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THE FIRST EVER HERITAGE BBQ

THE FIRST EVER HERITAGE BBQ


DAILY PROGRAMMING, EVENT DETAILS
AND ASSOCIATED MEDIA VALUE
A Three-Day Celebration of Heritage Breed Pork, FINE DINING, National Bourbon Month and Some of the Country’s Best BBQ. In anticipation of the fast approaching inaugural COCHON Heritage BBQ – the COCHON team, with the support of The Peabody Memphis Hotel, Duncan Williams, the Memphis Convention & Visitors Bureau, FedEx, Independent Bank, the Downtown Memphis Commission, Whole Foods Market and Sapphire Grill – is excited to announce the official details and event programming for your consideration! 
Below are just some of the highlights of the weekend that are sure to make your mouth water. Check out the full schedule online a www.heritagebbq.com. And finally, we suggest making plans now to spend time at this Labor Day’s ultimate barbeque weekend in Memphis. The events of the a la carte still allowing time to see the sites and enjoy Labor Day with friends and the family. 


FRIDAY AUG. 31ST
Celebrate National Bourbon Month

Friday kicks off the weekend with the Distillers’ Reception, Guest Chef Dinners & Rooftop Soiree at the Peabody Hotel, Official Hotel of Heritage BBQ. A group of VIP pass holders will start the weekend with an intimate Distillers’ Reception followed by a Guest Chef & Distiller Dinner at top restaurants around town. At the same time, a large casual event called the Mixologists’ Rooftop Soiree at The Peabody will feature craft spirits, wineries, brews, local restaurants, live music, and a whole heritage pig prepared by our local culinary school. At midnight, Food Republic hosts a (New Year’s Eve Style) Midnight Toast to National Bourbon Month during the signature Late-Night Brunch with waffles, fried chicken, and oysters. Tickets are on sale and this outrageous kick off to the weekend is sure to sell out soon!

  • FRIDAY AUG. 31ST
    • Distillers’ Reception & Guest Chef Dinners

      Reception 6-7 p.m
      at The Peabody Hotel

      Dinners presented by FedEx 7-10 p.m.
      at Various Locations

ALL ACCESS PASS HOLDERS ONLY
The weekend kicks off as local Memphis chefs team up with the visiting COCHON BBQ chefs and distillers for a series of intimate, 10-person dinners throughout the city and an exclusive private distillers’ reception – currently only available to ALL ACCESS Weekend Pass holders. The ten-person dinners include a principle from the distillery along with a guest competing chef. The menu will include a collaborative tasting menu and sampling of the “4+2 Judge’s Plate”. Each tasting course will be paired with a specially crafted cocktail, spirits or boutique wines. Transportation is provided to and from the The Peabody Hotel just in time for Food Republic’s After Hours Brunch & Midnight Bourbon Toast hosted at Court Square Center as part of the ALL ACCESS package.
EXAMPLE

Chef Kelly English of Restaurant Iris hosts Nookie Postal’s Team of the Boston Red Sox along with Buffalo Trace

  • FRIDAY AUG. 31ST cont.
    • Mixologist Rooftop Soiree & Taste of Memphis presented by Duncan-Williams
The Peabody Hotel Roof Top 7-10 p.m.
$50
Friday night the party starts with local chefs and mixologists at this picturesque venue. Guests will have a bird’s eye view while chefs prepare one item featured on 4+2 Judge’s Plate. The students of L’Ecole Culinaire are preparing [1] Whole Heritage Breed Pig to pass amongst the crowds. The rooftop setting is perfect for Cochon’s official tribute to National Bourbon Month where guest mixologists will be shaking up craft cocktails while guests enjoy music, artisan beers, and wineries. Additionally, guests will sample Heritage Pig Bologna from well-known cured meat producers all over the country.
RESTAURANTS MIXOLOGISTS
L’Ecole Culinaire Chris Ferri
Las Tortugas
Brad Pitts
Interim
David Parks
Acre         Adam Record
LunchBox Eats  
Sherianne Bangham
The Grove Grill
Evan Potts
The Trolley Stop Market
Michael Hughes

Heritage Bologna Judging Panel presented by FedEx

As an ode to heritage pigs, cured meat professionals from top kitchens across the country were encouraged to submit their own bologna recipes in the hopes of taking home top honors at this kick-off fete. Guests will be able to sample the submissions with white bread, Duke’s Mayo & yellow mustard. Judges include talent from the weekend like Michael Sullivan (Blackberry Farm), Jamie Bissonnette (Toro / Coppa), Will Gilsan (Bridgestreet), Ryan Trimm (Sweet Grass), Ron Payne (Payne’s BBQ) and Joshua Applestone (Fleisher’s) who will taste all entries to decide the best bologna. Entries include names like Adam Kaye of Blue Hill at Stone Barn, Wes Morton of Art & Soul, Devin Knell of French Laundry, Cesare Casella of Salumeria Rosi, Mark Elia of Elia’s Meat Market, Mark DeNettis of Mondo Vecchio, and Jason Alley of Pasture & Comfort.

  • FRIDAY AUG. 31ST cont.
    • Food Republic’s After Hours Brunch & Midnight Bourbon Toast hosted at Court Square Center
10:30 p.m.-1 a.m.
$40
Immediately following the Rooftop Soiree & Distiller’s Dinners, join Food Republic and Court Square Center for a very intimate gathering of chefs and friends of the weekend in a New Year’s Eve style Toast. Revelers will be snacking on brunch munchies like Belgian waffles, fried chicken, and oysters from our friends at Hog Wild BBQ. At midnight, we will raise our glass and toast the arrival of the first toast to “National Bourbon Month” with a special cocktails prepared by our friendly mixologist Michael Hughes. A very limited amount of tickets are available for this event.
There’s nothing like breakfast for your fourth meal. Ernie Mellor and crew will be preparing a chef’s breakfast alongside the signature hot sauce and maple syrup bar. Enjoy Rappahannock River Oysters served on the half shell, libations and a selection of beers, wines, and cocktails.
SATURDAY SEPT. 1ST
Celebrate Memphis presented by FedEx
Celebrate Memphis, presented by FedEx, begins on Saturday morning with Laura Werlin’s 5.55k fun run, Allan Benton’s Heirloom Bloody Mary Tailgate, and Brady Lowe’s Man vs. BBQ eating challenge. The day closes with the Heritage BBQ Pop-Up Restaurant at Chef Ryan Trimm’s Sweet Grass and Next Door locales, a restaurant developed as a model to show diners what heritage restaurants can be. The pop-up dinner menu will spotlight the “Judge’s Plate,” plus a family style tasting menu inspired by local favorites.
  • SATURDAY SEPT. 1ST
    • Heirloom Bloody Mary Tailgate, BBQ Oysters & Bacon with Allan Benton presented by FedEx
Sweet Grass/Bank of America parking lot // 9:30-11 a.m.
$25
Call it the “Breakfast of Champions,” the Heirloom Bloody Mary tailgate kicks off the day with a menu of BBQ’d oysters, Bloody Marys and bacon, all hosted by the “Godfather of Smoke” himself, Allan Benton. The gathering starts at Sweet Grass at 9:30am to cheer on the start of the Fun Run. At 11am, the energy and focus turns to cheer on the first-ever MAN vs BBQ Eating Challenge. 
Tickets includes [1] Bloody Mary, Bacon Access, [6] BBQ’d Oysters, water, and juice.  
  • COCHON 5.55K BBQ Fun Run with Laura Werlin presented by FedEx
Sweet Grass/Cooper Young Area // 9:30-11 a.m.
$35
The ultimate detox-to-retox, enthusiasts will sweat out the night before with cheese monger and author extraordinaire, Laura Werlin, as she leads a friendly 5.55K run through the Cooper Young neighborhood before the eating challenge begins. Everyone will loop back to Sweet Grass to have a bloody mary and a few BBQ’d Rappahannock River Oysters in time to cheer on the beginning of the Eating Challenge.
  • SATURDAY SEPT. 1ST cont.
    • MAN vs. BBQ hosted by Brady Lowe and presented by FedEx
Starts at Sweet Grass // 11 a.m. – 5 p.m.
$45
Twelve brave food champions will face the eating challenge of a lifetime as they take on the BBQ capital of the world. COCHON 555 founder Brady Lowe will lead this culinary adventure which starts at Sweet Grass with BBQ oysters, and makes pit-stops at infamous Southern joints including Payne’s, Central BBQ, and Gus’s. The chef competitors will be challenged with eating BBQ staples like wings, pulled pork, brisket, and Cornish game hens. Attendees purchasing a ticket are booking transport on the bus, lunch at Central BBQ and a stocked bus of beverages. Folks are welcome to follow the motley crew by personal vehicle.
The eating challenge is a lineup of BBQ classics selected for a specific reason. The challengers will eat a model menu showcasing a BBQ restaurant that practices whole animal utilization. The challenger’s mission incorporates elements from the sustainable ‘4 MEATS + 2 SIDES’ competition format, aka ‘the Judge’s Plate.’ The restaurants locations include Sweet Grass (BBQ Oyster Tailgate), Payne’s BAR-B-Q (Pull Sandwich), Central BBQ (Dry Rub Wings), The Bar-B-Q Shop (BBQ Spaghetti – Muscle), Top’s Bar-B-Q (Burger), Trolley Stop Market (Mustard + Pickle), Cozy Corner (Cornish Game Hen), Gus’s Fried Chicken (Mayo & Chicken), Rendezvous (Sausage & Cheese), and Memphis Barbecue Company (presenting Ribs, Memphis in May Winners 2012).
Those participating include chef and media champions in the food community. 
Only 30 tickets are available on the charter bus that departs from Sweet Grass (will return everyone after all the fun). Ticket includes lunch at Central BBQ, [1] ticket to the Heirloom Bloody Mary Tailgate, BBQ Oysters & Bacon with Allan Benton, beverages on the bus and transportation.
  • SATURDAY SEPT. 1ST cont.
    • Heritage BBQ Pop-Up Restaurant by Jamie Bissonnette of Coppa & Toro with Will Gilson of Bridgestreet
Sweet Grass and Next Door locales

6pm – 1st seating
9pm – 2nd seating

$55.5 (all inclusive)

In preparation for the competition day ahead, pork enthusiasts Jamie Bissonette, Will Gilsan, Ryan Trimm, and Brady Lowe will host a pop-up dinner featuring good eats and cold brews served family style in a friendly, casual setting. This is considered a chef’s feast so plan to see all the talent of the weekend at the table next to you eating as much as you. Take a look at the menu and make your reservation before the dinner is sold out.
THE 4+2 MENU
PULL: Mexican Soda Pulled Pork Torta
MUSCLE: Cured Loin with Lentils and Salsa Verde
STEW: Pork Skin Red Curry
BONE: Vietnamese Fried Bones
MAYO: Ramen Seasoned Macaroni, Crispy Noodles and Mint
MUSTARD: Ethiopian Braised Mustard Greens with Berbere

Family Style service will include the following: [2] BBQ’d Oysters per person, BBQ Spaghetti inspired side of Cavatelli Pasta with BBQ Sugo, Burger inspired Thai Pork Slider with Green Curry, Pork Fat Mayo and Kimchi, Grilled Cheese inspired Melt with Pork Belly and Summer Veggies, Fried Chicken inspired Testa Croutons with Buna Coffee Mayo, Bologna inspired half a Sandwich of Mortadella, Mustard & Robiola with BBQ Lays Potato Chips. A special Manhattan SnoCone with Luxardo Cherries for dessert.


SUNDAY SEPT. 2ND
Competition Day, The Main Event 
We celebrate the first-ever COCHON HERITAGE BBQ IN MEMPHIS. 
The true feast commences with the main event – the official COCHON Heritage BBQ. At this first-ever heritage breed BBQ cook-off, more than ten chef teams will delight hundreds of pig-loving guests with over-the-top pork preparations and tastings as they engage in a friendly cooking competition. The chef roster for the ultimate BBQ face-off includes: Ed Lee (610 Magnolia), Wally Joe (Acre), Craig Bell (Subzero Wolf), Todd Mussman, Jay Swift, Nick Melvin, Tommy Searcy (Local Three / Muss and Turners), Joshua Adams (June Restaurant), and Ryan Trimm (Sweet Grass and Next Door), all of whom will lead teams in this epic battle. More teams are expected to be added. 
Before the Heritage BBQ throw-down on Sunday afternoon, guests are invited to the Peabody Memphis Hotel during the morning hours for a variety of educational seminars and pre-pork prepping. Cheese Expert Laura Werlin and Hospitality PR Maven Mary Wagstaff curated these dynamic and interactive seminars that focus on cheese, butchery, and wine. First, Laura partners with artisan cheese makers and special guests to showcase a wide array of fromage in “Craft American Cheese Selections.” Immediately following the morning tutorials, chefs, wine professionals and mixologists will educate participants in the art of pairing wine with bold flavors and spices in “Perfect Pairings” presented by The Commercial Appeal.
  • SUNDAY SEPT. 2ND
    • Various Seminars presented by Laura Werlin, Mary Wagstaff, Brady Lowe and The Commercial Appeal at The Peabody Hotel
Get schooled in the art of eating and drinking at the Heritage BBQ dynamic and interactive seminars, hosted at the historic Peabody Hotel. First, fromage expert Laura Werlin shares her knowledge on the world of craft American cheese and provides samples from artisan cheesemakers Blackberry Farm, Southern & Southern, and others. Then, hospitality PR maven Mary Wagstaff of Wagstaff Worldwide leads a series on pairing fine wine with bold flavors and spices, presented by The Commercial Appeal. Celebrated chefs including Edward Lee and Jamie Bissonnette join the wine pairing seminar with delectable food samples. 
  • SUNDAY SEPT. 2ND SEMINARS cont.
    • Craft American Cheese Selections with Laura Werlin
      Peabody Meeting Rooms
      10:00am-11:00am

      $50

      Ben Hollander Room
      Old World Cures & Cheese with Michael Sullivan of Blackberry Farm paired with Pinotage from Vineyard Brands  

Cockrell Room
Southern & Southern – Southern Cheese Selections by Laura Werlin 
paired with Australian wine gems selected by Mark Davidson of Wine Australia 
Brinkley Room
Cocktails & Cheese with Michael Hughes of Joe’s Liquor Store
paired with Elk Cove Vineyards
Hernando Desoto Room – Butcher Shop
Prime Cuts of Pig with Retail Butcher Shop owners Jessica & Joshua Applestone of Fleisher’s Grassfed & Organic Meats with Newman Farms Berkshire
  • Perfect Pairings presented by The Commercial Appeal
    Peabody Meeting Rooms
    11:30am-12:30pm

    $50

Room 101
Red Boat Fish Sauce with Chef Edward Lee of 610 Magnolia paired with the wines of August Kesseler

Cockrell Room
Heritage Vines & Heritage BBQ with Chef Aaron Brooks of the Four Seasons Miami paired with Australian wine gems selected by Mark Davidson of Wine Australia

Brinkley Room
BBQ Tapas with Chef Jamie Bissonnette of Coppa / Toro paired with Spanish Wines from Colección Internacional del Vino

Hernando Desoto Room – Butcher Shop 
Cutting Heritage Pigs for BBQ and Culinary with Dr. David Newman and Mark and Rita of Newman Farms Berkshire

  • SUNDAY SEPT. 2ND – THE MAIN EVENT
    • “Heritage BBQ” at the Columns at Commerce Square & National Bourbon Month at Felicia Suzanne’s
Main Street & Monroe – 1-5 p.m.

$125 – GA
$200 – VIP

After two days of pork-fueled anticipation, the official “Heritage BBQ Competition” will kick off at the Columns at Commerce Square on Sunday. Teams from all over the country, composed of five or more chefs will go head-to-head in a friendly BBQ competition, serving up over 3,000 pounds of heritage BBQ fare to 800 hungry guests. Each team will prepare a menu from a whole heritage hog, showcasing four meats plus two sides for the complete snout-to-tail pork feast.
Chef teams from all over the country compete in a friendly BBQ match-up for a cause. Attendees can also celebrate “National Bourbon Month” at Felicia Suzanne’s featuring over 30+ craft distillers, BBQ oysters, and heirloom BLT’s by Whole Foods Market. Activities open to the public include a “Market on Main Street” and various contests to win amazing prizes from “The Vault.”

We will be hosting an “open to the public” Market on Main Street and Natural Fuel Outdoor Grilling Kitchen during the hours of 11 a.m. – 4p.m. on Sunday afternoon. There will be free access to farmers and friends of the event. There will be sampling of products to the public exploring Main Street during the hours of the event.

  • Official After Party presented by Court Square Center
Main Street & Court Street off the park
6pm-11pm

The after party is limited to chefs, partners, and sponsors and allows the teams to try one another’s food and enjoy the final hours of the holiday weekend together.


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