MAKE THE MOST OF YOUR EXPERIENCE
Each ticket includes the contents in the boxes below
EXPERIENCE THE BEST SUNDAY EVENTsee more
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.
- 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
IT ALLsee more
- 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
BOOK YOUR EXPERIENCE
CULINARY LINEUP TO BE ANNOUNCED
Chefs, Butchers, Winemakers and more...
A St. Paul native, Executive Chef Timothy Fischer brings over 25 years of experience to Loews Minneapolis Hotel. An avid outdoorsman and forager, Fischer imparts flavors from the waters and woods of Minnesota into his inventive dishes. His philosophy is hyper-local cuisine with a global twist.LARGE BLACK
The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
Chef Daniel del Prado was born in Argentina to parents of Spanish and southern Italian descent. He's worked in Colorado, Portland and Minneapolis. He teamed up with mentor Isaac Becker to open Bar La Grassa, then Burch. He opened Martina last year.FARMER’S CROSS
The Large Black breed is known for its taste, pasture foraging skills, and overall hardiness. The Tamworth is known for its ample belly - aka the best bacon hog - and displays a firm, trim jowl underlined with muscular hams. When harvested at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
Karyn Tomlinson is the chef de cuisine of highly acclaimed restaurant, Corner Table, in Minneapolis. In 2015 she earned the local Charlie Award for “Outstanding Pastry Chef” and previously worked under Chef Nilsson in Sweden at the two-star Michelin restaurant, Fäviken Magasinet.DUROC YORKSHIRE
Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink meat hue, and almost nutty taste. Duroc pigs are fast growing animals yielding sweet and juicy meat, ranging in color from light yellow to dark red. The combination of these two breeds exhibits both intramuscular and hearty back fat, ensuring the meat will be consistently tender and sweet tasting.
Following a stint in Europe and working in some of NYC’s distinguished kitchens, Chef Klein moved to Minnesota and opened Meritage in 2007. This French Brasserie has earned Klein acclaim, including four nominations for Best Chef, Midwest by the JBF.MANGALITSA
Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
Remy Pettus is south Minneapolis native. He cooked in New York, Chicago, and Healdsburg working towards a goal of opening his own place back home. In 2017 Pettus opened Bardo in NE to critical acclaim and has exciting plans for the future!GLOUCESTER OLD SPOT
Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears, and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
Cochon555 hosts "Punch Kings”, a regional whole bottle punch competition featuring 50 of the nations top barkeeps. Each contestant faces the challenge of creating a hand-crafted punch featuring one whole bottle of sponsored spirit and presenting to a panel of 8 notable judges. The winning barkeep advances to the season finale called “Last Call” that takes place during the Grand Cochon weekend in Chicago September 30th. Watch two years of footage and learn more about how barkeeps feel about punch, and the trends in hospitality. EP01 - Handcrafted EP02 - Whole Bottle EP03 - Hospitality EP04 - Passion EP02 - Art EP03 - Spice EP04 - CommunityBRECKENRIDGE BOURBON
Showcasing amazing barkeeps around the country isn’t easy, but it sure is tasty in the nation’s best punch competition. Punch was the grandaddy of all cocktails, meant for sharing amongst friends and enhancing social engagements. The theme of the competition is large format, and the participating bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of spirits along with their special ingredients. Visit the website for all the recipes from five years.
The tour announced the Tartare Bar in 2013. It is a national marketing program to reinforce the importance of celebrating the source of high-quality beef. Cochon555 invites a notable chef in each market to provide their favorite variation on chopping up great beef using the best ingredients. We all love food and wine pairings, and there is nothing better than letting us handle your experience from start to finish.
TACOS DE TROMPO
Chef Ng received training in traditional Japanese cooking and ramen making for seven years while obtaining his Bachelor of Architecture degree at the California College of Arts. Along with an established Japanese culinary pedigree, Chef Ng’s Chinese heritage provides a greater understanding and knowledge of a wide variety of Asian ingredients and cooking styles. With a passion for cooking that transcends culture, his unique approach, utilizing and adapting fresh, local ingredients has developed to create a style of ramen unique to the region.BONE COLLECTOR
A DESSERT BAR
Today’s dessert spotlights the fresh flavors of The Perfect Purée of Napa Valley prepared by one of America’s most talented chefs. Celebrating innovation, our Swine and Sweets course is inspired by classic pastry with a twist. Experience flavor first-hand with delicious complimentary samples delivered directly to your business. Request free samples of The Perfect Purée's robust flavor line-up ranging from Raspberry and Mango to Ginger Sour and Thyme & Citrus. Available to foodservice professionals only.
WHY ARTISAN CHEESE? Dedicated to the art of education and hospitality, every single event promotes artisan cheese and we invite you to take a journey to visit our great community of cheesemongers and cheesemakers through today's best cheesemongers and notable retailers.SIGNATURE CHEESE BAR
PRACTICE A MOVEMENT Cochon555 has motivated a change in consumer behavior to understand why to spend more money on artisan products such as meat, cheese and dairy. Much like heritage pork, the story of making a great cheese starts with sourcing great milk and responsible animal husbandry. Once we understand the message that the producer cares about the animals from birth to marketplace, we want to share it with family and friends.
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. Running in tandem for two years, is Cochon555’s "Somm Smackdown” competition featuring 50 of the nation's top sommeliers each challenged with pairing the best wines from around the globe to the dishes prepared by the competing chefs. A panel of 30 celebrity judges select a winner. Watch two years of footage and learn more about how Somm’s feel about wine trends, regions and what pairs best with heritage breed pork. EP00 - Trailer EP01 - Romance EP02 - Passion EP03 - Pigs EP04 - Pairing EP05 - Reflections EP06 - PalettesAZZURRO WINE COMPANY
Over the course of the past two years - we have found great wine pairings. Click to see them all, its pretty amazing. Thanks again to all the producers, winemakers, growers and sommeliers for making this a truly stunning journey.
Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.CABERNET
Our 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.
Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.SYRAH
Inky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.
Erin is Twomey’s Pinot Noir and Sauvignon Blanc winemaker, a specialist in the varietal who has worked in France, Oregon and California. She embodies the French concept of “vigneron,” the idea that the winemaker should also be intimately involved with the vineyard, and believes in crafting vineyard-driven wines that express an unmistakable sense of place. “You can force a wine to be something, but let it be itself and it will show you it’s colors and personality.” – Winemaker Erin MillerPINOT NOIR
Bien Nacido Vineyard is a unique site along the Central Coast of California, only six miles as the bird flies from the ocean. The 2015 season was an extension of the already dry conditions established from the previous years of drought. Little to no fog developed, resulting in sun-soaked vineyards and concentrated berries. Bud break began in early March, bloom and fruit set in April, and by early June hints of color were showing through. The growing season concluded with an earlier than usual harvest for the second year in a row.
Partner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).CHARDONNAY
Our “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The 2015 bottling bespeaks its warm growing season with bright, eye-opening aromas of lemon pith, almond skin, crushed white rock, and oyster shells. From such a lifted nose, the palate is surprisingly unctuous. There is an alluring heft to the wine that carries with it flavors of meyer lemon custard and roasted pine nuts.
Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.PINOT NOIR
Steep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fine tannins that are compressed and extremely long.
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 create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.
WHAT ARE THEY SAYING?
"2016 Event of the Year!"
Time Out New York
"Raising the Bar for Dining Festivals"
"The Porcine Equivalent of Christmas"
Food & Wine Magazine
"Stunning in its Professionalism"
"Stunning in its Professionalism"
"Cochon555 Features Some of The Best Chefs in Town"
"Everyone’s Favorite Pork-centric Cooking Competition"
"A Great Celebration, the Ultimate Pig Out"
"Chefs Bring Their A-Game for a Cause"
"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times
"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily