MAKE THE MOST OF YOUR EXPERIENCE
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EXPERIENCE THE BEST SATURDAY EVENT
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Cochon555 closes in on a decade as one of North America’s most exciting culinary events with its foray in the Banff and Lake Louise region, a destination embarking on an ambitious culinary tourism initiative to raise interest and awareness of its impressive local food scene. On Saturday April 28, Banff will be the first destination in Canada to host a signature Cochon555 experience. The iconic Fairmont Banff Springs hotel is the chosen venue to feature this dramatic chef’s competition to best prepare and present one whole, heritage-breed pig.
General Admission is our signature experience filled with culinary wonderment! Feast on culinary creations, enjoy endless rounds of beverages -- and vote for your favorite bite of the day. From farm-to-table to fine-dining, all participating chefs share one core value: they source locally. If you like tasty pig, Cochon555 buys 1500 pounds of the "best breeds" from farmers doing it the "right way" and we serve up an intimate experience for all our guests (you do the math). Splurge on the VIP area and get an extra hour of extravagance. Get up close to the chefs and farmers who made it all happen, without waiting in line. Chefs will serve a preview of two dishes during VIP, enjoy exclusive access to the Punch Kings, and sip allocated wines and spirits that don’t last the entire event.
EVERYTHING
see more- 1500 Pounds of Heritage Pig
- 5 Chefs Cooking Whole Hog
- Artisan Cheese Bar
- Starter Bar
- Tartare Bar
- Welcome Bite
- Local Tastes
- Taco Bar
- Mussels Bar
- Charcuterie & Pate Bar
- Dessert Bar
IT ALL
see more- Punch Kings (VIP only)
- Somm Smackdown
- Alberta Spirits Cart
- Welcome Lounge
- Wine, Beer and Spirits Tasting
- Hand-Crafted Brews
- Craft Sodas
- Mead & Honey Wine Tasting
- Punch Kings (VIP only)
- Somm Smackdown
- Alberta Spirits Cart
- Welcome Lounge
TICKETS ARE SOLD OUT
MEAT YOUR PRODUCERS
Chefs, Butchers, Winemakers and more...
The Vermillion Room Brasserie & Bar
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MANGALITSA / DUROC CROSSCountry Accent Heritage Breeds
A Toronto native, jW has led culinary teams in iconic hotels from Dallas to San Francisco, Shanghai to the Rocky Mountains. His passion is local and sustainable cuisine as he connects with farmers, ranchers and artisans, and his farm-to-table philosophy fuels the in-house culinary teaching program.
MANGALITSA / DUROC CROSSMangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like no other, producing high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. Duroc pigs are fast growing animals yielding sweet and juicy meat due to their high amounts of intramuscular marbling. The combination of these two breeds yields beautifully marbled, high-quality pork that is sweet and delicious.
Shelley Robinson is one of Canada’s renowned female chefs. Shelley was the 2014 winner of Food Network’s “Chopped Canada” and competed in the 2014 “Top Chef Canada.” An active member of Women Chefs and Restaurateurs, Chef Shelley was recently awarded the Julia Child “legacy scholarship” from Les Dames d’Escoffier. She now calls Banff home and is a culinary leader at Banff Hospitality Collective, a multi-concept restaurant company in downtown Banff.
BERKSHIREOriginating 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 a byproduct of the finishing process in several areas.
This co-chef powerhouse team own & operate 4 successful restaurants – CHARCUT Roast House, charbar, Rooftop Bar @Simmons & Alley Burger. Known for their savvy business sense, butchery skills, charcuterie and their local, family-style approach to food.
BERKSHIREOriginating 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 a byproduct of the finishing process in several areas.
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DUROC/LANDRACE/BERKSHIRE
My Career in Banff Started at The Banff Springs Hotel where I worked my way through seven outlets including conventions, banquets and fine dining.
DUROC/LANDRACE/BERKSHIRESpecific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Duroc, Landrace, and Berkshire. Combining the traits of these breeds creates a richly flavored and balanced pig.
A born and raised Calgarian, Matthias has a profound appreciation for the study of food, both academic and pragmatic. Recent recipient of University of Guelph Good Food Innovation Award 2017 and Canada's top 100 restaurants
TAMWORTHWhile it remains challenged in its availability, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears, and a long snout. Its disposition is very rugged, thrifty, and active. Known for its ample belly - aka the best bacon hog - the Tamworth displays a firm, trim jowl underlined with muscular hams.
Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, and all the amenities you need, in Banff National Park you feel truly immersed in nature.
MAKE THE MOST OF IT!Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, jaw-dropping sights, and a vibrant history and culture, there is a lifetime's worth of things to do in Banff & Lake Louise.
JOIN THE MOVEMENT Cochon555 with the help of friends and guests will raise over $75,000 each year for a charity called Piggy Bank. 100% of the proceeds will benefit a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster. It’s a great cause! Show your support by purchasing some meat, an engraved cutting board or table from Boos Blocks and tons of wines or spirits.
THE SILENT AUCTIONHOW THE DEMO WORKS? Here is how the Pop-Up Butcher Shop works: In collaboration with the culinary students and a rock-star butcher, we will cut up an amazing animal, and split it up into 8 packages. You can buy it, cash or credit, and take it home, cook it tomorrow, or throw it in the freezer for a special occasion. We have a valet system so whatever you buy we will keep until the end of the event for convenient pickup.
At the heart of all Cochon555 events lies a culinary competition of five local chefs each presenting one whole, heritage breed pig to promote local family farming. Running in tandem for two years, is Cochon555’s "Somm Smackdown” competition featuring 60 of North America's top sommeliers each challenged with pairing the best wines from around the globe to the dishes prepared by the competing chefs. A panel of 30 celebrity judges select a winner. Watch two years of footage and learn more about how Somm’s feel about wine trends, regions and what pairs best with heritage breed pork. EP00 - Trailer EP01 - Romance EP02 - Passion EP03 - Pigs EP04 - Pairing EP05 - Reflections EP06 - Palettes
BEST WINE PAIRINGOver the course of the past two years - we have found great wine pairings. Click to see them all, its pretty amazing. Thanks again to all the producers, winemakers, growers and sommeliers for making this a truly stunning journey.
Dedicated to the art of education and hospitality, every single event promotes artisan cheese and we invite you to take a journey to visit our great community of cheesemongers and cheesemakers through today's best cheesemongers and notable retailers.
SIGNATURE CHEESE BARCochon555 has motivated a change in consumer behavior to understand why to spend more money on artisan products such as meat, cheese and dairy. Much like heritage pork, the story of making a great cheese starts with sourcing great milk and responsible animal husbandry. Once we understand the message that the producer cares about the animals from birth to marketplace, we want to share it with family and friends.
The tour announced the Tartare Bar in 2013. It is a national marketing program to reinforce the importance of celebrating the source of high-quality beef. Cochon555 invites a notable chef in each market to provide their favorite variation on chopping up great beef using the best ingredients. We all love food and wine pairings, and there is nothing better than letting us handle your experience from start to finish.
TARTARE BAROver the course of the past few years - we have found some of the greatest wine and tartare pairings. Together with great wines, we have shared the ultimate expression of TarTare as envisioned and crafted by some of world's best chefs.
coming soon...
MUSSEL BAR
coming soon...
TACOS DE TROMPOHora de la Familia translates to sharing a time around the table, a meal with the family. Our savory spotlight showcases the authentic preparations of Tacos de Trompo (shepherd-style tacos) and refers to the upright cooking spit, considered an original "culinary mash-up" from age-old recipes that draws inspiration from Middle Eastern, Spanish and Aztec cultures. Join us along with the competing chef teams for a taco pop-up featuring delicious marinated heritage breed pork, assembled on a trompo, shaved onto a corn tortilla and topped with its quintessential toppings.
Cochon555 hosts "Punch Kings”, a regional whole bottle punch competition featuring 55 of the nations top barkeeps. Each contestant faces the challenge of creating a hand-crafted punch featuring one whole bottle of sponsored spirit and presenting to a panel of 8 notable judges. The winning barkeep advances to the season finale called “Last Call” that takes place during the Grand Cochon weekend in Chicago September 30th. Watch two years of footage and learn more about how barkeeps feel about punch, and the trends in hospitality. EP01 - Handcrafted EP02 - Whole Bottle EP03 - Hospitality EP04 - Passion EP02 - Art EP03 - Spice EP04 - Community
PARK GLACIER RYEShowcasing amazing barkeeps around the country isn’t easy, but it sure is tasty in the nation’s best punch competition. Punch was the grandaddy of all cocktails, meant for sharing amongst friends and enhancing social engagements. The theme of the competition is large format, and the participating bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of spirits along with their special ingredients. Visit the website for all the recipes from five years.
THE MOST TALKED ABOUT CULINARY TOUR IN NORTH AMERICA
Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some of which are on critical watch lists. The meat they produce is recognized for its superior flavor, texture, appearance, and nutritious qualities. At all events, we source only the highest quality ingredients and products available.
Bringing nose-to-tail excitement to the Canadian Rockies, Cochon555 and Banff & Lake Louise Tourism invite ticket holders to feast all Saturday afternoon on 1,500 pounds of heritage-breed pork and more local culinary creations during an elaborate three-hour dining experience. Over 35 courses will be served to hundreds of roving diners enjoying wine, local craft beer and spirits alongside ethically sourced heritage pork.
The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.
Cochon555 is a theater for innovative food and drink experiences. At any given event, over a hundred-plus cooks, chefs, restaurant and bar owners, renowned sommeliers and barkeeps, can be found working in concert to create luxurious moments. We work with every type of restaurant and bar imaginable – from farm-to-table to Michelin star - and all participating chefs share one core value: they source products responsibly. Our goal is to buy and promote the "best heritage breed pigs" from farmers doing it the "right way". Why? Because heritage breed pigs can't be raised in commodity settings.
The epic culinary tour starts in New York City in late-January and culminates with the finale, Grand Cochon September 30th in Chicago, marking our first decade. Cochon555 aims to create moments of inspiration, and to engender discussion and action - to buy, to cook, shop and donate in the name of a safe, honest, and delicious. Bottom line, we are educating the nation one bite at a time and creating a safer food future to be shared with our children. Your ticket purchase directly supports the good food movement.
SPONSORS
Sponsors create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.
Presenting Sponsor
Spotlight Sponsors
Venue/Host
Barrel-Aged Sponsors
Chef’s Pantry Sponsors
Heritage & Media Sponsors
VIDEOS / PHOTOS
EXCITE THE TUMMY
WHAT ARE THEY SAYING?
"2016 Event of the Year!"
Time Out New York
"Raising the Bar for Dining Festivals"
LA Times
"The Porcine Equivalent of Christmas"
Seattle Metropolitan
"Pork-tastic Goodness!"
Food & Wine Magazine
"Stunning in its Professionalism"
Jonathan Gold
"Stunning in its Professionalism"
Jonathan Gold
"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine
"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat
"A Great Celebration, the Ultimate Pig Out"
Bon Appetit
"Chefs Bring Their A-Game for a Cause"
Eater
"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times
"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly
"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword
"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily
Cochon555, the competitive celebration of heritage pork... [+] Eater
Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic
Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]
One of the country’s most delightfully decadent food fests... Chicago Tribune [+]
