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
- Antica Wines and Tartare Bar
- Hand-Crafted Brews
- Azzuro Wine Company
- Zacapa Rum Experience
- Ketel One
- Bulleit Bourbon
- Chateau D’Esclans
- Westland Distilling
- Freshen up with LaCroix Sparkling Water
BOOK YOUR EXPERIENCE
Chefs, Butchers, Winemakers and more...
DeSham Timmons' career in the industry has spanned over two decades, and she's an Advisory Board Member of Foodways Texas. Jess and her partner Felix of Black Hill Meats share a vision of Texans feeding Texans and what that means to our community.IRON AGE
Avid backyard griller until about 2013. That's when I started experimenting with smoked meats. Then in 2014 I partnered up with Terry and Robin Wong to form Blood Bros BBQ. We started as a pop up but just recently opened our brick and mortar.MANGALITSA / RED WATTLE
Born in Mexico City, Cooked all over Mexico City for 23 years. Executive Sous Chef and Banquet Chef at the Four Seasons Mexico City. Travelled for Four Seasons to 3 continents to cooks Mexican Food for Four Seasons Hotels. Has been a the Four Seasons Houston for 3 years. Has a great passion for cooking and especially Mexican food, he is very excited to be at Cochon 555 as pork is a huge part of Mexican dishes.IBERICO
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.RED WATTLE BERKSHIRE
Trained in the kitchens of Paris and the California wine country David has continued the legacy of his family's Nuevo Latino cooking tradition at their 9 Houston area restaurants where he serves as Executive Chef. In 2010 he was named Up and Coming Chef of the Year at the Houston Culinary Awards and in 2015 he was awarded 40 Under 40 by the Houston Business Journal as well as Truffle Chef of the Year in the Houston Truffle Chef Charity Challenge.
California-native Bobby Matos helms the kitchen at State of Grace and La Lucha, James Beard Award-nominee Ford Fry’s Houston restaurants. Drawing on nostalgia, Matos creates classic, American fare inspired by the Texas hill country, with a heavy Texas Gulf Coast experience. He marries that theme with his masterful technique, simple approach, and locally-sourced ingredients.VEGGIE BAR
California-native Bobby Matos helms the kitchen at State of Grace and La Lucha, James Beard Award-nominee Ford Fry’s Houston restaurants. Drawing on nostalgia, Matos creates classic, American fare inspired by the Texas hill country, with a heavy Texas Gulf Coast experience. He marries that theme with his masterful technique, simple approach, and locally-sourced ingredients.
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 visits Houston on Sunday, February 17. 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 http://cochon555.com/us-tour/2019-houston/.
Cochon555 is proud to announce Houston’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 Marcos Navarro from Bayou & Bottle at Four Seasons Hotel Houston, Chef Richard Knight from Atlas Diner, Chef Jess DeSham Timmons from Cherry Block Craft Butcher & Kitchen, Chef Quy Hoang from Blood Bros BBQ and Chef EJ Miller from International Smoke. One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from AcornSeekers, Chubby Dog Farm, Black Hill Meats, 3 Sisters Farm and Whitehurst Heritage Farm to create a maximum of 6 dishes for competition. One chef from Houston 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 20 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 or Princess of Pork” in Houston 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 Hotel Houston
1300 Lamar Street, Houston, TX 77010
When: Sunday, February 17, 2019
Time: 4 p.m. for VIP entry ($200), 5 p.m. for General Admission ($130)
Buy Tickets: http://cochon555.com/us-tour/2019-houston/.
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 Houston. Start the event by exploring our signature Cheese Bar. Sip sparklers from LaCroix, 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 and learn about pairings at the Surf & Turf Tartare Bar aligned to the wines of Patz & Hall. 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 visit Houston this year 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