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AUSTIN

DATE AND TIME: March 31st 2019 | 5pm - 7:30pm (4pm VIP Entry) LOCATION: Four Seasons Hotel Austin
98 San Jacinto Blvd, Austin, TX 78701

MAKE THE MOST OF YOUR EXPERIENCE

Each ticket includes the contents in the boxes below

COCHON555

EXPERIENCE THE BEST SUNDAY EVENT

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COCHON555 - AUSTIN

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. Think of a 40-course gourmet tasting menu taken standing up. Spend Sunday afternoon feasting on 1500 pounds of heritage breed pork and ethically sourced foods during our signature three-hour experience. 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. From farm-to-table to Michelin star - 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 450 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 (whole bottle tequila punch competition featuring top barkeeps), and sip allocated wines and spirits that don’t last the entire event.

EAT

EVERYTHING

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EAT
  • 5 Chefs Cooking Whole Hog
  • Signature Cheese Bar
  • Surf & Turf Tartare Bar w. Patz & Hall
  • Veggie Bar
  • Savory Innovative Dessert ft.Perfect Purée of Napa Valley
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Zacapa Rum Experience
  • Freshen up with LaCroix Sparkling Water
  • Whiskey Five Experience
  • Zacapa Rum
  • Ketel One Botanical
  • Azzuro Wine Comapany
  • Chateau d'Esclans
  • Natalie's Orchid Island Juice Co
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

CULINARY LINEUP

Chefs, Butchers, Winemakers and more...

BRIAN MOSES
COMPETING CHEF BRIAN MOSES

Olive & June

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MANGALITSA

Black Hill Meats

BRIAN MOSES

His culinary career began in Austin, then to Napa, CA as chef de partie at Thomas Keller's French bistro, Bouchon. He applies his many years of culinary education and vast experience to Olive & June.

MANGALITSA

GERONIMO LOPEZ
COMPETING CHEF GERONIMO LOPEZ

BOTIKA

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DUROC

Augustus Ranch

GERONIMO LOPEZ

The Chef-Owner of Botika located in San Antonio’s Historic Pearl Brewery, Chef Geronimo Lopez’s resume and accolades span the globe. Prior to Botika’s 2016 opening, Chef Lopez was the Executive Chef at San Antonio’s Culinary Institute of America.

DUROC

JAMES FLOWERS
COMPETING CHEF JAMES FLOWERS

Ciclo

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HEREFORD

Chubby Dog Farm

JAMES FLOWERS

HEREFORD

GABRIEL ERALES
COMPETING CHEF GABRIEL ERALES

Comedor

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BERKSHIRE

Peaceful Pork

GABRIEL ERALES

Gabe seeks to defend his title as the "Prince of Pork" by showcasing the bold flavors of Mexico through innovative and contemporary cooking techniques while minimizing product waste. He is currently working on a new project slated for April 2019.

BERKSHIRE

JO CHAN
COMPETING CHEF JO CHAN

Eberly

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LARGE BLACK

Whitehurst Heritage Farm

JO CHAN

After graduating from San Diego State University, Jo Chan found her love of food in the acclaimed New York City kitchens of Jonathan Waxman, Justin Smillie, and Marcus Samuelsson. She is proud to serve as the Executive Chef of Eberly in Austin, Texas.

LARGE BLACK

JOSE SAENZ
BUTCHER JOSE SAENZ

Swine House

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JOSE SAENZ

Butcher, salumist, cheesemonger, and pasture-raised meat evangelist, Joe moved back in 2016 to San Antonio from BK to establish Swine House, a heritage pork rotisserie, charcuterie, and just recently, the city’s only whole-animal sandwich shop.

KENDALL ANTONELLI
CHEESE KENDALL ANTONELLI

Antonelli's Cheese Shop

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CHEESE

KENDALL ANTONELLI

CHEESE

CHRIS TEN EYCK
VIP OYSTERS CHRIS TEN EYCK

Salt Traders Coastal Cooking

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VIP OYSTERS

CHRIS TEN EYCK

VIP OYSTERS

IAN THURWACHTER
TARTARE BAR IAN THURWACHTER

Intero

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IAN THURWACHTER

Gabe seeks to defend his title as the "Prince of Pork" by showcasing the bold flavors of Mexico through innovative and contemporary cooking techniques while minimizing product waste. He is currently working on a new project slated for April 2019.

SONYA COTÉ
VEGGIE SONYA COTÉ

Eden East

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VEGGIE BAR

SONYA COTÉ

VEGGIE BAR

REEMA SHROFF
DESSERT REEMA SHROFF

Frost 321

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A DESSERT BAR

feat. Perfect Puree

REEMA SHROFF

A DESSERT BAR

PUNCH KINGS
PUNCH COMPETITION PUNCH KINGS

5 Barkeeps Compete

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EL TESORO

Feature Spirit

PUNCH KINGS

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

EL TESORO

Showcasing 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 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 Dallas in early-February and culminates with the finale, Grand Cochon late fall 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.

Barrel-Aged Sponsors

Chef’s Pantry Sponsors

Heritage & Media Sponsors

Spotlight Sponsors

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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