Chefs + Restaurants
Le Méridien Philadelphia - Official Host
Sunday, May 25th 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. In each city, five local chefs will each be given a 200 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. A panel of 20 expert judges and guests of the event will vote for the city’s “Prince or Princess of Porc.” The winner from each city goes on to compete for top honors in the Grand Cochon at the Food & Wine Classic in Aspen in June. The winner of the finale receives bragging rights as the “King or Queen of Porc” and a 4-day wine experience to Rioja, Spain’s most prominent wine region.
This year’s competing chefs include Douglas Rodriguez of STARR Restaurants, Patrick Szoke of Alla Spina, Mike Santoro of The Mildred, Jason Cichonski of Ela and Jeremy Nolen of Brauhaus Schmitz. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. Marc Pauvert of Four Seasons Baltimore will butcher a pig for the audience and an additional late-night sixth pig will be served.
Notable judges include Erik Bruner-Yang of Maketto, Danya Henniger of Zagat and Brian Freedman of On the Front Vines. 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.
A 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes will also include: “The Goose Nest,” an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras; live butchering demonstration at the Pop-Up Butcher Shop, benefitting Drexel University 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; the “Punch Kings” cocktail competition featuring five local barkeeps presented by Breckenridge Bourbon; 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 including Crispin Ciders, Wines of Rioja, Cochon Rose, and a Mezcal Bar featuring Fidencio and Mezcales de Leyenda; a TarTare Bar featuring Creekstone Farms with David Katz; an artisan cheese bar with DiBruno Bros. featuring Rogue Creamery and La Brea Bakery; Swine & Sweets signature ice cream course presented by James Beard award-winning Jeni’s Splendid Ice Creams.
To kick off the weekend, there will be a special Cochon Chef’s Course dinner on Friday night at Brauhaus Schmitz. Chef Jeremy Nolen will welcome five guest chefs for dinner including Dave Katz of Creekstone Beef, Pete Woolsey of Bistrot la Minette, Joe Cicala of Le Virtu, and Jess Nolen of Brauhau on dessert. Each dinner begins with canapés designed by each of chef, followed by a sit-down, six-course dinner with beverage pairings. For details visit the Chefs Course page here.
The COCHON 555 event is 100% inclusive and always on Sunday. In 2014, ticket buyers are invited to enter to win a VIP trip to Rioja Wine & Tapas Festival in New York City, a trip to Heritage BBQ in September, or more than $3,000 in prizes from partners, including a Smart-Scoop Ice Cream Maker from Breville, a $1000 bottle of Reserve Bourbon from Breckenridge Distillery, a chance to be a Punch Kings Judge and 2 VIP tickets to Cochon 555.