COCHON555 MIAMI 2015 by Taste Network

SUNDAY APRIL 19TH

LOEWS MIAMI BEACH HOTEL

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

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 responsibly- raised 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 MIAMI - 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

LINDSAY AUTRY 7 TODD ERICKSON 8 XAVIER TORRES 9 JASON PRINGLE 10 RICHARD HALES 6

11 THE POP-UP BUTCHER SHOP ANDRES BARRIENTOS of Miami Smokers ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL

12-13 WINES 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

JOSE MENDIN of Pubbelly featuring Creekstone Farms

18 BBQ TRADITIONS BRAD KILGORA of Alter

19 CHEF’S COURSE

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 OR PRINCESS OF PORC

COCHON555 2015

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LINDSAY AUTRY FIN & FEATHER

@LINDSAYAUTRY Lindsay has held various chef positions along the east coast. She honed her skill under Chef Michelle Bernstein & was as a finalist on Bravo’s “Top Chef.” She is the Chef/Owner of Fin & Feather, a boutique caterer offering Southern Soul & FL Coastal Cuisine.

RED WATTLE from South Florida Heritage Farm

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

JASON PRINGLE DB BISTRO MODERNE

@DBBISTROMIAMI After honing his craft for nearly two decades in the high-end kitchens of food capitals San Francisco and New York City, Chef Jason Pringle found a new home in Miami where he cooks his celebrated fare at Daniel Bouludâ&#x20AC;&#x2122;s db Bistro Moderne.

LARGE BLACK from FKS Farms

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.

COCHON555 2015

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TODD ERICKSON HAVEN SOUTH BEACH

@HAVENSOUTHBEACH Todd Erickson, Executive Chef of cutting-edge HaVen Gastro-Lounge and newly opened Huahua’s Taqueria in South Beach, is a critically acclaimed culinary professional with more than 10 years of experience garnered at esteemed restaurants around the United States. Erickson is a graduate of Culinary Institute of America whose approach reflects a passion for travel and regional cuisines, earning him a following with respected critics and appearances on nationally televised cooking competitions such as ABC’s “The Taste.”

LARGE BLACK from Maverick Meats 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.

C H EF

XAVIER TORRES DRUNKEN DRAGON

@DRUNKENDRAGONS Puerto Rican born Xavier Torres, who trained at Johnson & Wales, and polished at Nobu, Zuma and The Dutch, wows diners with Korean barbecue and nontraditional Asian dishes like kimchi carbonara and tuna tataki pizza. His workdays, typically 10-14 hours, include daily ordering of meat from Upstate New York farms and chopping up to 50 pounds of bok choy. But it all pays off: “When people are willing to wait an hour to enjoy my food, I feel amazing.”

HEREFORD

from

Palmetto Creek Farms

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 slowergrowing breed, yielding rich colored, marbled meat.

COCHON555 2015

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RICHARD HALES BLACKBRICK

@MIDTOWNCHINESE Of Filipino descent, Richard has always gravitated towards Asian cuisine. Traveling to Asia ignited his culinary passion and 30 years later can be credited with inspiring a wave of refined Asian cuisine in Miami with his restaurants Sakaya Kitchen, Dim Ssäm à gogo, and Blackbrick, included in Bon Appétit Top 50 Best New Restaurants in 2014.

BERKSHIRE from The Florida Fresh Meat Company

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.

BUTCHER DEMO

WITH THE SUPPORT OF

Berkshire

THE FLORIDA FRESH MEAT CO. BOSTON SHOULDER NECK

BACK FAT TENDERLOIN LOIN SPARE RIBS

SIDE BACON

BELLY BACON JOWL PICNIC SHOULDER

HAM

HOCKS

TROTTERS

Andres Barrientos MIAMI SMOKERS

TAKE HOME HERITAGE PORC 100% of the proceeds go to the culinary students of Johnson & Wales

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

COCHON555 2015

Say Hello To The Winemaking Team

Katie Madigan Chris Louton

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

Eric Larkee Wine Director

The Genuine Hospitality Group

@ericlarkee

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.

200+ VIBRANT WINES • TASTY TAPAS BY TOP CHEFS • JAMÓN BAR • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC

EXPERIENCE THE PASSION

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

- 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

JOSE MENDIN PUBBELLY

@ChefMendin 17

COCHON

BBQ TRADITIONS

Once the competition and voting closes, we launch BBQ Traditions - a chef, culture and farm spotlight - itâ&#x20AC;&#x2122;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

BRAD KILGORE OF

ALTER

@ B R AD_K ILGO RE | @ALT ER M IA M I &

A FLORIDA WILD HOG FROM

SOUTH FLORIDA HERITAGE FARM

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!

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

KNOW THE BREEDS BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

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.

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