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 Tracy Ardoin-Jenkins

Q&A with Tracy Ardoin-Jenkins

Tracy Ardoin-Jenkins, Nicky’s Coal Fired, Nashville

Which classic cocktail is the most underrated?
I think one of the most underrated cocktails is the daiquiri. Never behind my bar, but I think by the drinking public at large. There are so many simple modifications you can make to a daiquiri to make it new and fresh (different rums, different syrups) while still keeping it simple and true to form. Plus, it’s the absolute best to share with friends at your bar as a shooter. We call it  a “snaquiri”!

What kind of flavors inspire you most?
I’m always most inspired by the flavors of the seasons. Just like in seasonal cooking, in winter, I tend to lean toward darker, richer flavors with accents of baking spices, while in the spring and summer, I tend towards lighter and brighter ingredients and accent with fruity, floral, and herbal flavors. I always like to see what I can do with whatever kinds of local produce my chef is getting in!

Choose a drink to match with pork – and why?
I think Sherry is fantastic with pork! Something dry and nutty like an Amontillado would be lovely on it’s own with a rich pork dish, but I have a stirred cocktail on my list called the “Sherry Amore”  that goes so, so perfectly with a charcuterie plate of cured pork. It’s made with dry and bianco vermouths, Kronan Swedish Punsch, and Lustau East India Sherry.

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