SUNDAY APRIL 10TH
VOTE FOR THE BEST BITE OF THE DAY!
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 LI GH T S P O NS O RS
B ARREL-AGED S P O NS O RS
C H EF’S PANT RY S P O NS O RS
H ERI TAGE & MEDI A S P O NS O RS
COCHON555
NEW YORK, MINNEAPOLIS, HOUSTON, DENVER, LOS ANGELES, MIAMI, SEATTLE, WASHINGTON DC, CHICAGO, SAN FRANCISCO
FOCUS: HYPER-LOCAL, FINE-DINING TIMING: JANUARY - MAY REGION: OUR FAVORITE FOOD TOWNS
North’s America most talked about culinary competition. This one-of-a-kind stand-up tasting reception features five chefs cooking five heritage breed pigs in a friendly competition for a cause. Guests help us vote for the best bite of the day and the winner is announced the “Princess or Prince of Porc”. The ten-city tour kicks-off every January and unites consumers with local farmers, renowned chefs, prominent winemakers, restaurateurs, craft brewers and distillers.
GRAND COCHON SNOWMASS ASPEN
FOCUS: THE BEST 30 BITES FROM TOUR TIMING: SATURDAY JUNE 18, 2016 REGION: NATIONAL COMPETITION
Immediately following the COCHON555 tour, ten regional winners fly to Colorado to compete at Grand Cochon. The Finale spotlights ‘Best 30 Bites’ from COCHON555. 10 Chefs + 10 Pigs in a head-to-tail, winner-takes-all culinary showdown; crowning the winner of the event the “Queen or King of Porc”. The allinclusive event features caviar, oysters, cheese, wines, brews, cider, spirits and much much more.
HERITAGE FIRE SNOWMASS ASPEN & NAPA VALLEY
FOCUS: ASADOR FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL CHEFS + NATIVE FIRES
Heritage Fire is a hyper-local, whole animal, live-fire, allinclusive outdoor food and wine event celebrating responsibly raised heritage breed animals (beef, lamb, goat, rabbit, fish, birds) raised with purpose and passion. These two annual events featuring 3,000 pounds of fire-kissed meat prepared by 50+ notable chefs, continues to climb ranks of the best culinary events of all-time. The first is held in Snowmass Colorado during the Food & Wine Classic in Aspen, followed by Napa Valley midAugust. Any fire-cooking enthusiast’s culinary dream come true.
HERITAGE BBQ CHICAGO, TORONTO, WASHINGTON DC, AUSTIN, SAN FRANCISCO
FOCUS: BBQ GOES GLOBAL, GOES LOCAL TIMING: SEPTEMBER - OCTOBER REGION: NATIONAL COMPETITION
Heritage BBQ is a friendly competition between five chefs cooking five whole heritage breed pigs in a multitude of global grilling expressions, like Korean BBQ, Argentine, Luau, Char Siu, Cambodian, Filipino, Peruvian and Barbacoa. Tagged the “World’s First Global BBQ Fair & Exhibition”, this educational feast features top chefs showcasing old-world traditions, recipes steeped in heritage and globally influenced cooking techniques. Together we explore new pairings of wine, brews and spirits with global flavors cooked up by the best at an all-inclusive feast.
FOR DATES & STUNNING VIDEOS, PLEASE VISIT
WWW.COCHON555.COM
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CHANGING THE FUTURE OF OUR FOOD
The challenges that face family farmers are on our front burner. In September we launched Piggy Bank, a foundation to gift heritage breed pigs to family farmers in exchange for business plans. All business plans will be shared via online for the global community. Piggy Bank will support existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster. In just a few years, Cochon555 has created a massive conversation around heritage breed pigs and today we shift our mission to develop a vibrant farming community who can share and benefit from promoting the conversation of open source agriculture. Piggy Bank is a foundation - a transparent agriculture system for the family farming movement. Bottom line, we need a culinary landscape with safer food choices that will benefit our youth tomorrow.
We call it open source agriculture.
Piggy Bank is a solution. Piggy Bank is a movement. Piggy Bank creates new farmers. Piggy Bank will inspire more livestock banks. Piggy Bank will change our landscape.
LEARN MORE ABOUT THE CAUSE AND BECOME A DONOR BY VISITING
PIGGY-BANK.ORG
@PIGGYBANKORG
COCHON555 S E AT T L E - 2 0 1 6
SPONSOR BOARD
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2016 NATIONAL TOUR
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OUR MISSION
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POP-UP BUTCHER SHOP
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MEET THE CHEFS & THEIR PIGS
benefitting PIGGY BANK
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PUNCH KINGS w. BRECKENRIDGE
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TODAY’S WINERIES
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RAMEN BAR w. WINES OF GERMANY
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GET TIKI w. THE PERFECT PUREE
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HERITAGE RUM CART
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PERFECT MARGARITA w. DON JULIO
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PERFECT MANHATTAN BAR
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“CHUPITO” MEZCAL EXPERIENCE
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TARTARE BAR feat. CREEKSTONE FARMS
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CHEF’S COURSE
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HERITAGE BREED PIG GUIDE
benefitting PIGGY BANK
EVENT TIMELINE 4:00 VIP HOUR 4:30
PUNCH KINGS
5:00 VOTING BEGINS 5:10 BUTCHER SHOP OPENS 6:30 RAMEN BAR 6:35 VOTING CLOSES 6:45 SWINE & SWEETS 7:00 LAST WORD 7:30 AWARDS
COCHON555 2016
“Buroc”
Berkshire / Duroc Cross NIMAN RANCH
BUTCHER DEMO WITH THE SUPPORT OF
Tracy Smaciarz HERITAGE MEATS
TAKE HOME HERITAGE PORC
100% of the proceeds go to support Piggy Bank, the open source agricultural sanctuary for heritage breed pigs.
KEEP IT SIMPLE, AND DON’T OVERCOOK ROASTING BY WEIGHT 375oF - 35min per 1lb UNTIL INTERNAL TEMPERATURE OF 135° 4
MEET THE
CHEFS PIGS & THEIR
VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OF PORC
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COCHON555 2016
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JOSH HENDERSON VESTAL
@HUXLEYWALLACE Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.
LARGE WHITE / DUROC CROSS
from
Pure Country Pork
Large Whites, also known as Yorkshires, are the most recorded breed of pigs in history; very muscular, sound and durable on pasture, yielding lean meat with little back fat. Duroc pigs are fast growing animals yielding sweet and juicy meat due to their high amounts of intramuscular marbling. The combination of these two breeds lends the hardiness of the Large White with the high marbling of the Duroc, yielding delicious and juicy pork.
C H EF
PAUL SHEWCHUK FAIRMONT OLYMPIC
@FAIRMONTOLYMPIC Paul has over 14 years of kitchen experience and is the Executive Sous Chef at the Fairmont Olympic Hotel. He has spent years working in kitchens across Canada from Eigensinn Farm with Chef Michael Stadtlander to, Langdon Hall with Jonathan Gushue to CIN CIN in Vancouver and the Fairmont in Jasper with a focus on fresh, local ingredient driven food.
“BUROC�
from
Niman Ranch
@Niman_Ranch
Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue and almost nutty pork. Duroc pigs are fast growing animals yielding sweet and juicy meat, ranging in color from light yellow to dark red. The combination of these two breeds results in both intramuscular fat and hearty back fat, ensuring the meat will be tender and sweet tasting.
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COCHON555 2016
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BOBBY PALMQUIST THE WALRUS AND THE CARPENTER
@THEWALRUSBAR Originally from Reno, Nevada. I started working for Renee Erickson in Seattle about 10 years ago. After cooking in Seattle for a few years I went to Europe to cook and learn about charcuterie and wine. When I returned I started working for Renee again. I worked my way up in her kitchens from sous chef of The Whale Wins to executive chef of The Walrus and the Carpenter and Bar Melusine, where I am currently.
BERKSHIRE
from
Florek Family Farm
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 process in several areas.
C H EF
BRENDAN MCGILL HITCHCOCK
@CHEFBRENDAN Originally from Fairbanks, Alaska, Brendan cooked his way around Seattle before cooking his way across the world. He has been awarded as Food & Wine’s People’s Best New Chef, a James Beard Best Chef semifinalist, and Eater Seattle’s Chef of the Year. Brendan is Chef and Owner of Hitchcock Group, spanning Seattle & Bainbridge Island.
MANGALITSA/DUROC CROSS
from
Shadyacre Farm
Mangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like none other, high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. Duroc pigs are fast growing animals yielding sweet and juicy meat due to their high amounts of intramuscular marbling. The combination of these two breeds yields insanely marbled, high-quality pork, that is sweet and delicious.
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TYLER & CHARLES RADIATOR WHISKEY
@RADIATORWHISKEY Chefs Tyler Palagi and Charles Garrison create a seasonally-driven menu with elevated market pub food, inspired by the daily offerings available at Pike Place Market. Smoked meats and fish, bone marrow, and a nightly blue plate special provide a glimpse of what you can nosh on at Radiator.
LARGE BLACK from Scabland Farm
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.
THE 2015 WINNING PUNCH KINGS COCKTAIL BLISSFULLY UNAWARE PUNCH by MORGAN WEBER of COLTIVARE in HOUSTON, TX
Punch is 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.
meant for sharing amongst friends and enhancing social engagements. The theme of the competition is large format and the participating bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon along with their special ingredients. Presented to notable judges, the winner receives a trophy, bragging rights and a spot at the finals in Snowmass/Aspen, Colorado this Summer.
CHECK OUT ALL THE GREAT PUNCH RECIPES, PHOTOS AND VIDEOS AT PUNCHKINGS.COM
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TASTE THE NEW
with PM 0 3 : 6 P@ POP’N U
@GermanWineUSA
Taste the New Ramen Bar paired with the stunning Wines of Germany. The 5 elements of ramen appeal to taste, aroma, texture and aesthetic. By arranging these elements with the beautiful Wines of Germany, the harmonies are endless, difficult to describe, impossible to ignore.
BRIAN O’CONNOR
of Same Same Noodle Bar
THE 5 ELEMENTS OF RAMEN: AROMA OIL + BROTH + TARE + NOODLE + TOPPING
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COCHON555 2016
PERFECT PUREE TIKI BAR with BRECKENRIDGE PRODUCTS
FEAT. Breckenridge
Distillery
RECIPE 11/2 ounce of Tequila 1/4 ounce of simple syrup 1/2 lime fresh squeezed salt the rim
DISCOVER OUR SELECTION OF TEQUILAS INCLUDING DON JULIO BLANCO, REPOSADO, AÑEJO, 70TH AND DON JULIO 1942.
COCHON555 2016
Pack with ice. Add two Luxardo cherries, two fingers of bourbon, whiskey or rye. Shake, shake, shake, enjoy!
MEZCAL is a distilled spirit made from the maguey plant (a form of agave) native to Mexico. The word mezcal comes from Nahuatl mexcalli which means “oven-cooked agave”. The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca.
FEATURING
sip.
salt.
cool.
COCHON555 2016
WITH
Chris Chapman RN74
@RN74Seattle
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SIGN UP FOR A YEAR OF BENEFITS
A rewards program created by chefs, with over 100 partners across the country, members are guaranteed to receive benefits all year long. CALIFORNIA
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WASHINGTON D.C.
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WWW.COCHONCHEFSCOURSE.COM A PORTION OF THE PROCEEDS OF EACH MEMBERSHIP CARD WILL BE DONATED TO PIGGY BANK SANCTUARY
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COCHON555 2016
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. is 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 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. ey 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