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
HERITAGE SPONSORS
COCHON U . S .
T O U R
ALOHA! WE ARE SO HAPPY TO HOST THE FIRST COCHON ISLAND EVENT AT THE MAUNA KEA BEACH HOTEL. IT’S AN HONOR TO CELEBRATE THE FIFTH ANNIVERSARY OF THE COCHON U.S. TOUR WITH SUCH A GREAT HOST. WELCOME TO FLAVOR COUNTRY, TODAY WE WILL CONSUME OVER 1200 POUNDS OF PIG WITH ONE MISSION, TO RAISE AWARENESS AND PROMOTE THE SUSTAINABLE FARMING OF HERITAGE BREED PIGS BY AMAZING PEOPLE. Created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breeds, Cochon is a national event series that takes place in 18 major markets each year. In addition to its flagship event, Cochon 555 “Five Chefs, Five Pigs, Five Winemakers in a friendly competition for a cause”, the brand now offers a variety of Cochon experiences each year. Each expression has a national following. Check out the website to learn more about Cochon Epic, All-Star Cochon, Heritage Fire and the most recent piggy heart-throb - Heritage BBQ. Since its launch, Cochon 555 and its programs such as Chef’s Course have supported responsible family farming across the country resulting in 40,000
people tasting heritage pigs, with more than $340,000 going to supporting charities and culinary schools, and more than $600,000 going directly to family farms. Cochon Island brings together five chefs and five pigs plus distillers, brewers, notable media and food champions to celebrate the responsible farming spirit of the Aloha state.
Founder Brady Lowe with, Tour Designer and Girlfriend Heather Craig
W W W. C O C H O N I S L A N D . C O M
PETER PAHK
Mauna Kea Beach Hotel @CHEFFERPAHK
An Oahu native, Pahk’s career began at Restaurants in Waikiki.. Nick’s Fishmarket, Rex and Eric’s, Michel’s and JB’s.. Then a 15 year stint with the Ritz Carlton Hotel Company, and then landing in Napa Valley at Silvervado Resort for 14 years... Now at the Mauna Kea Beach Hotel and resides in Kohala with wife Pat.
P R E PA R I N G A . . .
BERKSHIRE F R O M KULANA FOODS
Berkshire is the most popular heritage breed, yielding a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness.
MICHAEL YOUNG Bistro Molokini, Grand Wailea @GRANDWAILEA
Michael Young has twenty years of experience in the restaurant business and is a graduate of the California Culinary Academy. Prior to Grand Wailea, Young owned and operated Olives CafĂŠ & Wine Bar, a restaurant featuring 60 wines by the glass and classic American food with a modern view and has appeared on Food Network. He has spent time working with chefs from around the world at various charity events and his favorite critic is his two-year-old daughter, Mila. P R E PA R I N G A . . .
FERAL PIG F R O M KULANA FOODS
They are most often dark black or brown, often grizzled with gray. They usually have a long straight narrow snout for rooting in the ground, a long straight tail, and erect hairy ears.
MARK “GOOCH” NOGUCHI The Pili Group @MUSUBMAN
“I cook from an `āina based perspective. It’s important for us to know where our food comes from, it defines who we are. The awareness of this intimate connection keeps me grounded.”Mark “Gooch” Noguchi founded Pili Group with Amanda Corby. Pili is a non-traditional food group focused on the connection between community, education & food.
P R E PA R I N G A . . .
FERAL PIG F R O M HAWAIIAN HOGS, INC.
A descendant of the small Asiatic domestic pigs introduced by Polynesians in the early colonization period (400AD) and the larger European domestic pigs first introduced by Captain James Cook in 1778. They are known as Pua’a
LEE ANNE WONG Cooking Channel/Unique Eats @LEEANNEWONG
Lee Anne Wong, born and raised New Yorker, start her cooking career working at Aquavit, 66, and The French Culinary Institute. She was cast as a contestant on Season One of “Top Chef” and later went on to become the show’s Culinary Producer. She appears regularly on The Cooking Channel’s “Unique Eats”, is the host of “Food Crawl with Lee Anne Wong”, a winner on “Iron Chef America”, and guest judge on “Chopped”. Lee Anne continues to cook and travel around the globe as she looks to settle in Hawaii later this year. P R E PA R I N G A . . .
FERAL PIG F R O M HAWAIIAN HOGS, INC.
Found on all main islands except Lana’i. Widely distributed, but found mostly in wet forests and open mountain pastures. Forages for vegetation and worms by rooting in the ground. Feral pigs create stress on the island and eating them is a priority.
ED KENNEY
town & Uptown Events @EDSTOWN
Island-born Ed Kenney spent four years in corporate commercial real estate, then a year backpacking the globe before a life-changing bowl of pho in Hanoi forged a new life path. In 2005, he opened TOWN, DOWNTOWN in 2007, and UPTOWN Events in 2009. His restaurants are lively gathering places guided by the mantra, “local first, organic whenever possible, with aloha always”.
P R E PA R I N G A . . .
FERAL PIG F R O M HAWAIIAN HOGS, INC.
Pua’a are responsible for great ecological damage by rooting and trampling native vegetation and spreading invasive plant species over large distances. The ecological impact of feral pigs is not a positive one, native forest bird habitat and numbers have been significantly reduced as a result.
THE MEZCAL EXPERIENCE
FEATURING
MEZCAL is a distilled alcoholic beverage 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. There is a saying attributed to Oaxaca regarding the drink: “para todo mal, mezcal, y para todo bien también” (“for everything bad, mezcal, and for everything good, as well”)
Pack with ice Two Luxardo cherries Two fingers of bourbon, whiskey, or rye Shake, shake, shake, enjoy!