SUNDAY MARCH 29TH
VICEROY SANTA MONICA
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
SEVEN YEARS THE COCHON US TOUR IS TODAY’S DEFINITION OF A SOCIAL ENTERPRISE, A HARD-WORKING ORGANIZATION DEDICATED TO PROMOTING HONEST FOOD WHILE IMPROVING OUR CULTURAL DIVERSITY IN THE CULINARY ARTS. WE CONTINUE TO BUILD THE CONVERSATION OF HERITAGE PIGS FAR BEYOND A TREND, WE ARE NURTURING INFLUENCERS AND BLAZING A PATH FOR ENTREPRENEURIAL COMMUNITIES TO PRESERVE HERITAGE SPECIES ONE ‘DELICIOUS’ BITE AT A TIME. In 2008, the tour was created because there was a lack of education around heritage breed pigs. The events built conversations between chefs and family farmers who struggled with self-promotion. Hundreds of restaurants were looking to source exceptional ingredients, as consumers demanded more responsiblyraised proteins. The roads all pointed to one journey - the ultimate quest of flavor. Today, the pig signal represents a symbol of hope for a better food system and each year Cochon 555 broadcasts the message through a massive national community. We invite you to join the journey! The tour has become a progressive marketing spotlight for luxury brands and responsible lifestyles. As a result, millions of consumers, trade, and media now “KNOW THE DEAL” on heritage pigs. In 2014, the tour traveled across the nation and served up 10,000 guests an epic porc feast and harvested over 800+ million media impressions for “heritage breed pigs”. Over it’s lifetime, tour has invested every dollar back into supporting the growth of family farming, as an independent business owner that makes decisions with purpose and passion. Since 2008, we have spent more than $4 million dollars on three very special words “heritage breed pigs”- more than any culinary event in the world. We have touched many lives and saved family farms, all because you our guest, are looking for better, healthier food choices. Thank you for being here today!
WWW.COCHON555.COM
COCHON555 LOS ANGELES - 2015
OUR SPONSORS 1 MISSION the ultimate quest for content and flavor
4 MORE EVENTS IN 2015 events you really shouldn’t miss
MEET THE CHEFS
RICARDO ZARATE 7 KRIS MORNINGSTAR 8 TONY DISALVO 9 WALTER MANZKE 10 STEVEN FRETZ 6
11 THE POP-UP BUTCHER SHOP
NICK SCAFALBI of Cook Family Butcher Shop ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL
12-13 WINERIES 14 THE PERFECT MANHATTAN BAR featuring whiskey, rye and bourbon
15 PUNCH KINGS
with Breckenridge Bourbon
16 CHUPITO BAR the not-to-be missed mezcal tasting
17 TARTARE BAR
MIKE KAHIKINA of Barrel & Ashes featuring Creekstone Farms
18 BBQ TRADITIONS
NIKKI MARTIN, Celebrity Chef
18 CHEF’S COURSE
Sign up to enjoy 1 full year of benefits at participating restaurants, exclusive offers, and discounts.
20-21 HERITAGE BREED PIG GUIDE
NEW YORK 1/25
HOUSTON 2/8
BOSTON 2/22
MINNEAPOLIS 3/1
DENVER 3/8
A FEW TIMES TO NOTE. 4:30 PUNCH KINGS 5:15
BUTCHER SHOP OPENS
5:20 TARTARE BAR 5:30 VOTING OPENS 6:30 BBQ TRADITIONS 6:45 VOTING CLOSES 7:00 SWINE & SWEETS 7:30 AWARDS
BACON HALL OF FAME FEATURE
WASHINGTON DC 3/22
LOS ANGELES 3/29
SAN FRANCISCO 4/12
MIAMI 4/19
CHICAGO 4/26
COCHON555 2015
THE EXPRESSIONS of COCHON
NATIONAL EVENT SERIES June 20th
GRAND COCHON
SNOWMASS ASPEN
Immediately following the ten regional COCHON555 events, the winners compete at the national finale and the winner of the Grand Cochon is announced “King or Queen of Porc”.
June 19 & August 2nd
HERITAGE FIRE SNOWMASS ASPEN & NAPA VALLEY
An annual event of wood-fired cooking celebrates responsibly raised heritage breed animals (beef, lamb, goat, rabbit, birds) and the people growing them with purpose and passion. FIRE is the perfect equation of traditional, whole animal cooking techniques combined with our natural desire to eat honest food over live fires.
August 15th
COCHON ISLAND An annual celebration taking place each year, sometimes in the state of Hawai’i or Puerto Rico. A group of chefs go whole pig in this Island-style outdoor celebration of local and national producers.
September 9th - October 11th
HERITAGE BBQ CHICAGO, LOUISVILLE, TORONTO, AUSTIN, WASHINGTON DC
How do we put ‘the local’ back in BBQ restaurants? End the tour with a 5-event series called Heritage BBQ that takes place during National Bourbon Month. The event is a stand-up tasting where 5 celebrated chefs are challenged to utilize one whole heritage breed pig.
Date TBA
ALL-STAR COCHON Star-studded, flavor-packed, pork-filled, this noncompetition tasting event features an amazing group cooking late night style favorites in Las Vegas. The chefs and butchers are the royal court, they are the kings, the queens, the champions of the tour.
MEET THE
CHEFS FARMS &
VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OF PORC
COCHON555 2015
C H EF
RICARDO ZARATE CHEF ZARATE CATERING
@RICARDOMZARATE Melding kitchen ingenuity and immaculate technique with his distinct Peruvian flair, Chef Ricardo Zarate serves as an unofficial ambassador of Peruvian cuisine in the U.S. and has earned praise from critics across the country for inventive dishes that highlight the country’s multicultural influences, including Japanese flavors. The 2011 Food & Wine “Best New Chef” made waves with his modern Peruvian food at his Los Angeles restaurants.
RED WATTLE from Walnut Keep
@walnutkeep
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.
C H EF
KRIS MORNINGSTAR TERRINE
@KRISMORNINGSTAR At Terrine, Kris Morningstar is known for both his deference to classic technique and an adventurous, playful approach to contemporary cuisine. His food has previously earned him GQ “Dish of the Year,” Esquire “Best New Restaurant,” and a place as a James Beard Rising Star Chef semi-finalist.
KUNEKUNE from Olde Reminisce Farms 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.
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COCHON555 2015
C H EF
TONY DISALVO
CAST | VICEROY SANTA MONICA
@TONY_DISALVO Tony DiSalvo, executive chef at Viceroy Santa Monica’s CAST Restaurant, is a graduate of the Culinary Institute of America (CIA) in Hyde Park, NY. At CAST, he offers globally-inspired, seasonal rotating cuisine sourced straight from the Santa Monica Farmer’s Market.
OLD SPOT from DG-Langley Farm
@langleyfarms
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.
C H EF
WALTER MANZKE REPUBLIQUE
@WALTERMANZKE Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Phillipines, Petty Cash Taqueria and Republique in Los Angeles.
LARGE BLACK
from
Cook Pigs Ranch
@Cookpigsranch
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.
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COCHON555 2015
C H EF
STEVEN FRETZ THE CHURCH KEY
@CHEFFRETZ Steven Fretz graduated from the California Culinary Academy in San Francisco in 1999. After spending more than 3 years with Michael Mina, he accepted the position of Executive Chef with Chef Curtis Stone and Stones Food Inc. He is now at the helm of two of his own restaurants, Top Round Roast Beef and the Sunset Strip’s latest modern American restaurant, The Church Key - two of Los Angeles’ most popular newcomers.
HAMPSHIRE from Rainbow Ranch Farms
@XeniaRRF
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.
BUTCHER DEMO
WITH THE SUPPORT OF
Mulefoot
COOK PIGS RANCH BOSTON SHOULDER
NECK
BACK FAT TENDERLOIN LOIN SPARE RIBS
SIDE BACON
HAM
BELLY BACON
HOCKS
JOWL PICNIC SHOULDER
Nick Scafalbi
TROTTERS
COOK FAMILY BUTCHER SHOP
TAKE HOME HERITAGE PORC
100% of the proceeds go to the culinary students of Le Cordon Bleu College of Culinary Arts
KEEP IT SIMPLE, AND DON’T OVERCOOK | ROASTING BY WEIGHT 375oF - 35min/1lb
SHOULDER
BELLY
LEG
LOIN
Blade Chops braise/ grill/ pan fry
Spare Ribs roast/pot roast
Leg Steaks grill/ braise
Loin Steak grill/ braise
Spare Rib Chop grill
Rolled Belly roast
Loin Joints roast
Rolled Shoulder roast
Loin Rack Joint roast/ braise/ pot roast Tender Loin roast/ braise/ pan fry
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COCHON555 2015
Say Hello To The Winemaking Team
Katie Madigan Jake Tyrell
P RE S ENTED BY
New in 2015, every guest can enter for a chance to have their home kitchen countertops resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautiful engineered stone material from America’s countertop leader. Sign up online at www.cochon555.com/win.
THE HOME OF RIESLING Riesling is the #1 grape varietal of Germany -22% of Germany’s vineyard area is planted with Riesling.
GUEST SPEAKER
Matthew Kaner
Bar Covell | Augustine Wine Bar
@matthewjkaner
The winning chef of today’s event will go on to compete at the 10 city tour finalé, Grand Cochon, in Snowmass / Aspen on June 20th for bragging rights as the “King or Queen of Porc”.The grand champion will win a four-day wine experience to Rioja, Spain’s most prominent wine region. New in 2015, the winner’s kitchen countertops will be resurfaced with Wilsonart ® Quartz decorative surfacing, a remarkable, beautiful engineered stone material from America’s countertop leader.
EXPERIENCE THETAPAS PASSION 200+ VIBRANT WINES • TASTY BY TOP CHEFS • JAMÓN BAR • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC
ENTER TO WIN A TRIP TO CHICAGO AND TICKETS TO THE RIOJA WINE & TAPAS FESTIVAL
MAY 2ND 2015 GO TO THE WEBSITE FOR A CHANCE TO WIN
WWW.COCHON555.COM/WIN
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- SPECIAL INDUSTRY ONLY OFFER BE SURE TO TRY A SMOKED MANHATTAN
COCHON555 2015
sip.
salt.
cool.
FEATURING
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.
HOW DOES A 4-DAY GETAWAY TO MEXICO SOUND?
Show us your best mezcal recipe, and you could win the trip of a lifetime from Mezcales de Leyenda! Grab a bottle of mezcal and get creative — cook it, mix it in a cocktail, or pair it with the perfect dish. Then, share your genius recipe with us on Simmer, a video recipe app, by May 1 to enter. Ready? Download Simmer (it’s free!) from the iTunes App Store to get started. Pair It, Cook It, Sip It, Simmer It!
WITH
Michael Kahikina Barrel & Ashes
@michaelkahikina | @barrelandashes 17
COCHON
BBQ TRADITIONS
Once the competition and voting closes, we launch BBQ Traditions - a chef, culture and farm spotlight - it’s our family meal for the chef teams, guests and partners to eat together. The chef selects one culture to celebrate from hundreds of grilling traditions from around the world. By taking one bite, this edible education preserves timeless family traditions from around the world. Look on our blog to learn more about influences such as Hibachi (Japan), Braai (S. Africa), Asado (Argentina), Char Siu (China), Satay (SE Asia), Mangal (Central Asia), Luau (Islands), Lechonera (Puerto Rico) and Barbacoa (Mexico).
F EATUR ING
NIKKI MARTIN CELEBRITY CHEF &
AN OLD SPOT PIG FROM
MARIN SUN FARMS
SIGN UP FOR A YEAR OF BENEFITS
A rewards program created by chefs & with over 60 partners across the country, members are guaranteed to receive benefits all year long. Here’s how it works!
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2
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WHAT IS A CHEF’S COUSE?
AN EDIBLE MEMBERSHIP
PRIVATE DINNER EVENTS
Chef’s Course is a complimentary tasting portion served to guests as a gift. You’ll also enjoy a 10-15% discount online with great partners.
Annual Card-Holders are connected to a national network of chefs, farms, and lifestyle brands.
We frequently host great dinners across the country, featuring five chefs cooking a five-course meal paired with amazing sponsors!
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 BENEFIT THE JAMES BEARD FOUNDATION
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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