3rd Annual Cochon 555: 5 Chefs, 5 Pigs, 5 Winemakers
Culinary Competition and Tasting
January 23, 2011
at 5 pm
5 Chefs, 5 Pigs, 5 Winemakers is a national culinary competition promoting heritage breed pigs and breed diversity. The New Yourk City event challenges five local chefs to prepare a menu created from heritage breed pigs, nose to tail, for an audience of pork-loving epicureans and local judges.
Guests will be able to sample pork dishes paired with wines from give different wineries, including Scholium Project, Alysian Winery, Elk Ccove Vineyards, Copain Winer Cellars and Failla Wines, as well as vote for the “Prince of Porc.” The winning chefs will compete against other regional winnera t the finale Grand Cochon at the FOOD & WINE Classic in Aspen, Colorado, on June 19th, 2011.
In its third year, the tour brings together chefs, farmers, winemakers and food consumers at one tasting event. Since its inception in 2009, Cochon 555, produced by Lowe’s Taste Network, has donated over $30,000 to charity and put over $75,000 in incremental revenue in the hands of farms.
2011 cities include New York, Boston, Washington, DC, Chicago, Denver, Los Angeles, San Francisco and Aspen, Co.
For more details about the event, visit www.cochon555.com or follow @cochon555 on twitter.
Magnalitsa – Mosefund Farms
Berkshire – Newman Farms Berkshire
Rede Wattle – Heritage Foods USA
Old Spot – Flying Pigs Farm
TBD – Fleisher’s Grass Fed-Meats
Berkshire – Raven & Boar
A group of chefs will each prepare a 150-175 pound heritage breed hog from head to toe for this friendly competition. Guests and local judges will determine a winner based on presentation, utilization and overall best flavor. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.
VIP includes a very unique engagement with West Sonoma Coast Vintners (Failla, Peay, Red Car, Freestone, Evening Lands and Freeman) and select wines by Domaine Serene. Start the celebration early during the VIP experience with artisan cheeses from Murray’s Cheese and a sustainable oyster station. Reserve wines, brews and spirits and great company run this segment of the day. Each VIP ticket comes with early entry to beat the rush on the main floor.
MAIN FLOOR: Each event provides pig-loving epicureans with a sampling of pork dishes paired with wines from five different small wineries, as well as the opportunity to help select the “Prince of Porc.” and whom will be going to the nationals. The winning dishes are chosen by the audience and a panel of 20 expert judges in each city. The action keeps going when two butchers face off in a showcase of skills and speed. Additionally, guests will be treated to whole pig breakdown demonstrations, followed by a whole roasted heritage breed pig and dessert. Bobby Hellen from Resto will host the after party. This event was created to celebrate heritage pigs and to promote breed diversity in local and national communities.