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*

Seattle Royal Court Q&A

Seattle Royal Court Q&A

Mitch Mayers, Lark, Seattle 

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 Mitch Mayers of our Seattle event.

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

My Cochon 555 menu was focused on using the entire pig in a mix of casual, whimsical dishes, and traditional, elegant dishes to show a broad range of styles. For example, the rye bagel Reuben was a fun gesture to my Jewish heritage whereas the ISI risotto allowed me to play around with a more technical, creative way of presenting a traditional dish.

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

Cooking with heritage breed pork gives me the peace of mind that this animal was given a good life and raised and killed humanely. As someone who has always been very attached to animals, this is really important to me. The flavor is much more full and intense than your typical commodity pork, and between different breeds there are characteristics that show the unique way the farmer fed and raised the pig.  

Choose your best pork memory and describe it for us.

My first memorable pork experience was having barbecued baby back ribs at baseball camp when I was about ten years old. We didn’t really eat pork in my home and I just remember sitting on a grassy hill with pork juice and sauce all over my hands and thinking, “What are these? So tasty.”

Join Chef Mitch at Grand Cochon on October 1st in Chicago as he represents Seattle! 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 [+]

SOCIAL HUB

SOCIAL HUB

SIGN UP TO WIN REALLY COOL STUFF AND E-NEWS