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Pork lovers celebrate -Cochon 555 announces the 2014 - 10 city tour

Do you love pork? Really love pork? Than here is an event you don’t want to miss. Coming to 10 cities throughout the US, find the one closest to you and grab your tickets now. From someone who has been a judge; the food and drink is well worth the price of admission.

Cochon 555 kicks off its 10 city tour for 2014. Sharing my judging experience from 2011 & 2012 in Washington DC. Each chef goes all out - The Source - Washington DC
photographs by Dara Bunjon©
Bacon from heritage pigs
photography by Dara Bunjon

Cochon 555 is an epic pork feast featuring top chefs preparing whole heritage breed pigs. Together with winemakers, brewers, distillers and craft food makers they create authentic culinary events while celebrating champions in the good food movement. The 6th annual 10-city tour starts Jan. 26, 2014, in New York City at The Ritz-Carlton New York, Battery Park.

Five chefs, five heritage pigs and five wine makers at each competition hence the name Cochon 555. In each city, five local chefs will each be given a heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. A panel of 20 expert judges and guests of the event will vote for the city’s “Prince or Princess of Porc.” The winner from each city goes on to compete for top honors in the Grand Cochon at the Food & Wine Classic in Aspen in June. The winner of the finale receives bragging rights as the "King or Queen of Porc” and a 4-day wine experience to Rioja, Spain’s most prominent wine region.

A few chefs competing in the tour this year include Babbo’s Frank Langello (NYC), Perla’s Michael Toscano (NYC), Mustard’s Cindy Pawlcyn (Napa), The Thomas’ Jason Kupper (Napa), MC Kitchen’s Dean Marino (MIA), Pub Belly’s Jose Mendin (MIA), BOKA’s Giuseppe Tentori (CHI), Fat Rice’s Abraham Conlon (CHI), Acorn’s Steve Redzikowski (DEN), Euclid Hall’s Jen Jasinski (DEN), Red Apron Butchery’s Nate Anda (DC), Strip T’s Tim Maslow (BOS), and Bestia’s Ori Menashe (LA). Tickets for general admission are $125, and VIP tickets for early admission are $200. To purchase tickets, visit the new website

In addition to eating over 30 different dishes, devoted pork fans can stop by the Goose Nest, an area featuring the Vintage Ales of Goose Island Beer Co. paired with selections from Hudson Valley Foie Gras. Guests will sample amazing wines, meet with farmers and experience a live butchering demonstration. The event also features a Punch King Competition presented by Breckenridge Bourbon, oysters paired with wines, a cheese bar, Perfect Manhattan Experience, Mezcal Bar, Crispin Ciders, and a table featuring the wines of Rioja. All guests of the event are invited to visit the website and signup on the newsletter for a chance to win a VIP trip to Rioja Wine & Tapas Festival in New York City, a trip to Heritage BBQ in Louisville, or more than $3,000 in prizes from partners, including a Smart-Scoop Ice Cream Maker from Breville, a $1000 bottle of bourbon, a Judge’s slot at Punch Kings and 2 VIP tickets to Cochon 555.

The COCHON 555 2014 tour schedule of events is as follows:

  • New York January 26
  • Miami February 9
  • Los Angeles February 23
  • Napa March 2
  • Denver March 9
  • Philadelphia March 16
  • Washington D.C. March 23
  • Boston April 6
  • Chicago April 13
  • San Francisco April 27
  • GRAND COCHON – Aspen – June 22nd

Immediately following Grand Cochon in Aspen, the tour begins an event series called Heritage BBQ & National Bourbon Month. Now in its third year, the highly attended series has expanded to five cities, including Memphis, Chicago, Louisville, St. Louis and Texas. Similar to Cochon 555, Heritage BBQ is a stand-up tasting where five celebrated chefs are challenged to use one whole heritage breed pig to win votes from an audience of consumers and noteworthy judges. The goal is to put the ‘local' back in BBQ restaurants. All of the events are tailored to provide authentic experiences and deliver information to people who champion hardworking, source-driven chefs, passionate farmers and local food.

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