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NEW YORK CITY

DATE AND TIME: Sunday, January 21st, 2018 | 4pm-7:30pm LOCATION: Second Floor. 849 6th Ave, New York, NY 10001

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 - NEW YORK CITY

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
  • 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...

MARC MURPHY
COMPETING CHEF MARC MURPHY

Landmarc

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GLOUCESTER OLD SPOT

DeBragga, New York’s Butcher®

MARC MURPHY

Marc Murphy serves as Chef & Owner of Benchmarc Restaurants (Landmarc & Ditch Plains) and Benchmarc Events. He is a judge on Food Network’s hit shows, Chopped & Chopped Junior as well as the author of Season with Authority: Confident Home Cooking.

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.

BRYAN HUNT
COMPETING CHEF BRYAN HUNT

Temple Court

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MULEFOOT

Dogpatch Farm

BRYAN HUNT

A native of Nashville, Tennessee, Bryan has worked throughout NYC for the past 17yrs at prestigious restaurants Gramercy Tavern, Per Se, Insieme, Riverpark and is currently Executive Chef at Tom Colicchio's restaurant Temple Court located in The Beekman Hotel.

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

GINGER PIERCE + PRESTON MADSON
COMPETING CHEF GINGER PIERCE + PRESTON MADSON

Jams by Jonathan Waxman

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FARMER’S CROSS

The Piggery

GINGER PIERCE + PRESTON MADSON

Chefs Ginger Pierce and Preston Madson met in a kitchen in 2002, and could be found cooking side by side ever since. Ginger is the Executive Chef of Jams Restaurant in Manhattan, and Preston is the Executive Chef and Co-Owner of Bellwether in Long Island City, opening this winter.

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Mulefoot, Glouchestshire Old Spot, Yorkshire, Duroc, Hampshire and Tamworth. Combining the traits of these breeds creates a richly flavored and balanced pig.

FABIAN GALLARDO
COMPETING CHEF FABIAN GALLARDO

La Esquina

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RED WATTLE

Heritage Foods USA

FABIAN GALLARDO

Fabian Gallardo was born in Leon, Mexico. He has more than 15 years of culinary experience. Gallardo is recognized for creating one of the most well-known taco destinations in West Hollywood, Petty Cash Taqueria, alongside famed Chef Walter Manzke. Gallardo is currently Head Chef of La Esquina in NYC.

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 ABDOO
COMPETING CHEF MATT ABDOO

Pig Beach

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BERKSHIRE

Autumn's Harvest Farms

MATT ABDOO

Matt Abdoo is the chef/partner of the critically-acclaimed BBQ restaurants, Pig Beach and Pig Bleecker. Previously, Matt was the Chef de Cuisine of Del Posto where during his tenure the restaurant received a coveted four-star review from the NYTimes.

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

ERIKA NAKAMURA + JOCELYN GUEST
BUTCHER ERIKA NAKAMURA + JOCELYN GUEST

White Gold Butchers

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BERKSHIRE

Autumn's Harvest Farms

ERIKA NAKAMURA + JOCELYN GUEST

coming soon...

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

DAVID ROBINSON
DAVID ROBINSON

Formaggio Kitchen South End

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CHEESE

DAVID ROBINSON

David learned to love food as a child growing up in Taos, New Mexico. He spent the first decade of his working life cooking in some of Boston’s finest restaurants, including Marcuccio’s and Radius, during which time he also traveled extensively through Italy and Spain. David eventually came to the realization that he didn’t want to spend his life in a professional kitchen, and his desire to continue working with food brought him to Formaggio Kitchen South End. A trip to the Jura mountains to select wheels of Comté for the shop instilled a sense of respect for the cheese itself, and also for the immense amount sweat, tears and love that cheesemakers put into each wheel. Since he became the cheese buyer in 2010, he has traveled extensively through Europe in search of cheese.

CHEESE

Celebrate a world of taste with Formaggio Kitchen. We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of many artisan producers.

ZAC YOUNG

DESSERT BAR

DANNY MENA

Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.

TROMPO

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide 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 old world flavor.

GARRISON PRICE

TARTARE BAR

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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