COCHON555 NEW YORK 2015 by Taste Network

SUNDAY JAN 25TH ANDAZ 5TH AVENUE

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 farms 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 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 NEW YORK - 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

MIKE SANTORO 7 FRANCIS DERBY 8 ANTHONY SASSO 9 HOONI KIM PICHET ONG & ANDY YANG 6

11 THE POP-UP BUTCHER SHOP ERIKA NAKAMURA of The Breslin

ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL

12-13 WINES 14 BOURBON BAR featuring the Perfect Manhattan

15 PUNCH KINGS

with Breckenridge Bourbon

16 CHUPITO BAR the not-to-be missed mezcal tasting

17 TARTARE BAR

MARK LADNER of Del Posto featuring Creekstone Farms

18 BBQ TRADITIONS

JEFF MCINNIS & JANINE BOOTH of Root & Bone

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 6:45 VOTING CLOSES 6:45 FAMILY MEAL POP-UP 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, ST. LOUIS, 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

C H EF

MIKE SANTORO THE SHOP / ANDAZ 5TH AVE.

@MIKESANTORO1 With over 10 years of experience, Michael Santoro leads the culinary program at Andaz 5th Avenue. Previously, he was Owner and Executive Chef of Philadelphiaâ&#x20AC;&#x2122;s The Mildred Restaurant as well as The Fat Duck in London, Mugaritz in Spain, & Restaurant Gilt and Boqueria in NYC.

MULEFOOT from The Piggery

@thepiggery

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 Mulefootâ&#x20AC;&#x2122;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.

C H EF

FRANCIS DERBY THE CANNIBAL / RESTO

@FJDERBS Originally from Long Island Ny, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the executive chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.

OLD SPOT from Autumn’s Harvest Farm 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.

COCHON555 2015

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ANTHONY SASSO CASA MONO Y JAMON BAR

@CASAMONO Anthony has been the chef at Casa Mono since 2008, earning the restaurant a Michelin star each of those years. His background with meat and butchery began after a hands-on apprenticeship at the fabled Fleisherâ&#x20AC;&#x2122;s shop in upstate New York, near his hometown in Woodstock. He introduced a whole animal program to Casa Mono shortly after and has been adamant about the restaurants role in sustainability and creativity over the years

MULEFOOT from Climbing Tree Farm

@ClimbingTreeFrm

C H EF

HOONI KIM DANJI / HANJAN

@HOONIKIM Born in Seoul, Korea, Hooni is a 30-year New York native who went to culinary school at FCI and trained at Michelin three star restaurants Daniel and Masa. His first restaurant Danji opened in 2010 and received one Michelin, the first ever for a Korean restaurant in the world. After opening his second restaurant, The New York Times heralded Kim as “the city’s leading interpreter of Korean cuisine,” and awarded Hanjan 2 stars. Look for his cook book coming out this Fall with Maria Guarnaschelli as his editor.

BERKSHIRE from Heritage Foods USA @HeritageFoodUSA

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.

COCHON555 2015

C H EF

ANDY YANG & PICHET ONG SACHI ASIAN BISTRO

@RHONGTIAM

@PICHETONG

Multiple James Beard Award nominee Pichet Ong is notably famous for his desserts at Spice Market, Jean Georges and Rick Moonen’s RM, which garnered numerous “Best Of” awards. With his latest project, Sachi Asian Bistro, he reveals his culinary prowess on both the sweet and savory side. Andy Yang became a force in New York City’s restaurant scene with his Thai restaurant Rhong-Tiam, which became the first Thai restaurant in the U.S. to receive a Michelin Star. Currently, he brings his expertise on authentic Thai and Asian cuisine to Sachi Asian Bistro.

RED WATTLE from Heritage Foods USA @HeritageFoodUSA

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.

BUTCHER DEMO

WITH THE SUPPORT OF

Mangalitsa WHISTLE PIG FARM BOSTON SHOULDER NECK

BACK FAT TENDERLOIN LOIN SPARE RIBS

SIDE BACON

BELLY BACON JOWL

Erika Nakamura

PICNIC SHOULDER

HAM

HOCKS

TROTTERS

THE BRESLIN

TRY THE

BUTCHER’S COCKTAIL FEATURING

TAKE HOME HERITAGE PORC

100% of the proceeds go to the culinary students of the Culinary Institute of America

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 Jake Tyrell

P RE S ENTED BY

THE HOME OF RIESLING Riesling is the #1 grape varietal of Germany -22% of Germanyâ&#x20AC;&#x2122;s vineyard area is planted with Riesling.

GUEST SPEAKER

Paul Grieco @Spitpaul

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 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

THE 2014 WINNING PUNCH KINGS COCKTAIL

PORCINE PICK ME UP PUNCH

BY MARIA POLISE OF ELA IN PHILADELPHIA

Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the best-known and fastest-growing craft spirits distilleries in the US.

Punch was the grandaddy of all cocktails, 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 spirits along with their special ingredients. Presented to notable judges, the winner receives a trophy, bragging rights and a prize. Together with top barkeeps around the country, Punch Kings is preserving the “The Original Bottle Service”.

CHECK OUT ALL THE WINNING RECIPES AT WWW.PUNCHKINGS.COM 15

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!

COCHON555 2015

WITH

MaRK LADNER DEL POSTO

@chefmarkladner 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

JEFF MCINNIS & JANINE BOOTH OF

ROOT & BONE

@ CHE F MCINNIS @CH EFJ A N IN EBO O T H &

A LARGE BLACK FROM

HERITAGE FOODS USA

@ H E RITAGEFO O D USA

With over 60 partners, members receive benefits all year long. Stop by merch and pick up yours today. Here’s how it works!

1 A rewards program created by chefs. Annual Card-Holders are connected to a national network of chefs, farms, and lifestyle brands.

The program is pretty simple; participating restaurants provide card members a tasting portion as a gift from the chef. There are no gimmicks, just a reward based on making a reservation in advance.

Over 60+ partners nationwide providing rewards to diners & online buyers.

A PORTION OF THE PROCEEDS OF EACH MEMBERSHIP CARD WILL BENEFIT THE JAMES BEARD FOUNDATION

CHEF’S COURSE CARD HOLDERS ALSO GET

DISCOUNTS ON ORIGINAL COCHON TOUR MERCH

KNOW THE BREEDS BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

Originating from New Caledonia, a French Island in the South Pacic, 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 o the coast of Georgia on Ossabaw Island. ey are small range pigs, meaning they are isolated foragers. ey 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 dierent 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