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Washington D.C.: Supermarket vs. Butchershop

Washington D.C.: Supermarket vs. Butchershop

March 12th, at the Newseum, Knights Confernce Center.
Jason Belleau – Wholefoods, Washington D.C.
vs.
Pamela Ginsberg – Wagshal’s Market, Washington D.C.

Pamela Ginsberg
Popularly known as “Pam the butcher,” Pam Ginsberg is the manager of D.C.’s Wagshal’s Market, named the best butcher shop in the metropolitan area with the finest meats and seafood,” by Washingtonian Magazine. A third generation Washingtonian, Pam came to Wagshal’s in 2007 with close to four decades of butchering and food industry experience from some of the area’s finest butcher shops and specialty markets such as: Brookville Market, Larimer’s, and Sutton Place Gourmet. Pam broke her first side of beef with her father, “Steve the butcher,” in her family’s shop at Eastern Market when she was 7 years old. “I was born to be a butcher,” she says. “I can’t describe how I feel when I see a beautiful piece of meat and cut into it – it gives me goose bumps.” In addition to the technical aspects of her profession, Pam equally values the customer service side of her job. “I enjoy making customers happy and spending time with them to understand what they want,” she says. “That’s what I’m about and that’s what Wagshal’s is about – we’re a perfect fit.”
Wagshal’s Market, 4845 Massachusetts Avenue, N.W., Washington, D.C. 20016 * 202-363-0777 * http://www.wagshals.com/.
Check out Pam work a lamb and also go over the Hanging Tender/Hanger Steak
http://www.youtube.com/watch?v=0TaVOGMtKkA&feature=youtu.be

Jason Belleau
Jason comes from years of experience of meat cutting. He is currently the Meat Coordinator for the Mid-Atlantic Region of Wholefoods Markets.

The contestants will be cutting a pure Berkshire hog from Newman Farms.

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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