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.
- 5 Chefs Cooking Whole Hog
- Signature Cheese Bar
- Surf & Turf Tartare Bar w. Patz & Hall
- Veggie Bar
- Savory Innovative Dessert ft.Perfect Purée of Napa Valley
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
- Whiskey Five Experience
- Westland Distilling
- Wheatley Vodka x Perfect Puree Spotlight Cocktails
- Azzuro Wine Comapany
BOOK YOUR EXPERIENCE
Chefs, Butchers, Winemakers and more...
A St. Paul native, Executive Chef Timothy Fischer brings over 25 years of experience to Loews Minneapolis Hotel. An avid outdoorsman and forager, Fischer imparts flavors from the waters and woods of Minnesota into his inventive dishes.DUROC YORKSHIRE
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.GLOUCESTER OLD SPOT
Originally from Morelos, Mexico, Jose started in the restaurant industry as a dishwasher and worked his way up to running the kitchen. He currently is the chef/co-owner of Popol Vuh & Centro in Minneapolis.TAMWORTH
Yia Vang is co-founder of Union Kitchen, a Twin Cities-based Hmong pop-up restaurant. He is passionate about making the food he grew up with more accessible to non-Hmongs, while also passing traditions down to the next generation of Hmong Americans.LARGE BLACK
Chef Mateo Mackbee is Minnesota born with southern roots. Chef Mackbee uses fresh, local ingredients, fine dining techniques learned in award wining kitchens and the comfort food of his youth to create globally inspired elevated comfort food.LARGE BLACK
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 New York City in late-January and culminates with the finale, Grand Cochon September 30th 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