LET'S TALK

MICHAEL POIARKOFF

Chef Poiarkoff runs the kitchens at Vinegar Hill House and Hillside. Centered around a wood-burning oven, Michael’s cuisine focuses on whole animal fabrication, charcuterie, smoked meats, and utilization of local product.

GLOUCESTER OLD SPOT

Originating 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.

JUSTIN SMILLIE

UPLAND

Competing

MULEFOOT

The Piggery

Competing + LEARN MORE +

JUSTIN SMILLIE

Chef Justin began his career at the age of 17 at Bernards Inn, where he had his first taste of the kitchen life. At Upland, he pays tribute to his culinary mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities. Since opening Upland, they have had critical and popular acclaim from outlets such as The New York Times, The Wall Street Journal, Saveur, GQ, The Washington Post, The New Yorker, and more.

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

HILLARY STERLING

VIC'S

Competing

MULEFOOT

Dogpatch Farms

Competing + LEARN MORE +

Chef Bio

HILLARY STERLING

At Vic’s, chef Hillary Sterling (A Voce, Lupa Osteria Romana, Bolo, Mesa Grill) creates an Italian-Mediterranean menu rooted in seasonality and inspired by traditional Italian cuisine enjoyed during her childhood in Brooklyn.

MULEFOOT

DANNY MENA

HECHO EN DUMBO

Competing

Autumn's Harvest

Competing + LEARN MORE +

DANNY MENA

Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

ANGIE MAR

THE BEATRICE INN

Competing

Brown Boar Farm

Competing + LEARN MORE +

ANGIE MAR

Angie Mar is the Executive Chef at celebrated West Village restaurant, The Beatrice Inn. Angie’s menu draws heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. Meats accented by hearty fruits and herbs anchor her menu at the Beatrice. Angie is the newly crowned Grand Champion of Food Network’s CHOPPED Grill Masters, Season Two, and hosted her first dinner at The James Beard house in October 2015.

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.

MR. FRANCIS DERBY

CANNIBAL / RESTO

TARTARE BAR

CREEKSTONE

FARMS BLACK AGNUS

TARTARE BAR + LEARN MORE +

MR. FRANCIS DERBY

Originally from Long Island Ny, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the executive chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.

TODAY'S FEATURE

CREEKSTONE

The Creekstone Farms legacy began over a decade ago with one simple idea: provide superior beef products to satisfy the most discerning of palates. Upon this vision, we began a beef program based on Black Angus cattle. Why Black Angus beef? Because Black Angus is known as the gold standard for premium beef-consistently tender and delicious.

ERIKA NAKAMURA

THE BUTCHERETTE

BUTCHER SHOP

Autumn's Harvest

BUTCHER SHOP BUTCHER SHOP

ABE SCHOENER

SCHOLIUM PROJECT

5 WINEMAKERS

SAV. BLANC

13' Princes in his Cave

5 WINEMAKERS + LEARN MORE +

WINEMAKER BIO

ABE SCHOENER

A 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.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.

JEFF PISONI

PISONI ESTATE

5 WINEMAKERS

PINOT NOIR

14' Lucia / Santa Lucia

5 WINEMAKERS + LEARN MORE +

WINEMAKER BIO

JEFF PISONI

Jeff 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.

THE SPOTLIGHT

PINOT NOIR

The 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 DRAPER

RIDGE VINEYARDS

5 WINEMAKERS

ZINFANDEL

13' East Bench

5 WINEMAKERS + LEARN MORE +

WINEMAKER BIO

PAUL DRAPER

Paul 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.

THE SPOTLIGHT

ZINFANDEL

Ripe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly fruit on the palate, sensuous texture and a long layered finish.

PAX MAHLE

Pax Wine Cellars

5 WINEMAKERS

SYRAH

2014 Castelli Knight Ranch

5 WINEMAKERS + LEARN MORE +

THE WINERY

PAX MAHLE

Pax 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.

FEATURED WINE

SYRAH

Inky 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.

RAJAT PARR

Sandhi Wines

5 WINEMAKERS

CHARDONNAY

2015 Santa Barbara Co.

5 WINEMAKERS + LEARN MORE +

THE WINERY

RAJAT PARR

Partner/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).

FEATURED WINE

CHARDONNAY

Our “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.

JOCELYN GUEST

SALVATION BURGER

BUTCHER SHOP

Autumn's Harvest

BUTCHER SHOP BUTCHER SHOP

BRAD FARMERIE

Public / Saxon + Parole

COCHON555 WINNER

LATE NITE

ASIAN SPEAKEASY

COCHON555 WINNER COCHON555 WINNER

FRANCIS DERBY

CANNIBAL / RESTO

COCHON555 WINNER

LATE NITE

ASIAN SPEAKEASY

COCHON555 WINNER COCHON555 WINNER

ANTHONY SASSO

Casa Mono

COCHON555 2014

LATE NITE

ASIAN SPEAKEASY

COCHON555 2014 COCHON555 2014

IVAN ORKIN

IVAN RAMEN

RAMEN MASTER

LATE NITE

ASIAN SPEAKEASY

RAMEN MASTER RAMEN MASTER

BILLY HARRIS

HANGING WITH HARRIS

FUNDRAISING

FOR CULINARY

MC + LEARN MORE +

Biography

BILLY HARRIS

For the past twenty years, Billy Harris has been wowing audiences throughout the United States and around the world. His razor-sharp timing and brilliant improvisational skills have made him one of the most sought-after MC's in the business. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!

Fundraising

FUNDRAISING

Billy is a highly sought after auctioneer who lends his comedic style to the auction block. His contagious energy, explosive style and ability to work the crowd, will create an atmosphere that will have the audience laughing while opening their wallets! Billy has raised millions of dollars for Share Our Strength,The New York Food Bank, Alex's Lemonade Stand Foundation, Autism Speaks, The James Beard Foundation and The Mario Batali Foundation to just name a few.

BRADY LOWE

COCHON555 / PIGGY BANK

Host

HOST

Cochon555 Tour

Host Host

CARRIE SUMMER & LISA CARLSON

Chef Shack Ranch

Competing

Hidden Stream Farm

Competing + LEARN MORE +

CARRIE SUMMER & LISA CARLSON

New York City trained, innovative #femalechefs of the #North. Foodtrucks & Restaurants.

DUROC

The 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.

CHRISTOPHER NYE

Spoon and Stable

Competing

Pork & Plants

Competing + LEARN MORE +

CHRISTOPHER NYE

Chris has spent 10 years working on the East Coast in some of the country's most demanding kitchens. After developing his talents under such Chefs as Gavin Kaysen, Bertrand Chemel, and Fabio Trabbochi, Chris has returned home to Minneapolis to team up with Chef Gavin Kaysen again to open Spoon and Stable in the North Loop neighborhood. Spoon and Stable has received much local and national acclaim after opening in late 2014.

RED WATTLE

Originating 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.

DANNY MENA

HECHO EN DUMBO

HOST CHEF

LATE NITE

ASIAN SPEAKEASY

HOST CHEF + LEARN MORE +

DANNY MENA

Farm Information

LATE NITE

DAVID CORDUA

Americas

Competing

HEREFORD

Black Hill Ranch

Competing + LEARN MORE +

DAVID CORDUA

Trained in the kitchens of Paris and the California wine country David has continued the legacy of his family's Nuevo Latino cooking tradition at their 9 Houston area restaurants where he serves as Executive Chef. In 2010 he was named Up and Coming Chef of the Year at the Houston Culinary Awards and in 2015 he was awarded 40 Under 40 by the Houston Business Journal as well as Truffle Chef of the Year in the Houston Truffle Chef Charity Challenge.

HEREFORD

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower-growing breed, yielding rich colored, marbled meat.

JAMES WINBERG, MIKE BROWN, & BOB GERKEN

Travail Kitchen & Amusements

Competing

Lucky George Farm

Competing + LEARN MORE +

JAMES WINBERG, MIKE BROWN, & BOB GERKEN

Mike Brown, Bob Gerken, and James Winberg are the founders and chefs of Travail Kitchen and Amusements in Robbinsdale, MN., which opened in June 2010. They were semi-finalists in 2012, 2013, and 2014 for the James Beard Award for Best Chef in the Midwest; in addition, Travail Kitchen ranked among Bon Appétit’s Best New Restaurants in 2011 and 2014. They recently opened three additional concepts, the Rookery, Copper Table, and Pig Ate My Pizza.

LARGE BLACK

JEAN-PHILIPPE GASTON

Izakaya

Competing

SWABIAN HALL

Black Hill Ranch

Competing + LEARN MORE +

JEAN-PHILIPPE GASTON

He quickly made a name for himself, and was selected “Up and Coming Chef of the Year” by the Houston Culinary Awards while at Haven; Cove was an instant success and was ranked #10 on Alison Cooks annual “Top 100 Restaurants” list in 2013. In 2014, Gaston again joined forces with Chef Manabu Horiuchi to open Izakaya, where the two serve as Co-Executive Chefs. At this modern day izakaya, the menu reflects today’s global palate, peppered with Gaston’s sense of fun. He lives in the Montrose neighborhood of Houston, and when not there, Gaston hits the road traveling and continuing his lifelong love of exploration.

SWABIAN HALL

Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavor. It is especially succulent with a distinctive aroma and a strong taste.

JOHN NG

Zen Box Izakaya

Competing

Moo, Oink, Cluck

Competing + LEARN MORE +

JOHN NG

Chef/Owner of Zen Box Izakaya. Born in Hong Kong, mentored by Chef Koji Okada in San Francisco, trained in Japanese cooking and Craft Ramen while studying Architecture and Design. Active in his local food community, Ng works closely with renowned ramen chefs in NYC, Atlanta, Nashville, and Tokyo.

BERKSHIRE

JORGE GUZMAN

Surly Brewing Co.

Competing

Lucky George Farm

Competing + LEARN MORE +

JORGE GUZMAN

Born in Mexico & raised in St. Louis, Missouri. Guzman was named 2015 Chef of the Year by MSP Star Tribune. A Charlie Awards Best Chef nominee 2015. Founder of Farm in the Cities a Nonprofit organization, supporting sustainable agriculture & practices. Executive Chef for Surly Brewing Co. in Minneapolis.

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

JUSTIN YU

Oxheart Restaurant

Competing

IBERICO

Acorn Seekers

Competing + LEARN MORE +

JUSTIN YU

Justin Yu is a native Houstonian and graduate of Memorial High School and the Culinary Institute of America. He has cooked in highly rated restaurants in the states and internationally. At Oxheart, Justin cooks seasonally inspired, vegetable focused cuisine. The restaurant has been lucky to have been mentioned.

IBERICO

Originating from the Iberian Peninsula, Ibericos are descendent of wild boars. Ibericos are short-haired black pigs, with black hooves, large torsos, slender legs and a very long snout, which is distinctive of their great foraging abilities. It is a breed known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, perfect for cured meats.

RICHARD KNIGHT

Hunky Dory

Competing

BLACK SPOT

All We Need Farms

Competing + LEARN MORE +

RICHARD KNIGHT

Born in England, Richard Knight worked as an executive chef in kitchens around the UK before moving to Houston, Texas to open the critically acclaimed "Feast" restaurant in 2008. Feast received numerous local and national awards for its whimsical and creative take on British nose-to-tail cooking. After "Feast" Richard joined the Treadsack team and opened their new restaurant “Hunky Dory” in October of 2015. The restaurant continues to wow both customers and press with its combination of the best of an old world dining experience with a great neighborhood feel.

BLACK SPOT

A farmer’s cross of two breeds, a Gloucestershire Old Spot and a Large Black. Large Blacks are known for their pasture foraging, large belly and high micro-marbling. Old Spots are known for their floppy ears, high fat ratio and flavorful meat. Combining the traits of the two breeds ensures rich and deliciously moist pork.

WILLIAM WRIGHT

Helen Greek Food and Wine

Competing

Shiner Pork

Competing + LEARN MORE +

WILLIAM WRIGHT

The multi-experienced Executive Chef William Wright, 27, has focused on culinary cuisines from around the globe and most recently zeroed in on Greece, focusing on traditional dishes from every region for Rice Village’s Helen Greek Food and Wine. Wright has embraced the art of regionality and simplicity into his cuisine by learning Houston’s diverse cuisines and using his well-accredited culinary skills.

LARGE BLACK

DAVID NEWMAN

Newman Farms

Butcher Shop

Pork & Plants

Butcher Shop Butcher Shop

GAVIN KAYSEN

Spoon and Stable

Cochon555 2015

CHEFS COURSE

Charity Dinner

Cochon555 2015 Cochon555 2015

JAMIE MALONE

Brut

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

JD FRATZKE

Strip Club / St. Dinnette

Competing

CHEFS COURSE

Charity Dinner

Competing Competing

JUSTIN CARLISLE

Ardent

Chef

HERITAGE FIRE

Snowmass

Chef Chef

THOMAS BOEMER

Corner Table

Host Chef

LATE NITE

Asian Speakeasy

Host Chef Host Chef

THOMAS BOEMER

Corner Table

Host Chef

KING OF PORC

2015 CHAMPION

Host Chef Host Chef

THOMAS KIM

The Rabbit Hole

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ERIK ANDERSON

Brut

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

DOUG FLICKER

Piccolo

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

CHRISTINA NGUYEN

Hola Arepa

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

BRADY LOWE

COCHON555 / PIGGY BANK

DINNER HOST

CHEFS COURSE

Charity Dinner

DINNER HOST DINNER HOST

ANN KIM

Pizzeria Lola

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ANGIE MAR

THE BEATRICE INN

MEAT MAVEN

LATE NITE

ASIAN SPEAKEASY

MEAT MAVEN + LEARN MORE +

ANGIE MAR

Farm Information

LATE NITE

FRANCO RUIZ

Fruition Restaurant

Competing

Rock Bottom Ranch

Competing + LEARN MORE +

FRANCO RUIZ

Franco Ruiz, a native of San Diego, grew up cooking with and inspired by fresh local ingredients. His culinary journey has taken him around the world including stints at several Michelin starred restaurants in Spain. As the Chef de Cuisine at Fruition Restaurant he makes it a priority to source locally and work closely with farms, including Fruition’s own farm and sheep dairy in Larkspur, Co.

LARGE BLACK

BROOKE WILLIAMSON

The Tripel

Competing

Rainbow Ranch

Competing + LEARN MORE +

BROOKE WILLIAMSON

Brooke Williamson is the co-owner, along with husband Nick Roberts, of Los Angeles eateries Playa Provisions, The Tripel, Hudson House and culinary boutique Tripli-Kit. Williamson recently placed runner-up on Top Chef Season 10 in Seattle, which catapulted her to Celebrity Chef status. Brooke also starred as a host and mentor on MTV's first foodie series House of Food, she recently won a battle on the popular Esquire series Knife Fight and competed on Bravo's newest series, Top Chef Duels. The Los Angeles native began her professional culinary career at 18 in the pastry department of the famed Argyle Hotel, is the youngest woman to cook in the James Beard House and coined a culinary mastermind by both the Los Angeles Times and Forbes.

RED WATTLE

BRUCE KALMAN

Union

Competing

BERKSHIRE

Peads & Barnetts

Competing + LEARN MORE +

BRUCE KALMAN

Bruce Kalman is no stranger to success. He’s a well-seasoned chef with years of experience under his belt and numerous accolades to boot. Those accolades include a James Beard nomination for Rising Star Chef, a Chopped championship title from the Food Network’s hit show Chopped and a recent win on Esquire Network’s Knife Fight. His talents on and off the camera have helped launch his career, and affirm his commitment to serving handcrafted cuisine that’s soulful and derived from indigenous ingredients. Kalman’s latest starring role at Union showcases his love of Italian cooking and seasonal California ingredients.

Farm Information

BERKSHIRE

CARLOS SALGADO

Taco Maria

Competing

Walnut Keep

Competing + LEARN MORE +

CARLOS SALGADO

Carlos Salgado is the chef/owner of Taco María in Costa Mesa, California. Taco María was named #2 on Jonathan Gold's 101 Best Restaurants list in the Los Angeles Times in 2015, as well as Best Restaurant by both the OC Weekly and the Orange County Register. Prior to opening Taco María, Carlos spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens, including Vernon Morales' Winterland, Daniel Patterson's Coi, and James Syhabout's Commis. He was named a Food & Wine Best New Chef in 2015.

RED WATTLE

JASON NERONI

The Rose

Competing

MANGALITSA

Winfield Farm

Competing + LEARN MORE +

JASON NERONI

As a 16-year-old kid from Orange County, Jason Neroni got a job working in Disneyland’s Club 33. There, he discovered a love for the kitchen and his interests took him north to cook at Chez Panisse. Neroni went on to earn his stripes in New York and Europe, including such notable kitchens as Le Cirque, Blue Hill, and Essex House. The birth of his son brought Neroni back to his California roots, launching as executive chef and partner of Superba Snack Bar in Venice. Currently, Neroni has partnered with Sprout LA to open Rose Cafe - Restaurant (Venice).

MANGALITSA

Originating 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.

KYLE MENDENHALL

The Kitchen

Competing

Cone Ranch

Competing + LEARN MORE +

KYLE MENDENHALL

Chef Kyle is a former musician turned chef. As The Kitchen Executive Chef, Kyle oversees back of the house operations for all The Kitchen restaurants and helps carefully source ingredients by forming strong relationships with local purveyors. Kyle believes in “Community Through Food” and that all great restaurants start with relationships. Whether it be with farmers, ranchers, bakers or fellow chefs, all work together to make our food system better.

BERKSHIRE

NELSON PERKINS

Colt & Gray

Competing

McDonald Family Farms

Competing + LEARN MORE +

NELSON PERKINS

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine, then spent time following graduation interning, trailing and working at a number of acclaimed New York restaurants including Blue Hill. Nelson is an appointed member of the Colorado Department of Agriculture's Specialty Crops Advisory Board

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

PAUL REILLY

beast + bottle

Competing

Mountain Primal Meat Co.

Competing + LEARN MORE +

PAUL REILLY

Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on “best restaurant” lists and nods to its well-rounded beverage program. In early 2016, Paul and Aileen will open Coperta, a restaurant and bar celebrating the culinary traditions and food of Rome and Southern Italy, in Denver's Uptown neighborhood.

BERKSHIRE

TROY GUARD

TAG

Competing

MEISHAN

Jersey Girl Milk Shares

Competing + LEARN MORE +

TROY GUARD

Troy Guard is the Chef/Owner of Denver-based TAG Restaurant Group. Guard has a distinct multicultural style developed throughout his career working in acclaimed kitchens such as New York hotspot TAO, Doc Cheng’s in Singapore, Roy’s in Hawaii, and the award-winning Latin-Asian fusion restaurant, Zengo. His flagship restaurant, TAG, brings to life Guard’s vision of “Continental Social Food” – a combination of his Hawaiian roots, his Pan-Asian expertise, and fresh, local Colorado ingredients. Other concepts include Los Chingones, Sugarmill, bubu, TAG Burger Bar, and Guard and Grace.

MEISHAN

Originating from China, Meishans are considered to be a very gentle breed, that are disease resistant and very easy to raise. Meishans are slow growing, very fat pigs that are known for their poor eyesight, drooping ears, wrinkled face and skin. They consume large amounts of roughage by foraging, utilizing their excellent sense of smell to make up for their poor eyesight. Meishan pork is very tender, highly-marbled and sweet tasting.

WALTER MANZKE

Republique

Competing

Cook Family Farm

Competing + LEARN MORE +

WALTER MANZKE

Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Philippines, Petty Cash Taqueria and Republique in Los Angeles.

BERKSHIRE

ANDREW VASERFIRER

Revival Market

Butcher

Amelia Farm & Market

Butcher + LEARN MORE +

ANDREW VASERFIRER

RED WATTLE

KATE KAVANAUGH & JOSH CURTISS

Western Daughters

Butchers

McDonald Family Farms

Butchers + LEARN MORE +

KATE KAVANAUGH & JOSH CURTISS

Kavanaugh and Curtiss are the founders of Western Daughters, in The Source, in Denver, a butcher shop that emphasizes transparency and sustainably raised meat.

Pig Information

DUROC

ADAM DORRIS

Pax Americana

Late Nite

Asian Speakeasy

Late Nite Late Nite

AMANDA FAISON

5280

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ANTHONY CALLEO

Pi Pizza Truck

Late Nite

Asian Speakeasy

Late Nite Late Nite

BO PORYTKO

Rebel

Host Chef

CHEFS COURSE

Charity Dinner

Host Chef Host Chef

BOBBY MATOS

State of Grace

Tartare Bar

TARTARE BAR

Creekstone Farms

Tartare Bar Tartare Bar

CHRIS LEUNG

Cloud 10 Creamery

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

DAN LASIY

Rebel

Host Chef

CHEFS COURSE

Charity Dinner

Host Chef Host Chef

JEAN-PHILIPPE GASTON

Izakaya

Host Chef

Asian Speakeasy

Host Chef Host Chef

JEFF OSAKA

Osaka Ramen

Ramen Bar

RAMEN BAR

w. Breckenridge Distillery

Ramen Bar Ramen Bar

JOHN LITTLE

harman's eat & drink

COCHON555 2015

CHEFS COURSE

Charity Dinner

COCHON555 2015 COCHON555 2015

JOHN WILSON

Jezebel's

Chefs Course

CHEFS COURSE

Charity Dinner

Chefs Course Chefs Course

JONATHAN JONES

El Big Bad

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

JORDAN ASHER

Ritual - Coming Soon!

Late Nite

Asian Speakeasy

Late Nite Late Nite

JUSTIN CARLISLE

Ardent / Red Light Ramen

Ramen Bar

RAMEN BAR

w. Wines of Germany

Ramen Bar Ramen Bar

KYLE FOSTER

Rebel

Host Chef

CHEFS COURSE

Charity Dinner

Host Chef Host Chef

LON SYMENSMA

Cho77

Host Chef

LATE NITE

Asian Speakeasy

Host Chef Host Chef

LYLE BENTO

Southern Goods

Host Chef

CHEFS COURSE

Charity Dinner

Host Chef Host Chef

MANABU HORIUCHI

Kata Robata

Ramen Bar

RAMEN BAR

w. Wines of Germany

Ramen Bar Ramen Bar

MANABU HORIUCHI

Kata Robata

Late Nite

Asian Speakeasy

Late Nite Late Nite

PAUL REILLY

beast + bottle

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

PJ STOOPS

Foreign Correspondents

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

RANDY RUCKER

Bramble

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

THOMAS BOEMER

Corner Table

Tartare Bar

TARTARE BAR

Creekstone Farms

Tartare Bar Tartare Bar

RYAN GORBY

Cho77

LATE NITE

Asian Speakeasy

LATE NITE LATE NITE

TREY NICHOLS & JAMES HOLTSLAG

The Heart and Trotter

Butchers

Rainbow Ranch

Butchers Butchers

BOBBY PALMQUIST

The Walrus and the Carpenter

Competing

Florek Family Farm

Competing + LEARN MORE +

BOBBY PALMQUIST

Originally from Reno Nevada. I started working for Renee Erickson in Seattle about 10 years ago. After cooking in Seattle for a few years I went to Europe to cook and learn about charcuterie and wine. When I returned I started working for Renee again. I worked my way up in her kitchens from sous chef of The Whale Wins to executive chef of The Walrus and the Carpenter and Bar Melusine, where I am currently.

BERKSHIRE

BRENDAN MCGILL

Hitchcock

Competing

MANGALITSA

Shadyacre

Competing + LEARN MORE +

BRENDAN MCGILL

Originally from Fairbanks, Alaska, Brendan cooked his way around Seattle before cooking his way across the world. He has been awarded as Food & Wine's People's Best New Chef, a James Beard Best Chef semifinalist, and Eater Seattle's Chef of the Year. Brendan is Chef and Owner of Hitchcock Group, spanning Seattle & Bainbridge Island.

MANGALITSA

PAUL SHEWCHUK

The Fairmont Olympic

Competing

BUROC

Niman Ranch

Competing + LEARN MORE +

PAUL SHEWCHUK

Paul has over 14 years of kitchen experience and is the Executive Sous Chef at the Fairmont Olympic Hotel. He has spent years working in kitchens across Canada from Eigensinn Farm with Chef Michael Stadtlander to ,Langdon Hall with Jonathan Gushue to CIN CIN in Vancouver and the Fairmont in Jasper, with a focus fresh, local ingredient driven food.

BUROC

Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue and almost nutty pork. Duroc pigs are fast growing animals yielding sweet and juicy meat, ranging in color from light yellow to dark red. The combination of these two breeds results in both intramuscular fat and hearty back fat, ensuring the meat will be tender and sweet tasting.

JASON HARRISON

Red Maple Catering

Tartare Bar

TARTARE BAR

w. Creekstone Farms

Tartare Bar Tartare Bar

JOSH HENDERSON

Vestal

Competing

Pure Country Pork

Competing + LEARN MORE +

JOSH HENDERSON

Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.

DUROC

ROBERT ANDREOZZI

Pizzeria Locale Boulder

Competing

Cone Ranch

Competing + LEARN MORE +

ROBERT ANDREOZZI

After graduating from Roger Williams University in his hometown of Bristol, RI, Robert found his way to Colorado, enrolling in culinary school at Johnson and Wales University. Since then, he has spent time at Blue Hill at Stone Barns, Del Posto, and Orsone Ristorante in Friuli. Robert joined the Frasca Food and Wine team in October of 2014, moving over to Pizzeria Locale in July 2015.

BERKSHIRE

TRACY SMACIARZ

Heritage Meats

Competing

BUROC

Niman Ranch

Competing Competing

TYLER & CHARLES

Radiator Whiskey

Competing

Scabland

Competing Competing

AARON BROOKS

Edge Steak and Bar

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ALEX CHANG

Vagabond

Competing

South Florida Heritage Farm

Competing Competing

ANDRES BARRIENTOS

Miami Smokers

Butcher

BUROC

Niman Ranch

Butcher Butcher

ANDREW GRUEL

Slapfish

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

ANTHONY LE PAPE

Ritz-Carlton

Competing

The Florida Fresh Meat Co.

Competing Competing

ANTHONY LOMBARDO

The Hamilton

Competing

BERKABAW

Autumn Olive Farms

Competing Competing

CESAR ZAPATA

Phuc Yea

Host Chef

LATE NITE

Asian Speakeasy

Host Chef Host Chef

DANNY LEE

Mandu

Competing

TARTARE BAR

w. Creekstone Farms

Competing Competing

DIEGO OKA

La Mar by Gastón Acurio

Late Nite

LATE NITE

Asian Speakeasy

Late Nite + LEARN MORE +

DIEGO OKA

Chef Diego Oka was born and raised in Lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s award-winning restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Farm Information

LATE NITE

DIEGO OKA

La Mar by Gastón Acurio

Competing

Maverick Meats

Competing + LEARN MORE +

DIEGO OKA

LARGE BLACK

ERIC GREENSPAN

Maré Restaurant

Late Nite

CHEFS COURSE

Charity Dinner

Late Nite Late Nite

ERIK BRUNER-YANG

Toki Underground

Ramen Chef

RAMEN BAR

w. Sun Noodle

Ramen Chef Ramen Chef

JASON NERONI

The Rose

Host Chef

LATE NITE

Asian Speakeasy

Host Chef Host Chef

JENNIFER CARROLL

Requin

Competing

TAMWORTH

Catoctin Mountain Farm

Competing Competing

JONAH KIM

Yona

Competing

MULEFOOT

Spring House Farm

Competing + LEARN MORE +

JONAH KIM

Jonah Kim is the chef/partner of Yona, a full-service Japanese noodle bar and small plates restaurant in the Ballston neighborhood of Arlington, Va. He is a first-generation American, born to South Korean parents, and raised in Austin, TX.

MULEFOOT

JOSE MENDIN

Pubbelly

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

JOSE MENDIN

Pubbelly

Ramen Chef

RAMEN BAR

w. Wines of Germany

Ramen Chef Ramen Chef

LINCOLN CARSON

Formerly Michael Mina

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

LOUIS GORAL

Rural Society Argentine Steakhouse

Competing

Buckingham Berkshires

Competing Competing

MARC PAUVERT

Master French Butcher

Butcher

Spring House Farm

Butcher Butcher

MARJORIE MEEK-BRADLEY

Ripple

Competing

SADDLEBACK

Leaping Waters Farm

Competing Competing

MATT RANNEY

The Village Idiot

Tartare Bar

TARTARE BAR

w. Creekstone Farms

Tartare Bar Tartare Bar

MICHAEL FIORELLO

Beachcraft

Competing