2016 COCHON555 SAN FRANCISCO by Taste Network

SUNDAY MAY 1ST

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 EFâ&#x20AC;&#x2122;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

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 SAN FRANCISCO - 2016

SPONSOR BOARD

2016 NATIONAL TOUR

OUR MISSION

POP-UP BUTCHER SHOP

MEET THE CHEFS & THEIR PIGS

benefitting PIGGY BANK

PUNCH KINGS w. BRECKENRIDGE

TODAY’S WINERIES

RAMEN BAR w. WINES OF GERMANY

GET TIKI w. THE PERFECT PUREE

HERITAGE RUM CART

PERFECT MARGARITA w. DON JULIO

PERFECT MANHATTAN BAR

“CHUPITO” MEZCAL EXPERIENCE

TARTARE BAR feat. CREEKSTONE FARMS

CHEF’S COURSE

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

Old Spot/Berkshire DG LANGLEY FARMS

BUTCHER DEMO WITH THE SUPPORT OF

Dave the Butcher MARINA 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

COCHON555 2016

C H EF

RYAN POLLNOW AATXE

@RYANPOLLNOW Born and raised in Northern California, Ne Timeas Restaurant Group Partner and Chef Ryan Pollnow gained experience in kitchens throughout the US and Europe prior to finding a home with flour + water as chef de cuisine in 2012 and later as chef de cuisine of central kitchen in 2013. Now, only a few years later, Pollnow opened his first restaurant within the restaurant group, Aatxe in April 2015. Aatxe is a restaurant and bar that celebrates regional Spanish cuisine and culture with an influence from the Basque Country.

DUROC/YORKSHIRE CROSS from Llano Seco Rancho

@llanoseco

The Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling making its spareribs and shoulder roasts sweet & juicy. The Yorkshire 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. Combining the traits of the two breeds creates a deliciously balanced farmers cross.

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NICOLAI LIPSCOMB THE BATTERY

@8NICOLAI Nicolai began as an apprentice under mentor Barbara Lynch. A move to Italy and then Spain, he worked under Juan Mari Arzak and Joan Roca. After years as CdC at the Fifth Floor under Chef David Bazirgan, Nicolai is now Executive Chef at The Battery.

OLD SPOT

from Napa Valley Swine

@napavalleyswin

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed â&#x20AC;&#x153;orchard pigâ&#x20AC;?, 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.

COCHON555 2016

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MARC ZIMMERMAN ALEXANDER’S STEAKHOUSE

@CHEF_ZIMMERMAN Marc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.

MANGALITSA CROSS from Winkler Farms

#winklerfarms

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.

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NEIL STETZ QUINCE

@QUINCESF Neil has spent his career working in restaurants across the country and world. His pedigree includes Per Se in New York, Michael Mina in San Francisco and The Royal Mail in Australia. He is currently a sous chef at Quince and has held that position for the last two and a half years.

CINTA SENESE

from

Front Porch Farms

#FrontPorchFrams

A very rare breed from Tuscany, central Italy. The Cinta Senese, aka the Belted Pig of Siena is noted for the distinguished white band around their completely black body. The species matures very slowly, taking twice as long to reach market weight. The pigs has long strong legs, known for durable vitals in harsh conditions, and their amazing foraging instincts.

COCHON555 2016

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JASON FRANEY RESTAURANT 1833

@JFRANEY1 Jason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014 With over 20 years of experience, Franey began his career in Palm Beach, Fl., including various roles at The Breakers Hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. Under Franey’s direction, Restaurant 1833 was most recently awarded 3.5 stars by the San Francisco Chronicle.

RED WATTLE from DG Langley Farms @devilsgulchranc @langleyfarms

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 beeflike taste and texture.

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

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.

PAUL PISCOPO of PABU @PabuSF

THE 5 ELEMENTS OF RAMEN: AROMA OIL + BROTH + TARE + NOODLE + TOPPING

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

Joey Elenterio Cadence

@CadenceSf

A rewards program created by chefs, with over 100 partners across the country, members are guaranteed to receive benefits all year long. CALIFORNIA

Alexander’s Steakhouse SF Black Pig Meat Co. National Bourbon Steak LA Los Angeles Bourbon Steak & Pub Santa Clara Bourbon Steak SF San Francisco Cafe Du Nord San Francisco Cast | Viceroy Santa Monica Chef Zarate Catering Los Angeles Haven Oakland Matthiasson Wines Napa Michael Mina San Francisco Pabu San Francisco Smokestack BBQ San Francisco Spruce San Francisco Terrine restaurant Los Angeles The Church Key Los Angeles Valette Sonoma

COLORADO

Ace Eat Serve Denver Basta Denver Bol Vail Cart-Driver Denver Cured Denver Fruition Restaurant Denver Harman’s Eat & Drink Denver Matsuhisa Vail Vail Mercantile Denver Steuben’s Food Service Denver Steuben’s Food Truck Denver Vesta Dipping Grill Denver

FLORIDA

db Bistro Moderne Miami Drunken Dragon Miami Edge Steakhouse at the Four Seasons Miami Fin & Feather Miami gastroPod / Rick Ross’s Chef Miami Haven Miami MC Kitchen Miami Miami Smokers Miami Pubbelly Miami Sakaya Kitchen Miami

ILLINOIS

Analogue Chicago Found Kitchen Evanston Labriola Ristorante & Cafe Chicago La Sirena Clandestina Chicago Mercat a la Planxa Chicago Mexique Chicago Perennial Virant Chicago Seven Lions Chicago Table, Donkey & Stick Chicago The Radler Chicago Trenchermen Chicago West Loop Salumi Chicago

KENTUCKY

Decca Louisville

MASSACHUSETTS

Bar Boulud Boston Coppa Boston Harvest Boston Rialto Boston Tavern Road Boston The Salty Pig Boston TRADE Boston

MINNESOTA

Corner Table Minneapolis La Belle Vie Minneapolis

MISSOURI

ClevelandHeath St. Louis Niche St. Louis Sidney Street Cafe St. Louis The Libertine St. Louis

NEW YORK

Casa Mono NYC Danji NYC Fleischers NYC Hanjan NYC Heritage Foods USA NYC Resto NYC The Cannibal NYC the shop NYC Toro NYC

OHIO

TEXAS

Dosi Restaurant + Soju Bar Houston

Down House Houston Hot Joy Austin Killen’s Barbeque Houston Salt & Time Houston Austin

WASHINGTON

Cafe Juanita Seattle Lark Seattle RN74 Seattle Syncline Wine Cellars Seattle

WASHINGTON D.C.

Bearnaise Bourbon Steak DC Del Campo Graffiato by Mike Isabella Kapnos Mandu Merrior Rappahannock Oyster Bar Rappahannock Ripple The Source Vermillion Wit & Wisdom Yona

CANADA

DaiLo Restaurant Toronto Le Sélect Bistro Toronto Momofuku Shōtō Torontoō Parts & Labour Toronto

Urban Farmer Steakhouse Cleveland

OREGON

Elk Cove Vineyards Oregon Urban Farmer Restaurant Portland

Log on to the website to sign up for your Chef’s Course!

WWW.COCHONCHEFSCOURSE.COM A PORTION OF THE PROCEEDS OF EACH MEMBERSHIP CARD WILL BE DONATED TO PIGGY BANK SANCTUARY

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

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.

The Large Black breed is thought to have originated from Chinese breeds brought over to England. 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 micromarbeling, 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