MAKE THE MOST OF YOUR EXPERIENCE
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EXPERIENCE THE BEST SATURDAY EVENT
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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.
EVERYTHING
see more- 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
IT ALL
see more- 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
BOOK YOUR EXPERIENCE
FULL CULINARY LINEUP STILL TO BE ANNOUNCED
Stay Tuned For More Chefs, Butchers, Winemakers & Then Some...
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.
LAMBCreated 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.
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.
FISHcoming soon...
coming soon...
COWOriginating 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.
Originally from Ohio, Bill has been a chef in Denver for 20+ years. He is the Chef & Owner of il porcellino salumi, A Good Food Awards Finalist 2017, Denver's Best Sandwich Shop 2016 by Westword and Denver's Best New Deli 2015 by Thrillist.
DUCK
Felix Florez's storied career in the culinary world has led him to become a butcher, sommelier, chef, and restauranteur. Currently, a co-owner at Ritual in the Heights, Florez has been the driving force in creating a renewed focus on locally sourced, humanely raised meat in Houston.
RABBITCreated in 1821 in Germany, the pig was a result between the mating of the Wild Russian Boar and the Meishan from China - in short, the fattest pig in the world paired 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 animal taste.
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
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
Felix Florez's storied career in the culinary world has led him to become a butcher, sommelier, chef, and restauranteur. Currently, a co-owner at Ritual in the Heights, Florez has been the driving force in creating a renewed focus on locally sourced, humanely raised meat in Houston.
DUCKCreated in 1821 in Germany, the pig was a result between the mating of the Wild Russian Boar and the Meishan from China - in short, the fattest pig in the world paired 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 animal taste.
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.
LAMBCreated 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.
Executive Chef Will Nolan graduated from the Western Culinary Institute in Portland, Oregon, a Le Cordon Bleu School. Nolan’s most recent culinary experiences include Executive Chef roles at the Palace Restaurant in Durango, Colorado and the Bourbon Orleans Hotel in New Orleans, Louisiana. Nolan traveled to Singapore and opened a New Orleans style restaurant at “The Big Easy” fine-resort property, and he was awarded first place in Durango, Colorado's “First Iron Chef Battle.” Nolan’s experience includes numerous fine restaurants throughout North America including New Orleans’ Café Adelaide, and he further focused his expertise on Colorado cuisine at the Cascade Grill in Purgatory, Colorado, the Palace Restaurant, Foxfire Grill, and Lady Falconburgh’s, in Durango, Colorado.
PIGcoming soon
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.
COWcoming soon...
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
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 BARExperience 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.
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.
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 [+]
