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EXPERIENCE THE BEST SUNDAY EVENT
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Grand Cochon, is the epic finale to the multi-city touring culinary competition. The winner will be crowned the "King or Queen of Porc" on Sunday evening, September 30th making this our ten year anniversary. Grand Cochon brings together the winning chefs of regional competitions - the outcome is a friendly competition featuring more than 2,500 pounds of heritage pork raised by American family farmers.
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 chefs are tasked with preparing the best 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a 40-course 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. A portion of all sales will benefit our sister charity Piggy Bank.
General Admission is our signature three-hour experience filled with culinary wonderment! Feast on culinary creations, enjoy endless rounds of beverages -- and vote for your favorite bite of the day. 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.
EVERYTHING
see more- 2500 Pounds of Heritage Pig
- Regional Winners Cooking Whole Hog
- Signature Cheese Bar
- Starter Bar with Cures, Pates and Foie
- Royal Oak "Dirty Steaks" Tasting
- Antica Wines and Tartare Bar
- Silent Auction & Butcher Demo
IT ALL
see more- Five Winemaker's Table
- The Manhattan Project
- Punch Kings
- Smoked Old Fashioned
- Heritage Rum Cart
- Wines of Germany Culinary Pop-Up
- Tiki Bar
- Buffalo Trace Welcome Lounge
BOOK YOUR EXPERIENCE
THE 2018 ROYAL COURT OF COCHON555
Chefs, Butchers, Winemakers and more...
Chefs Ginger Pierce and Preston Madson met in a kitchen in 2002, and could be found cooking side by side ever since. Ginger is the Executive Chef of Jams Restaurant in Manhattan, and Preston is the Executive Chef and Co-Owner of Bellwether in Long Island City, opening this winter.
BERKSHIREbreed coming soon...
A 4-time James Beard Award Semifinalist, David Uygur is Chef/Owner of Lucia in Dallas. Inspired by a trip to Slow Food’s Terra Madre in Italy, he taught himself to cure meats over a decade ago. Lucia features house-cured salumi made from locally-sourced pork and handmade pastas.
RED WATTLEOriginating 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. This 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.
Chef Jeremy McMillan is the Corporate Executive Chef of MINA Group, where he has worked alongside Chef Michael Mina and Ayesha Curry to develop International Smoke’s globally inspired menu.
MULEFOOTOriginating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
Brian Redzikowski is Executive Chef at San Diego’s Kettner Exchange, where his menus showcase classic French training, high-quality product and Asian flavors. He’s also a ‘regular’ at national Outstanding in the Field events, the James Beard House, and on Food Network’s “Iron Chef Showdown.”
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.
Karyn Tomlinson is the chef de cuisine of highly acclaimed restaurant, Corner Table, in Minneapolis. In 2015 she earned the local Charlie Award for “Outstanding Pastry Chef” and previously worked under Chef Nilsson in Sweden at the two-star Michelin restaurant, Fäviken Magasinet.
DUROC YORKSHIREThe Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling, rendering its spare ribs and shoulder roasts sweet and juicy. The Yorkshire is a very muscular pig, with a large frame known for producing large litters, while being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low back fat. Combining the traits of the two breeds creates a richly flavored and balanced farmers cross.
A native of Salt Lake City, Cory Morris serves as Chef de Cuisine at Boleo, a South American-inspired rooftop lounge in The Kimpton Gray Hotel. Chef Cory is a two-time Food Network “Chopped: Beat Bobby Flay” champion, former chef/partner of Ronero and trained under Jose Garces at Mercat a la Planxa.
WILD BOARThis is a small range feral breed, meaning they are isolated foragers. They have a heavy coat and long snout. This breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. They are more aggressive and harder to handle than domestic pigs. However, the quality of their fat and marbling has increased their popularity within the chef community. The wonderful flavour and marbling is due to the additional fat and long growth time.
A Seattle native, Mitch has worked around the country from Miami to Denver. He was named one of Seattle’s best under-the-radar chefs by Zagat and recently opened his first restaurant, Sawyer, in the Ballard neighborhood.
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.
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.
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.
Gabe is currently the Head Chef of recently opened Dai Due Taqueria in Austin, Texas where his food focuses on an intricate menu based around Mexican heirloom and Texas wild game and vegetables.
RED WATTLE BERKSHIREBerkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue, and almost nutty pork. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.
Chef/restaurateur Jose Mendin, is the co-founder and creator of Food Comma Hospitality Group (FCHG). FCHG, encompasses a roster of innovative modern restaurants and bars including Habitat located inside inside the 1 Hotel South Beach.
RED WATTLEOriginating 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. This 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.
As a child growing up in Indiana, Kyle often helped his Grandmother in her kitchen and garden, sprouting a love for food and a passion for hospitality. His family eventually settled in Florida, where he started working in various kitchens as a teenag
DUROCOriginating 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. This 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.
Cochon555 hosts "Punch Kings”, a regional whole bottle punch competition featuring 50 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
BRECKENRIDGE BOURBONShowcasing 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.
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 50 of the nation'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
AZZURRO WINE COMPANYOver 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.
Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.
CABERNETOur 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.
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.
SYRAHInky 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.
Erin is Twomey’s Pinot Noir and Sauvignon Blanc winemaker, a specialist in the varietal who has worked in France, Oregon and California. She embodies the French concept of “vigneron,” the idea that the winemaker should also be intimately involved with the vineyard, and believes in crafting vineyard-driven wines that express an unmistakable sense of place. “You can force a wine to be something, but let it be itself and it will show you it’s colors and personality.” – Winemaker Erin Miller
PINOT NOIRBien Nacido Vineyard is a unique site along the Central Coast of California, only six miles as the bird flies from the ocean. The 2015 season was an extension of the already dry conditions established from the previous years of drought. Little to no fog developed, resulting in sun-soaked vineyards and concentrated berries. Bud break began in early March, bloom and fruit set in April, and by early June hints of color were showing through. The growing season concluded with an earlier than usual harvest for the second year in a row.
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).
CHARDONNAYOur “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.
Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.
PINOT NOIRSteep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fi ne tannins that are compressed and extremely long.
THE MOST TALKED ABOUT CULINARY TOUR IN THE COUNTRY
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.
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 support benefits our foundation project, Piggy Bank, 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 (fire, flood, and disease). Please explore our website, watch a video and enjoy an all-inclusive ticketed event that 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.
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 [+]
