MAKE THE MOST OF YOUR EXPERIENCE
Each ticket includes the contents in the boxes below
EXPERIENCE THE BEST SUNDAY EVENTsee more
Grand Cochon, is the epic finale to the multi-city touring culinary competition. The winner will be crowned the "King of Pork" on 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.
- 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
IT ALLsee more
- The Manhattan Project
- Punch Kings featuring El Tesoro Tequila
- Freshen up with LaCroix Sparkling Water
- Whiskey Five Experience
- Wheatley Vodka
- Perfect Puree Spotlight Cocktail
THE 2019 ROYAL COURT OF COCHON555
Chefs, Butchers, Winemakers and more...
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.
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.
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”.
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, 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 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, 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.
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
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 - CommunityEL 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 purebred 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 mixologists, 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 in the fall with the finale, Grand Cochon. 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. Bottom line, we are educating the nation one bite at a time and creating a safer food future to be shared with our children and generations to come. In order to further support the amazing outreach from the communities, we have decided to support a local charity selected by our participating chefs and the local farmers we collaborate within each tour stop this year. 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
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