body is important, also the way you farm pigs is extremely important for everyone to be aware of where everything is coming from , i would describe its flavor much more predominant much more richer simply a amazing product you can taste in any part of the animal.  

Choose your best pork memory and describe it for us.

The first time I tried carnitas, the taco master gave me a ear taco with lots of salsa verde and white onions and cilantro some lime on the side and I just ate. It had so much fat and cartilage, it was amazing! Something I remember like it was yesterday, I was 7 years old.  

Join Chef Kaelin at Grand Cochon on October 1st in Chicago as he represents Nashville! 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

http://www.huffingtonpost.com/alexandria-guerra/peruvian-chef-paving-the-_b_10605474.html

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