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Q&A with Hayley Black

Q&A with Hayley Black

Hayley Black, Tutta Bella, Seattle

Which classic grape varietal is the most underrated?
Riesling – Most of us wine professionals love Riesling and appreciate it’s rich history and diversity as a grape. Riesling makes wines from dry, to semi sweet, sweet and even sparkling. It has beautiful aromatics paired with refreshingly high acid to age beautifully. A lot of people are unaware of this dynamic grape and the many wines that are made from it around the world.. Riesling has the ability not only to be loved by many because of this diversity, but also pair with so many different flavors in dishes.

What kind of flavors inspire you most?
I love when you have a simple stand out dish, something that show cases the high quality ingredients used to make it, and nothing over complicated. This is why I love Italian food so much, it can be something as simple fresh pasta, tomato, really good extra virgin olive oil and basil – you can taste each ingredient in each bite and you are in heaven!

Choose a drink to match with pork – and why?
Bubbles! The acidify and effervescence are perfect for rich and fatty pork dishes. And,who doesn’t love bubbles, from Prosecco, Lambrusco to Champagne: you can enjoy as an aperitif, or with a meal. They are versatile in that you no matter how the dish may be prepared – spicy or sweet, the bubbles can stand up to a variety of flavors with out overpowering anything in the dish.

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 famil

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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