Cochon 555 is essentially that - five chefs, five pigs, five winemakers, five years. The highly anticipated traveling culinary competition and tasting event comes to the Four Seasons Vail (www.fourseasons.com/vail) with its fifth anniversary tour Sunday, March 10. Created to promote a national conversation around the sustainable farming of heritage-breed pigs, each event challenges five local chefs to prepare a menu from the entirety of one 200 pound, family-raised heritage breed of pig. Twenty judges and guests help decide the winning chef by voting on the "best bite of the day". The winner will be crowned the Prince of Porc and will compete at Grand Cochon event at the Classic in Aspen on Sunday, June 16.
Esteemed chefs working “nose to tail” include Hosea Rosenberg, Jason Harrison, Kelly Liken, Lon Symensma, Bill Greenwood and Julian Smith. A variety of heritage hog breeds including Mulefoot, Large Black, Red Wattle and Berkshire will represent award-winning farms including Rich Anderson Farm, Eden Farms and Black Cat Farm.
Beyond pork, Cochon 555 will introduce "Punch Kings", an exciting cocktail competition featuring Breckenridge Bourbon. All guests enjoy butcher demonstrations, sustainable oysters, creative pork dishes, a visit to the Manhattan bar and new Chupito bar featuring Mezcal, ice-cold brew from Anchor Brewing, pork-spiked desserts and the famous cheese bar.
At the foot of Vail Mountain, Four Seasons Resort Vail is a contemporary alpine lodge, offering 121 luxurious guest rooms and suites. With private residences and Residence Club vacation condominiums, the Resort showcases a modern mountain steakhouse, Flame; Fireside Lounge; a 75-foot saltwater pool, open year-round; and a 14,395 square foot spa. For more information on the Resort, visit www.fourseasons.com/vail.
COCHON 555 event is 100% inclusive and always on Sunday. Tickets are still available and can be purchased here: http://cochon555.inticketing.com/events/