HILTON CHICAGO
APRIL 8, 2018
VOTE FOR THE BEST BITE OF THE DAY @COCHON555
Piggy Bank is a Noah’s Ark for heritage breed pigs with one goal: to make our foodways safer (and more delicious).
THE PROBLEM
THE SOLUTION
GET INVOLVED
For small and family farms, genetics are costly and business knowledge scarce.
Build a genetic sanctuary for heritage breed pigs, while creating a business plan database for family farmers - a free network for Open Access Agriculture (OAA).
Help us make food safer for our future and our youth. Contributions will be used to develop the farm and gift pigs to small and family farms and culinary schools.
BECOME A DONOR TODAY
PIGGY-BANK.ORG @PIGGYBANKORG
OUR SPONSORS THE 2018 EVENTS
MEET THE CHEFS & THEIR PIGS POP-UP BUTCHER SHOP FOR CHARITY HORA DE FAMILIA Tacos de Trompo
PUNCH KINGS
with BRECKENRIDGE BOURBON
THE WINERIES THE STARTER BAR TARTARE BAR
feat ANTICA WINES
THE MANHATTAN PROJECT GERMAN WINES. CHI STYLE.
presented by WINES OF GERMANY
INNOVATE SWINE & SWEETS with THE PERFECT PURÉE OF NAPA VALLEY WINES FROM RIOJA
HERITAGE BREED PIG GUIDE TIMES TO KNOW 4:00 VIP HOUR 4:30 PUNCH KINGS 5:00 GENERAL ADMISSION 5:10 VOTING OPENS 5:30 HORA DE FAMILIA 5:40 THE PERFECT DESSERT 6:30 PUNCH KINGS & SOMM SMACKDOWN WINNERS ANNOUNCED 6:45 SILENT AUCTION & VOTING CLOSES 7:30 AWARDS
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM Events like COCHON555 support local agriculture and create word-of-mouth marketing for the farm and those raising heritage breeds. The news of the events develop deeper interest in existing and up-and-coming restaurants to join the conversation about supporting local food. S P OT L I GHT S P O NS OR S
BA R R E L-AGE D S P ONS OR S
CHE F’ S PA NT RY S P ONS OR S
HE R I TAGE & M E DI A S P O NS OR S
COCHON555
NEW YORK CITY, DALLAS, SAN FRANCISCO, LOS ANGELES, MINNEAPOLIS, CHICAGO, SEATTLE, BANFF, AUSTIN, MIAMI, DENVER
FOCUS: HYPER-LOCAL, FINE-DINING TIMING: JANUARY - MAY REGION: TOP CULINARY MARKETS
This one-of-a-kind culinary tour features 5 chefs cooking 5 whole, heritage breed pigs in a friendly competition for a cause. After a dual guest/judge vote, the winner is crowned the “Princess/Prince of Pork”. The 11-city schedule kicks off in January, connecting quality-driven diners with family farmers, winemakers, restaurateurs, and distillers. A portion of all proceeds goes to our sister project, Piggy Bank, a 501(c) (3) charity.
HERITAGE FIRE
ASPEN / SNOWMASS, NAPA VALLEY, AND BOSTON
Heritage Fire is a hyper-local, whole animal, live-fire bacchanal. It celebrates the raising, cooking, and eating of heritage breed animals (beef, lamb, goat, rabbit, fish, birds) raised with purpose and passion. Each event features 3,500+ pounds of fire-kissed meat roasted outdoors by 50+ chefs. The first is held on a mountainside during the Classic in Aspen, the second at a Napa winery mid-August.
FOCUS: LIVE FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL
GRAND COCHON THE 10 YEAR ANNIVERSARY PARTY! CHICAGO
Grand Cochon spotlights the ‘Best 3 Bites’ from all Cochon555 tour competition cities. 11 chefs cook 11 pigs in a head-to-tail, winner-takes-all showdown. The winner is crowned “Queen or King of Pork”. The decadent ticket features all-in tasting of caviar, oysters, cheese, wines, beers, cider, spirits, and more. FOCUS: THE BEST 30 BITES FROM TOUR TIMING: SUNDAY SEPTEMBER 30TH REGION: NATIONAL COMPETITION
COCHON555 GLOBAL MEXICO CITY
FOCUS: FIVE CHEFS FROM FIVE COUNTRIES TIMING: LATE-OCTOBER REGION: GLOBAL
We are excited to announce an international culinary competition combining agritourism and education in Mexico City. The competition is centralized around five critically-acclaimed chefs from five countries competing for international praise. Together with five celebrity chefs from Mexico City, we embark on a journey of gastronomic events including cultural destinations, farm tours, Mercado visits and sponsored culinary events.
DATES & STUNNING VIDEOS, PLEASE VISIT
WWW.COCHON555.COM
2
MEET THE
CHEFS PIGS & THEIR
VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OF PORK
2 0 1 8 W IN N ER’S PU RSE
The winner of today’s event will receive a four day wine experience to Rioja, Spain’s most prominent wine region.
MARIO GARCIA
KITTY O'SHEAS
@ELCHEFMARIOGMANDOLINI
Mario is from Fresnillo Zacatecas, Mexico. He has a Culinary Arts Degree from the Illinois Institute of Art. Chef Mario’s inspiring culinary career path with the Hilton Chicago started on May 13, 1996.
MANGALITSA FROM 3 WINDS FARM
@3WINDSFARM
Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
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CORY MORRIS
BOLEO AT THE KIMPTON GRAY HOTEL
@CHEFCORYMORRIS
A native of Salt Lake City, Cory Morris serves as Chef de Cuisine at Boleo, a South American-inspired rooftop lounge in The Kimpton Gray Hotel. Chef Cory is a two-time Food Network “Chopped: Beat Bobby Flay” champion, former chef/partner of Ronero and trained under Jose Garces at Mercat a la Planxa.
WILD BOAR FROM FAITH'S FARM, INC. This is a small range feral breed, meaning they are isolated foragers. They have a heavy coat and long snout. This breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. They are more aggressive and harder to handle than domestic pigs. However, the quality of their fat and marbling has increased their popularity within the chef community. The wonderful flavour and marbling is due to the additional fat and long growth time.
@FAITHSFARM
RYAN BURNS
THE BLANCHARD
@RYANBRNS9 I @THEBLANCHARDCHI
Chef Ryan Burns balances French and modern American influences at The Blanchard. Helming the Jean Banchet-awarded restaurant, Burns creates engaging dining experiences with unusual ingredient pairings, sharable dishes, and surrealistic plating. Ryan came to The Blanchard by way of Alinea.
HEREFORD FROM CATALPA GROVE FARM @CATALPA_GROVE_FARM Originating from the U.S. during the 1920’s, the Hereford is a rare, but well known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower growing breed, yielding richly colored and marbled meat.
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ANDRES PADILLA
TOPOLOBAMPO
@TOPOLOCHICAGO
Chef Andres Padilla is culinary director and partner in Rick Bayless’ restaurant group. Winner of Chicago’s Cochon Heritage BBQ in 2016, he lives in Chicago with his wife and two children. He still loves a good hatch chile from his native New Mexico.
BLONDE MANGALITSA FROM 1936 MEADOWBROOK FARM
@1936MEADOWBROOKFARM
Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
CARLOS GAYTAN
MEXIQUE
@MEXIQUECHICAGO
Chef Carlos’ culinary journey began when he arrived in Chicago in 1991. He began his career at the Sheraton North Shore Hotel quickly earning a position as Chef Garde Manger. In 1996, he began his 7 year employment at the Union League Club under the guidance of Chef Michael Garbin. In April 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly. All his hard work paid off with the opening of Mexique in May 2008 and then HA in Mexico of December 2017.
LARGE BLACK FROM MEADOWLARK FARM
@MEADOWLARKFARMBEWELL
The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
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COCHON555 2018
WITH THE SUPPORT OF
Rob Levitt BUTCHER & LARDER @butcherlard er
Berkshire
CATALPA GROVE FARM
TAKE HOME HERITAGE PORK
100% of the proceeds go to support Piggy Bank, the Open Access Agriculture (OAA) sanctuary for heritage breed pigs.
KEEP IT SIMPLE, AND DON’T OVERCOOK ROASTING UNTIL INTERNAL TEMPERATURE OF 135° 4
FEATURING
JONATHAN ZARAGOZA
of Birrieria Zaragoza @birrieriazaragoza Hora de la Familia translates to sharing a time around the table, a meal with the family. Our savory spotlight showcases the authentic preparations of “Tacos de Trompo” (shepherd-style tacos) and refers to the upright cooking spit, considered an original “culinary mash-up” from age-old recipes that draws inspiration from Middle Eastern, Spanish and Aztec cultures. Join us along with the competing chef teams for a taco pop-up featuring delicious marinated heritage breed pork, assembled on a trompo, shaved onto a corn tortilla and topped with its quintessential toppings. 10
COCHON555 2018
INTERNAL COMPETITION THE 2017 WINNING PUNCH KINGS COCKTAIL HIGH TEA PUNCH by JAMES WAMPLER of PROOF & PROVISION in ATLANTA
THE COCHON555 TOUR PRESENTS
Punch was the grandaddy of all cocktails.
Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the bestknown and fastest-growing craft spirits distilleries in the US.
This large format competition features 5 top barkeeps. Each is given 30 minutes to prepare a festive punch featuring one whole bottle of Breckenridge Bourbon. Barkeeps present to notable judges who will score them on presentation, flavor, and creativity. The winner will receive a trophy, bragging rights, a bottle of Dark Arts - Breckenridge’s new reserve spirit release - and passage to compete at the grand finale in Chicago 2018.
CHECK OUT ALL THE GREAT PUNCH RECIPES, PHOTOS AND VIDEOS AT PUNCHKINGS.COM
INTERNAL COMPETITION
BACK IN 2018!
This year, 50 of the nation’s top sommeliers will choose what wines they think pair best with heritage breed pork cooked by top local chefs. 5 of those somms are pouring here today! The pairing that receives the most votes from today’s judges will be selected as the city’s winner.
A SPECIAL THANKS... to our co-host of the 2018 Somm Smackdown competitions. Azzurro Wine Company represents independent global wineries spotlighting the vine to bottle craft with precision and passion. Azzurro Wine Company takes pride in managing, marketing and distributing a stunning portfolio of Italian producers in North America.
FEATURED WINERIES SILVER OAK CELLARS @SilverOakCellars
TWOMEY CELLARS @TwomeyCellars
KOSTA BROWNE @kostabrownewinery
PAX WINE CELLARS @PaxMahle
SANDHI WINES @sandhiwines
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COCHON555 2018
FEATURING
WITH
Todd Stein The Bristol
@bristolchicago
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COCHON555 2018
Pack GLASS with ice Two luxardo cherries Two fingers of SPIRIT DASHING OF BITTERS enjoy RESPONSIBLY! FEATURING...
TYLE” S I H C . E N I “GERMAN W PRESEN
TS
FEATURING
GREG LAKETEK WEST LOOP SALUMI @GregLaketek
‘German Wine. CHI Style.’
A Pop-Up Pairing Bar presented by Wines of Germany. From bright, fruit-driven reds to fresh and elegant whites, Germany offers a style of wine for every palate and every occasion. Discover how German wines suit your city with the unique opportunity to pair a glass (or two) with special selections from a local late-night hot spot or food truck favorite. The exclusive partnership and pairing changes with each stop of the Cochon555 Tour, so don’t miss your one chance to savor a Riesling, Rosé, Pinot, or Sekt with the fare your neighborhood is known for.
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COCHON555 2018
PRESE NT E D BY
Today’s dessert spotlights the fresh flavors of The Perfect Purée of Napa Valley prepared by one of America’s most talented chefs. Celebrating innovation, our Swine and Sweets course is inspired by classic pastry with a twist.
2018 WINNER’S PURSE
The winner of today’s event will receive a four day wine experience to Rioja, Spain’s most prominent wine region.
SAVOR THE HANDCRAFTED FLAVORS OF RIOJA WINES • TAPAS • LIVE MUSIC EXPERIENCE PAELLA • JAMÓN IBERICO • PINCHOS • OLIVES • CHEESE & MORE
JOIN US IN HOUSTON ON JUNE 2ND, 2018
WWW.RIOJAFEST.COM
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COCHON555 2018
The future of heritage breed pigs is reliant upon farmers who can afford to raise them. You can help by being a part of this process. By simply eating and buying heritage breed pork, you can help preserve its existence. For in creating a demand for the meat, these wonderful animals are thus saved for future generations. Today, many butchers, markets, and restaurants are beginning to carry heritage breed pigs. This guide is designed to serve as a reference, and to help you start a dialog with your local meat carriers. COCHON555 wants to help you learn about different heritage breed pigs, so that you can ask for them the next time you visit your local grocer, butcher, farmer’s market, and favorite restaurants.
They have a more robust flavor. Upon first bite, your mouth should come alive as the juicy meat and crystalline fat hit your tongue. Bacon pigs, like the Tamworth, are bred to have a high ratio of meat, which is balanced with fat for good moisture. The meat from leaner pigs, like the Red Wattle, have meat that has a distinct, rich flavor and is juicy and succulent.
Most heritage breed pigs are raised on family farms without the use of antibiotics or steroids. In the kitchen, adequate marbling throughout the meat lessens the need for oils, butters, shortenings and unnatural fats, which means you and your family are eating healthier.
Supporting heritage breeds also has economical and taste advantages. COCHON555 honors the entire animal and its history by utilizing each pig in its entirety from snout to tail. The art of butchery is a highly skilled practice, and when a whole hog is utilized in its entirety, nothing goes to waste.
The additional care and time involved in raising heritage breed pigs makes them more expensive to raise than other pork. Raised naturally, with a purpose and passion, these pigs mature as Mother Nature intended. They take longer to gain weight because of their indigenous diets and the fact that they are raised on open pastures.
Low and slow is the best, depending on the part of the pig. With flavor-packed pork, time is the main ingredient. If you don’t have time for the diverse cuts most chefs prepare, throw the chop on the grill with a little salt and pepper, and finish in the oven. All pork has a sweetness and lightness that pairs best with light-to-mediumbodied wines with lots of fruit and low tannins. We believe Pinot Noir to be the most versatile of grape varietals, especially from family owned wineries. We also enjoy hand-crafted beers and spirits with our swine. The model they all share is easy to remember: all things produced with passion always taste better together.
Sometimes it is necessary to cross breeds because adequate gene pools are not available in a particular rancher’s area. Other times, it is the philosophy of a family farmer to blend two of his favorite animals that display favorable traits. The goal is to create a new generation of mixed breed wherein the best qualities of the original animals emerge while strengthening the overall genetic base of those involved.
The Mulefoot breed is critically rare. As of 2006 there were fewer than 200 purebred hogs documented.
KNOW THE BREEDS BERKSHIRE
RED WATTLE
MANGALITSA “WOOLY PIG”
Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing
Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
process in several areas.
TAMWORTH
DUROC
LARGE BLACK
While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.
Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
YORKSHIRE
HAMPSHIRE
OSSABAW
The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is white in color, with erect ears, and is the most recorded swine breed in the United States. It is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat.
The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.
Originating from Spain, and of Iberian decent, this feral breed lives off the coast of Georgia on Ossabaw Island. They are small range pigs, meaning they are isolated foragers. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.
GLOUCESTERSHIRE OLD SPOT
MULEFOOT
KUNE KUNE
Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
Kunekune Pigs are the only breed of swine known to fatten on grass with so very little needed in the way of supplementation. Their wide head, dished face, and short, upturned snout speaks to their tendency to graze rather than root. They produce a quality, marbled meat as well as a good quantity of useable fat.
OTHER NOTABLE BREEDS: GUINEA HOG, HEREFORD, POLAND CHINA, MIESHAN, CHESTER WHITE, IBERIAN, EUROPEAN WILD, LACOMBE, ESSEX SADDLEBACK, LANDRACE, SWABIAN HALL, IBERICO & CINTA SENESE
FOR INFORMATION ON HERITAGE BREED PIGS AND WHO’S RAISING THEM, VISIT: WWW.COCHON555.COM
The COCHON555 TOUR events aim to preserve heritage breed pigs by promoting genetic diversity in communities nationwide. The coast-to-coast tour connects farmers raising these breeds with top chefs known for whole animal utilization. Together, we are bringing the heritage pork experience to the dinner table on a nightly basis.
Heritage breed pigs come from bloodlines dating back hundreds of years, when livestock was raised on multi-use, open-pasture farms. Because of their lifestyle and genetics, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavors, and creamy fat. Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices and have thus been passed over, dwindling their numbers in turn. As fewer heritage breed pigs are grown, their gene pool decreases, and some breeds are now becoming critically rare. In today’s commercial market, heritage breeds cannot compete with commodity pigs.