CHI Chef’s Course
FRIDAY, APRIL 24, 2015
Welcome Reception & Dinner: 7:00-10:00 p.m.
SIX CHEFS KICK OFF COCHON 555’S TAKEOVER WEEKEND WITH A CHEF’S COURSE DINNER ON FRIDAY, APRIL 24, 2015 AT NICO OSTERIA
Please join us at Nico Osteria for a collaborative Chef’s dinner. The evening will feature a reception followed by a six course dinner highlighting dishes from Chef Gene Kato (Sumi Robata Bar), Matthias Merges (Yusho, A10, Billy Sunday), Jason Hammel (Lula Cafe, Nightwood), Abe Conlon (Fat Rice), Missy Corey (Publican Quality Meats), Erling Wu-Bower (Nico Osteria) and Amanda Rockman (Nico Osteria). Tickets for this event are $150.00 per person, inclusive of beverage, tax and service. Given the special nature of this event, we are unable to accommodate dietary restrictions and allergies.
Cochon555 is taking over Chicago with the help of great farmers and notable chefs to celebrate heritage breed pigs and set course for a safer food system. This epic one-of-a-kind culinary weekend features a plated guest chef dinner on Friday, followed by a “Large Format Feast” on Saturday before Cochon 555’s main event on Sunday. Cochon 555 is the country’s most talked about culinary competition featuring five chefs challenged to create a winning menu from a locally raised heritage breed pig, their prize, a chance to be the nation’s King or Queen of Porc.
The weekend begins with a five-course, all-inclusive dinner paired with the amazing Washington State Wines on Friday, April 24 as part of the “Chef’s Course Dinner Series”. This dinner is an extension of the Cochon US Tour, and their loyalty program called Chef’s Course, which benefits the James Beard Foundation. The dining experience is a national series featuring 50 of the nation’s emerging chefs cooking amazing dishes, and the dinners have been selling out all over the country.
The chefs will work together to prepare the one-night-only epicurean feast. Guests should plan to arrive at 7:00 p.m. for a reception with amuse created by each chef and an impressive offering of Reserve Prosciutto di Parma. The reception is followed by a sit-down, five-course dinner that emphasizes hyper-local ingredients and responsible agriculture. Throughout the evening, guests will be guided through conversations from the kitchen with a chance to mingle with the friends and family of Cochon and past Grand Cochon winners. A special thanks to the dinner hosts including Williams-Sonoma, Washington State Wines, The Cochon US Tour, Chef Erling Wu-Bower and his culinary team.
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