Boston

Paradise Rock Club
Sunday, Apr. 6, 2014 - 4 p.m. – 8 p.m.

COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY PRESENT COCHON555. Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. This year’s competing chefs include Tim Maslow of Ribelle, Joshua Smith of Moody’s Delicatessen & Provisions, Louis DiBiccari of Tavern Road, Michael Scelfo of Alden & Harlow and Mary Dumont of Harvest. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.

In celebration of the tour’s 6th anniversary Michael Dulock of M.F. Dulock will butcher a pig for the audience, and Andrew Li of Mei Mei Street Kitchen will prepare an additional whole pig in a late-night Asian Speakeasy style before dessert and the awards ceremony. We are all heading to Tavern Road for the after party. A pig date for everyone’s calendar.

“Here in New England, we’re lucky to have the ability to work locally and sustainably year-round,” says Louis DiBiccari. “It’s an important practice for us to be able to trace our pork back to the farm, and Heritage breed pigs have had a major influence on lots of restaurants in the area. I enjoy working with them for the integrity they provide our charcuterie, and the flavor and textures they give our food. I’m really looking forward to seeing chefs’ new ideas for showcasing these amazing animals at this year’s Cochon 555.”

The 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes will also include, The Goose Nest, featuring a selection of Goose Island Beer Co’s beers and Hudson Valley Foie Gras, where guests have the chance to experience the exquisite pairing potential of beer and food. Live butchering demonstration at the Pop-Up Butcher Shop with a special cocktail from Whistle Pig Rye Whiskey. The proceeds of the retail shop benefits the students of Johnson & Wales with the support of Williams-Sonoma. Different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg. “Punch Kings” cocktail competition during the VIP reception features five local barkeeps preparing a punch made with Breckenridge Bourbon barkeeps sign up here. A welcome cocktail from Four Roses Bourbon. The Bourbon Bar presented by Breadcrumb by Groupon featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo. Libations include Crispin Ciders, Wines of Rioja, Colene Clemens Vineyards, Elk Cove Vineyards, Cochon Rose, and a Mezcal Bar featuring Fidencio and Mezcales de Leyenda. TarTare Bar featuring Creekstone Farms with Cory Marcoux at Brine Oyster. An artisan cheese bar with Formaggio Kitchen featuring Rogue Creamery and La Brea Bakery. Swine & Sweets signature ice cream social before awards, presented by James Beard award-winning Jeni’s Splendid Ice Creams with a special treat from Monica Glass of Clio.

There will be a special Cochon Chef’s Course dinner on Friday night at Harvest. Chef Mary Dumont will welcome four renowned chefs for the dinner, including Jody Adams of Rialto; Tiffani Faison of Sweet Cheeks; Matt Jennings of Farmstead; and Colin Lynch of Barbara Lynch Gruppo. The dinner begins with canapés designed by each of the five chefs, followed by a sit-down, five-course dinner with beverage pairings. For details click on Chefs Course below.

The COCHON 555 event is 100% inclusive and always on Sunday. Everyone is invited to visit www.cochon555.com/win and sign up for a chance to win more than$15,000 in prizes from our partners including a VIP trip to the Rioja Wine & Tapas Festival in New York City on May 3rd, or, fly to Aspen as a Celebrity Judge at Grand Cochon at the Classic with Goose Island Beer Co., or, a Dream Kitchen from Breville, a La Caja China from Williams-Sonoma, 2 VIP tickets to any Cochon event plus a trip to Denver for the Punch Kings finale.

Where: Paradise Rock Club
Paradise Rock Club 967 Commonwealth Ave, Boston, MA 02215

When: Sunday, Apr. 6, 2014 - 4 p.m. – 8 p.m.

Tickets for Cochon 555 events are $125 (general admission) and $200 (VIP). GENERAL ADMISSION price includes over 30 dishes prepared from the entirety of heritage breed pigs from nose to tail, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food. GA starts at 5pm. VIP starts at 4pm, and includes one-hour early access to all the food (premium access to limited experiences like Punch Kings, wines and spirits), a chance to hang with the celebrity chefs, judges and media. Everyone is invited to the After Party, as always.

TOUR DATES  
FARM DIRECTORY  
CHEF'S COURSE