Sunday, May 1st
COCHON555 HEADS TO SAN FRANCISCO! HERE’S THE FULL SCOOP ON THE EPIC WEEKEND
MORE CHEFS, JUDGES, CULINARY COCKTAILS, AND DINNER DETAILS. North America’s Most Talked About Culinary Competition Discloses All Weekend Details, Five Chefs, Five Pigs, Five Winemakers, Five Sommeliers, and Five Barkeeps Will Support Piggy Bank, a Farm Devoted to Giving Free Heritage Pigs to New Family Farmers. Join us Sunday, May 1st at Terra Gallery.
This year’s competing chefs include Neil Stetz of Quince, Ryan Pollnow of Aatxe, “2013 Cochon555 Seattle Winner” Jason Franey of 1883, “2015 Heritage BBQ Winner” Nicolai Lipscomb of The Battery and Marc Zimmerman of Alexander’s Steakhouse. The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. The winner of the regional event will be announced as the “Prince or Princess of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass / Aspen on June 18th. A group of esteemed judges with the help of five Sommeliers participating in the new Somm Smackdown will help 400 guests help find the winner.
Additional Culinary Programming beyond the 36 competition dishes prepared from locally-raised pigs will include the TarTare Bar with Creekstone Farms, “Luxe Butter Bar” with Antica Napa Valley, the Artisan Cheese Bar featuring Mission Cheese, Cypress Grove Chevre, Coach Farm, Parrano and 34º Crisps, and the Seafood Shelf with Calavera featuring Gulfish and Rappahannock River Oysters. Everyone casting a vote for the best bite of the day at the voting table gets a ticket to “Taste the New” Ramen Bar prepared by Paul Piscopo of PABU paired with the stunning Wines of Germany and featuring Sun Noodle followed by the Pop-Up Pie Shop with Mission Pie right before the Awards Ceremony. All guests will have the opportunity to take home delicious heritage breed pork from the Pop-Up Butcher Shop, a butchering demonstration with Dave the Butcher of Marina Meats. The Butcher Shop is a retail experience raising money for the charity Piggy Bank and will be hosted by celebrated emcee Billy Harris of Hanging with Harris with the support of Williams-Sonoma and our friends at Hedley & Bennett. Watch the amazing preview below.
The Cochon555 Culinary Cocktail programming starts during VIP hour with Cochon555’s Punch Kings featuring Breckenridge Bourbon, a regional competition featuring five notable barkeeps including Andrew Meltzer of 15 Romolo, Brian Means of Dirty Habit, Simone D Mims of The Battery, Nicolas Torres of Lazy Bear and Derek Mottola of Aatxe all hoping to win passage for a chance at the national title. During registration, everyone enjoys “The Welcome Punch” reception featuring Buffalo Trace, DRY Sparkling and The Perfect Puree of Napa Valley who will be offering a chance to win two round-trip tickets to Heritage Fire in Napa. Wine is back in a big way in 2016 with the ““Five Winemakers” including sought-after wines from Paul Draper (Ridge Wines), Rajat Parr (Sandhi Wines), Abe Schoener (Scholium Project), Jeff Pisoni (Pisoni Vineyards), Pax Mahle (Pax Wine Cellars) and special guest Matt Courtney of Arista Vineyards, a spotlight Sommelier Smackdown, Alysian Wines, Lake Sonoma Winery, Michael Mondavi Family Estates and Azzurro Wine Company. The “World of Wines” table will have the crowds watching and sampling as five of the city’s top sommeliers tell us what they think pairs best with heritage breed pork and the best wine across-the-board will be selected the winner of the event. Tequila enthusiasts will love “The Perfect Margarita Experience” and the opportunity to discover hand-crafted luxury tequilas including Don Julio Blanco, Reposado, Añejo, 70th Anniversary and Don Julio 1942. Going mobile is the “Heritage Rum Cart” that will travel through the crowds featuring Rhum Clément, Diplomatico and Plantation, premium brands with an educational approach to showcasing styles and the regional influences of rum including Spanish, French and British. The “Chupito” Mezcal Experience will feature Don Amado Mezcal, Fidencio Mezcal, Mezcales de Leyenda, Koch el Mezcal, La Niña del Mezcal, La Venenosa and Mezcal Derrumbes. Bourbon and whiskey lovers rejoice with the return of the “Perfect Manhattan” an experience featuring Eagle Rare and Buffalo Trace finished with Luxardo cherries in a hand-prepared classic topped with a special treat from Creminelli Fine Meats. The amazing “TIKI BAR” features tiki-inspired libations featuring The Perfect Puree of Napa Valley and Breckenridge Distillery. Classic cocktail enthusiasts will enjoy the Smoked Old Fashioned presented by Breckenridge Bourbon with support from Pierre Ferrand Dry Curaçao. Fans of low-proof cocktails will love the reserve beauties at Martinez Lacuesta’s Vermut Bar and a crisp lineup of brews from Magnolia Brewing Co. and Sierra Nevada Brewing Co and ciders from Common Cider. Friends in need of non-alcoholic options will experience the culinary soda lineup from DRY Sparkling and right before the awards, everyone is invited to “The Last Word” a cocktail experience featuring Luxardo Maraschino Liqueur and Junipero Gin right before the announcement of the 2016 Prince of Porc San Francisco. The one-of-a-kind experience will take place at Terra Gallery. Don’t miss the chance to buy tickets to this fairy-tale heritage pork event as tickets are expected to sell-out to this an all-inclusive stand up reception.
On Friday, April 29th, “2015 San Francisco Prince of Porc” David Bazirgan of Dirty Habit will host a guest chef Late Night Asian Speakeasy featuring an all-star lineup of five chefs including, Richie Nakano of Hapa Ramen and Deepak Kaul of Serpentine with the support of Sun Noodle and Williams-Sonoma. The family-style feast paying homage to Chinese, Sichuan, Korean, Thai and Japanese restaurants begins with a reception of hand-crafted punches with The Perfect Puree of Napa Valley and Breckenridge. Guests will also enjoy DRY Sparkling and a special tasting of Martínez Lacuesta reserve vermouths before five courses. Watch the dinner sneak preview video here: www.AsianSpeakeasy.com. On Saturday, April 30th, Chef Omri Aflalo of Wayfare Tavern will host a Chef’s Course Dinner, a refined three-hour culinary experience featuring five chefs including David Bazirgan of Dirty Habit, Staffan Terje of Volta, John Madriaga of Spruce, and Kim Alter of Nightbird cooking five-courses. The all-inclusive dinner begins with a reception of passed hors d’oeuvres from each chef alongside a special tasting of Martínez Lacuesta Vermouths and DRY Sparkling followed by a seated dinner with support from Williams-Sonoma. The charity dinners are limited to 40 seats and 100% of the proceeds will benefit Piggy Bank. Reservations are currently are online for purchase at www.Piggy-Bank.org.
Founder Brady Lowe has a long-term commitment to making Piggy Bank the charity recipient of tour moving forward. The Cochon555 tour will find 275 donors each year to help fuel the movement in addition to hosting dinners and other activities. Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster. For more details about Piggy Bank, please visit website or follow @piggybankorg on Twitter.
Where: Terra Gallery
VIP Admission: 4PM / $200
Chefs + Restaurants
Please Tweet + Follow Us
RYAN POLLNOWBorn and raised in Northern California, Ne Timeas Restaurant Group Partner and Chef Ryan Pollnow gained experience in kitchens throughout the US and Europe prior to finding a home with flour + water as chef de cuisine in 2012 and later as chef de cuisine of central kitchen in 2013. Now, only a few years later, Pollnow opened his first restaurant within the restaurant group, Aatxe in April 2015. Aatxe is a restaurant and bar that celebrates regional Spanish cuisine and culture with an influence from the Basque Country.
DUROC YORKSHIREThe Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling making its spareribs and shoulder roasts sweet & juicy. The Yorkshire is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat. Combining the traits of the two breeds creates a deliciously balanced farmers cross.
NICOLAI LIPSCOMBThe Battery
NICOLAI LIPSCOMBNicolai began as an apprentice under mentor Barbara Lynch. A move to Italy and then Spain, he worked under Juan Mari Arzak and Joan Roca. After years as CdC at the Fifth Floor under Chef David Bazirgan, Nicolai is now Executive Chef at The Battery.
GLOUCESTER OLD SPOTOriginating 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 for aging 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.
MARC ZIMMERMANAlexander's Steakhouse
MARC ZIMMERMANMarc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.
MANGALITSAOriginating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
NEIL STETZNeil has spent his career working in restaurants across the country and world. His pedigree includes Per Se in New York, Michael Mina in San Francisco and The Royal Mail in Australia. He is currently a sous chef at Quince and has held that position for the last two and a half years.
CINTA SENESEA very rare breed from Tuscany, central Italy. The Cinta Senese, aka the Belted Pig of Siena is noted for the distinguished white band around their completely black body. The species matures very slowly, taking twice as long to reach market weight. The pigs are equipped with the long strong legs, known for durable vitals in harsh conditions, and their amazing foraging instincts.
JASON FRANEYRestaurant 1833
JASON FRANEYJason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014. With over 20 years of experience, Franey began his career in Palm Beach, Fl., including various roles at The Breakers Hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. Under Franey’s direction, Restaurant 1883 was most recently awarded 3.5 stars by the San Francisco Chronicle.
RED WATTLEOriginating 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. is 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.
JEFF PISONIPISONI ESTATE
JEFF PISONIJeff spent his childhood immersed in his family, the farm and the vineyards. These influences, his father’s winemaking and an early interest in science allowed Jeff to know from very early on that he would pursue a life of making wine. Jeff loves the interwoven art, science and craft aspects of winemaking, and the never-ending learning and appreciation of nature found while working with the vineyards and wine.
PINOT NOIRThe Lucia Pinot Noir is a blend from the three vineyards in the Santa Lucia Highlands farmed by the Pisoni Family: Pisoni, Garys' and Soberanes Vineyards. This wine is a wonderful representation of the Santa Lucia Highlands and these estate vineyards. The goal is to create a "world-class" appellation blend; barrels for this wine are hand selected, just as for the single-vineyard wines.
PAUL DRAPERRIDGE VINEYARDS
PAUL DRAPERPaul Draper is the chief winemaker at Ridge Vineyards in California since 1969. Draper has played a significant role in the history of California wine through his pioneering work in popularizing "vineyard-designated" wines as well as instigating the resurgence of old vine Zinfandel. Draper is considered one of the most important figures in the history of Californian Zinfandel, rescuing the grape from obscurity and demonstrating its full potential as a serious wine.
ZINFANDELRipe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly fruit on the palate, sensuous texture and a long layered finish.
RAJAT PARRSandhi Wines
RAJAT PARRPartner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).
CHARDONNAYOur “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The 2015 bottling bespeaks its warm growing season with bright, eye-opening aromas of lemon pith, almond skin, crushed white rock, and oyster shells. From such a lifted nose, the palate is surprisingly unctuous. There is an alluring heft to the wine that carries with it flavors of meyer lemon custard and roasted pine nuts.
PAX MAHLEPax Wine Cellars
PAX MAHLEPax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.
SYRAHInky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.
ABE SCHOENERSCHOLIUM PROJECT
ABE SCHOENERA note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.