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San Francisco Last Call Q&A

San Francisco Last Call Q&A

Jeff Lyon, Third Rail, San Francisco 

Bartenders are just some of 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 drinks for our competition. Meet Jeff Lyon from our San Francisco event.

Which classic cocktail is the most underrated?

I think the classic daiquiri is totally underrated! In the 80s daiquiris were pretty much ruined by places that used sour mix, artificial flavors or mediocre fruit turning them into sugary slushies.  I don’t actually mind a blended daiquiri, as long as it has fresh lime juice and balance!

What kind of flavors inspire you the most?

I’m most inspired by bitter flavors. Most bartenders who work with a lot of different spirits and fresh ingredients end up craving a little “fight” in their cocktails, not unlike chefs using chicories to balance out sweetness or fattiness in a savory entree.  

A drink to pair with pork?

If I could chose any drink to go with pork, I’d usually go with wine or beer, depending on the cut and preparation. Carnitas: A simple, crisp lager! Rich, braised pork shoulder: A syrah-heavy Rhone. But if I had to pick a cocktail I’d go with something like a Oaxacan Old Fashioned–smoky, boozy, bitter & sweet.

Jeff will compete in the Punch Kings finale, Last Call, on September 30th. Don’t miss out on punches made by some of the country’s finest bartenders!

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 [+]

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