COCHON555 ANOINTS CHICAGO AS GRAND COCHON, THE 14-CITY TOURING CULINARY COMPETITION ON OCTOBER 1, 2017
Chicago takes center stage this fall at Cochon555’s epic finale featuring 14 Chefs Competing for the Coveted Crown makes a stop in the West Loop
CHICAGO, IL (August 4, 2017) — Grand Cochon, the epic finale to the 14-city touring culinary competition, will crown its “King or Queen of Porc” at Morgan Manufacturing on Sunday evening, October 1st. Cochon555 brings together the 14 winning chefs of regional competitions and 14 pigs for a friendly competition with a cause. More than 2,500 pounds of heritage pork raised by American family farms will be served to a crowd of 30 celebrity chefs and 500 pork-loving epicureans. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. Tickets start at $150 for general admission and $225 for VIP (includes early entry). Tickets are sold online at http://grandcochon.com .
This fairy-tale heritage pork event will feature celebrated chefs and nose-to-tail cookery. Representing an array of cultures, cities and cooking styles. Each of the 14 chefs are tasked with preparing at least 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a stand-up tasting menu, with dozens of competition plates served alongside artisan wines, boutique spirits, handcrafted cocktails, and some of the best cheeses, charcuterie, sweets, and pop-up food experiences the country has to offer.
This year’s winners and competing chefs include Nicole Gajadhar of Saxon + Parole in New York City (Meat-Centric American Eatery), Grae Nonas of Minneapolis (Nordic-Inspired Cuisine), Kaelin Ulrich Trilling of Nashville (Ingredient-Driven Mexican), Jonathan Granada of Otium in Los Angeles (Ingredient-Driven American), Will Nolan of Eight K at Viceroy Snowmass in Denver (Southern Roots), Paula DaSilva of Burlock Coast Seafare & Spirits at The Ritz-Carlton, Fort Lauderdale in Miami (New American), Ricardo Jarquin of Travelle in Chicago (Inventive American), Mitch Mayers of Lark in Seattle (Ingredient-Driven American), Manabu ‘Hori’ Horiuchi of Kata Robata in Houston (Modern Japanese Fare), Jordan Keao of āina Restaurant in San Francisco (Modern Hawaiian), Drew Van Leuvan of Seven Lamps in Atlanta (Rustic American Fare), Kosta Kontogiannis of Kingbird Restaurant at The Watergate Hotel in Washington D.C. (Contemporary American) and Evan LeRoy of LeRoy and Lewis in Austin (New School Barbeque).
Follow the tour on Instagram and Twitter @Cochon555 to discover the chefs headed to Chicago, and immerse yourself by watching the Grand Cochon trailer .
When: Sunday, October 1st, 2017 | GA 5:55PM | VIP 5PM | ULTRA-VIP 4:30PM
Tickets : Purchase tickets at https://cochon555.com/2017-tour/grandcochon/
● $150 General Admission includes all-inclusive tastings of food and beverage
● $225 VIP includes 60 minutes early entry, exclusive tastings and access apply
Enthusiasts can sign up for a national cocktail punch competition (Punch Kings) combined with an innovative day-long food summit held (BESPOKE) at the Chicago Athletic Association on Saturday, September 30. Kicking off at 9:30 a.m. in the Tank Room, keynote speakers and panelists will bridge the worlds of academia, food, and hospitality with BESPOKE: An Exploration of Taste & Thought. Immediately following, 14 barkeeps from around the country compete in the most notable punch-themed celebration featuring Breckenridge Bourbon.
Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 42 chef-competitor dishes – all told, some 2,500-plus pounds of heritage pork from family farms – guests will sample beef tartare featuring Sabatino truffles prepared by Joshua Pollack of Rosenberg’s Deli in Denver paired with the wines of Antica Napa Valley; a farmhouse cheese spread from Pastoral Artisan Cheese Wine & Bread featuring Savile Row and Cypress Grove; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring truffle butter, foie gras, and more; and Chef Zac Young of Craveable Hospitality will create an innovative take on pastry presented by Perfect Puree of Napa Valley.
Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include a special cocktail experience inside the Glenfiddich Experimental Dome, Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum and Perfect Puree of Napa Valley; a Courvoisier Cognac cocktail and “neat” tasting with hand-crafted chocolates; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will be unveiled at the Swizzle Bar. An array of wines grouped under the “5 Winemakers” banner featuring Scholium Project; Kosta Browne, CIRQ, Pax Wine Cellars; Silver Oak and more. Other experiences include the Welcome Lounge featuring Buffalo Trace; non-alcoholic sodas from DRY Sparkling; Wines of the World and Azzurro Wine Company.
“It’s always an honor to see all the incredible talent and good food movement support in one place,” says Brady Lowe, Founder of Cochon555. “We’re putting the spotlight on heritage species, responsible agriculture, and amazing chefs and producers. As one of this country’s premiere dining cities, we’re proud to have Chicago as the centerpiece of our largest-ever Grand Cochon this year. Guests can expect an epic culinary experience that’s not just about quality, but wines, spirits, cheeses, pork dishes and much more, all created with purpose and passion. This is eating and drinking for a cause.”
About the Cochon555 US Tour
The Cochon555 US Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through an innovative nose-to-tail pig cooking competition. This epic pork feast visits 20 major cities in North America annually and stages over 60 events. The tour is comprised of an array of live expressions including Heritage Fire (live-fire); Heritage BBQ (global grilling cultures); and Grand Cochon (national whole-hog championship). Cochon555 cultivates a long-term impact for heritage species, raised by family farms in top culinary markets in North America. Both educational and inspirational messages are circulated among 16,000 guests; 2,200+ chefs; 150+ family farms; and 16 culinary schools. Since 2009, 50,000+ consumers have experienced heritage pork for the first time, more than $500,000 has been donated to charities, and over $750,000 has been paid directly to our farmers. For more details and videos of events, visit www.cochon555.com or follow @cochon555 on Twitter and Instagram.
Launched in 2015, Piggy Bank is creating a farming sanctuary for heritage breed pigs, many of which are endangered. Piggy Bank will provide genetics and access to shared business plans for raising heritage pigs to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can learn about safer, more responsible practices and share genetics, livestock, and the very information needed to thrive as small businesses. Piggy Bank is building a model of socially responsible agricultural transparency. Piggy Bank proudly operates as a project of the Trust for Conservation Innovation, a 501(c)3 tax-exempt nonprofit organization which accelerates impact for initiatives focused on protecting and fostering a healthy, sustainable, resilient, and equitable world. For more information or to donate, visit www.piggy-bank.org or follow @PiggyBankOrg on Twitter. Watch the video http://j.mp/PIGGY_BANK.
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