MAKE THE MOST OF YOUR EXPERIENCE
Each ticket includes the contents in the boxes below
EXPERIENCE THE BEST SUNDAY EVENTsee more
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.
- 1500 Pounds of Heritage Pig
- 5 Chefs Cooking Whole Hog
- Signature Cheese Bar
- Starter Bar with Cures, Pates and Foie
- Tartare Bar w. Patz & Hall Wines
- Pate Experience
- Perfect Puree Swine & Sweets
IT ALLsee more
- Manhattan Project featuring Buffalo Trace & Eagle Rare
- Punch Kings featuring El Tesoro Tequila
- Somm Smackdown
- Patz & Hall Wines and Tartare Bar
- Freshen up with LaCroix Sparkling Water
- Diplomático Rum
- Whiskey Five Experience
- The Singleton
- Bulleit Frontier Whiskey
- White Claw Hard Seltzer
- Wheatley Vodka x Perfect Puree Spotlight Cocktails
- Azzuro Wine Comapany
BOOK YOUR EXPERIENCE
Chefs, Butchers, Winemakers and more...
Chef Jake grew up in Missouri before working his way up in restaurants such as Avec, Found, and finally Vincent by the age of 26. An advocate for nose-to-tail cooking, he enjoys the challenges of turning scraps and trimmings into beautiful dishes.MANGALITSA
Chef Chris Thompson is the Executive Chef of Coda di Volpe, where he brings his passion for the lesser-explored regions of Southern Italy to the menu of the neighborhood gem located in Lakeview.MANGALITSA
Brian and Jennifer have been cooking together for years and at Dos they get to explore the bold and beautiful flavors of Mexico. They have been awarded with bib gourmand, Jennifer has won pastry chef of the year by the Tribune and a James Beard nod.BERKSHIRE
Born and raised in Humboldt Park, Chicago, Espinoza praises his roots and culture while admiring our midwest seasons. Currently he is the R&D chef for Cantina Laredo. His French technique/cultural roots is what drives his love for “Chicano cuisine”.OSSABAW
Vanarin Kuch is the Executive Pastry Chef of the Albert at Hotel EMC2. Food has always played a critical role in Vanarin Kuch’s life—it serves him as a medium for self-expression and ties him to the deep roots of his family. After graduating with honors from The Art Institute of Houston, Kuch quickly rose to become the pastry chef at Tiny Boxwoods in Houston. With a yearning to learn more, he took his career to New York City, where he started as Pastry Sous at Gotham Bar and Grill; then later on at Boulud Sud. He won the Rising Star Pastry Award from Star Chefs Magazine in 2011, participated in Top Chef Just Desserts Season 2 and Food Network’s Chopped, and was nominated for Best New Pastry Chef by Food & Wine Magazine in 2012.A DESSERT BAR
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 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