Heritage Fire Snowmass
Friday, June 19th
COCHON555’S HERITAGE FIRE IN SNOWMASS WITH OVER 45 CHEFS + 3000 POUNDS OF SUSTAINABLY RAISED, WOOD-FIRED KISSED MEATS HIT THE SLOPES
Aspen / Snowmass’s first live-fire event celebrating responsibly raised heritage breed animals (beef, lamb, goat, rabbit, birds) and the people growing them with purpose and passion. Cochon555’s Heritage Fire is the perfect equation of traditional, whole animal cooking techniques combined with our natural desire to eat honest food over live fires. Over 50+ Chefs paired with the best proteins cooked over fire. Guests will also enjoy the boozey punches from the 10 of the top barkeeps in a national bartender competition. Heritage Fire is a massive collection of culinary experts cooking together for a crowd of meat and wine loving gourmands over live-fires during a high-energy epic experience featuring live music from hip-hop turntablist DJ Lord of Public Enemy and jazz entertainers The Potash Twins.
Participating chefs include Chris Thompson (The Nickel), Mark Fischer (Harman’s Eat & Drink), Richard Sandoval (Richard Sandoval Restaurants), Alex Siedel (Fruition), David Gutowski (Grouse Mountain Grill), Andrew Helsley (Elk Camp), Jim Butchart (Elk Camp), Brandon Biederman (Steuben’s Food Service), Brian Busker (Matsuhisa Vail), Jason Harrison (Red Maple), Julian Smith (Bol), Justin Brunson (Old Major) Kate Kavanaugh & Josh Curtiss (Western Daughters), Lon Symensma (Cholon), Matthew Accarrino (SPQR), Paul Reilly (Beast & Bottle), Josh Pollack (Rosenberg’s Bagels & Delicatessen), Kyle Foster (Colt & Gray), Vartan Abgaryan (Cliff’s Edge), Mike Isabella (Graffato), Adam Howard (Graffiato), George Pagonis (Kapnos), DJ Nagle (Humbolt), Antonio Martinez (Phat Thai), Josh Oakley (Town), Brett Thompson (The Pullman), Daniel Asher (Root Down), Jeff Bolton (Kachina Grill), Troy Guard (TAG), Bill Greenwood (Beano’s Cabin) Stephen Fried (Gullo Specialty Foods), Matt Selby (Central Bistro Bar), Theo Adley (Squeaky Bean), Will Nolan (Eight K), Kelly Whitaker (Basta) and Will Frischkorn (Cured).
“Heritage Fire by Cochon 555, a premier hyper-local, whole animal, live-fire, outdoor food and wine event, joins the ranks of offerings for the first time ever this summer during the week of the Food & Wine Classic in Aspen (we are not associated officially this year). The goal, to celebrate family farms, create culinary awareness for heritage breed pigs and tilt the scales to favor today’s emerging chef community struggling to pay premium prices for safer, more flavorful food raised by real farmers. A portion of the ticket proceeds will benefit the Aspen Camp for the Deaf and Hard of Hearing and 100% of the proceeds from the Pop-Up Butcher Shop hosted by celebrated butchers, will benefit a local culinary school. Tickets for the events start at $100 for General Admission entry at 5:00pm, VIP is welcome an hour early at 4:00pm. To make the gastro-double header weekend for the history books, buy a 2-Day pass which includes the infamous Grand Cochon on Saturday night at the Viceroy – to learn more about Grand Cochon, visit http://cochon.devagnos.cloud/2015-tour/grand-cochon/.
2 Day Pass = $340.00 VIP 2-Day Pass (2-Day All-Inclusive Pass Holders Save $60 w/o ticket fees) VIP 2-Day Pass (3pm Fire Entry $200 Value) + (7pm Grand Cochon Entry – $200 Value) + $60 Discount
“Heritage Fire will showcase more than 45 notable chefs and butchers from Colorado alongside top chefs from around the country, cooking 3,000 pounds of heritage breed animals in celebration of breed diversity and family farming. Heritage Fire features chefs and farmers working together to spotlight traditional outdoor cooking techniques paired with amazing wines, craft beers, and amazing spirits. The list of heritage and heirloom foods to be featured include dry-aged beef from Creekstone Farms, whole pigs, lambs, goat, lobster, squab, rabbit, duck, chicken, artisan cheeses, oysters and heirloom vegetables paired with the best beverages. I’m passionate about promoting food sources that support a more natural, sustainable food system, explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.
In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, the Breckenridge “Burro” featuring special cocktail pairings including Smoked Old Fashioned’s, Vodka with Black River Caviar, and a Special Punch with Sturgeon and pop-up demos featuring renowned tattoo artists Darren Brass and Jose Santiago of Miami Ink tattooing heritage breed hams, the Perfect Manhattan Experience presented by Groupon with Breckenridge Bourbon, Buffalo Trace, Eagle Rare, Hirsch, Luxardo and a specially cured garnish by Creminelli Fine Meats, the Petit Format Bar presented by Wilsonart, the Mezcal Chupito Bar with Mezcales de Leyenda, Fidencio, La Venenosa and Koch el Mezcal, the Official Chef’s Pantry presented by Chef’s Warehouse, the Rioja Tapas Bar featuring Rioja-style lamb and the delicacies of Agromar, Bacon Hall of Fame presented by Maggy Hawk Vineyards and tequila tastings and cocktails courtesy of Don Julio and their infamous Tequila Draft Truck. This notable group of local and national sponsors will be hosting exceptional experiences from Whistle Pig Rye, Prosciutto di Parma, Creminelli, Drew Estate Cigars, Beecher’s Handmade Cheese and La Brea Bakery.
Heritage Fire is making its way to Colorado for the first year, this is the nations only hyper-local, whole animal live-fire outdoor culinary event cooking 3,000 pounds of heritage breed animals in celebration of pasture diversity and family farming. The list of heritage and heirloom foods to be featured include dry-aged beef, spit-roasted large format fish, whole pigs, lambs, goat, lobster, squab, rabbit, duck, chicken, artisan cheese, oysters and heirloom vegetables. Heritage Fire is a collection of culinary teams cooking together for a crowd of meat and wine loving gourmands to spotlight traditional outdoor cooking techniques paired with amazing wines, ice-cold brews, and crisp ciders.
Additionally, we will be hosting Last Call, TEN OF THE FINEST U.S. BARTENDERS STRIVE FOR GOLDEN GLOVES IN DENVER AT THE 3ND ANNUAL PUNCH KINGS COMPETITION. Award-Winning Bartenders From 10 cities Compete at COCHON 555’s Grand Finale Spirits Competition Featuring Breckenridge Bourbon. The highly-spirited event is the culmination of the competitions that took place in ten cities across the U.S. throughout the year. The showdown will be held June 19th at Heritage Fire in Snowmass. The barkeeps will compete by preparing their award-winning recipes of boozy punch using Breckenridge Bourbon.
Over 50 bartenders competed in the Punch King’s Competition at COCHON 555 events throughout the year for the chance to represent their city in the finals. The 10 winning bartenders, listed below, will recreate their winning punch for the 2015 National Punch King title. The 2015 Punch Kings competitors are Sother Teague of Amor y Amargo (NYC), Morgan Weber of Coltivare Pizza & Garden (HOU), Brian Sassen of Repour Homemade Cocktails Miami Beach (MIA), Devon Espinosa of The Church Key (L.A.), Patrick Williams of Punch Bowl Social (DEN), Taha Ismail of Kapnos/ Graffiato (WDC), Tenzin Samdo of Trade (BOS), Stephen Cole of Barrelhouse Flat (CHI), Brian Means of Dirty Habit (SF) and Britt Tracy of Heyday (MPLS).
“This will be the most notable punch-themed celebration to hit the country since prohibition was lifted in 1933!” says COCHON 555 founder Brady Lowe. “I’ve always wanted to host a national event that celebrates the barkeeps that keep the boom of the cocktail culture alive and vibrant. There’s nothing better than a fine punch made with a whole bottle of bourbon to complement the philosophy of whole animal utilization and the flavor packed benefits of eating heritage pork. And, who better to bring the Punch Kings Competition to life than our great friend Bryan Nolt, founder of Breckenridge Distillery!” HERITAGE FIRE is 100% inclusive. “I’m passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
Tickets for events range from $100 (general admission) and $200 (VIP). GENERAL ADMISSION price includes over 50 dishes prepared from the entirety of heritage breed animals from nose to tail, roasted over open fires, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food. VIP starts includes one-hour early access to all the food (premium access to limited experiences), and a chance to hang with notable chefs, partners of the event and media.
Chefs + Restaurants
45+ Chefs & Barkeeps To Tweet + Follow @COCHON555 #HERITAGEFIRE
Steuben’s Food Service
Beast + Bottle
Gullo Specialty Foods
Central Bistro Bar
Harman's Eat + Drink
Colt + Gray
Grouse Mountain Grill