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DALLAS

DATE AND TIME: February 11th 2018 | 4pm-7:30pm LOCATION: Four Seasons Resort and Club Dallas at Las Colinas

MAKE THE MOST OF YOUR EXPERIENCE

Each ticket includes the contents in the boxes below

COCHON555

EXPERIENCE THE BEST SUNDAY EVENT

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COCHON555 - DALLAS

At the heart of all Cochon555 events lies a culinary competition of five local chefs each presenting one whole, heritage breed pig to promote local family farming. Think of a 40-course gourmet tasting menu taken standing up. Spend Sunday afternoon feasting on 1500 pounds of heritage breed pork and ethically sourced foods during our signature three-hour experience. A portion of all sales will benefit our sister charity Piggy Bank.

General Admission is our signature three-hour experience filled with culinary wonderment! Feast on culinary creations, enjoy endless rounds of beverages -- and vote for your favorite bite of the day. From farm-to-table to Michelin star - all participating chefs share one core value: they source locally. If you like tasty pig, Cochon555 buys 1500 pounds of the "best breeds" from farmers doing it the "right way" and we serve up an intimate experience for 450 guests (you do the math).

Splurge on the VIP area and get an extra hour of extravagance. Get up close to the chefs and farmers who made it all happen, without waiting in line. Chefs will serve a preview of two dishes during VIP, enjoy exclusive access to the Punch Kings (whole bottle Bourbon punch competition featuring top barkeeps), and sip allocated wines and spirits that don’t last the entire event.

EAT

EVERYTHING

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EAT
  • 1500 Pounds of Heritage Pig
  • 5 Chefs Cooking Whole Hog
  • Whole Mexico Experience
  • Signature Cheese Bar
  • Starter Bar with Cures, Pates and Foie
  • Tartare Bar w. Antica Wines
  • Royal Oak "Dirty Steaks" Tasting
  • Luxe Butter Bar
  • Pate Experience
  • Perfect Puree Swine & Sweets
  • Pop-Up Pie Shop with Mike's Pies
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Five Winemaker's Table
  • The Manhattan Project
  • Punch Kings (VIP only)
  • Somm Smackdown
  • Antica Wines and Tartare Bar
  • Smoked Old Fashioned
  • Angostura Original Bitter's Bar
  • Heritage Rum Cart
  • Wines of Germany Culinary Pop-Up
  • Tiki Bar
  • Buffalo Trace Welcome Lounge
  • Hand-Crafted Brews
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

CULINARY LINEUP

Chefs, Butchers, Winemakers and more...

CHRISTOF SYRE

As Executive Chef of Four Seasons Resort and Club Dallas at Las Colinas, Christof Syré runs one of Four Seasons’ biggest dining operations overseeing two restaurants, three lounges, banqueting for a 41,000 square-foot conference center, as well as 24-hour in-room dining for 431 guest rooms.

SWABIAN HALL

Created in 1821 in Germany, the pig was a result between the mating of the Wild Russian Boar and the Meishan from China - in short, the fattest pig in the world paired with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavor. It is especially succulent with a distinctive aroma and a strong animal taste.

JOSH SUTCLIFF & JUNIOR BORGES
COMPETING CHEF JOSH SUTCLIFF & JUNIOR BORGES

Mirador

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PIG PAIRING

TBA

JOSH SUTCLIFF & JUNIOR BORGES

After graduating Le Cordon Bleu San Francisco, Sutcliff moved to Dallas furthering his skills at FT33 and Mirador. After attending the International Culinary Center of New York, Borges has gone on to hone his craft at Colicchio & Sons, Amali and The Joule.

PIG PAIRING

coming soon...

DAVID UYGUR
COMPETING CHEF DAVID UYGUR

Lucia

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RED WATTLE

Legend Meats

DAVID UYGUR

A 4-time James Beard Award Semifinalist, David Uygur is Chef/Owner of Lucia in Dallas. Inspired by a trip to Slow Food’s Terra Madre in Italy, he taught himself to cure meats over a decade ago. Lucia features house-cured salumi made from locally-sourced pork and handmade pastas.

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.

MISTI NORRIS
COMPETING CHEF MISTI NORRIS

Petra and the Beast

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RED WATTLE

Red Wattle

MISTI NORRIS

Misti Norris is a North Carolina native, raised in Houston and Dallas. She is now the chef and creator of Petra and the Beast, a series of pop ups with a focus on the use of farms, foraging, fermentation and fire.

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.

MATT MCCALLISTER
COMPETING CHEF MATT MCCALLISTER

FT33

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FARMER’S CROSS

Chubby Dog Farm

MATT MCCALLISTER

Matt has built the success of FT33 on high-quality ingredients presented with old world techniques and unique flavor combinations. FT33 only sources ingredients from area farms and ranches and relies on multiple techniques of preservation to showcase the diversity of harvest throughout the year.

FARMER’S CROSS

Mangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like no other, producing high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for a luscious and deliciously moist pork.

THE MOST TALKED ABOUT CULINARY TOUR IN THE COUNTRY

Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some of which are on critical watch lists. The meat they produce is recognized for its superior flavor, texture, appearance, and nutritious qualities. At all events, we source only the highest quality ingredients and products available.

Cochon555 is a theater for innovative food and drink experiences. At any given event, over a hundred-plus cooks, chefs, restaurant and bar owners, renowned sommeliers and barkeeps, can be found working in concert to create luxurious moments. We work with every type of restaurant and bar imaginable – from farm-to-table to Michelin star - and all participating chefs share one core value: they source products responsibly. Our goal is to buy and promote the "best heritage breed pigs" from farmers doing it the "right way". Why? Because heritage breed pigs can't be raised in commodity settings.

The epic culinary tour starts in New York City in late-January and culminates with the finale, Grand Cochon September 30th in Chicago, marking our first decade. Cochon555 aims to create moments of inspiration, and to engender discussion and action - to buy, to cook, shop and donate in the name of a safe, honest, and delicious. Bottom line, we are educating the nation one bite at a time and creating a safer food future to be shared with our children. Your support benefits our foundation project, Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (fire, flood, and disease). Please explore our website, watch a video and enjoy an all-inclusive ticketed event that directly supports the good food movement.

SPONSORS

Sponsors create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.

Spotlight Sponsors

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

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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