FIVE YEARS OF COCHON555
PRESENTED BY
SUNDAY OCTOBER 20TH COMMONWEALTH
LAS VEGAS
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM PRESENTING SPONSOR
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COCHON U . S .
T O U R
ALL-STAR COCHON PRESENTED BY DRINKBOARD IS A COLLECTIVE OF CHEFS AND BUTCHERS FROM FIVE YEARS OF COCHON 555 WHO HAVE INSPIRED ALL OF US. THE CHEFS ARE THE ROYAL COURT, THEY ARE THE KINGS, THE QUEENS, THE CHAMPIONS OF THE TOUR. THIS NON-COMPETITION TASTING EVENT FEATURES AN AMAZING GROUP COOKING LATE NIGHT STYLE FAVORITES.
WHY ASIAN BBQ LATE-NIGHT CHEFS BRUNCH? Its no mystery, chefs spend many a night after work searching for the most authentic of experiences, sometimes the spiciest of ideas. Most dishes are found off the strip, outside of city centers, and totally off the beaten path, most times, they find their way into our lives without knowledge of how or why. A great ethnic menu reads like a sacred textbook and these eateries serve as nourishment to the soul of hospitality, inspiration to kitchen teams, and creative channel for dishes to evolve. All-Star Cochon pays homage to our late-night family meals, to those rare moments where our boundaries are pushed, our threshold for tolerating heat and celebrating new flavor combinations are encouraged.
“The Cochon events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right now and to work with such amazing chefs and best yet, in Las Vegas. We are developing a message with a deeper meaning. Today, we are reaching out to people who care about the conversation of local food made by real people.” Founder Brady Lowe with, Tour Designer and Girlfriend Heather Craig
We are taking this chance to curate and serve memorable dishes from late-night visits to our favorite Chinese, Sichuan, Korean, Thai, and Japanese restaurants across the country!
WWW.ALLSTARCOCHON.COM
@DWVARLEY
KING OF PORC 2010
RN74
SEATTLE
PREPARING “King of Porc” Jungle Curry PREPARING Pork Fried Rice, Peanut Chili, Green Coriander @JASONVINCENT00
@CHEFSOBEL
PREPARING Kimchi Pork Belly Stew, Pork Fat Tofu, Pickled Pig Knuckle PREPARING Tonkatsu Tonkotsu, Chicken Fried Pork Cheek, Tofu Skin Noodles, Bone Broth @ANNEBLU
DECCA
LOUISVILLE
@CHISPACCA
PRINCE OF PORC 2011
CHI SPACCA
LOS ANGELES
PREPARING Bánh mì dac biet “cold cuts” French Baguette, Liver Pâté, Head Cheese, Pickles, Cilantro, Cucumber, Chilies
PREPARING Bibim Gooksu, Pork Skin, Buckwheat, Ramp Kimchee & Egg Yolk @LEVON_WALLACE
FLAVOR KING
PROOF ON MAIN
LOUISVILLE
@LUCKYSTRIKEPDX
SÌCHUAN QUEEN
LUCKY STRIKE
PORTLAND
PREPARING Sichuan Maw Salad PREPARING Pork Fat Wontons, Fermented Chili Bean Sauce, Facing Heaven Peppers, Sichuan Peppercorns @SDREWNO
PRINCE OF PORC 2011/2012
THE SOURCE BY WOLFGANG PUCK
WASHINGTON D.C.
@LINDYGRUNDY
SHOP MAMA & MEAT MAVEN
BUTCHER Cures BUTCHER Cures
REVEREND OF FAT
BLACKBERRY FARM
TENNESSEE
@BLACBERRYFRM
FEATURING
GERALD CHIN of
STRIPSTEAK
Mandalay Bay Resort and Casino
@ChefGeraldChin
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!
13,000 Guests 500M+ Impressions 1500 Food Pioneers
One Conversation “Heritage Breed Pigs” 2014 is in the Works Join the Conversation SPONSOR@COCHON555.COM
THE
IS BACK ON TOUR IN 2014