SPONSOR US
BUY TICKETS

LET'S TALK

We'd love to have you at our events.
Tell us what you're intersted in...

  • Attending
  • Chef Participation
  • Farm Participation
  • Sponsorship
  • Media Inquiry
  • I need an NDA first

Name*

Company/Organization

City*
Zip*

Email*

Phone Number*

Q&A with Cone Ranch

Q&A with Cone Ranch

Dave and Tami Ellicott, Cone Ranch, Denver

Farmers are the very heart 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 beautiful pigs for our competition. Meet Dave and Tami Ellicott of Cone Ranch from our Denver event.

What is your farming philosophy?
Innovative Foods is primarily engaged working with livestock producers, although most are additionally involved in traditional crop farming activities.  While not a traditional crop of livestock farming entity, we play a valuable local role as a “Farm To Fork Facilitator,” connecting regional family farms to front range chefs and restaurants.  Innovative Food’s customer base is almost exclusively small, family farm operations producing beef, pork, lamb, goat and a few yak and bison.  Simply put, our philosophy is working with smaller producers, like ourselves, who are family operated and focused on fresh, local, natural production of high quality livestock resulting in top shelf meat products.

What is it that intrigues you about heritage breed pigs?
Meat quality is undoubtedly the most significant aspect of heritage breed pigs.  Many of these breeds have been abandoned by commercial production due to lower female prolificacy and global demand for low-cost, net lean meat production.  Properly fed and managed in reduced stress environments, heritage breeds produce astounding meat quality that cannot be replicated in the large scale commercial operations, which are primarily confinement-based and focused on ultra-lean pork production, leaving quality pork behind.

What is your favorite pork cut and way to cook it?
I know it’s a challenge for most folks to get past bacon and sausage, which of course can be seriously good.  But honestly, my favorite pork cut is a 1 & 1/4″ thick Bone-In Berkshire Pork Chop, lightly seasoned and cooked over wood/charcoal with a little pecan and apricot (fruitwood) smoke to medium rare-pink and juicy in the middle.  It doesn’t get any better.  Except maybe for prosciutto and braised pig wings and green chili and posole and . . .

The root of all Cochon555 events is the community of small and family farmers whose sacrifice and talent results in the heritage breed pigs we celebrate. Dave and Tami Ellicott of Cone Ranch focus their efforts on raising Duroc. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy. You can find out more about them and get information about where to enjoy the savory gifts of their labor at http://innovativefoodsco.com.

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 [+]

SOCIAL HUB

SOCIAL HUB

SIGN UP TO WIN REALLY COOL STUFF AND E-NEWS