ASIAN SPEAKEASY

Tradesman
FRIDAY, OCTOBER 14, 2016
Welcome Reception & Dinner: 8:00 p.m. - 11:00 p.m.

Cochon555’s Epic Culinary Competition Tour & Experiential Food Experience Announces a Portion of Ticket Sales Will Support a Charity Dedicated to Creating the World’s First Open-Source Genetics Model for Family Farming

This year’s Heritage BBQ weekend – an event inspired by global grilling traditions – commences with Cochon555’s cult favorite pop-up dinner, Late Nite Asian Speakeasy. Local chefs Tu David Phu, Tim Luym, Jacob Kwan-Rosenbush and Shawn Naputi will be preparing a multi-course meal inspired by their favorite late-night Asian cuisines, as well as working together to pair each bold, spice-driven bite with cocktails and premium wines. The kitchen will also be giving the proceeds to Piggy Bank, a genetic-sanctuary-in-the-making providing free heritage breed pigs and business plans to emerging family farms. Cultured yet edgy, the night focuses equally on far-flung food cultures and local sourcing solutions.

Dinner will be followed by a master class featuring Glenfiddich 14 Year Old Bourbon Barrel Reserve paired with dessert. During the reception guests will be able to enjoy an aperitif of Martínez Lacuesta Vermouth and wine pairings from Silver Oak. Tickets to the dinners are available online at $85 per person and will benefit Piggy Bank, a farm-in-the-making benefitting heritage breed pig farmers and culinary schools. Dinner reservations can be made online at http://www.piggy-bank.org/dinners.


Guests will be guided through their meal by various chef/hosts – with a focus on local ingredients and responsible agriculture – and will have the chance to mingle with the founders and directors of the National Cochon555 Tour. A special thanks to our dinner hosts including Glenfiddich 14 Year Old Bourbon Barrel Reserve, Silver Oak, DRY Sparkling, Sun Noodle, Martínez Lacuesta, Williams-Sonoma, The Perfect Puree of Napa Valley, and Tu David Phu and his team of kitchen superheroes.

The dinner series is a national series featuring 50 of the nation’s emerging chefs. The participating chefs will showcase their skills in the kitchen as diners enjoy a course from each showcasing their distinct culinary approach for an unparalleled experience with a premium beverage pairing for each. Throughout the evening guests will be guided through the dinner with a chance to mingle and enjoy the night with the friends and family of Team Cochon.

For more details about Piggy Bank, please visit www.Piggy-Bank.org, or follow @piggybankorg on Twitter.

Where: Tradesman
753 Alabama St
San Francisco, CA 94110

When: FRIDAY, OCTOBER 14, 2016
Welcome Reception & Dinner: 8:00 p.m. - 11:00 p.m.

TICKETS ARE $85

By visiting the website at www.cochon555.com, friends can buy tickets to events as part of the Cochon 555 weekend, sign up for a year of Chef’s Course Member Benefits and even enter various live contests including unforgettable trips and experiences around the world worth more than $25,000.

MEDIA INQUIRIES: media-AT-cochon555.com

ASIAN SPEAKEASY

MULTI-COURSE W. BEVERAGE PAIRINGS
TU DAVID PHU
Hosting Chef
TU DAVID PHU
TIM LUYM
Buffalo Theory
TIM LUYM
JACOB KWAN-ROSENBUSH
Formerly of Stock In Trade
JACOB KWAN-ROSENBUSH
FRANCIS ANG
Pinoy Heritage
FRANCIS ANG

Chef Biography

FRANCIS ANG

Growing up in the bustling city of Manila, Philippines, Chef Francis Ang was always surrounded by a diverse culture of true fusion style food that has historically been inspired from a slew of Malayan settlers, Chinese tradesman, Spanish rule and American colonialism. He is currently consulting for the two michelin star restaurant at Taj Campton curating the dessert program. Ultimately, Ang strives to fuel the Filipino food culture and introduce the world to an approachable culinary experience unlike any other. Even though he was trained with a pastry background he has always had a passion for cooking everything and anything savory.

BBQ Tradition Info

LATE NITE

A whole pig roast or lechon takes a lot of time and energy. It involves a slow cooking of a whole hog, a piglet or any hog weighing 15 to 40 kilos skewered on a bamboo branch or rotisserie over a fire pit using charcoals. A vital element of cooking a lechon is its slow cooking process, the constant brushing of special sauce that perfectly turns the roasted pig’s skin into a deliciously glazed, red, crunchy skin in time.
SHAWN NAPUTI
Prubechu
SHAWN NAPUTI
BRADY LOWE
COCHON555 / PIGGY BANK
BRADY LOWE
TOUR DATES  
FARM DIRECTORY  
CHEF'S COURSE