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BANFF

DATE AND TIME: April 6th 2019 | 5pm - 7:30pm (4pm VIP Entry) LOCATION: Fairmont Banff Springs
405 Spray Ave, Banff, AB T1L 1J4, Canada

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 - BANFF

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 6, 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.

EAT

EVERYTHING

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EAT
  • 1500 Pounds of Heritage Pig
  • 5 Chefs Cooking Whole Hog
  • Artisan Cheese Bar
  • Charcuterie Bar
  • Seafood Station
  • Surf & Turf Tartare Bar ft. Pats & Hall
  • Innovative Sweet & Savory Dessert ft. The Perfect Puree of Napa Valley
  • Veggie Bar
  • Freshly Baked Bread Bar
  • Spanish Influenced Bites
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Manhattan Bar
  • Neat Tasting of Wheatley Vodka
  • Wildlife Distillery
  • Eau Claire Distillery
  • Fallentimber Meadery
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

MEAT YOUR PRODUCERS

Chefs, Butchers, Winemakers and more...

CHRISTIAN GOSSELIN
COMPETING CHEF CHRISTIAN GOSSELIN

1888 Chophouse

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MANGALITSA / RED WATTLE

Eh Farms

CHRISTIAN GOSSELIN

With over 20 years of culinary experience, serving the past 4 years as Executive Sous Chef of Fairmont Banff Springs Christian Gosselin overseas 11 restaurants including, 1888 Chop House.

MANGALITSA / RED WATTLE

SCOTT HERGOTT
COMPETING CHEF SCOTT HERGOTT

Sky Bistro

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DUROC/LANDRACE/BERKSHIRE

Bear and the Flower Farm

SCOTT HERGOTT

Scott Hergott, Executive Chef Banff Gondola. I have spent time working with a BBQ champion competing in Memphis in May, The American Royal and an episode of BBQ Pittmasters. My passions include locally sourced ingredients and telling that story.

DUROC/LANDRACE/BERKSHIRE

JF FORTIN
CHEESE BAR JF FORTIN

Fairview Restaurant & Bar

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BERKSHIRE

Broek Pork Acres

JF FORTIN

BERKSHIRE

CHRIS THOMSON
COMPETING CHEF CHRIS THOMSON

Banff Park Lodge

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TAMWORTH

Nature's Green Acres

CHRIS THOMSON

Chef Thomson has built a solid 25-year culinary career at the Rimrock Resort, Delta Bow Valley in Calgary, Banff Centre for the Arts, and most recently at the helm of the Banff Park Lodge culinary team. He is no stranger to culinary competitions.

TAMWORTH

TONY JAMES
CHEESE BAR TONY JAMES

Worldwide Specialty Foods

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CHEESE

TONY JAMES

CHEESE

JEFF VON ROTZ
CHARCUTERIE JEFF VON ROTZ

Valbella Gourmet Foods

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JEFF VON ROTZ

DAVID ACERO
VIP OYSTERS / SEAFOOD DAVID ACERO

Lake Louise Ski Resort

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VIP OYSTERS

DAVID ACERO

Quality dining options are important to our guests, which means it’s important to the Lake Louise Ski Resort. This is why a significant amount of resources have been invested into excellent food and beverage options. This includes the recruitment of top Executive Chef and Director of Food & Beverage, Brad Froehlich, from Mission Hill Estate Winery in Kelowna, BC. Brad has notched a succession of acclaimed culinary achievements on his belt: a disciplined Red Seal Chef, Brad has worked in Executive Chef Roles in the Pan Pacific, Hilton and W hotels and cooked for Heads of State and the Queen of England herself. Brad has also acquired a Chef’s Hat (Australia’s equivalent of a Michelin Star) and has won the award for Chef of the year in Perth, Australia. Guests can expect menus featuring Ahi tuna, Alberta raised wild boar, bison short ribs, pan-seared pheasant, and seafood risottos. Having previously been tested in high end resorts in Australia, Indonesia and Taipei, Brad’s relocation to the Canadian Rockies presents a new challenge. Brad lives in the Bow Valley, with his wife and two dogs. We’re excited to welcome Brad to the team! Under his easy charisma, Brad holds a seemingly unending knowledge of high-level cuisine concept development, menu planning and an innate desire to create. The addition of Brad raises the bar of Lake Louise Ski Resort's triple threat of great skiing, fun people and incredible food.

VIP OYSTERS

AARON ZEWIEC
TARTARE - SURF AND TURF AARON ZEWIEC

Coyotes Southwestern Grill

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AARON ZEWIEC

Quality dining options are important to our guests, which means it’s important to the Lake Louise Ski Resort. This is why a significant amount of resources have been invested into excellent food and beverage options. This includes the recruitment of top Executive Chef and Director of Food & Beverage, Brad Froehlich, from Mission Hill Estate Winery in Kelowna, BC. Brad has notched a succession of acclaimed culinary achievements on his belt: a disciplined Red Seal Chef, Brad has worked in Executive Chef Roles in the Pan Pacific, Hilton and W hotels and cooked for Heads of State and the Queen of England herself. Brad has also acquired a Chef’s Hat (Australia’s equivalent of a Michelin Star) and has won the award for Chef of the year in Perth, Australia. Guests can expect menus featuring Ahi tuna, Alberta raised wild boar, bison short ribs, pan-seared pheasant, and seafood risottos. Having previously been tested in high end resorts in Australia, Indonesia and Taipei, Brad’s relocation to the Canadian Rockies presents a new challenge. Brad lives in the Bow Valley, with his wife and two dogs. We’re excited to welcome Brad to the team! Under his easy charisma, Brad holds a seemingly unending knowledge of high-level cuisine concept development, menu planning and an innate desire to create. The addition of Brad raises the bar of Lake Louise Ski Resort's triple threat of great skiing, fun people and incredible food.

PATRIK BELL
BREAD PATRIK BELL

The Uprising Craft Bakery

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BAKER

PATRIK BELL

BAKER

PRAMOD
SPANISH INFLUENCED BITE PRAMOD

El Toro

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KATELIN BLAND
DESSERT KATELIN BLAND

Bridgette Bar

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A DESSERT BAR

KATELIN BLAND

A DESSERT BAR

DAVID ACERO
VIP OYSTER DAVID ACERO

Lake Louise Ski Resort

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VIP OYSTERS

DAVID ACERO

VIP OYSTERS

KATELIN BLAND
DESSERT KATELIN BLAND

Bridgette Bar

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A DESSERT BAR

KATELIN BLAND

A DESSERT BAR

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 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 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.

Spotlight Sponsors

Barrel-Aged Sponsors

Chef’s Pantry 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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