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San Francisco Royal Court Q&A

San Francisco Royal Court Q&A

Joran Keao, ‘āina restaurant, San Francisco 

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 Chef Jordan Keao from our San Francisco  event.

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

Our theme for the menu we choose for Cochon was to highlight the Hawaiian culture and the cultures of Hawai’i while showing our versatility, skill and love for pork. We served, lau lau, Kalua pork, Blood pudding chichi dan-go, Korean Style Blood sausage and Char Siu Pork loin.

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

I am a huge fan of heritage breed pork because of its flavor and superior quality. I always focus on the amazing difference in taste and even the health benefits in a naturally raised animal.

Choose your best pork memory and describe it for us.

The best pork memory I have is my son’s first birthday luau in hawai’i, when my uncle prepared an Imu and cooked the pig from start to finish just for this special occasion. The flavor of an Imu is so unique yet so ancestral for humans. It always brings back memories for me that make me reminisce.

Join Chef Jordan at Grand Cochon on October 1st in Chicago as he represents San Francisco! 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

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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