A SPECIAL THANKS TO EVERYONE WHO HAS JOINED US ON THIS AMAZING JOURNEY EVENTS LIKE COCHON SUPPORT LOCAL AGRICULTURE AND CREATE WORD-OF-MOUTH MARKETING FOR FARMERS RAISING HERITAGE BREEDS. THE NEWS OF THE EVENTS DEVELOP DEEPER INTEREST IN EXISTING AND UP AND COMING RESTAURANTS ON HOW TO JOIN THE CONVERSATION OF SUPPORTING LOCAL FOOD YEAR ROUND.
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM PRESENTING SPONSORS
SPOTLIGHT SPONSORS
BARREL-AGED SPONSORS
CHEF’S PANTRY SPONSORS
HERITAGE SPONSORS & MEDIA PARTNERS
MISSION:
FROM KOREAN TO ASADO, JAPANESE TO AMERICAN, TODAY’S FOOD ENTHUSIASTS LOVE GLOBALLY-INFLUENCED BBQ. The “White Hot” Heritage BBQ series includes some of the hottest of names in kitchens, breweries, vineyards and distilleries in a COCHON555-branded tasting-style reception all taking place during National Bourbon Month. The Cochon US Tour is dedicated to practicing social and environmental responsibility, while continuing whole animal education through flavorful experiences. If you have ever been to a COCHON555 event, you know that its all about a ton of food, tasty drinks, and great times. Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by COCHON555, is the first national BBQ event dedicated to supporting a new direction for heritage breed pigs. Created by Cochon Founder Brady Lowe, Heritage BBQ aims to engage BBQ chefs/ restaurant in local and sustainable food conversations in an effort to raise awareness for responsible farming by hosting events
putting local back into barbeque
with well-known chefs, craft brewers, great winemakers, and prestigious distillers. “The goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is the best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus of unwanted animal parts during any part of our competition,” says Lowe. The events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right and develop a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people. This event series is unlike any BBQ event you know...
Founder Brady Lowe with Tour Designer and Girlfriend Heather Craig.
WE COMBINED ALL THE BEST MOMENTS INTO ONE EPIC BBQ PARTY TO KICK OFF LABOR DAY WEEKEND. COCHON HERITAGE BBQ RETURNS FOR SECONDS AND IT HAPPENS ALL ON FRIDAY!
3 CITIES in 3 WEEKS ST.LOUIS SUNDAY AUGUST 25TH Four Seasons Hotel St. Louis
THIS PIG IS RUNNIN’
We’re proud to announce three incredible weekends celebrating local family farms and a new landscape for barbeque. To get tickets, learn more about the Heritage BBQ series, or find out about other COCHON U.S. TOUR events coming up check out the website: www.cochon555.com
For the first time ever, Cochon is touching down under the arches. Five great chefs go head to head at the Four Seasons when this amazing Heritage BBQ series kick-offs in the Gateway city.
MEMPHIS FRIDAY AUGUST 30TH Beale Street Landing
Back to Memphis for seconds. The first Heritage BBQ was announced from stage when Cochon 555 hit town in February of 2012. After hosting the inaugural Heritage BBQ later that year, we can’t get enough.
LOUISVILLE SUNDAY SEPTEMBER 8TH 21C Museum Hotel
Started with a phone call from Sarah Fritschner from the Farm 2 Table initiative, and now is a full-blown, city-wide BBQ feast promoting the importance of supporting hyper-local activities.
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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S I H P M ME
ON’ WE D
T
BITE! A S S I TO M U O Y WA N T
!
CONTENTS PG 1
Sponsors
PG 2-3
Mission: Putting Local Back Into BBQ
PG 6-7
BBQ Bus presented by FedEx
PG 8
The Judge’s Plate
PG 9-15
2013 Memphis Heritage BBQ Chefs
• Ryan Trimm & Josh Galliano • Travis Grimes • Chad Clevenger & Nick McCormick PG 2/3
• Jackson Kramer • Craig Blondis & Chris Taylor • Rick Farmer & Miles Mcmath
National Bourbon Month & The Bourbon Bar presented by BreadcrumbPRO
THINGS TO DO & TIMES TO KNOW FRIDAY 3:45PM Judging Begins 5:00PM VIP Entry 5:55PM General Admission 6:15PM Pop-Up Butcher Shop Opens 7:30PM Awards 8:00PM Four Roses After Party
Ribs & Whiskey at Central BBQ
SATURDAY MAN vs. BBQ presented by FedEx
Tasting Tour & Challenge from 11:00AM - 6:00PM • BBQ Oysters • Sausage + Cheese • Fried Chicken • BBQ Burger • Pull Sandwich
• BBQ Spaghetti • Mustard + Pickles • Cornish Game Hen • Dry Rub Wings • Ribs
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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PRESENTED BY
MAN VS. BBQ CHALLENGE IS A LINE UP OF MEMPHIS BBQ CLASSICS AND MENU HIGHLIGHTS from across the city. Over 50 people go from location to location eating samples and drinking ice-cold Anchor Brews. Ten courses have been chosen as the “ideal menu” for new BBQ restaurants choosing to support local farms with a whole animal approach. Our goal at Heritage BBQ is to combine dishes from ‘The Judge’s Plate” with oysters, pickles, and sausage, into a fun afternoon of eating, trivia and music throughout the various stops. Guests are also welcome to follow the barbeque party in their personal vehicles if seats fill up. FRIDAY AUGUST 30TH
LINE UP
0AM 11:0
BBQ OYSTERS
0AM 11:3
SAUSAGE + CHEESE
5PM 12:1
PM 1:00
PM 2:00
FRIED CHICKEN
BBQ BURGER
PORK SANDWICH
1&2 M.F.M MEMPHIS FARMER’S MARKET
M.F.M MEMPHIS FARMER’S MARKET
The
We
Memphis
Farmers
love
the
Farmer’s
3
4
5
GUS’S FRIED CHICKEN
LUNCHBOX EATS
PAYNE’S BAR-B-Q
An
A classic Memphis location
eclectic,
Market is a weekly non-
Market pork King & Queen,
When Gus’s first moved to
soulful
profit
Memphis in 2000, it was
located
gourmet, shop
and must-do for any Bar-B-Q
Downtown
enthusiast. The pulled pork
like the gods had sent a
Memphis just south of the
sandwich and ambiance
blessing of chicken. The
Fed Ex Forum. From mouth-
sandwich
outdoor
market
Mark & Rita Newman of
local
farmers
Newman Farms Berkshire.
and artisans. The market
Every Saturday, they arrive
showcases locally sourced
with
produce and food items
breed
for
coveted chicken is fried to
watering
and locally produced arts
purchase. We pay tribute to the Memphis Sausage
order and the crispy skin
their delicious, homemade
and crafts from the MidSouth region. We chose
&
gives way to an out of
desserts, the last place it
to serve BBQ oysters, to
featuring Newman’s very
body experience. I’ll take
was this good was sneaking
showcase the best kick-off
own sausage paired with
two please.
into Grandmama’s kitchen!
featuring
to any BBQ Tour.
the
best
pork
Cheese
heritage
ready
plate
by
artisan cheese, and pickles.
in
sandwiches
to
is epic. Andrew Zimmern declare Payne’s has the best bologna sandwich in the country. Ron Payne joins the cast of judges for Friday night’s BBQ competition. Who’s gonna win?
This year’s BBQ Bus with be stocked with ice-cold Anchor Steam Beer to enjoy between tastings PM 2:45
PM 3:30
PM 4:15
BBQ SPAGHETTI
MUSTARD + PICKELS
CORNISH GAME HEN
7
8
6 THE BAR-B-Q SHOP
TROLLEY STOP MARKET
While it’s the food that
Owners
brings people in the door, it’s
the
award
winning
Keith
and
Jill
Forrester are committed to
sauces that keeps them
supporting local farms and
coming back for more than
food purveyors whenever
50 years. The restaurant
possible at the market.
is known for the sauces but owner Frank Vernon
They take extreme pride
keeps talking about one
in their tasty new pickling
thing - BBQ spaghetti. If you
project
haven’t tried it, you don’t
seasons best produce.
know what you’re missing!
featuring
the
PM 5:00
PM 5:45
DRY RUB WINGS
RIBS
9
COZY CORNER
CENTRAL BBQ
Since the meat on these
Memphian’s know great
hens is never far from
BBQ and won’t settle for
bone and pieces small, the interior stays juicy,
anything
less.
Central
BBQ owners met on the BBQ circuit in the mid-
with white and dark meat
80s and have a national
relatively indistinguishable.
reputation for Legendary
Simply dig in and devour the little bird in gloriously messy fashion.
Dry Rub Wings. Everyone is welcome to end Saturday’s BBQ Tour with a whole hog dinner hosted by owner Craig Blondis.
10 SWEET SWINE O’MINE
Mark Lambert founded Sweet Swine O’ Mine in 1996. A second time winner as Grand Champion of Memphis in May, both 2013 and 2009. How is one rewarded for making it this far? How about some award winning flavor with award winning BBQ! Best yet, friends are joining the party to make this a “Ribs & Whiskey” to remember.
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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THE JUDGES PLATE The goal of each team is to showcase BBQ using the whole animal on the plate with four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW and sides are MAYO and MUSTARD . The 4+2 format is one approach to using a whole pig sufficiently in a restaurant system while not creating a burden on small farmers to surplus unwanted animal parts. The hope is to create a national demand for whole heritage breed pigs in BBQ restaurants. The objectives for the chefs cooking today’s event are:
PREPARE ONE WHOLE HERITAGE BREED POUND PIG FROM A LOCAL FARM
SHOWCASING THE 4+2 FORMAT, PRESENT 450 PLATES TO GUESTS & JUDGES PLATES ARE SCORED ON FLAVOR, TECHNIQUE, UTILIZATION, AND PRESENTATION
INSPIRE A MENU STRATEGY UTILIZING ONE WHOLE HERITAGE BREED PIG
4+2 THE JUDGE’S PLATE BROKEN DOWN PULL
MUSCLE
(utilization of (loin, hams, and working fibers, low shoulders can be ’n slow shoulders, served in chopped, hams, classic or sliced, or spread) non-classic)
BONE
STEW
(riblets, chopped and fried bones like spine, bone soup, broths, etc)
MAYO
MUSTARD
(brunswick, pho, (can be a frank and beans, traditional side, or udon, use or something new remaining bones reinvented) and trim, no waste)
(can be slaw, or anything representing mustard)
EXAMPLE MENU ITEMS
The first-ever 2012 Heritage BBQ winning menu by Todd Mussman of Muss & Turners and Local 3 in Atlanta featured: Korean BBQ, XO Sauce, Sesame Bun, Tumeric Pickles
Chile Relleño Pie
Pig Head Gumbo with Dirty Rice Calas
Master Peter Chang Broth
Tennessee State Pork and Fair Slider with Cranberry Beans, Esquites, Pork Fat Belly, Ham Mayo, Hominy Pastrami, Mustard Corn Nuts Molasses Glaze
CHECK OUT THE COMPETING CHEFS
MEET THE 2013 MEMPHIS
HERITAGE BBQ CHEFS
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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RYAN & JOSH Southward & The Libertine
RYAN TRIMM & JOSH GALLIANO
@RTTRIMM
Born in Pittsburgh, Ryan spent the majority of his early childhood in Southern California. He moved to Memphis at the age of twelve, graduated high school and went on to study English and Business at Ole Miss. During college he discovered his love for cooking, soon he worked about various well-known restaurants, spent four years as owner of Sweetgrass and now turns to creating hyper-local Southern Staples at his newest venture, Southward Fare & Libations. COOKING:
BERKSHIRE from Newman Farms
TRAVIS GRIMES Husk Restaurant
TRAVIS GRIMES of Husk Restaurant
@TGRIMESHUSK
Travis Grimes has worked with the Neighborhood Dining Group since 2003, first as a sous chef at McCrady’s then as Chef de Cuisine at Husk when it opened in 2010. A graduate of Johnson & Wales University, Grimes’s experience also includes positions at Louis’s Charleston Grill and Cypress Lowcountry Grill. He has a passion for curing meats, pickling, and canning and has elevated both Husk and McCrady’s charcuterie programs. COOKING:
BERKSHIRE from Musick Farm Hogs
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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CHAD & NICK Alma Cocina & TAP Gastropub
CHAD CLEVENGER & NICK MCCORMICK
@CHADCLEVENGER
A graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas, Clevenger achieved 2010 Alumni Wall of Fame status for his culinary accomplishments. Prior to joining Fifth Group Restaurants to helm the kitchen at Alma, Clevenger worked in the some of the country’s best kitchens including Coyote Café, LOLA Coastal Mexican Cuisine, The Porker Street Food Cart “where he became the swine sultan”, Mel’s Bar & Grill, and the Michelin starred Le Saint Paul Restaurant and Hotel. COOKING:
BERKSHIRE from Newman Farms
JACKSON KRAMER Interim Restaurant
JACKSON KRAMER of Interim Born and raised in Midtown, Jackson has been cooking in the kitchen at Interim for almost eight years. Attended culinary school in Portland, OR, and trained in Grayton Beach, FL and Asheville, NC, before returning home to work with Wally Joe. During his time at Interim, Jackson’s unique style has garnered him a nomination for the James Beard Rising Star Chef and the Best Chef Award from Edible Memphis.
COOKING:
BERKSHIRE/RED WATTLE CROSS from Circle B Ranch
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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CRAIG & CHRIS Central BBQ
CRAIG BLONDIS & CHRIS TAYLOR
@CENTRALBBQ
Craig Blondis met Roger Sapp on the BBQ circuit in the mid-80s. After competing in Memphis in May’s World Championship Barbecue Cooking Contest, they made the leap from friends to business partners. Craig & Roger now run Central BBQ which consistently ranks #1 for BBQ in Memphis since 2005. Craig has been awarded national praise in the media including USA Today, Garden & Gun, Southern Living, Men’s Health, and appeared on shows like Pitmasters, The Best Thing I Ever Ate, Crave and BBQ with Bobby Flay. COOKING:
BERKSHIRE from Newman Farms
RICK & MILES St. Jude’s Culinary Team
RICK FARMER & MILES MCMATH
@MILESMCMATH
Rick Farmer and Miles McMath lead the culinary charge at St. Jude Children’s Research Hospital in Memphis, TN. The Culinary Team at St. Jude produces over 2500 meals a day and routinely butchers local animals including goat, lamb and pig. Most of the vegetables, meat and honey are from areas within 100 miles of St. Jude. Additionally the team maintains a garden producing mushrooms, lettuce and asparagus, as well as compost management and worm beds. COOKING:
BERKSHIRE from Newman Farms
JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS |
15
NATIONAL
BOURBON MONTH PROMOTING CRAFT AMERICAN BOURBON, WHISKEY, RYE & SPIRITS
ON AUGUST 2, 2007, THE US SENATE DECLARED THE MONTH OF SEPTEMBER AS “NATIONAL BOURBON MONTH.” National Bourbon Month is
an observance in the United States that calls for celebration of bourbon as America’s “Native Spirit.” Additionally, COCHON has claimed Labor Day weekend in Memphis to spotlight and promote the Craft American Spirit industry, from the distillers to the craft cocktail makers, to the consumers who enjoy responsibly and in moderation. We believe through our appreciation of craft spirits, we will be sending the message that family heritage, tradition, and the preservation of hand-crafted spirits are deep-rooted in the United States.
ANNOUNCING
BOURBON OF THE YEAR
Eagle Rare 10 Year Old Single Barrel Kentucky Straight Bourbon Whiskey has a sweet, oaky nose and full complex body. Reminiscent of a fine port wine, this rare whiskey is best served neat, or over ice. “Life, liberty and the pursuit of happiness - the cornerstones of the birth of a nation, epitomized by the American bald eagle.”
presents
Pack with ice Two luxardo cherries Two fingers of bourbon, whiskey, or rye Shake, shake, shake, enjoy! JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG
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