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HERITAGE FIRE SNOWMASS

DATE AND TIME: June 16th 2018 | 3pm-7pm LOCATION: Snowmass Base Village

MAKE THE MOST OF YOUR EXPERIENCE

Each ticket includes the contents in the boxes below

COCHON555

EXPERIENCE THE BEST SATURDAY EVENT

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COCHON555 - HERITAGE FIRE SNOWMASS

A must-do whole-animal, live-fire culinary experience. Heritage Fire is a decadent food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 50+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, goats, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming and the eating of many delicious species of animals. 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 and enjoy endless rounds of beverages. 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 special premium dishes during VIP, and our guests will sip allocated wines and spirits that don’t last the entire event.

EAT

EVERYTHING

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EAT
  • 2500 Pounds of Heritage Animals
  • 25+ Chefs Cooking Over Live-Fires
  • Whole Mexico Experience
  • Signature Cheese Bar
  • Starter Bar with Cures, Pates and Foie
  • Tartare Bar w. Antica Wines
  • Royal Oak "Dirty Steaks" Tasting
  • Pate Experience
  • Perfect Puree Swine & Sweets
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Five Winemaker's Table
  • The Manhattan Project
  • Somm Smackdown
  • Antica Wines and Tartare Bar
  • Smoked Old Fashioned
  • Heritage Rum Cart
  • Wines of Germany Culinary Pop-Up
  • Tiki Bar
  • Buffalo Trace Welcome Lounge
  • Hand-Crafted Brews
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

FULL CULINARY LINEUP STILL TO BE ANNOUNCED

Stay Tuned For More Chefs, Butchers, Winemakers & Then Some...

ANDREW HELSLEY
ANDREW HELSLEY

Aspen Mountain Dining

+

LAMB

Team

MANABU HORIUCHI
MANABU HORIUCHI

Kata Robata

+

FISH

Team

MANABU HORIUCHI

Born in Shizuoka, Japan, Chef Hori as he is known, had culinary dreams in his blood. He was inspired by his mother, a chef and precisionist known for preparing meals with fresh ingredients. After graduation from the Tsuji Culinary Institute in Osaka at 19, he moved to Tokyo to work at the most prestigious sushi restaurants, Sushi-Ko Honten and Ichimura Kansai Kappou. He was invited to be the personal chef to the Consulate General of Japan and moved to Houston. Today, he is one of Houston’s most acclaimed chefs, and has been recognized by James Beard Foundation Awards.

FISH

coming soon...

NATE SINGER
COMPETING CHEF NATE SINGER

Blackbelly Butcher

+

COW

Team

FELIX FLOREZ
FELIX FLOREZ

Ritual

+

RABBIT

Team

KATE KAVANAUGH
KATE KAVANAUGH

Western Daughters

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BUTCHER SHOP

KATE KAVANAUGH

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

BUTCHER SHOP

JOSH CURTISS
JOSH CURTISS

Western Daughters

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BUTCHER SHOP

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.

BUTCHER SHOP

CHRIS MOSERA
CHRIS MOSERA

AikoPops

+

A DESSERT BAR

feat. The Perfect Purée

STEVEN REDZIKOWSKI
STEVEN REDZIKOWSKI

Acorn

+

DUCK

Team

JOSH POLLACK
JOSH POLLACK

Rosenberg's Bagels

+

FISH

Team

PHILIPPE GASTON
PHILIPPE GASTON

Izakaya

+

RAMEN BAR

Team

PETER JACOBSEN
PETER JACOBSEN

Jacobsen Orchards

+

TEAM TOAST

Is Awesome

LINDA HAMPSTEN FOX
LINDA HAMPSTEN FOX

Bindery

+

CHICKEN

Team

WILL NOLAN
WILL NOLAN

Madeline Hotel

+

PIG

Team

OSCAR PADILLA
OSCAR PADILLA

Tamayo

+

PIG

Team

EDDY CHIMAL
EDDY CHIMAL

Venga Venga

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PIG

Team

HOSEA ROSENBERG
HOSEA ROSENBERG

Blackbelly Market

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COW

Team

HOSEA ROSENBERG

Hosea Rosenberg is the Chef and Owner of Blackbelly, both an acclaimed restaurant and the only independent, whole animal butcher shop in Boulder, CO, also licensed to produce and sell house-made cured and fermented meat. His menus highlight seasonal ingredients and responsibly raised animals.

COW

coming soon...

SHOTA NAKAJIMA
SHOTA NAKAJIMA

Adana

+

COW

Team

ADAM VERO
ADAM VERO

Hearth & Dram

+

LAMB

Team

KYLE WILKINS
KYLE WILKINS

Home Team BBQ

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PIG

Team

KYLE WILKINS

Kyle Wilkins started to find his way around the kitchen at age 16 in Columbia, SC. Originally from Houston, TX, Kyle spent time working under the tutelage of Joe Palma at High Cotton and then Andy Henderson at Edmund’s Oast for two years, as well as working as Sous Chef at The Lot in Charleston, SC. Home Team BBQ recognized his work ethic and dedication to his craft during his time at Edmund’s Oast, and offered him the position of executive chef at our Aspen outpost in the fall of 2017.

PIG

REBECCA MASSON
POP-UP REBECCA MASSON

Fluff Bake Bar

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DESSERT BAR

Featuring

REBECCA MASSON

Today’s dessert spotlights the fresh flavors of The Perfect Purée of Napa Valley prepared by one of America’s most talented chefs. Celebrating innovation, our Swine and Sweets course is inspired by classic pastry with a twist.

DESSERT BAR

Experience flavor first-hand with delicious complimentary samples delivered directly to your business. Request free samples of The Perfect Purée's robust flavor line-up ranging from Raspberry and Mango to Ginger Sour and Thyme & Citrus. Available to foodservice professionals only.

ALBERTO FIGUEROA
ALBERTO FIGUEROA

Viceroy Snowmass

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CHICKEN

Team

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.

WHAT ARE THEY SAYING?

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

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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