Get Ready to Pork Up, L.A.! COCHON555 U.S. Tour is here 2/23

on 12/02/14 at 2:20 pm


unnamedThe Fairmont Miramar Hotel

February 23rd, 2014

COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY PRESENT COCHON555. Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. Going on its sixth year, Cochon 555 is the nation’s premier culinary tour touting the flavor and health benefits of eating heritage breed pigs. The kickoff event features an all-star lineup of five chefs, five pigs and five wineries to celebrate breed diversity and family farming.

This year’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft and Brian Howard of Comme Ça. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. Erika Nakamura and Amelia Posada of Lindy & Grundy will butcher a pig for the audience, and Jet Tila of The Charleston will prepare an additional late-night sixth pig.

Notable judges include Lesley Balla of Zagat, Micah Wexler of Mezze, Jason Neroni of Superba Snack Bar, Carrie Kommers of Table One, The Simpson’s writer Matt Selman, Maximillian Chow of Mr. Chow and Garrett Snyder of Tasting Table. The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.

“I am excited to return as a competitor in the Cochon tour this year,” says Ray Garcia. “Cochon is like no other event I have taken part in. The chefs are ridiculously talented, the crowd brings an unparalleled energy, and the cause is something that I urge everyone to support.”

A 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes will also include: “The Goose Nest,” an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras; live butchering demonstration at the Pop-Up Butcher Shop, benefitting the Le Cordon Bleu College of Culinary Arts with the support of Williams-Sonoma; different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg. The event also features [5] five local barkeeps in the “Punch Kings” Competition presented by Breckenridge Bourbon barkeeps can sign-up here. Guest will enjoy a welcome cocktail from Four Roses Bourbon by Kiowa Bryan; the Bourbon Bar presented by Breadcrumb by Groupon featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo; libations including Crispin Cider, Wines of Rioja, Elk Cove Vineyards, Jordan Vineyard & Winery and Hill Family Estate; a TarTare Bar featuring Creekstone Farms and Walter Manzke of Republique; an artisan cheese bar with Rogue Creamery and La Brea Bakery; Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams.

All guests are invited to visit and sign up for the newsletter for a chance to win a VIP trip to the Rioja Wine & Tapas Festival in New York City on May 3rd, or more than $3,000 in prizes from tour partners, including a Smart-Scoop Ice Cream Maker from Breville, a $1,000 bottle of Reserve Bourbon from Breckenridge Distillery, a chance to be a Punch Kings judge and 2 VIP tickets to Cochon 555.

The COCHON 555 event is 100% inclusive and always on Sunday.

Tickets for Cochon 555 events are $125 (general admission) and $200 (VIP). GENERAL ADMISSION price includes over 30 dishes prepared from the entirety of heritage breed pigs from nose to tail, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food. GA starts at 5pm. VIP starts at 4pm, and includes one-hour early access to all the food (premium access to limited experiences like Punch Kings, wines and spirits), a chance to hang with the celebrity chefs, judges and media. Everyone is invited to the After Party, as always.

This epic porc event is over 1200 pounds of heritage pig packed with 100% flavor! Please keep in mind we sell about 60% of tickets before the complete event details are ever released to the public, so if you like what you see, don’t wait to buy a ticket. If you are interested in being a sponsor of Cochon, please contact us.

“I’m passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, founder of Cochon 555. “For the first time ever, I am very pleased to welcome Goose Island Beer Co. into the family of events as a presenting sponsor of the 2014 U.S. Tour. One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”

Where: Fairmont Miramar Hotel & Bungalows – Official Host
101 Wilshire Blvd, Santa Monica, CA 90401

When: Sunday Feb 23rd, 4 p.m. – 8 p.m.