MAKE THE MOST OF YOUR EXPERIENCE
Each ticket includes the contents in the boxes below
EXPERIENCE THE BEST SUNDAY EVENT
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A must-do whole-animal, live-fire culinary experience. Heritage Fire is a decadent food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 50+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming and the eating of many delicious species of animals. 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 and enjoy endless rounds of beverages. 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 special premium dishes during VIP, and our guests will sip allocated wines and spirits that don’t last the entire event.
EVERYTHING
see more- Signature Cheese Bar
- Starter Bar with Cures, Pates and Foie
- Tartare Bar w. Antica Wines
- Royal Oak "Dirty Steaks" Tasting
- Whole Mexico Experience
- Pate Experience
- Perfect Puree Swine & Sweets
- Signature Cheese Bar
- Starter Bar with Cures, Pates and Foie
- Tartare Bar w. Antica Wines
- Royal Oak "Dirty Steaks" Tasting
IT ALL
see more- Five Winemaker's Table
- The Manhattan Project
- Antica Wines and Tartare Bar
- Smoked Old Fashioned
- Heritage Rum Cart
- Tiki Bar
- Galliano Welcome Cocktail
- Hand-Crafted Brews
- Five Winemaker's Table
- The Manhattan Project
- Antica Wines and Tartare Bar
- Smoked Old Fashioned
BOOK YOUR EXPERIENCE
CULINARY LINEUP TO BE ANNOUNCED
Chefs, Butchers, Winemakers and more...
Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.
TEAM
Chef Justin Sutherland was born to cook. He spent his childhood in the kitchen learning recipes from his mother & grandmother. His favorite TV show was Yan Can Cook where Chef Yan's motto and show closing was "If Yan can cook, so can you". At the Handsome Hog his motto is "from the snout to the tail!"
PIGOriginating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears, and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
coming soon...
COWOriginating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a byproduct of the finishing process in several areas.
David learned to love food as a child growing up in Taos, New Mexico. He spent the first decade of his working life cooking in some of Boston’s finest restaurants, including Marcuccio’s and Radius, during which time he also traveled extensively through Italy and Spain. David eventually came to the realization that he didn’t want to spend his life in a professional kitchen, and his desire to continue working with food brought him to Formaggio Kitchen South End. A trip to the Jura mountains to select wheels of Comté for the shop instilled a sense of respect for the cheese itself, and also for the immense amount sweat, tears and love that cheesemakers put into each wheel. Since he became the cheese buyer in 2010, he has traveled extensively through Europe in search of cheese.
CHEESECelebrate a world of taste with Formaggio Kitchen. We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of many artisan producers.
Dedicated to the art of education and hospitality, every single event promotes artisan cheese and we invite you to take a journey to visit our great community of cheesemongers and cheesemakers through today's best cheesemongers and notable retailers.
SIGNATURE CHEESE BARCochon555 has motivated a change in consumer behavior to understand why to spend more money on artisan products such as meat, cheese and dairy. Much like heritage pork, the story of making a great cheese starts with sourcing great milk and responsible animal husbandry. Once we understand the message that the producer cares about the animals from birth to marketplace, we want to share it with family and friends.
Erin is Twomey’s Pinot Noir and Sauvignon Blanc winemaker, a specialist in the varietal who has worked in France, Oregon and California. She embodies the French concept of “vigneron,” the idea that the winemaker should also be intimately involved with the vineyard, and believes in crafting vineyard-driven wines that express an unmistakable sense of place. “You can force a wine to be something, but let it be itself and it will show you it’s colors and personality.” – Winemaker Erin Miller
PINOT NOIRBien Nacido Vineyard is a unique site along the Central Coast of California, only six miles as the bird flies from the ocean. The 2015 season was an extension of the already dry conditions established from the previous years of drought. Little to no fog developed, resulting in sun-soaked vineyards and concentrated berries. Bud break began in early March, bloom and fruit set in April, and by early June hints of color were showing through. The growing season concluded with an earlier than usual harvest for the second year in a row.
Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000. Pax Wine Cellars is focusing on the production of premium vineyard-designated Syrah based wines from the North Coast of California.
SYRAHInky black and massively concentrated black fruit, black pepper, tar and roses complete the brilliant aromas of this classic California Syrah. A bit more of a bruiser than the 2013, this 2014 is the perfect foil for a fatty piece of Lamb or your favorite Cowboy Steak fresh off of an iron skillet. The tannins are velvety and the fruit intense, which reminds us mostly of the 2004 version of this wine with a lower abv.
Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.
CABERNETOur 2013 Napa Valley Cabernet Sauvignon is comprised of 79% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc and 3% Petit Verdot. It was blended in early 2014 and aged for 24 months in 85% new American oak and 15% one-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows all components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before being released in February of 2018.
Partner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).
CHARDONNAYOur “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The 2015 bottling bespeaks its warm growing season with bright, eye-opening aromas of lemon pith, almond skin, crushed white rock, and oyster shells. From such a lifted nose, the palate is surprisingly unctuous. There is an alluring heft to the wine that carries with it flavors of meyer lemon custard and roasted pine nuts.
Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.
PINOT NOIRSteep hillsides and a variety of clones help add diversity to this vineyard whose aspects were carefully planted to encourage even sunlight exposure during the final stages of fruit ripening. The Sonoma Coast influence is key at Gap’s Crown – located in the Petaluma Gap where late season fog becomes trapped and takes a little longer to burn off. The fruit is allowed to hang a little longer creating more balanced and evolved flavors. On the Nose - stunning aromas of blueberry, blackberry, lavender and ripe strawberry and a full body mouthfeel with super fi ne tannins that are compressed and extremely long.
THE MOST TALKED ABOUT CULINARY TOUR IN THE COUNTRY
A Must-Do Whole-Animal, Live Fire Event, this is an elevated culinary experience. Heritage Fire is a food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 25+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming.
SPONSORS
Sponsors create moments of inspiration, discussion and action - to buy, cook, shop - in the name of a safe, honest, and delicious.
Spotlight Sponsors
Barrel-Aged Sponsors
Chef’s Pantry Sponsors
Heritage & Media Sponsors
VIDEOS / PHOTOS
EXCITE THE TUMMY
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
Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]
One of the country’s most delightfully decadent food fests... Chicago Tribune [+]
