PROGRAMS // 2010 by Taste Network

FAMILY-OPERATED & RESPONSIBLE WINERIES

RAISING AWARENESS FOR HERITAGE BREED PIGS

PRESENTED

HOTEL JEROME

ASPEN, CO

SUNDAY, JUNE 20, 2010

grand prize sponsor

Grand Cochon at the Classic 10 Chefs, 10 Pigs, 1 Crown

REPRESENTING MULTIPLE WINERIES

Cochon 555 (5 Chefs, 5 Pig, 5 Winemakers) searched the national chef community in 2010, hoping to find the “King / Queen of Porc”. In ten markets, 50 celebrated chefs known for whole pig utilization competed for a local title. Chefs will each prepare dishes from a whole heritage-breed pig in this “head to toe” competition and the winner will be determined by you. Vote for the most memorable bite of the day The crown will be presented at 5:45pm

GRAND COCHON & COCHON555 BROUGHT TO YOU BY TASTENETWORK.COM

Hosted by Gail Simmons of Top Chef and Brady Lowe of Taste Network

“MEAT” THE CHEFS

Matt Jennings, Farmstead Inc.

Providence, RI Tamworth / Berkshire ~ Stony Hill Farm, MA In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

David Varley, Bourbon Steak

Washington, D.C. Burkawattabaw ~ Eco-Friendly Foods, VA A native of New Jersey, David watched at a young age his mother tend the family’s organic garden which served local restaurants of Sussex. Varley earned a culinary degree from the renowned CIA Hyde Park. He has been executive of BOURBON STEAK within the luxurious Four Seasons Hotel since 2008.

John Sundstrom, Lark

Seattle, WA Berkshire / Duroc ~ Sun Basin Farm, WA John was formally trained in Montpelier, VT and moved to Seattle in 1991. He invested time learning about local ingredients and meeting northwest farmers and foragers. After touring Japan, NYC and SF John returned to Seattle to open Lark in 2003 and Licorous in 2006.

Jason Barwikowski, Olympic Provisions Portland, OR Duroc / Berkshire ~ Sweet Briar Farms, OR

Olympic Provisions is home to Oregon's first USDA certified meat-curing facility. Jason’s kitchen showcases local ingredients influenced by European and North African flavors. Salumist Elias Cairo crafts "American Charcuterie" using ingredients from some of the area's finest purveyors. Jason is a native of Michigan.

Scott Romano,

Charlie Palmer at The Joule Dallas, TX Berkshire ~ Newman Farm, MO Executive Chef Scott Romano spent the last decade working bi-coastally in Palmer's restaurants before settling in at Wolfgang Puck's famed Spago and well-known Cut steakhouse. But it was the chance to regain control of a Charlie Palmer kitchen that lured him away from Puck's Los Angeles restaurants and into Palmer's first Texas location in Dallas.

Staffan Terje, Perbacco

San Francisco, CA Gloucester Old Spot ~ Clark Summit Farm, CA Raised on a farm outside of Stockholm, Staffan discovered his passion for food at an early age. When asked why a Swedish-born chef would choose to open an authentic Italian restaurant replies, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.”

Corwin Kave, Fatty ‘Cue

New York City, NY Ossabaw ~ Flying Pigs Farm, NY A native to Long Island, Corwin currently resides in Park Slope, Brooklyn. His kitchen experience includes Heartbeat, Halcyon, Jean Louis Dummonet’s Rhone and Eleven Madison Park. Corwin’s time in Singapore sparked his passion for southern Asian cuisine. After Fatty Crab, a new child has been born: enter Fatty ‘Cue.

Devin Knell, French Laundry Napa, CA Mangalitsa ~ Suisun Valley Farm, CA

A California native, Devin developed his culinary acumen in the San Francisco Bay Area. He took an interest in charcuterie after being inspired early on by one of his mentors. As Executive Sous Chef at The French Laundry Restaurant, he makes an effort to use meat and produce sourced from carefully selected farmers.

Matt Steigerwald, Lincoln Cafe Mount Vernon, IA Red Wattle ~ Grass Run Farm, IA

Raised in Raleigh, NC. Matt has worked in some of the best restaurants in the triangle area including Magnolia Grill in Durham. In 2000, when partner Michelle accepted a teaching job at Cornell College, Matt opened Lincoln Café in Mount Vernon to kind praise. He is the returning 2009 Prince of Porc. His ideology is rooted in local, seasonal and sustainable.

Sean Brock, McCrady’s Restaurant Charleston, SC Ossawattabaw ~ Eco-Friendly Foods, VA

Growing up in rural Virginia, Sean developed a passion for cooking, farming and preserving. Today, Brock maintains 1.5-acres on Thornhill Farm in SC, where he continues to plant heirloom seeds and cultivate new crops for his modern farm-to-table restaurant in Charleston.

BUTCHER Ryan Farr, 4505 Meats Berkshire ~ Newman Farm, MO

Joined by Mark & Rita Newman Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations.

Official Beer Stella Artois

PIGS

Ossabaw / Berkshire Eco-Friendly - Virginia Sean Brock, McCrady’s Restaurant Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed because of its intramuscular marbling and thick, delicious fat cap and exceptional belly.

Gloucestershire Old Spots Freckle Face Farm - Arkansas Kelly English, Restaurant Iris Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

Tamworth Keegan-Filion Farm - South Carolina Mike Lata, FIG Restaurant While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

Yorkshire Gumcreek Farms - Georgia Todd Mussman, Muss & Turners The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Berkshire Riverview Farms - Georgia Kevin Rathbun, Rathbun’s Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this black pig has white legs, and is a favorite with chefs because of its intramuscular marbling.

SPONSORS

Food + Wine Magazine, Georgia Organics, Atlanta Foods International, Edible Metro & Mountains, Taste Network, Xocolatl de David, Chef Nick Melvin / Parish, Cesar Wurm, W Atlanta Downtown, BLT Steak / Jean-Luc Mongodin, Tommy Searcy, The American Lamb Board, Ryan Farr / 4505 Meats, Yelp, Craig Deihl, Hop City Craft Beer, Atlanta Brewing Company, Newman Farms, Craig Deihl, Carolina Heritage Farm, Tito’s Vodka, LeBlon, Thrillist, Magnolia Breads, Citysearch, Eric Simpkins / DRINKSHOP, Buckhead Wine Storage, Sauced Atlanta, Ceteka Holder, Le Cordon Bleu, Suzanne Welander and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

SUNDAY - APRIL 18 W ATLANTA DOWNTOWN FIVE CHEFS please vote by 6:30pm, award will follow

SEAN BROCK, McCrady’s Restaurant Ossabaw / Berkshire

KELLY ENGLISH, Restaurant Iris Gloucestershire Old Spots

MIKE LATA, FIG Restaurant Tamworth

TODD MUSSMAN, Muss & Turner’s Yorkshire

KEVIN RATHBUN, Rathbun’s Berkshire

FIVE WINEMAKERS Anne Amie Vineyards Buty Winery Domaine Serene Gamble Family Vineyards Hirsch Vineyards WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

KELLY ENGLISH, Restaurant Iris Growing up in southern Louisiana, Kelly put himself through college at the University of Mississippi. A serious passion for food led him to graduate the CIA at the top of his class. English is committed to using local ingredients in his kitchen and strives to inspire his peers in the Memphis community.

MIKE LATA, FIG Restaurant A self-taught chef and New England native. He began his culinary career traveling along the East Coast, working in various kitchens. Lata opened FIG (Food Is Good) in 2003 and his active endorsement of local purveyors has helped guide the conscience of the Charleston culinary scene.

TODD MUSSMAN, Muss & Turner’s Local produce and proteins have always found their way into the kitchen of this New England native. A strong culinary team maintains relationships with local farmers and changes the menu every four weeks to flow with the seasons. For over five years, this Atlanta restaurant has been an neighborhood joint for local food advocates. His ideology is rooted in local, seasonal and sustainable.

KEVIN RATHBUN, Rathbun’s Kevin's background started in Kansas City as a dishwasher. He has worked with Bradley Ogden, Emeril Lagasse and Pano Karratossos. In May of 2004, Kevin opened his namesake restaurant “Rathbun’s” in Atlanta followed by Krog Bar and Rathbun Steak. Rathbun won the first ever COCHON 555 in Atlanta last year.

Anne Amie Vineyards Yamhill - Carlton, Oregon winemaker: Thomas Houseman Pinot reigns supreme at Anne Amie Vineyards with Pinot noir, Pinot gris, & Pinot blanc forming the heart of production. All state vineyards are Salmon Safe & LIVE certified. Anne Amie’s mission is to produce wines that express the unique characteristics of Oregon.

Buty Winery Walla Walla, Washington winemaker: Caleb Foster Now 21 vintages deep in winemaking, 10 since their founding of Buty, Caleb Foster and Nina Buty Foster are dedicated to creating blended white and red wines that speak of place. Their family-owned organic estate and winery are located in the Walla Walla Valley. Buty wines are 100% winemaking, 100% vineyard, 100% terroir.

Domaine Serene Dundee Hills, Oregon winemaker: M Eleni Papadakis Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres. They planted, grow and produce ultra premium Pinot Noir. Now celebrating the 20th Anniversary of Domaine Serene nows they own 450 acres of land.

Gamble Family Vineyards Napa, California winemaker: Jim Close “We are hands-on farmers, working closely with our managers and employees. All the effort we’ve put in comes to nothing if we aren't constantly observing, fine tuning, anticipating and experimenting." - Tom Gamble

Hirsch Vineyards Sonoma, California Winemaker: Ross Cobb

Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to the national community with his passion for keeping the art of butchery alive.

CRAFT BREWS selected by:

Eric Simpkins DRINKSHOP Special Thanks Tito’s Vodka and Leblon

SPIRITS

BUTCHER

Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard in 1980, and since has become one of the leading sources for pinot noir grapes. They have been producing coveted estate wines since 2002.

Ryan Farr, 4505 Meats

Berkshire Newman Farm - Myrtle, Missouri

WINERIES

CHEFS

SEAN BROCK, McCrady’s Restaurant

PIGS

Tamworth Codman Community Farms - Lincoln, MA Joseph Margate, Clink The Tamworth 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.

Yorkshire Adams Farm - Athol, MA Matt Jennings, Farmstead The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Tamworth Codman Community Farms - Lincoln, MA Barry Maiden, Hungry Mother While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

Gloucestershire Old Spots/Tamworth North Hollow Farm, Rochester, VT Tony Maws, Craigie on Main GOS is from England and nicknamed the “orchard pig”, the breed remains remarkably hardy with flavorful meat. Tamworth is known for its ample belly “aka the best bacon hog”, and the breed displays a firm trim jowl.

Duroc / Yorkshire Rockville Market Farm - Starksboro, VT Jamie Bissonnette, Toro / Coppa Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

SPONSORS & THANKS

Food + Wine Magazine, Johnson & Wales University, Farms for City Kids, Farm Aid, The Liberty Hotel, Ryan Farr of 4505 Meats, Alibi Lounge (after party), How2Heroes, STUFF, CitySearch, Yelp, South End Formaggio, Formaggio Kitchen, St. Germain, Smuttynose Brewing Co., Xocolatl de David, Island Creek Oysters, Edible Boston, Don Ottos Natural and Organic Market, The American Lamb Board, FoodBuzz, S. Pellegrino Acqua Panna, Ghost Horse World, Elk Cove Vineyards, Clover Food Lab, Allan Benton, Anthony Renda, Jason Bond and the Beacon Hill Bistro (after party guest chef), Leblon and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

BOSTON - MAR. 28 THE LIBERTY HOTEL FIVE CHEFS please vote by 6:30pm, award will follow JOSEPH MARGATE, Clink Tamworth MATT JENNINGS, Farmstead Yorkshire BARRY MAIDEN, Hungry Mother Tamworth TONY MAWS, Craigie on Main Gloucestershire Old Spots / Tamworth JAMIE BISSONNETTE, Toro / Coppa Duroc / Yorkshire

FIVE WINEMAKERS Anderson’s Conn Valley Anne Amie Vineyards Elk Cove Vineyards Wind Gap Wines Westport Rivers Winery WHY Raising awareness for Farms for City Kids, heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, dessert, the award & after party at Alibi

As Executive Chef at The Liberty' Hotel restaurant, CLINK, Margate brings a modern French approach and a passion to support the region's local farms. Margate has worked along San Francisco’s Traci des Jardins and then went on to help John Sundstrom open the widely popular Lark in Seattle. Currently, he spends his free time sourcing fresh foods and intense herbs for his menu.

Matt Jennings, Farmstead In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

Barry Maiden, Hungry Mother Born in Southwest Virginia, Barry had his earliest influences in cooking with his mother and grandmother. With a decorated background in pastry and baking, he moved onto kitchens such as L’Espalier, Sel de la Terre and Michael Leviton’s Lumière. At Hungry Mother his food is inspired by Southern roots, classic techniques and a commitment to sustainability.

Tony Maws, Craigie on Main Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. This James Beard nominated chef is found in his open kitchen every day, bringing together precise technique and creative instincts resulting in amazing head-to-toe cuisine. His ideology is rooted in local, seasonal and sustainable.

Jamie Bissonnette, Coppa / Toro Jamie Bissonnette and Ken Oringer collaborated on Toro, a truly authentic tapas restaurant. Recently they introduced an Italian meatery called COPPA to Boston’s Southend. At an early age, he watched cooking shows rather than cartoons. By 19, he had a culinary degree. He knows pig very well and supports local ranchers.

Anderson’s Conn Valley Napa, California winemaker: Mac Sawyer Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Ronene. The first vintage was the 1988 Cabernet Sauvignon and within a few years, critics were showering the winery with accolades and scores rated in the 90's. Todd’s Ghost Horse World has a cult wine following.

Elk Cove Vineyards Willamette Valley, Oregon winemaker: Adam Campbell One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

Wind Gap Wines Sonoma & Paso Robles, California winemaker: Pax Mahle Wind Gap is the latest project by Pam and Pax Mahle. Started in 2006 in an old historic winery building in Forestville, CA. Wind Gap is not about making the “perfect” wine. It’s about making honest, authentic and compelling wine from special vineyard sites.

Westport Rivers Vineyard & Winery Westport, MA winemaker: Bill Russell Bill graduated from Boston College in 1988. He started making wine that following year and joined his parents and brother Rob at Westport Rivers. Today, 20 harvest years later, Bill and Rob continue to pursue the family’s passion for farmland, farming and, of course, wine.

Smuttynose Brewing Co.

Daniel Hyatt Alembic SF Special Thanks St. Germain and Leblon

SPIRITS

BUTCHER

Ryan Farr, 4505 Meats

Tamworth / Berkshire / Large Black North Plain Farm - Great Barrington, MA

WINERIES

CHEFS

Joseph Margate, CLINK

PIGS

Berkshire Newman Farm - Missouri Cody Hogan, Lidia’s Kansas City Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this black pig has white legs, and is a favorite with chefs because of its intramuscular marbling.

Berkshire / Farmers Cross Cleverly Farm / Niman Ranch - Iowa George Formaro, Django / Centro This is a combination of five breeds called the Farmer’s Cross. This consists of Poland/China, Chester White, Duroc, Berkshire and another English breed called Tamworth. A great pig by all standards.

Gloucestershire Old Spots Gasper Family Farm - Kansas Howard Hanna, River Club KC Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

SATURDAY - APRIL 24 HOTEL FORT DES MOINES FIVE CHEFS please vote by 6:30pm, award will follow

CODY HOGAN, Lidia’s Kansas City Berkshire

GEORGE FORMARO, Django / Centro Berkshire / Farmers Cross

Red Wattle Grass Run Farm - Iowa Matt Steigerwald, Lincoln Cafe This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

Duroc Iowa Farm Families - Iowa Hal Jasa, Homage Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

SPONSORS

Food + Wine Magazine, The Leukemia & Lymphoma Society of Iowa, The Suites at 800 Locust, Bernie Lowe & Associates, Gateway Market, Orchestrate Hospitality, Edible Iowa River Valley, Xocolatl de David, Arrowhead Specialty Meats, Aaron King, MadHouse Brewing Co., Newman Farms, Cleverly Farms, Niman Ranch, Grass Run Farm, Willis Family Farm, Gasper Family Farm, Templeton Rye, Iowa Farm Families, Eden Farms, La Quercia, Okoboji Wines, Carefree Patisserie, Stuart Alexander, Erin Wormely, Django, Tim Lowe, Joel Drake, Brooks Reynolds and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

HOWARD HANNA, River Club KC Gloucestershire Old Spots

MATT STEIGERWALD, Lincoln Cafe Red Wattle

HAL JASA, Homage Duroc

FIVE WINEMAKERS Hill Family Estate Elk Cove Vineyards Chase Cellars Madrigal Vineyards Jasper Winery WHY Raising awareness for heritage breeds and family owned farms. A portion of proceeds to The Leukemia & Lymphoma Society of Iowa. MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

Before being distracted by food, Cody Hogan was a classical pianist prior to working at Chez Panisse. As Chef de Cuisine of Lidia’s KC, he also has the enviable position of being Lidia Bastianich’s traveling assistant, food stylist and the studio chef for her Emmy nominated television program. He teaches regularly at the Culinary Center of Kansas City and is an avid gardener.

GEORGE FORMARO, Django / Centro Raised in an Italian family on the city’s east side, Formaro knew the power of good food. A longtime traveler; George longed to find products unique to Iowa. A passionate lover of food, George loves developing restaurant concepts like his latest venture, Django, a casual French brasserie.

HOWARD HANNA, River Club KC Howard ate his first pig ear the day before his first birthday. It was love at first bite. In the years that followed, he graduated from the Culinary Institute of America, worked at Union Square Café with stages at Michelin starred restaurants in NYC and France. Currently he resides in Kansas City.

MATT STEIGERWALD, Lincoln Cafe Raised in Raleigh, NC. Matt has worked in some of the best restaurants in the triangle area including Magnolia Grill in Durham. In 2000, when partner Michelle accepted a teaching job at Cornell College, Matt opened Lincoln Café in Mount Vernon to kind praise. He is the returning 2009 Prince of Porc. His ideology is rooted in local, seasonal and sustainable.

HAL JASA, Homage He started his career in Des Moines. Recently, his underground dining club Underground Inc. was featured in Secret Suppers by Jenn Garbee of the LA Times. Homage, a restaurant focused on local, seasonal and sustainable agriculture, is set to open this spring in Des Moines.

Berkshire Eden Farms, Iowa

CRAFT BREWS by:

Hill Family Estate is a combination of Doug Hill's 25 years of vineyard management in the Napa Valley with (son) Ryan Hill’s passion for innovative marketing techniques. Together, the family has entered a new frontier in wine.

Chase Cellars Napa, California winemaker: Nile Zacherle For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

Madrigal Vineyards Napa & Anderson Valley, California winemaker: Chris Madrigal The Madrigal family came to California via Numarin Mexico in 1932. Today the vineyard company manages 500 acres in the Napa Valley, 300 acres in Anderson Valley and 15 acres of estate fruit. They grow grapes for Duckhorn, Chateau Montelena, Clos Pegase, Stags Leap, Shafer and Fife.

Jasper Winery Newton, Iowa Winemaker: Mason Groben Being avid gardeners and enjoying all aspects of “the good life,” Jean and Paul Groben first planted grape vines in the year 2000. Described as “a hobby that went astray,” they planted vines at their property located outside of Newton. In 2003, their son, Mason, graduated from the UC Davis. The rest is in bottle.

SPECIAL THANKS

SPIRITS

BUTCHER

AARON KING

Hill Family Estate Napa, California winemaker: Alison Green Doran

WINERIES

CHEFS

CODY HOGAN, Lidia’s Kansas City

PIGS

Gloucester Old Spots Hudson Ranch - Napa, CA Chef: Devin Knell, French Laundry Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

Yorkshire Christian Brothers Ranch - Napa, CA Chef: Peter Pahk, Silverado Resort The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Duroc Long Ranch Inc - Manteca, CA Chef: Dennis Lee, Namu Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Gloucester Old Spots / Duroc Clark Summit Farm - Tomales, CA Chef: Chris Kostow, Meadowood GOS is from England and nicknamed the “orchard pig”, the breed remains remarkably hardy with flavorful meat. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

Yorkshire / Berkshire Cross Devils Gulch Ranch, Marin, CA Chef: Zazu Restaurant + Farm Two English breeds, the Yorkshire and Berkshire. Yorkshire known for a high proportion of lean meat. Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap.

SPONSORS

This program would not be possible without the support of: Food & Wine Magazine, Taste Network, Silverado Resort, Where Foodies Go, Xocolatl de David, Smart Water, Boccalone, Jeremy Fox, Hog Island Oysters, Cheese Plus, Oxbow Cheese Merchants, 7x7, Magnolia Brewing, Alembic, Yelp, CIA Greystone, CitySearch, foodbuzz.com, Laiko Bahrs, Biago Artisan Meats, Ryan Farr of 4505 Meats, Peter Jacobsen, Wooly Pigs, Allan Benton, Fatted Calf, Rob Larman. Special thanks to the amazing judges, chefs, wineries, participants of the VIP, family farms and you.

SILVERADO RESORT NAPA, FEB. 28, 2010 EAT five chefs celebrating heritage breeds CHRIS KOSTOW, Meadowood Gloucester Old Spots / Duroc PETER PAHK, Silverado Resort Yorkshire JOHN STEWART & DUSKIE ESTES Zazu Restaurant + Farm Yorkshire / Berkshire DEVIN KNELL, French Laundry Gloucester Old Spots DENNIS LEE, Namu Duroc DRINK five family-owned wineries Hill Family Estate Gamble Family Vineyards Hirsch Vineyards Zacherle Wines Wind Gap Wines VOTE cast your ballot by 6:30pm MORE TO FOLLOW stick around for more food, sweets and the awards www.COCHON555.com

As chef of The Restaurant at Meadowood, Chicago native, Kostow is always pushing the envelope with innovative dishes and local sourcing. A philosophy degree from Hamilton College and a culinary trip to France landed him a position under Daniel Patterson to be followed later by mentor Daniel Humm.

Peter Pahk, Silverado Resort An Oahu, Hawaii native, Chef Pahk began in Waikiki. After receiving training in French cuisine at Michel’s, JB’s, he worked at Nick’s Fishmarket and Rex and Eric’s. Today he leads the culinary team of Silverado Resort in Napa, California. Peter is a leader in the heritage community.

John Stewart & Duskie Estes, Zazu ZAZU RESTAURANT + FARM is a roadhouse restaurant, inspired by a true sense of place. Duskie likes to update comforting American classics with the best local ingredients Sonoma has to offer. John likes to prepare authentic Italian foods. They are both avid gardeners and have four mangalitsa pigs.

Hill Family Estate Napa, California Winemaker: Alison Green Doran Hill Family Estate is a combination of Doug Hill's 25 years of vineyard management in the Napa Valley with (son) Ryan Hill’s passion for innovative marketing techniques. Together, the family has entered a new frontier in wine.

Hirsch Vineyards Sonoma, California Winemaker: Ross Cobb Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard in 1980, and since has become one of the leading sources for pinot noir grapes. They have been producing coveted estate wines since 2002.

Zacherle Wines Napa, California Winemaker: Nile Zacherle Inspired. Young. Innovative. Artistic. Nile and Whitney Zacherle are a husband and wife team blending the best of their ideas and skills to create unique wines that remain both true to their origin, yet explore the full potential and opportunity in each varietal.

Devin Knell, French Laundry A California native, Devin developed his culinary acumen in the San Francisco Bay Area. He took an interest in charcuterie after being inspired early on by one of his mentors. As Executive Sous Chef at The French Laundry Restaurant, he makes an effort to use meat and produce sourced from carefully selected farmers.

Wind Gap Wines Sonoma & Paso Robles, California Winemaker: Pax Mahle Wind Gap is the latest project by Pam and Pax Mahle. Started in 2006 in an old historic winery building in Forestville, CA. Wind Gap is not about making the “perfect” wine. It’s about making honest, authentic and compelling wine from special vineyard sites.

Dennis Lee, Namu Dennis learned to cook from his mother, who provided him with a very warm and practical approach to cooking. His unwavering pursuit for perfection, local sourcing and incredible attention to detail fearlessly catapult traditional Korean and Japanese flavors to the forefront of the daily menu at Namu in San Francisco.

Gamble Family Vineyards Napa, California Winemaker: Jim Close We are hands-on farmers, working closely with our managers and employees. “All the effort we’ve put in comes to nothing if we aren't constantly observing, fine tuning, anticipating and experimenting." - Tom Gamble

BUTCHER

Ryan Farr, 4505 Meats Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to the national community with his passion for keeping the art of butchery alive.

WHY The purpose of Cochon 555 is to raise awareness of heritage breed pigs. In addition, a portion of today’s proceeds will benefit The City of Napa Fire Explorers Program.

WINERIES

CHEFS

Chris Kostow, Meadowood

PIGS

Berkshire Keefhaver Farm - Missouri Corwin Kave, Fatty ‘Cue Originating from Britain, Berkshire is the most popular of the heritage breeds. Known because of its intramuscular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

Large Black Leaping Waters Farm - Virginia Mark Ladner, Del Posto 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. The moist meat is packed with old world flavor.

Duroc Good Farm - Iowa Marco Canora, Hearth Restaurant Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Large Black Flying Pigs Farm - New York Gavin Kaysen, Cafe Boulud 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, chefs agree.

Ossabaw / Large Black Flying Pigs Farm - New York Adam Kaye, Blue Hill at Stone Barns Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed characteristics include an overall hardiness, exceptional bellies and and old world flavor.

SPONSORS & THANKS

Food + Wine Magazine, Frank Alexander NYC, French Culinary Institute, Farms for City Kids, Pier Sixty, Formaticum Cheese Papers, Xocolat de David, Murray’s Cheese, Domaine Serene, Shinn Estate Vineyards, Yelp, Templeton Rye, Citysearch, foodbuzz, Edible Manhattan, Brooklyn Brewery, Roni-Sue's Chocolates, Heritage Foods USA, La Quercia, Tom Mylan (The Meat Hook), Joshua Applestone (Fleisher’s Grass Fed-meats), Ryan Farr of 4505 Meats, Resto NYC (after party), The American Lamb Board, Allan Benton, Liz Thorpe, Anthony Renda, Phil DeMaiolo, Bobby Hellen, Christian P., Daniel Hyatt, Leblon and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

NEW YORK CITY PIER SIXTY - MARCH 21

FIVE CHEFS please vote by 6:30pm, award will follow CORWIN KAVE, Fatty’Cue Berkshire MARK LADNER, Del Posto Large Black MARCO CANORA, Hearth Restaurant Duroc GAVIN KAYSEN, Café Boulud Large Black ADAM KAYE, Blue Hill at Stone Barns Ossabaw / Large Black

FIVE WINEMAKERS K Vintners Buty Winery Elk Cove Vineyards Gamble Family Vineyards Wind Gap Wines WHY Raising awareness for Farms for City Kids, heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, sweets by Roni-Sue, the award and after party

A native to Long Island, Corwin currently resides in Park Slope, Brooklyn. His kitchen experience includes Heartbeat, Halcyon, Jean Louis Dummonet’s Rhone and Eleven Madison Park. Corwin’s time in Singapore sparked his passion for southern Asian cuisine. After Fatty Crab, a new child has been born: enter Fatty ‘Cue.

Mark Ladner, Del Posto Boston native Mark Ladner began his education at Johnson & Wales University in Providence, RI. He has cooked with Todd English, Scott Bryan and Jean Georges Vongeritchen before opening Babbo as sous chef. He has since opened, and is chef of, Lupa, Otto and Del Posto, with partners Mario Batali, Jason Denton, and Joe & Lidia Bastianich.

Marco Canora, Hearth Restaurant Marco Canora's appreciation for good food flourished as a child growing up in upstate New York. Marco worked with Gramercy Tavern, at Cibero under Fabbio Picchi, Craft, Craftbar and Craftsteak LV with Tom Colicchio. In the fall of 2003, Marco and Paul Grieco started the foundation for Hearth, Insieme and Terrior.

Gavin Kaysen, Café Boulud Originally from Bloomington, MN, Gavin’s international experience has been celebrated time and time again. He has represented the U.S. at Bocuse d’Or, been awarded Food & Wine’s Best New Chef in 2007 and appeared on Food Network’s Next Iron Chef. Currently, he is Café Boulud’s Executive Chef.

Adam Kaye, Blue Hill at Stone Barns Raised in South Africa, Adam’s love for the culinary arts stems from a long family history - his great grandfather was a butcher and his parents own a cookware and catering company. Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director.

K Vintners Walla Walla, Washington winemaker: Charles Smith Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles, originally from northern California arrived in the Valley after 11 years of managing Scandinavian rock bands.

Brooklyn Brewery

Daniel Hyatt Alembic SF Special Thanks Templeton Rye and Leblon

SPIRITS

BUTCHER

Ryan Farr, 4505 Meats Tamworth / Yorkshire Hawks Family Farm, New York

WINERIES

CHEFS

Corwin Kave, Fatty ‘Cue

PIGS

Mangalitsa Wooly Pig - Washington Chris Shepherd, Catalan Originating in Hungary in the early 1800’s, this is a very rare breed. Mangalitsa pork is known for its high-quality, lard-type fat and its high percentage of marbling, which doubles that of average pork.

Berkshire Colpitts PineRidge Ranch - Oklahoma Curt Herrmann, White Owl OKLAHOMA STATE UNIVERSITY

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this black pig has white legs, and is a favorite with chefs because of its intramuscular marbling.

Berkshire Colpitts PineRidge Ranch - Oklahoma Kurt Fleischfresser, The Coach House The breed yields a brighter pork with 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 of the country.

Yorkshire / Hampshire Clifford Farm - Utah Matt Harris, J&G Grill at The St. Regis The Yorkshire breed was developed in England in the county of York and is very muscular, with a high proportion of lean meat and low backfat. Hampshire is known for its amazing carcass, hardy vigor and superior fat ratio. Known as a farmer’s cross.

Berkshire Newman Farm - Missouri Scott Romano, Charlie Palmer Originating from Britain, Berkshire is the most popular of the heritage breeds. Known because of its intramuscular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

SPONSORS

Food + Wine Magazine, Oklahoma State University School of Hotel and Restaurant Adminstration, Philippe Garmy, Close Bend, Marc Dunham, The Ranchers Club, Atherton Hotel, US Foodservice, Revana, Ben E. Keith, Cusack Meats, Beau’s Wine Bin, Thirst Wine Merchants, The Restaurants at Chesapeak, Xocolatl de David, La Donna’s Fancy Foods, CHOC Beer, Newman Farms, Clifford Farm, Colpitts PineRidge Ranch, Allan Benton and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you. Learn more... www.cochon555.com

SAT. APRIL 3, 2010 FIVE CHEFS please vote by 6:00pm, award will follow CHRIS SHEPHERD, Catalan - Houston Mangalitsa CURT HERRMANN, White Owl - Tulsa Berkshire KURT FLEISCHFRESSER, The Coach House - OKC Berkshire MATT HARRIS, J&G Grill at The St. Regis - Utah Yorkshire / Hampshire SCOTT ROMANO,

Charlie Palmer at The Joule - Dallas

Berkshire

FIVE WINEMAKERS Miner Family Vineyards K Vintners Raptor Ridge Winery Domaine Serene Revana Family Vineyard WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

Chris values the essence of fresh ingredients and the need to resource locally grown foods. His talent and dedication has been amply rewarded. Among his national recognition, Catalan has been named among the “100 Favorite Restaurants” worldwide by The Robb Report. In addition, the Houston based Catalan has received praise in the Wall Street Journal, Saveur and Wine Spectator amongst others.

Curt Herrmann, White Owl Curt’s Grandfather was a well known Lithuanian butcher and sausage maker in Chicago. His culinary training started at a very young age and led to his "seasoned life". At 17, fresh out of the CIA, Kurt went onto to the Broadmoor Hotel, Scottsdale Princess, Montrachet, Le Gavroche and The White Owl in Tulsa, where he currently resides.

Kurt Fleischfresser, The Coach House The OSU dorm cafeteria is an unlikely setting for the passionate relationship that began 30 years ago for Chef Kurt Fleischfresser. Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier. In 1988, Kurt joined The Coach House in Oklahoma City and went onto conceptualize several of state’s most forward thinking restaurants.

Matt Harris, J&G Grill at The St. Regis Born and raised Georgia, Matt Harris received culinary training at some of the most renowned restaurants in the country. Matt is a long-time practitioner of slow food principles and farm-to-table cuisine. Harris recently opened Jean-Georges’ restaurant, J&G Grill, at The St. Regis Deer Crest Resort in Park City, Utah.

Scott Romano,

Charlie Palmer at The Joule

Executive Chef Scott Romano spent the last decade working bi-coastally in Palmer's restaurants before settling in at Wolfgang Puck's famed Spago and well-known Cut steakhouse. It was the chance to regain control of a Charlie Palmer kitchen that lured him away from Puck's Los Angeles restaurants and into Palmer's first Texas location in Dallas.

Miner Family Winery Napa, California winemaker: Gary Brookman Founded by Dave and Emily Miner in 1998, Miner makes a stellar collection of elegant wines. Winemaker Gary Brookman uses a combination of old world winemaking techniques and modern technology to make wines that reflect the pure clarity of the varietal while capturing the essence of the vineyard.

Raptor Ridge Winery Willamette Valley, Oregon winemaker: Scott Shull Raptor Ridge produces about 6500 cases of wines per vintage using traditional Burgundian winemaking techniques. Uncompromised quality is the focus, not large quantities.

Revana Family Vineyards Napa, California winemaker: Heidi Peterson Barrett Located in the heart of Napa Valley, Revana Family Vineyard is a vineyard and winery estate focused on producing world-class Cabernet Sauvignon. For Dr. Madaiah Revana, it is the culmination of his dream to grow and craft wines of exceptional quality.

CHOC BEER

BUTCHER Bob Whitson

Berkshire Newman Farms, Missouri

WINERIES

CHEFS

Chris Shepherd, Catalan

PIGS

Red Wattle

Heritage Farms Northwest, Oregon Naomi Pomeroy, Beast This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

Berkshire / Duroc

Tails & Trotters, Oregon Gabriel Rucker, Le Pigeon Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

Berkshire / Duroc

Sweet Briar Farms, Oregon Andy Ricker, Pok Pok Duroc is a blending of two strains of hogs from New Jersey and New York in 1830 known for fleck intramuscular marbling. The Berkshire meat is sweet and creamy making it one of the most popular heritage breeds.

Duroc

Good Farms, Kansas Cathy Whims, Nostrana Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Red Wattle

Koerperich Farm, Iowa Jason Barwikowski, Olympic Provisions The Red Wattle populated the backyards of New Orleans during the 18th and 19th centuries. These gentle Red hogs are noted foragers and when allowed to roam and their meat develops traces of the forage in their locale.

SPONSORS

Food + Wine Magazine,Â Formaticum, Prince Edward County, Xocolatl de David, Cheese Bar, The American Lamb Board, Ryan Farr / 4505 Meats, Double Mountain Brewery, Willamette Week, Ruby Jewel, Picklopolis, Adam Sappington / Country Cat, Sweet Briar Farm, Et Fille, Chehalem, R. Stuart & Co., Sokol Blosser, Anne Amie Vineyards, Long Shadows, Big Table Farm, McCrea Cellars, Bethel Heights, EaT Oyster Bar, Metrovino, Genoa, Leblon, Chefs Collaborative, The Meadow, Quince, Daniel Hyatt / Alembix SF, Heritage Radio Network, FoodBuzz, Davis Street Tavern, Yelp, Thrillist, Citysearch, and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

SUNDAY - MAY 16 THE GOVERNOR HOTEL FIVE CHEFS please vote by 6:30pm, award will follow

NAOMI POMEROY, Beast Red Wattle

GABRIEL RUCKER, Le Pigeon Berkshire / Duroc

ANDY RICKER, Pok Pok Duroc / Berkshire

CATHY WHIMS, Nostrana Duroc

JASON BARWIKOWSKI,

Olympic Provisions

Red Wattle

FIVE WINEMAKERS Elk Cove Vineyards Bethel Heights Vineyard Domaine Drouhin Oregon Soter Vineyards Domaine Serene WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

Naomi Pomeroy, Beast Born and raised in Corvallis, Oregon Naomi spent her childhood hanging around the stove and in backyard gardens with her Mother. At Beast, Naomi preserves the intimacy of supper with a 24-seat restaurant where people can chat freely while enjoying a six-course locally inspired menu

Bethel Heights Vineyard Eola-Amity Hills, Oregon winemaker: Ben Casteel Founded in 1977 by the Casteel family in the Eola Hills northwest of Salem, Bethel Heights has earned a special reputation for its Estate Grown Pinot Noirs, and for the legendary view from their tasting room. Additionally, the family focuses on lovely white wines known to refresh the palate.

Gabriel Rucker, Le Pigeon The Santa Cruz native began his culinary career by dropping out of Santa Rosa Junior College’s culinary program when he was eighteen. Since then, this decorated chef has worked with some of the best in the business. His local, seasonal and sustainable approach built momentum for the launch of Le Pigeon in June of 2006.

Andy Ricker, Pok Pok With more than 20 years spent exploring the back roads and street markets of Thailand, Vietnam, and Cambodia. Andy Ricker is the chef/owner of Pok Pok restaurant, and the chef/partner of Ping, Whiskey Soda Lounge and Foster Burger in Portland, Oregon. He likes unicorns, rainbows and is a Capricorn.

Cathy Whims, Nostrana Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathy’s close, personal relationships with Northwest farmers. Cathy attended the University of North Carolina at Chapel Hill, where she majored in Latin. Currently she is an active member of Chef's Collaborative and Slow Food.

Jason Barwikowski,

Olympic Provisions

Ryan Farr, 4505 Meats

Berkshire Sweet Briar Farm - Eugene, Oregon Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to the national community with his passion for keeping the art of butchery alive.

Soter Vineyards Yamhill-Carlton, Oregon winemakers: Tony Soter & James Cahill Tony gained recognition as founder of Etude Wines and consultant to such luminaries as Araujo, Shafer, Spottswoode and Dalle Valle. Founded in 1982, their Mineral Springs Ranch is regarded as a haven for raising world-class Oregon Pinot Noir and sparkling wines.

Domaine Drouhin Oregon Dundee Hills, Oregon winemaker: Veronique Drouhin-Boss Established in 1987, Domaine Drouhin Oregon is owned by famed Burgundy producer Maison Joseph Drouhin. The wines are handcrafted by fourth-generation winemaker Véronique Drouhin-Boss, and reflect the Drouhin Family’s special talent for producing wines of great distinction, balance, elegance and finesse.

Domaine Serene Dundee Hills, Oregon winemaker: M Eleni Papadakis Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres. They planted, grow and produce ultra premium Pinot Noir. Domaine Serene is now celebrating their 20th Anniversary.

Official Beer Double Mountain Hood River, Oregon

PIGS

Red Wattle

Lazy S Farm, Kansas Chester Gerl, Matt’s in the Market This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

Berkshire / Duroc

Tails & Trotters, Oregon Adam Stevenson, Earth & Ocean Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

Berkshire

Newman Farms, Missouri John Sundstrom, Lark Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan. Known because of its intramuscular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

Tamworth

Metzger Farm, Kansas Tamara Murphy Productions The Tamworth 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. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

Mangalitsa

Wooly Pig, Washington Anthony Hubbard, CHOW Foods Originating in Hungary in the early 1800’s, this is a very rare breed. Mangalitsa pork is known for its high-quality, lard-type fat and its high percentage of marbling, which doubles that of average pork.

SPONSORS

Food + Wine Magazine, Official Hotel Sponsor W Seattle, Xocolatl de David, DeLaurenti Specialty Market, The American Lamb Board, Earth & Ocean, Ryan Farr / 4505 Meats, Pike Brewing Co., Sweet Briar Farm, Templeton Rye, Heritage Radio Network, Formaticum Cheese Paper, Elk Cove, Suzuki + Chou Communimedia, Seattle Central Community College, FoodBuzz, Yelp, Citysearch, and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

SUNDAY - MAY 23 BELL HARBOR INT’L CENTER

FIVE CHEFS please vote by 6:30pm, award will follow

CHESTER GERL, Matt’s in the Market Red Wattle

ADAM STEVENSON, Earth & Ocean Berkshire / Duroc

JOHN SUNDSTROM, Lark Berkshire

TAMARA MURPHY Productions Tamworth

ANTHONY HUBBARD, CHOW Foods Mangalitsa

FIVE WINEMAKERS Buty Winery Long Shadows Winery Elk Cove Vineyards Fidelitas McCrea Cellars WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

CHESTER GERL, Matt’s in the Market Heritage Breed: Red Wattle Chester attended Western Culinary Institute (WCI) in Portland, Oregon studying under Chef and master gardener Dan Brophy. His travels to Thailand, Vietnam, the Caribbean, Spain and Mexico (where he studied under Rick Bayless) have been paramount in defining his culinary approach.

ADAM STEVENSON, Earth & Ocean Heritage Breed: Berkshire / Duroc The Albuquerque native started cooking after high school when he moved to Portland to attend the WCI. Adam’s cuisine reflects the eastern European influences combined with his commitment to cooking with local, artisan, organic and natural products in all of his recipes.

JOHNATHAN SUNDSTROM, Lark Heritage Breed: Berkshire John was formally trained in Montpelier, VT and moved to Seattle in 1991. He invested time learning about local ingredients and meeting northwest farmers and foragers. After touring Japan, NYC and SF John returned to Seattle to open Lark in 2003 and Licorous in 2006.

TAMARA MURPHY Productions

Buty Winery Walla Walla, Washington winemaker: Caleb & Nina Foster Now 21 vintages deep in winemaking, 10 since their founding of Buty, Caleb Foster and Nina Buty Foster are dedicated to creating blended white and red wines that speak of place. Their family-owned organic estate and winery are located in the Walla Walla Valley. Buty wines are 100% winemaking, 100% vineyard, 100% terroir.

Long Shadows Winery Columbia Valley, Washington winemakers: Allen Shoup & guests Long Shadows Vintners was founded in 2002 by Washington wine visionary Allen Shoup. A foundation built by bringing an elite cadre of the world’s most celebrated winemakers from the finest wine regions around the globe. Together, they create world class wines that showcase the viticultural excellence of Washington State's Columbia Valley.

Heritage Breed: Tamworth Tamara Murphy is a celebrated, award winning chef. Trained in NYC, Tamara learned her trade on the go. In 1988 she was drawn to the Northwest’s bounty of fresh ingredients and budding artisan producers and quickly became a fixture on the Seattle cooking scene. Tamara continues to garner outstanding reviews both locally and nationally.

ANTHONY HUBBARD, CHOW Foods

Fidelitas Red Mountain & Columbia Valley, WA winemaker: Charlie Hoppes Fidelitas is a family-owned boutique winery on Red Mountain. They are faithful to Cabernet Sauvignon, loyal to classic Bordeaux winemaking techniques and true to Washington State’s unique terroir. Charlie Hoppes is an acclaimed Columbia Valley vintner whose first crush here was in 1988.

Heritage Breed: Mangalitsa A Seattle boy, born and bred. He’s been cooking for CHOW Foods since 2002, and was formally trained at Johnson & Wales University in Providence, RI. Anthony is defending his title as the 2009 Prince of Porc.

Ryan Farr, 4505 Meats Berkshire Tails & Trotters – Oregon

McCrea Cellars Red Mountain, Washington winemaker: Doug McCrea Founded in 1988, McCrea Cellars is Washington State's first winery dedicated exclusively to Rhone varietals, owned and operated by winery partners Doug and Kim McCrea, Susan and Bob Neel. Doug transforms grapes from Washington's finest vineyards into wines of elegance, balance, complexity and finesse.

Official Beer Pike Brewing Co. Seattle, Washington

PIGS

Swabian Hall

Rustik Rooster Farm, Iowa Staffan Terje, Perbacco Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. This is the first event a Swabian Hall has been shown in the US.

Gloucester Old Spot

Clark Summit Farm, California Anthony Strong, Pizzeria Delfina Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, a distinctive layer of back fat adds to the memorable flavor.

Yorkshire

Gleason Ranch, California Dennis Lee, Namu The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Berkshire / Duroc

Devil’s Gulch Ranch, California Tom McNaughton, flour+water Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

SUNDAY - JUNE 6 THE FAIRMONT HOTEL FIVE CHEFS please vote by 6:30pm, award will follow

STAFFAN TERJE, Perbacco Swabian Hall

ANTHONY STRONG, Pizzeria Delfina Gloucester Old Spot

DENNIS LEE, Namu Yorkshire

THOMAS McNAUGHTON, flour+water Berkshire / Duroc

MORGAN MAKI, Bi-Rite Market Mangalitsa

Suisun Valley Farm, California Morgan Maki, Bi-Rite Market Originating in Hungary in the early 1800’s, this is a very rare breed. Mangalitsa pork is known for its high-quality, lard-type fat and its high percentage of marbling, which doubles that of average pork.

SPONSORS

Food + Wine Magazine, Prince Edward County Office of Gastronomy, Xocolatl de David, Cheese Plus, The American Lamb Board, Ryan Farr / 4505 Meats, Magnolia Brewing, Templeton Rye, Daniel Hyatt / Alembic SF, Formaticum Cheese Paper, The Fairmont Hotel, Bloodhound, John Fink / Whole Beast, California Culinary Academey, Laiko Bahrs, Avedano’s Holly Market, Wooly Pig, Magruder Meats, Dave the Butcher, Biago Meats, Golden Gate Meat Company, Rustik Rooster Farm, 7X7, J.W. Foster, Steve Sando, Laura Werlin, Nicolette Hahn Niman, Marcia Gaiglardi, Ladies Who Lunch Catering & Events, Far West Fungi, Peter Jacobsen, Thrillist, Tasting Table, FoodBuzz, Yelp, Citysearch, and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

Mangalitsa

FIVE WINEMAKERS Wind Gap Wines Chase Cellars Elk Cove Vineyards Pey-Marin Vineyards Krupp Brothers WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

STAFFAN TERJE, Perbacco Raised on a farm outside of Stockholm, Staffan discovered his passion for food at an early age. When asked why a Swedish-born chef would choose to open an authentic Italian restaurant replies, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.”

ANTHONY STRONG, Pizzeria Delfina Twenty-seven year old Anthony cut his teeth on French technique in Minneapolis followed by a job in NYC at Le Bernardin. In 2005, he moved to SF for a fresh perspective on cooking. This fall, Anthony will take the helm at Delfina's fourth restaurant featuring a Roman menu and full bar in the Mission District.

DENNIS LEE, Namu Dennis learned to cook from his mother, who provided him with a very warm and practical approach to cooking. His unwavering pursuit for perfection, local sourcing and incredible attention to detail fearlessly catapult traditional Korean and Japanese flavors to the forefront of the daily menu at Namu.

THOMAS McNAUGHTON, flour+water Thomas has already had a long career in the culinary industry at 26. After graduating from CIA Hyde Park, he worked for premier Bay Area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. He was named a 2010 Rising Star Chef.

MORGAN MAKI, Bi-Rite Market Born in New Orleans. Delivered pizzas and washed a ton of dishes in Missouri. Raised hell and got chased out of North Carolina. Went to culinary school in Vermont. Made some pretty food in Boston. Cut a lot of meat in Montana. Now he’s the butcher at Bi-Rite.

RYAN FARR, 4505 Meats Meishan Rustik Rooster Farm, Iowa

Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to local and national communities with his passion for keeping the art of butchery alive.

Pey-Marin Vineyards Marin County,California winemaker: Jonathan Pey Founders Jonathan and Susan Pey farm a small, eighteen year-old vineyard planted to Pinot Noir and Riesling. The Peys bring more than four decades of experience to their endeavor, having studied, lived and worked in France, Italy, Australia and New Zealand. Their small lots of sustainably farmed wines emphasize place over process.

Krupp Brothers Napa Valley, California winemaker: Nigel Kinsman Krupp Brothers began in 1991 with the vision of Dr. Jan Krupp, a physician with a green thumb, and his brother Bart Krupp, an astute businessman, who both share immense passion for fine wine. From humble beginnings, the venture has grown in both size and reputation, now comprising three distinct vineyards and Stagecoach.

Official Beer Magnolia Brewing Pork Lord

PIGS

Tamworth Gryffon’s Aerie Farm - Virgina Joe Palma, Westend Bistro While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

Duroc Black Eagle Farm - Virginia Dan Singhofen, Eola Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Ossabaw / Berkshire Eco-Friendly Foods - Virginia NIcholas Stefanelli, Bibina Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed because of its intramuscular marbling and thick, delicious fat cap and exceptional belly.

Red Wattle / Tamworth T&E Meats / Greenmont Farm - Virginia David Varley, Bourbon Steak This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

Gloucestershire Old Spots Ayrshire Farm - Virginia RJ Cooper, Vidalia Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

SPONSORS

Food + Wine Magazine, The Ritz-Carlton, Whole Foods Market, FarmAid, Belmont Butchery, Farmers Fresh Market, Eco-Friendly Foods, Choptank Oyster Company, Formaticum, Cowgirl Creamery, Xocolatl de David, FoodBuzz, David Gaus of Damn Good Sweet, Chef David Serus, BLT Steak / Victor Albisu, Collins Huff, The American Lamb Board, Ryan Farr / 4505 Meats, Yelp, Heavy Seas Beer, Tasting Table DC, Thrillist, Citysearch, Art Institute of Washington DC, Dennis & Amy Junius and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

SUNDAY - MAY 2 WASHINGTON DC FIVE CHEFS please vote by 6:30pm, award will follow

JOE PALMA, Westend Bistro Tamworth

DANIEL SINGHOFEN, Eola Duroc

NICHOLAS STEFANELLI, Bibiana Ossabaw / Berkshire

DAVID VARLEY, Bourbon Steak Red Wattle / Tamworth

RJ COOPER, Vidalia

Gloucestershire Old Spots FIVE WINEMAKERS Anderson’s Conn Valley Donkey and Goat Winery Twomey Cellars Chehalem Winery Domaine Drouhin Oregon WHY Raising awareness for heritage breeds and family owned farms MORE TO FOLLOW Stick around for more food, swine and sweets, the award and after party

JOE PALMA, Westend Bistro Joe discovered his passion for food while attending the College of Charleston where he secured a job as line cook for famed Charleston chef, Frank Lee. Joe fell in love with French bistro cuisine combined with the vibrant flavors of the South. Joe is currently Chef de Cuisine at Westend Bistro in Washington DC.

Anderson’s Conn Valley Region: Napa, California Winemaker: Mac Sawyer Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Ronene. The first vintage was the 1988 Cabernet Sauvignon and within a few years, critics were showering the winery with accolades and scores rated in the 90's. Todd’s Ghost Horse World has a cult wine following.

DANIEL SINGHOFEN, Eola Relocating from his native Orlando, Florida, Singhofen showcases a continuously changing menu that utilizes the best of local and responsibly sourced ingredients. At 31 years old, Dan recently opened a cozy, yet refined eatery just off Dupont and has garnered critical acclaim in DC's culinary community.

NICHOLAS STEFANELLI, Bibiana This Maryland native began his career working with Roberto Donna at Galileo in 2001. A natural in sourcing locally and responsibly, Stefanelli was named executive chef for Bibiana OsteriaEnoteca last fall. He has received recognition from the Restaurant Association of Metropolitan Washington for “Rising Culinary Star” and “Best New Restaurant.”

DAVID VARLEY, Bourbon Steak A native of New Jersey, David watched at a young age his mother tend the family’s organic garden which served local restaurants of Sussex. Varley earned a culinary degree from the renowned CIA Hyde Park. He has been executive of BOURBON STEAK within the luxurious Four Seasons Hotel since 2008.

RJ COOPER, Vidalia Growing up in Michigan, RJ imagined playing star chef in the kitchen with his mother and Sicilian grandmother making everything from scratch. Cooper decided a culinary education at Kendall College was the next step. In the 1990s, Cooper moved to Washington D.C. and joined Vidalia as chef de cuisine. RJ is here today to defend his 2009 Prince of Porc title.

Ryan Farr, 4505 Meats

Redwattle Ossabaw EcoFriendly Foods - Moneta,Virginia Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to the national community with his passion for keeping the art of butchery alive.

Donkey and Goat Winery Region: California Winemakers: Tracey & Jared Brandt Donkey & Goat is a Berkeley based winery owned and operated by Tracey and Jared Brandt. The work with organic and sustainable vineyards to craft natural wines that are vibrant, alive and true to their origin (place, grape and vintage).

Twomey Cellars Region: Napa / Russian River Valley Winemaker: Daniel Baron Twomey was founded with the same philosophy that has guided Silver Oak since 1972: make food-friendly wines that are deliciously drinkable upon release. With two wineries, one devoted to Merlot and one designed for Pinot Noir and Sauvignon Blanc they focus on quality and making handcrafted wines.

Chehalem Winery Region: Willamette Valley, Oregon Winemakers: Mike Eyres and Harry Peterson-Nedry Well known for quality red and white wines, Chehalem focuses on cool-climate varieties that reflect both site and climate in complex, structured, and intensely fruited wines.

Domaine Drouhin Oregon Region: Dundee Hills, Oregon Winemaker: Veronique Drouhin-Boss Established in 1987, Domaine Drouhin Oregon is owned by famed Burgundy producer Maison Joseph Drouhin. The wines are handcrafted by fourth-generation winemaker Véronique Drouhin-Boss, and reflect the Drouhin Family’s special talent for producing wines of great distinction, balance, elegance and finesse.

Official Beer of the Chefs & Judges Heavy Seas Beer Baltimore, MD