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. Antica Wines to Surf & Turf Tartare Bar w. Patz & Hall
- Pate Experience
- Perfect Puree Swine & Sweets to Savory Innovative Dessert ft.Perfect Purée of Napa Valley
IT ALLsee more
- The Manhattan Project
- Punch Kings featuring El Tesoro Tequila
- Somm Smackdown
- Patz & Hall paired with Surf & Turf Tartare
- Hand-Crafted Brews
- Azzuro Wine Company
- Zacapa Rum Experience
- Ketel One
- Bulleit Bourbon
- Riboli Family Wines
- Chateau D’Esclans
- Westland Distilling
- Freshen up with LaCroix Sparkling Water
- Natalie's Orchid Island Juice Co
BOOK YOUR EXPERIENCE
Chefs, Butchers, Winemakers and more...
A 4-time James Beard Award Semifinalist, David is the owner of Lucia and Macellaio. Macellaio was named "Restaurant of the Year" by the Dallas Observer and D Magazine called it one of the Best New Restaurants of 2018.RED WATTLE
Michelin Star awardee Chef-Owner Bruno Davaillon opened Bullion, a contemporary French brasserie in Dallas in 2017. It was selected by D Magazine as Best New Restaurant-2018 and one of the Best New Restaurants-2018 by The Dallas Morning News.HEREFORD
As Executive Chef of Four Seasons Resort and Club Dallas at Las Colinas, Christof Syré runs one of Four Seasons’ biggest dining operations overseeing two restaurants, three lounges, banqueting for a 41,000 square-foot conference center, as well as 24-hour in-room dining for 431 guest rooms.IRON AGE
Matthew Scott opened Great Scott in 2016, after studying the art of nose-to-tail butchering with Chef Bryan Polson. He is proud to incorporate his charcuterie into a chef-driven menu with his fantastic culinary team!LARGE BLACK
Josh Bonee is a Nashville native who moved to Dallas to work as a sous chef with Stephan Pyles. Now the executive chef at Fine China, his love for Asian food comes from working with several Asian-inspired restaurants throughout his career.RED WATTLE
At Scardello, we embrace our role as “Cheese Enthusiasts” by sharing our excitement with our guests. Scardello provides high quality, artisan products and accepts a responsibility to our world, our community, our guests and each other.SCARDELLO CHEESE
+KETEL ONE BOTANICAL
THE MOST TALKED ABOUT CULINARY TOUR IN THE COUNTRY
With an all-star cast of chefs who specialize in whole animal cooking paired with farmers responsibly raising delicious heritage breed pigs, Cochon555 returns to Dallas on Sunday, February 10. The all-inclusive feast will feature a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments that educate the palate. At the heart, Cochon555 aims to create moments of inspiration, and to engender discussion and action - to buy, to cook, shop and donate in the name of safe, honest, and delicious food. For an in-depth look at the Cochon555 movement, watch the overview video, and to purchase tickets, visit https://cochon555.com/us-tour/2019-dallas/.
Cochon555 is proud to announce this year’s group of cutting-edge chefs from across the city, each cooking one whole heritage breed pig raised by a family farm. This year’s competing chefs include Host Chef Christof Syré of LAW at Four Seasons Resort and Club Dallas at Las Colinas, Chef David Uygur of Macellaio, Chef Bruno Davaillon of Bullion, Chef Matthew Scott of Great Scott, and Chef Josh Bonee of Fine China. One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Legend Meats, Chubby Dog Farm, Black Hill Meats, Whitehurst Heritage Farm and Blackland Prairie Pork to create a maximum of 6 dishes for competition. One chef from Dallas will be crowned for their whole pig cookery skills. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings.
To win the friendly competition for a cause, a chef’s menu must woo 14 celebrity judges with their “Judge’s Plate” scored on utilization, technique, overall flavor, and be voted “best bite of the day” by guests. The winning “Prince of Pork” in Dallas will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 15, 2019. Additionally, running in tandem are two satellite beverage competitions to complement the whole-animal tilt; Punch Kings featuring El Tesoro Tequila, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with heritage pig.
Official Host & Hotel: Four Seasons Resort and Club Dallas at Las Colinas
4150 N. MacArthur Blvd, Irving, TX 75038
When: Sunday, February 10, 2019
Time: 4 p.m. for VIP entry ($200), 5 p.m. for General Admission ($130)
Buy Tickets: https://cochon555.com/us-tour/2019-dallas/.
VIP Access $200
Start celebrating the night early and treat yourself to the VIP area. With an extra hour of extravagance, get up close with chefs, winemakers and farmers who make it all happen. Chefs serve up two preview dishes to entice your palate while professional bartenders and sommeliers bring their best game forward with specialty cocktails at Punch Kings and reserve wines from Somm Smackdown.
General Admission $130
A unique signature three hour culinary experience of delight and wonderment. Feast on responsibly raised heritage breed pig, ethically sourced food, a variety of beverages from local craft breweries, distilleries and wineries, all created by some of the city’s most forward thinking food and beverage leaders.
Placing the spotlight on “knowing where your food comes from," each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and charitable Silent Auction. Together with gifts from chefs, sponsors and John Boos & Co., we will raise money to benefit 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 disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of transparent “open-source agriculture”.
Dishes for the competition are just the beginning -- all in, we’re talking about 1,500 pounds of responsibly raised heritage breed pork. Guests will enjoy innovative preparations and cocktails from some of the most critically-acclaimed kitchens and bars in Dallas. Start the event by exploring our signature Cheese Bar curated by Scardello. Sip sparklers from LaCroix, fresh juices from Natalie’s Orchid Island Juice Company, neat tastings from Bulleit, Zacapa and Westland Distillery, inventive cocktails from Ketel One and enjoy the Manhattan Project featuring premium bourbons from Eagle Rare and Buffalo Trace topped with Luxardo cherries. Enjoy our Starter Bar experience paired with a stunning selection of Rosés from Chateau D’Esclans, learn about pairings at the Surf & Turf TarTare Bar aligned to the wines of Patz & Hall and taste through the stunning portfolio of Riboli Family Wines. Guests wanting a sweet bite with a savory twist will enjoy innovative desserts spotlighting notable pastry chefs working with Perfect Puree of Napa Valley.
“We’re incredibly excited to return to Dallas during our 2019 tour,” says Cochon555 founder Brady Lowe. “The tour is about uplifting small, family farmers through epic culinary moments. We create and restore connections between the farmer and chef who want to raise, source and serve food with purpose and passion. Together, through eating, we become stewards of the good food movement, motivating change and celebrating ‘landscapers' who lead us to a safer and more delicious future.”
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