5 CHEFS, 5 PIGS, 5 WINEMAKERS
FOURTH NATIONAL TOUR NEW YORK CITY KICK-OFF | JANUARY 22ND | WWW.COCHON555.COM TO CELEBRATE THE RELEASE OF COCHON CHEF’S COURSE AND START OF THE US TOUR, EVENTS HAVE BEEN PLANNED FOR THE WEEK OF JANUARY 19TH. AN AMAZING LINEUP WILL GATHER AT THE JAMES BEARD HOUSE TO SUPPORT LOCAL AGRICULTURE AND HELP USHER IN THE 25TH ANNIVERSARY YEAR OF THE JAMES BEARD FOUNDATION. DON’T MISS A MAGICAL DINNER WITH BLACKBERRY FARM ON THURSDAY, JANUARY 19TH AND AN EPIC FEAST OF HERITAGE PORK WITH CHEFS OF COCHON ON FRIDAY, JANUARY 20TH PAIRED EXCLUSIVELY WITH CHAMPAGNE LAURENT-PERRIER, NOW CELEBRATING ITS 200TH YEAR.
COCHON AT THE BEARD HOUSE Epic Feast of Heritage Pork: Presented by Cochon 555 Host Brady Lowe, Cochon 555 and Taste Network Featuring Farmer Mark Newman, Newman Farms Berkshire, Myrtle, MO Champagne Laurent-Perrier, now celebrating its 200th year, is run by two sisters whose family has deep roots in Champagne, steadfast in their belief that quality begins by respecting the vineyards. Getting Started 'Nduja on Grain Muu Wann on Shrimp Crackers Uni & Salami Bocadillo Crispy tete de Cochon, Pickled Mustard Seeds, Quince Cured Lard Tart, Black Truffle Fondue Grammelschmaltz, Crispin Apple, Air Bread LAURENT-PERRIER ULTRA BRUT MICHAEL SULLIVAN, Blackberry Farm, Walland, TN EPIC PLATTERS of Heritage Charcuterie with Matt Jennings Pork Liver Mousse, Soprasatta de Testa, Head Cheese, Pork Pate duo, Lomo, Pancetta, Soprasatta, Toscano, Prosciutto & Pickled Tongue, Country Style Forcemeat, Aged Ham, Fatback & Hazelnuts, Smoked Tongue Loaf With Olives, Pressed Head With Preserved Orange & Chili, Black Pudding, Ham Hock & Braised Mustard Weissurst, Cotechino, Wild Boar Saucisson Sec, Farmstead's House 1-Year Cured Ham) LAURENT-PERRIER BRUT ANDY RICKER, Ping, Pok Pok, Pok Pok Noi, and Whiskey Soda Lounge, Portland, OR Tom Saep Muu - Isaan-style Sour & Spicy Soup, Pork Rib Broth, Aromatics & Offal LAURENT-PERRIER CUVEE ROSE BRUT MATT JENNINGS, Farmstand and La Laiterie, Providence, RI Roasted Pig Face, Maple & Bourbon Vinegar, Pear, Vanilla & Horseradish LAURENT-PERRIER CUVEE ROSE BRUT JAMIE BISSONNETTE, Coppa and Toro, Boston Pork Belly Miso Ramen - Noodles, Nori puree, Crispy Pork Belly & Octopus LAURENT-PERRIER GRAND SIECLE GAVIN KAYSEN, Cafe Boulud, New York City Buttermilk Biscuit & Trotter: Crayfish, Creamed Spinach, Sauce Perigordine LAURENT-PERRIER BRUT MILLESIME 2002 DAVID VARLEY, Michael Mina Group, San Francisco Path Valley Parsnip Cake Whipped Lard Frosting, Bentons Bacon Nougatine LAURENT-PERRIER DEMI-SEC Petit Four Service + Coffee Ham Hock Butterscotch Pudding Pork Blood Cannelles Campfire Marshmallows