TYPE OF EVENT
Sunday, Jan. 29th, 2017
4pm – 7:30pm
4 p.m. for VIP entry, 5 p.m. for General Admission
Weylin B. Seymour’s
175 Broadway, Brooklyn, NY 11211
Like a rock-and-roll tour that deals in moments of culinary epiphany, Cochon555 returns to New York City on January 29. Cochon555 events support the idea that pigs are the perfect protein and believe that raising heritage breeds are the way forward for both agriculture and flavor. 5 local chefs have been chosen to compete in this year’s competition.
The 5 Competing Chefs:
- Chef Nicole Gajadhar of Saxon + Parole – Meat-Centric American Eatery
- Chef Ryan Bartlow of Quality Eats – Neighborhood Steak Joint with a Twist
- Chef Greg Baxtrom of Olmsted – New American by a Chef-Farmer Team
- Chef Aaron Hoskins of Birds & Bubbles – Elevated Southern Dining
- Chef Chris Szyjka of Chef’s Club by Food & Wine – Iconic Chef Signature Cookery
At the center of Cochon555 is a culinary championship featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, each chef receives a knock on their door by a pig farmer and a 180-200 pound heritage breed pig. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince or Princess of Porc,” and given a place at our national championship, Grand Cochon, to be held in Chicago in October 2017.
Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; a ramen noodle soup bar paired with the racy white Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; and an innovative take on a classic pastry presented by Perfect Puree of Napa Valley.
Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum; a Courvoisier Cognac ‘neat’ tasting with hand-crafted caramels; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will also be unveiled at the Swizzle Bar. An array of wines grouped under the “5 Winemakers” banner will feature Scholium Project; Pax Wine Cellars; and more. Further tables include Wines of the World, Azzurro Wine Company, and a host of artisanal cider and beer offerings.
Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course guest chef charity dinner on Saturday night Hosted by Saxon + Parole chef Brad Farmerie); super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). To purchase tickets, visit http://cochon555.com/2017-tour/nyc/.
About the Cochon555 US Tour
The Cochon555 US Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through an innovative nose-to-tail pig cooking competition. This epic pork feast visits 20 major cities in North America annually and stages over 60 events. The tour is comprised of an array of live expressions including Heritage Fire (live-fire); Heritage BBQ (global grilling cultures); and Grand Cochon (national whole-hog championship).
Cochon555 cultivates a long-term impact for heritage species, raised by family farms in top culinary markets in North America. Both educational and inspirational messages are circulated among 16,000 guests; 2,200+ chefs; 150+ family farms; and 16 culinary schools. Since 2009, 50,000+ consumers have experienced heritage pork for the first time, more than $500,000 has been donated to charities, and over $750,000 has been paid directly to our farmers.
For more details and videos of events, visit www.cochon555.com or follow @cochon555 on Twitter and Instagram.
About Piggy Bank
Launched in 2015 by Cochon555 founder Brady Lowe, Piggy Bank is a pig farming sanctuary. Harboring a Noah’s Ark-worthy selection of heritage breeds, it provides free genetics and access to shared business plans to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can learn about safer, more responsible practices and benefit from the sharing of genetics, livestock, and the very information needed to thrive as small businesses. The Piggy Bank farm, to be located in Missouri, raises heritage breed pigs to be gifted to communities, while building a model of agricultural transparency.
Piggy Bank is a nonprofit corporation with federal tax exempt status as a public charity under Section 501(c)(3). Follow the Piggy Bank conversation on Twitter @PiggyBankOrg. For more information, watch the video http://j.mp/PIGGY_BANK or visit www.piggy-bank.org.
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