MAKE THE MOST OF YOUR EXPERIENCE
Each ticket includes the contents in the boxes below
EXPERIENCE THE BEST SATURDAY EVENTsee more
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.
- 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
IT ALLsee more
- Punch Kings ft. Park Distillery
- British Colombia Wines
- Local Craft Brews
- Freshen up with Lacroix Sparkling Water
- Manhattan Bar
- Neat Tasting of Wheatley Vodka
- Wildlife Distillery
- Eau Claire Distillery
- Fallentimber Meadery
MEAT YOUR PRODUCERS
Chefs, Butchers, Winemakers and more...
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, 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
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
Starting his career in New Zealand, Chef Germain honed his culinary skills overseas before moving to western Canada and working for several top restaurants in Ontario. After hearing about the culinary excitement growing in Banff, he relocated to the Rocky Mountains to work at Saltlik. He is thrilled to have the opportunity to return to competitive cooking and participate in the Cochon555 culinary competition.BERKSHIRE
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.
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 create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.
Chef’s Pantry Sponsors
Heritage & Media Sponsors
Tartare Bar Paired with Stunning Wines
THE PERFECT DESSERT / TIKI BAR / WELCOME PUNCH
WHAT ARE THEY SAYING?
"2016 Event of the Year!"
Time Out New York
"Raising the Bar for Dining Festivals"
"The Porcine Equivalent of Christmas"
Food & Wine Magazine
"Stunning in its Professionalism"
"Stunning in its Professionalism"
"Cochon555 Features Some of The Best Chefs in Town"
"Everyone’s Favorite Pork-centric Cooking Competition"
"A Great Celebration, the Ultimate Pig Out"
"Chefs Bring Their A-Game for a Cause"
"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times
"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily