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GRAND COCHON CHICAGO

DATE AND TIME: September 15th 2019
6pm - 8:30pm (5pm VIP Entry)
LOCATION: Fulton Market
1215 W Fulton Market, Chicago, IL 60607

MAKE THE MOST OF YOUR EXPERIENCE

Each ticket includes the contents in the boxes below

GRAND COCHON

EXPERIENCE THE BEST SUNDAY EVENT

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GRAND COCHON - GRAND COCHON CHICAGO

Grand Cochon, is the epic finale to the multi-city touring culinary competition. The winner will be crowned the "King of Pork" on Sunday evening, September 15th making this our ten year anniversary. Grand Cochon brings together the winning chefs of regional competitions - the outcome is a friendly competition featuring more than 2,500 pounds of heritage pork raised by American family farmers.

This fairy-tale heritage pork event will feature celebrated chefs and nose-to-tail cookery. Representing an array of cultures, cities and cooking styles. Each of the chefs are tasked with preparing the best 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a 40-course stand-up tasting menu, with dozens of competition plates served alongside artisan wines, boutique spirits, handcrafted cocktails, and some of the best cheeses, charcuterie, sweets, and pop-up food experiences the country has to offer. 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. 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.

EAT

EVERYTHING

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EAT
  • 2500 Pounds of Heritage Pig
  • Regional Winners Cooking Whole Hog
  • Signature Cheese Bar
  • Antica Wines and Tartare Bar
  • Silent Auction & Butcher Demo
  • VIP Oysters
  • Veggie Bar
  • Perfect Puree Swine & Sweets Dessert
SPECIAL VIP OFFERING
DRINK

IT ALL

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DRINK
  • Wheatley Vodka
  • Perfect Puree Spotlight Cocktail
SPECIAL VIP OFFERING

BOOK YOUR EXPERIENCE

THE 2019 ROYAL COURT OF COCHON555

Chefs, Butchers, Winemakers and more...

BRUNO DAVAILLON
DALLAS BRUNO DAVAILLON

Bullion

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BRUNO DAVAILLON

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.

EJ MILLER
HOUSTON EJ MILLER

International Smoke

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EJ MILLER

Chef E.J. Miller is the Executive Chef of International Smoke in Houston, under Chef Michael Mina. He graduated from local school Culinary Institute LeNotre. Other restaurants on his resume include Coppa Ristorante, SaltAir, Down House, and Riel.

DANIEL ESPINOZA
CHICAGO DANIEL ESPINOZA

Cantina Laredo

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DANIEL ESPINOZA

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”.

GABRIEL ERALES
AUSTIN GABRIEL ERALES

Comedor

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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.

SCOTT HERGOTT
BANFF SCOTT HERGOTT

Sky Bistro

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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.

SEUNGJOON CHOI
NEW YORK CITY SEUNGJOON CHOI

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SEUNGJOON CHOI

Seungjoon Choi is an Executive chef at restaurant Hortus. After graduated the CIA, he continued his culinary journey at restaurant Marea, Blanca, and Lowlife. He have reinvented modern Asian cuisine, infusing local and seasonal ingredients.

SCOTT PAMPUCH
MINNEAPOLIS SCOTT PAMPUCH

4 Bells

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SCOTT PAMPUCH

Scott Pampuch, Executive Chef, 4 Bells has been a chef for the last 19 years. He has a passion for whole-hog butchery, working with small family farms, and collaborating great chefs. He is honored to be competing in Cochon 555.

JORGIE RAMOS
MIAMI JORGIE RAMOS

BARLEY

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JORGIE RAMOS

BRIAN REDZIKOWSKI
LOS ANGELES BRIAN REDZIKOWSKI

Kettner Exchange

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BRIAN REDZIKOWSKI

Brian Redzikowski has worked for some of the best restaurants and chefs in the country, including New York City's acclaimed Le Cirque 2000, Aspen Colorado's Nobu Matsuhisa Aspen, Joel Roubuchon at the Mansion in Las Vegas, and the 17 million dollar Y

PUNCH KINGS
PUNCH COMPETITION PUNCH KINGS

12 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

Presenting Sponsor

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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