WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
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COCHON
555 2012 FOURTH US TOUR
NEW YORK CITY SUNDAY JANUARY 22 ND
CHELSEA PIERS
4:00-5:00 VIP 5:00-6:30 TASTINGS 5:15-6:00 BUTCHER DEMO
FOKPZ!JODPOTQJDVPVTMZ
Joshua Applestone // Fleisher’s Meats
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012 Compostable Wooden Utensils
Follow this city’s winner to the Grand Cochon in Aspen where the winner will be dubbed the King or Queen of Porc and recieve a 2013 Guest Chef Showcase weekend at Blackberry Farm in Tennessee
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
6:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
6:45 HERITAGE BBQ Dan Ross // Fatty Cue
7:00 DESSERT 7:15 CHAMPAGNE TOAST 7:30 AWARDS A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS
DAMON WISE THE MONKEY BAR
MARC FORGIONE
RESTAURANT MARC FORGIONE
SHAUNNA SARGENT BETTO // INDIE FOOD & WINE
BOBBY HELLEN RESTO // THE CANNIBAL
Baltimore native Damon Wise joined The Monkey Bar team in September 2011 as executive chef. Wise's focus on fresh, seasonal cooking paired with classic technique and distinctly American style lends well to his updated version of the menu. Wise worked in the kitchen at some of the nation's top restaurants, including Le Bec Fin and Gramercy Tavern, before landing at Tom Colicchio's Craft. In April 2007, he became executive chef of Craft Restaurants, a position he held until spring 2011.
BERKSHIRE // Newman Farms Chef Marc Forgione opened his namesake New York City restaurant featuring seasonal, New American cuisine in the summer of 2008. The restaurant was given a glowing 2-star NY Times review and three consecutive Michelin stars, making Chef Forgione the youngest American-born chef owner to receive this honor. Chef Forgione won season 3 of Food Network's "The Next Iron Chef" and is now currently appearing as one of the Iron Chefs on "Iron Chef America."
TRESTLE ON TENTH
RED WATTLE OLD SPOT HERITAGE FOODS USA BRAMBLY FARM
Sargent’s path to Manhattan started in Thunder Bay, Ontario, where she grew up. As executive chef at the ‘ino restaurant group’s latest concept, Sargent is happy to be cooking Spanish, French and Italian-influenced cuisine. Sargent has held positions at several Manhattan restaurants including Del Posto, Corsino and now serves as the executive chef for both Indie Food and Wine and Betto in Williamsburg.
Born in Columbia and raised in Staten Island, Chef Bobby Hellen is a local chef at heart. His passion for local produce and charcuterie lead to menus that are designed to connect his diners to the cuisine and to each other. He was the first to cook a large format/family style dinner at the James Beard House and was named one of New York’s Rising Stars by StarChefs. Currently, he is at Resto in NYC, where he is partner and Executive Chef.
HEREFORD // Flying Pigs Farm
HEREFORD FLYING PIGS FARM
Developed in the 1920s, the name was inspired by its strikingly beautiful color, intense red with white trim, the same as the Hereford cattle.
BERKSHIRE NEWMAN FARMS
LARGE BLACK
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.
Created in 1821 in Germany, a cross of the Wild Russian Boar (ultra-lean) and the Meishan (ultra-fatty) from China. The meat is dark with an intensive flavor.
RAVEN & BOAR
P R E V I E W O U R N E W 2 0 1 2 L A B O R D AY E V E N T
COCHON
DAN ROSS // Fatty Cue
HERITAGE B A R BEQU E est.
RED WATTLE // Heritage Foods USA
Originating from England this critically rare breed is nicknamed “orchard pig”. A hardy pig known for its distinctive layer of back fat and amazing flavor.
Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. A rare breed prized for tender meat, rich beef-like taste and texture.
LARGE BLACK // Raven & Boar
Born, raised and classically trained in Switzerland, Ralf built his New York experience as a chef in the kitchens of Union Square Café, Zoë and Cena, as well as a wine buyer at the Chelsea Wine Vault. In 2006, he opened his own restaurant, Trestle on Tenth, where he is the chef as well as the wine director in the heart of the art gallery district of west Chelsea.
RALF KUETTEL
HERITAGE BREEDS
2012
cooking Large Black - Heritage Foods USA pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY ZAGAT JOSHUA APPLESTONE // Fleisher’s Meats cutting Newman Farms Berkshire
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and writes out the best reasons for supporting heritage breeds in food service (student's essay) WINS!. The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day Stage at Blackberry Farm or 3 Days in the Life of Dean & Deluca in New York. Make sure to follow the contest and flavor on the blog.
Thank You to the Students of OLD SPOT // Brambly Farm
FAMILY WINERIES 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.
ADAM CAMPBELL // OREGON
They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon -Verdelho or, if common, the expression is not expected- Sauvignon Blanc.
ABE SCHOENER // CALIFORNIA 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.
JOEL AIKEN // CALIFORNIA Pax and Pam Mahle focus on producing honest, authentic and compelling wines from special sites. Many of their vineyards are planted along or are directly influenced by one wind gap or another. These geological breaks in the coastal hills funnel wind inland and strongly influence the growing and ripening of their grapes. It seemed only fitting that their name should celebrate the forces of nature that shape their wine.
PAX & PAM MAHLE // CALIFORNIA With a focus on producing old-vine Zinfandel and Petite Sirah, Turley sources fruit from vineyards some of which date back to the late 1800s and early 1900s. Both the Zinfandels and Petite Sirahs have a dark, saturated, inky color, with intense fruit flavors that make unforgettable statements about the power and complexity these varieties may attain..
EHREN JORDAN // CALIFORNIA
WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
jcjujpo!fsb!sfdjqf qspi
FOKPZ!JODPOTQJDVPVTMZ
Top Restaurants Retail Boutique Wineries Resorts & MORE
JOIN TODAY
COCHON
555 2012 FOURTH US TOUR
NAPA SUNDAY JANUARY 29 TH CULINARY INSTITUTE OF AMERICA
4:00-5:00 VIP 5:00-6:30 TASTINGS 5:15-6:00 BUTCHER DEMO Ryan Farr // 4505 Meats Jorge Velazquez// Sunshine Foods
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012 Compostable Wooden Utensils
Follow this city’s winner to the Grand Cochon in Aspen where the winner will be dubbed the King or Queen of Porc and recieve a 2013 Guest Chef Showcase weekend at Blackberry Farm in Tennessee
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
6:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
6:45 HERITAGE BBQ John Fink // The Whole Beast Jonathan Bodner // Smoakville
7:00 DESSERT 7:15 CHAMPAGNE TOAST 7:30 AWARDS A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS Duskie and John are the reigning King and Queen of Pork. Duskie competed on Food Network's Next Iron Chef. Together they own zazu restaurant + farm and Black Pig Meat Co. They raise red wattles and wild pigs in their backyard and a teacup pot belly pig named "Lucky" inside their home.
DUSKIE ESTES +JOHN STEWART
ZAZU RESTAURANT + FARM
MARK DOMMEN
ONE MARKET RESTAURANT
HERITAGE BREEDS RED WATTLE MULEFOOT BERKSHIRE WALNUT KEEP HUDSON RANCH GRABISH FARMS
2011 COCHON King & Queen of Porc
RED WATTLE // Walnut Keep Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star for the fourth year in a row in the 2011 Guide and a 3 ½ star review from food critic Michael Bauer.
BERKSHIRE STONE VALLEY FARM
DEAN & DELUCA
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.
LARS KRONMARK
CULINARY INSTITUTE OF AMERICA
CHRIS L’HOMMEDIEU MICHAEL MINA SAN FRANCISCO
Lars Kronamrk educated in Europe and came to Sanfrancisco in 1984, help to make the culinary Academy a westcost cenetr for food and wine, moved to napa 1995 to open the CIA in St Helena launding project in and out side the USA. Chef Kronmark lives in St. Helena with his family, where he grows Cabernet Franc grapes and makes his own wine, which includes grapes from The Culinary Institute of America at Greystone property.
MULEFOOT // Grabish Farms Chris L’Hommedieu has worked in some of the world’s most demanding kitchens, leveraging his classical training at the Culinary Institute of America into positions with some of the nation’s most accomplished chefs, among them Alain Ducasse, Jean-Louis Palladin, Thomas Keller and Michael Mina. Since spring 2007, L’Hommedieu has put his skills to work as chef for MICHAEL MINA in San Francisco
YORKSHIRE // Devils Gulch Ranch
YORKSHIRE DEVILS GULCH RANCH
Yorkshire known for a high proportion of lean meat. Berkshire is a favorite with chefs because of its intra muscular marbling and thick, delicious fat cap.
P R E V I E W O U R N E W 2 0 1 2 L A B O R D AY E V E N T
COCHON
JOHN FINK // The Whole Beast & JONATHAN BODNER // Smoakville
HERITAGE B A R BEQU E est.
BERKSHIRE // Hudson Ranch
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.
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.
ADAM CAMPBELL // OREGON
They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon -Verdelho or, if common, the expression is not expected- Sauvignon Blanc.
ABE SCHOENER // CALIFORNIA
BERKSHIRE // Stone Valley Farm SF Native, trained in SF, lived in Atlanta, forged a local sustainable foodway there. Moved back to California in 2008 to launch Grange Restaurant and The Citizen Hotel in Sacramento. Joined Dean & Deluca in june 2011. Live in the Carneros District of napa valley with his wife Patti of 23 years. Love Pork!
MICHAEL TUOHY
Named for its most distinctive feature, the solid, non-cloven hoof, the Mulefoot is valued for ease of fattening and production of meat, lard, and especially hams.
Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. A rare breed prized for tender meat, rich beef-like taste and texture.
FAMILY WINERIES
2012
cooking Red Wattle from Walnut Keep pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY GOOGLE PLACES JORGE VELAZQUEZ // Sunshine Foods cutting a Berkshire from Prather Ranch
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and writes out the best reasons for supporting heritage breeds in food service (student's essay) WINS!. The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day Stage at Blackberry Farm or 3 Days in the Life of Dean & Deluca in New York. Make sure to follow the contest and flavor on the blog.
Thank You to the Students of
MATTHIASSON is a family endeavor, the effort of Steve and Jill Klein Matthiasson and their two sons. For the wine, they’ve selected a small number of exceptional vineyard sites to make unique wine of the highest quality, with production that is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle.
MATTHIASSON // CALIFORNIA Pax and Pam Mahle focus on producing honest, authentic and compelling wines from special sites. Many of their vineyards are planted along or are directly influenced by one wind gap or another. These geological breaks in the coastal hills funnel wind inland and strongly influence the growing and ripening of their grapes. It seemed only fitting that their name should celebrate the forces of nature that shape their wine.
PAX & PAM MAHLE // CALIFORNIA Erna Schein is a boutique winery in the truest sense. Owned by Les Behrens and Lisa Drinkward, who’ve made wine under the Behrens & Hitchcock label since 1993, Erna Schein produces small lots of six or seven wines a year at its winery perched high on top of Spring Mountain in Napa Valley.
LES BEHRENS + LISA DRINKWARD // CALIFORNIA
WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
Top Restaurants Retail Boutique Wineries Resorts & MORE
JOIN TODAY
COCHON
555 2012 FOURTH US TOUR
MEMPHIS SATURDAY FEBRUARY 4 TH THE COLUMNS AT ONE COMMERCE SQUARE
5:00-6:00 VIP 6:00-7:30 TASTINGS 6:15-7:00 BUTCHER DEMO David Newman // Newman Farm
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012 Compostable Wooden Utensils
Follow this city’s winner to the Grand Cochon in Aspen where the winner will be crowned the King or Queen of Porc and recieve a 2013 Guest Chef Showcase weekend at Blackberry Farm in Tennessee
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
7:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
7:45 HERITAGE BBQ Ryan Trimm // Sweet Grass
8:00 DESSERT 8:15 CHAMPAGNE TOAST 8:30 AWARDS A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS
KELLY ENGLISH
A 2010 James Beard Award Semifinalist and 2009 Food & Wine magazine "Best New Chef," Chef Kelly English is inspired by the familiar flavors from his childhood in southern Louisiana and incorporates that inspiration into each dish he cooks. English currently implements this inspiration for food and service in his premier restaurant, Restaurant Iris in Memphis, Tennessee, and at Kelly English Steakhouse at Harrah’s St. Louis Casino and Hotel in St. Louis, Missouri.
RESTAURANT IRIS
TAMWORTH // Old Thyme Farm
CHRIS HASTINGS
Chris Hastings is chef and owner of Hot and Hot Fish Club in Birmingham, Alabama, which he owns with his wife Idie. Before opening the restaurant in 1995, Chris worked in kitchens at acclaimed restaurants throughout the South and California, including Highlands Bar and Grill and Lark Creek Inn. Chris has been nominated for a James Beard Award in the Best Chef: South category and released The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions (Running Press, October 2009).
HOT AND HOT FISH CLUB
LEE RICHARDSON
SIDNEY STREET CAFE
MICHAEL HUDMAN & ANDREW TICER
ANDREW MICHAEL ITALIAN KITCHEN
TAMWORTH OLD SPOT MULEFOOT OLD THYME FARM SEQUATCHIE COVE FARM FRECKLE FACE FARM
Known for its ample belly “aka the best bacon hog” the Tamworth displays a firm trim jowl and underline with muscular hams. The Tamworth has a reddish coat, muscular top and rounded back.
As executive chef of Ashley’s for the past five years, this New Orleans transplant, formerly chef de cuisine of John Besh’s Restaurant August, balances his soulful roots with high refinement in his New Americana Cuisine. Lee was Food & Wine Magazine’s “People’s Choice” for Best Midwest Regional Chef, and has consistently earned the AAA Four-Diamond Award for Ashley’s restaurant.
Raised in Santa Fe, New Mexico where Kevin Nashan grew up working in his family’s restaurant La Tertulia, which was in business for 27 years. After graduating from St Louis University, he attended the Culinary Institute of America in Hyde Park New York. With plans to return to St. Louis, Kevin spent the next years traveling and working in restaurants around the world including, Commander’s Palace, Le Francais, Daniel, and Martin Berasategui. He has been nominated for James Beard and has been the Chef/owner with his wife Mina of Sidney Street Café since 2003.
SWABIAN HALL // Rustic Rooster
Born and bred Memphians Andy Ticer and Michael Hudman have a long standing passion for food, a passion that led them from the tuteledge of Master Chef Jose Guitierrez, to Charleston, South Carolina, to studies abroad in Calabria and Lyon with the Master Culinary Institute. After training across Europe, the two came home to become co-chefs of their own restaurant in Memphis, cooking with an Italian perspective from their Memphis roots at their restaurant Andrew Michael Italian Kitchen.
BERKSHIRE // Newman Farm
Named for its most distinctive feature, the solid, non-cloven hoof. The Mulefoot is valued for ease of fattening and production of meat, lard, and especially hams.
BERKSHIRE NEWMAN FARM
Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.
SWABIAN HALL
RUSTIC ROOSTER
FAMILY WINERIES 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.
ADAM CAMPBELL // OREGON
They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon -Verdelho or, if common, the expression is not expectedSauvignon Blanc.
ABE SCHOENER // CALIFORNIA
MULEFOOT // Sequatchie Cove Farm
ASHLEY’S AT THE CAPITAL HOTEL OLD SPOT// Freckleface Farm
KEVIN NASHAN
HERITAGE BREEDS
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.
Created in 1821 in Germany, a cross of the Wild Russian Boar (ultra-lean) and the Meishan (ultra-fatty) from China. The meat is dark with an intensive flavor.
P R E V I E W O U R N E W 2 0 1 2 L A B O R D AY E V E N T
COCHON
RYAN TRIMM // Sweet Grass
HERITAGE B A R BEQU E est.
2012
cooking Berkshire from Newman Farm pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY GOOGLE PLACES DAVID NEWMAN // Newman Farm cutting a Berkshire from Newman Farm
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and writes out the best reasons for supporting heritage breeds in food service (student's essay) WINS!. The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day Stage at Blackberry Farm or 3 Days in the Life of Dean & Deluca in New York. Make sure to follow the contest and flavor on the blog.
Thank You to the Students of
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.
JOEL AIKEN // CALIFORNIA Saldo pulls the best lots of grapes from California's most renowned Zinfandel regions, including historic vineyards in Sonoma, Napa, Lake, Amador, Mendocino, and Contra Costa counties. The word "saldo" has many different meanings in Spanish, Italian and Portuguese. In Spanish, it mainly refers to "balance on hand,'" and sometimes it can mean "from here and there." Each vintage of Saldo represents the best of the best lots made by Dave from vineyards all across Northern California.
DAVE PHINNEY // CALIFORNIA Located on a ridge top in the center of California’s renowned Russian River Valley the Davis Family have Zinfandel vines that were planted in 1896, and young hillside plantings of Pinot Noir, Syrah, and Chardonnay. They make only small lots of wine and literally handcraft each and every one with the passion in their pursuit and beliefe that wine is an essential element in a rich and wonderful life---adding a delicious layer to both meals and to friendships.
GUY DAVIS // CALIFORNIA
WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
Top Restaurants Retail Boutique Wineries Resorts & MORE
JOIN TODAY
COCHON
555 2012 FOURTH US TOUR
PORTLAND SUNDAY MARCH 11 TH AT
THE ORIGINAL
4:00-5:00 VIP 5:00-6:30 TASTINGS 5:15-6:00 BUTCHER DEMO Tracy Smaciarz // Heritage Meats Washington
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012 Compostable Wooden Utensils
Follow the tour to Grand Cochon at the Classic in Aspen where the winner is crowned the King or Queen of Porc and recieves a 2013 Guest Chef weekend at Blackberry Farm in Tennessee.
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
6:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
6:45 HERITAGE BBQ Ethan Powell + Tobias Hogan of EaT Oyster Bar
7:00 DESSERT 7:15 CHAMPAGNE TOAST 7:30 AWARDS A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS Originally from Michigan, Jason cooked his way west, landing in Portland, Oregon in 2004. He opened Clyde Common as the executive chef in 2007 and Olympic Provisions as chef and co-owner in 2009. In 2011, he partnered with Duane Sorenson to open The Woodsman Tavern.
HERITAGE BREEDS DUROC WORDEN HILL FARM
LARGE BLACK TAMWORTH JOSEPH WELLS HERITAGE FARM THE COLLECTIVE // MCKINLAY FARM
2010 Prince of Porc
JASON BARWIKOWSKI THE WOODSMAN TAVERN
DUROC// Worden Hill Farm 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.
NAOMI POMEROY BEAST
THE COUNTRY CAT
RITA JIA YOU LUCKY STRIKE
VITALY PALEY PALEY’S PLACE
Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional. The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.
BERKSHIRE MOSAIC FARMS //
FLOREK FAMILY FARM
BERKSHIRE// Mosaic Farms “Rita” Jia You was born and raised in Sichuan, China, where the pig is a pillar of good eating. As a little girl she often found herself in front of the wok, absorbing culinary lessons from older generations. Rita left China when she was eighteen years old to pursue academic studies in Portland. She found her true calling in 2007 when she opened Lucky Strike with Leopold. At Lucky Strike, Rita showcases the pungent and bold flavors of Sichuan cuisine using fresh local ingredients.
TAMWORTH // Joseph Wells Heritage Farm As chef and co-owner of Paley’s Place, Iron Chef America victor, Vitaly Paley’s cooking is based on simple preparations of local, sustainably grown ingredients. Recipient of the 2005 James Beard award for Best Chef Pacific Northwest, Chef Paley prides himself as one of the leaders of the movement to define regional Northwest cuisine. The restaurant has garnered praise in Oprah, The New York Times and Food & Wine, as well as the Martha Stewart Show, Food Network and PBS. 2009 Prince of Porc
RED WATTLE // Heritage Farms NW
Known for its ample belly “aka the best bacon hog” the Tamworth displays a firm trim jowl and underline with muscular hams. The Tamworth has a reddish coat, muscular top and rounded back.
RED WATTLE HERITAGE FARMS NW
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.
ADAM CAMPBELL // OREGON
They make intense wines, on the edge of craziness. Every one of them pairs well with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon Verdelho or, if common, the expression is not expected- Sauvignon Blanc.
ABE SCHOENER // CALIFORNIA
LARGE BLACK // McKinlay Farm Adam Sappington’s attention to detail, butchering skills, inventive menu and bold style at The Country Cat Dinner House & Bar is a Portland favorite. Sappington has received national attention from events like Meatopia in New York City, through his work at Portland Meat Collective and in national media including Time Magazine, Bon Appetit and Eater.com.
ADAM SAPPINGTON
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.
FAMILY WINERIES
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.
Getting its name from its red color and the fleshy skin that hangs under its jowls; this extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
P R E V I E W O U R N E W E V E N T I N M E M P H I S , T H I S L A B O R D AY
ETHAN POWELL & TOBIAS HOGAN of EaT Oyster Bar cooking Berkshire from Florek Family Farm pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY GOOGLE PLACES
The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills of Oregon and now farms over 85 certified organic acres. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (a proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.
RUSS ROSNER // OREGON
'For over a decade, Syncline has created Rhone wines with personality from Washington's most sought after vineyards."
TRACY SMACIARZ // Heritage Meats Washington cutting a Large Black from The Collective
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and describes the best reasons for supporting heritage breeds in food service (student's essay) WINS! The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day stage at Blackberry Farm or 3 days in the Life of Dean & Deluca in New York City. Be sure to follow the contest and flavor on the blog.
Thank You to the Students of
JAMES MANTONE // WASHINGTON At Domaine Serene, their mission is to grow, produce and market consistently outstanding quality ultra-premium wines. Their vineyard management and winemaking practices are designed to ensure complex, concentrated and elegant Pinot Noir, Chardonnay and Syrah year after year. Connoisseurs who enjoy elegant wine can find Domaine Serene in gourmet restaurants and fine wine retail establishments throughout the world.
M. ELENI PAPADAKIS // OREGON
WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
Top Restaurants Retail Boutique Wineries Resorts & MORE
JOIN TODAY
COCHON
555 2012 FOURTH US TOUR
BOSTON SUNDAY MARCH 25 TH
MANDARIN ORIENTAL
4:00-5:00 VIP 5:00-6:30 TASTINGS 5:15-6:00 BUTCHER DEMO Rick LeMay // Lemay & Sons Beef
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012
Compostable Wooden Utensils
Follow the tour to Grand Cochon at the Classic in Aspen where the winner is crowned the King or Queen of Porc and recieves a 2013 Guest Chef weekend at Blackberry Farm in Tennessee.
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
6:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
6:45 HERITAGE BBQ Joshua Smith // Tico
7:15 CHAMPAGNE TOAST 7:30 AWARDS 7:40 COFFEE & CHOCOLATE A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS
BARBARA LYNCH MENTON
James Beard Award-winning chef Barbara Lynch is regarded as one of Boston’s — and the country’s — leading chefs and restaurateurs. While growing up in South Boston, Barbara got her first kitchen job cooking at a local rectory at age 13. More than a decade after opening her first restaurant, Barbara oversees over 200 employees at eight entities in Boston as Owner & CEO of Barbara Lynch Gruppo: No. 9 Park, B&G Oysters, The Butcher Shop, Stir, 9 at Home, Drink, Sportello, and Menton. **Sous Chef: Colin Lynch
LARGE BLACK // Brambly Farms 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.
JAMIE BISSONNETTE COPPA
HUNGRY MOTHER
TIM CUSHMAN O’YA
OLD SPOT // Grey Barn & Farm
BRAMBLY FARMS & MOON IN THE POND
Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional. The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.
GREY BARN & FARM
Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.
HEREFORD KETONEN-CLARK FARM
Developed in the 1920s, the name was inspired by its strikingly beautiful color, intense red with white trim, the same as the Hereford cattle.
BERKSHIRE
TAMWORTH
FLOREK FAMILY FARM
VERMONT HERITAGE GRAZERS
Known for its ample belly “aka the best bacon hog” the Tamworth displays a firm trim jowl and underline with muscular hams. The Tamworth has a reddish coat, muscular top and rounded back.
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.
P R E V I E W O U R N E W 2 0 1 2 L A B O R D AY E V E N T
JOSHUA SMITH of Tico LARGE BLACK // Moon In The Pond Farm Tim Cushman is Chef Owner of o ya, an awardwinning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by the New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Cushman was also picked as a Best New Chef in 2008 by Food & Wine Magazine. **Sous Chef: Mike Sutton
HEREFORD // Ketonen-Clark Farm Currently the executive chef at Fenway Park. He was the opening sous chef for Oleana where they were graced with 4 James Beard Nominations. He has also worked in a few of the best restaurants in Boston including Icarus, Chez Henri and Casablanca. He has lived and worked abroad twice: once in Umbria, Italy and the other in Barcelona, Spain. Nookie is married with 2 little boys.
STEVE ”NOOKIE” POSTAL FENWAY PARK
LARGE BLACK OLD SPOT
FAMILY WINERIES Buty’s philosophy of winemaking reflects the old religious worldview of human growth from body to mind to soul to spirit, called “the great nest of being.” The all inclusive nest of being grows over time as we reach for the spiritual levels of life. So too, Buty wines evolve including and expanding their quality at each stage of their development. Buty is the first Northwest winery to create focused blends of cabernet sauvignon and syrah.
CALEB FOSTER // WASHINGTON 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.
ADAM CAMPBELL // OREGON
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.
BARRY MAIDEN
HERITAGE BREEDS
cooking Berkshire from Brambly Farms pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY GOOGLE PLACES RICK LEMAY // Lemay & Sons Beef
cutting a Berkshire from Vermont Heritage Grazers
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and writes out the best reasons for supporting heritage breeds in food service (student's essay) WINS!. The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day Stage at Blackberry Farm or 3 Days in the Life of Dean & Deluca in New York. Make sure to follow the contest and flavor on the blog.
Harry Peterson-Nedry, as founder, along with winemaker Mike Eyres strive to make Pinot Noir with a sense of vintage and place, while also focusing on an extensive white wine production. CHEHALEM makes sustainability a priority in every step of winemaking, from the conscientious farming choices we make in our vineyards to the recyclable wine shippers that arrive at your door. Our name means “valley of the flowers,” and we are taking every step to keep our valley filled with flowers in the future.
MIKE EYERS // OREGON The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills of Oregon and now farms over 85 certified organic acres. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (a proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.
RUSS ROSNER // OREGON 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 Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year” and in 2010 Seattle Magazine honored him with “Winemaker of the Year.”
Thank You to the Students of TAMWORTH // Vermont Heritage Grazers
CHARLES SMITH // WASHINGTON
CHEHALEM
WHY WE DO IT
OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION
NEW TO 2012
SUPPORTING SPONSORS
COCHON U.S. TOUR
CHEF’S COURSE CARD HOLDERS ENJOY ONE YEAR OF BENEFITS FROM PARTNERS ACROSS THE COUNTRY!
Top Restaurants Retail Boutique Wineries Resorts & MORE
JOIN TODAY
COCHON
555 2012 FOURTH US TOUR
MIAMI SUNDAY APRIL 1ST FOUR SEASONS, MIAMI
4:00-5:00 VIP 5:00-6:30 TASTINGS 5:15-6:00 BUTCHER DEMO Alejandro Bonilla // Yardbird
SIGN UP FOR COCHON CHEF’S COURSE AT MERCH TABLE NEW SHIRTS AVAILABLE FOR 2012 Compostable Wooden Utensils
Follow this city’s winner to the Grand Cochon in Aspen where the winner will be crowned the King or Queen of Porc and recieve a 2013 Guest Chef Showcase weekend at Blackberry Farm in Tennessee
PRESENTED BY
OFFICIAL TOUR
MERCH
FOR MORE INFORMATION ABOUT THE TOUR, SPONSORS, CHEFS, WINERIES, FARMS, PIGS AND MERCHANDISE
WWW.COCHON555.COM
6:30
VOTE FOR THE WINNER BEST BITE OF THE DAY
6:45 HERITAGE BBQ Jeffery McInnis of Yardbird
7:15 CHAMPAGNE TOAST 7:30 AWARDS 7:40 DESSERT A FRIENDLY COMPETITION WHEN FIVE CHEFS COOK FOR ONE CAUSE
PLEASE VOTE
CHEFS
MICHAEL SCHWARTZ MICHAEL’S GENUINE
Since his flagship Miami restaurant opened in the Design District in 2007, diners have come to embrace and crave this James Beard Award-winning chef's fresh, simple, and pure approach to food and drink. Sharing his passion for where food comes from, Schwartz's restaurants offer a refreshing combination of laid-back atmosphere and seriously good food, a neighborhood bistro that is the ultimate showcase for the type of cuisine that he does best – homemade and straightforward, with an emphasis on fresh, local ingredients. Chef de cuisine Bradley Herron
OSSABAW // Black Hill Ranch James and Julie Petrakis are the chef-owners of The Ravenous Pig restaurant in Winter Park, Florida. The husband-wife team grew up in Winter Park but did not meet until attending culinary school at The Culinary Institute of America in Hyde Park, NY. After working in some of the finest restaurants in the Eastern United States, they returned to their hometown to realize their dream.
JAMES PETRAKIS THE RAVENOUS PIG
MICHELLE BERNSTEIN MICHY’S & SRA. MARTINEZ
JAMES STRINE
CAFE BOULUD PALM BEACH
AARON BROOKS EDGE STEAK & BAR
HERITAGE BREEDS SWABIAN HALL HEREFORD OSSABAW BLACK HILL RANCH RUSTIK ROOSTER FARMS PALMETTO CREEK FARMS
Originating from Spain, and of Iberian decent, this feral breed primarily lives off the coast of Georgia on Ossabaw Island. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.
Created in 1821 in Germany, a cross of the Wild Russian Boar (ultra-lean) and the Meishan (ultra-fatty) from China. The meat is dark with an intensive flavor.
LARGE BLACK BLACK HILL RANCH
Developed in the 1920s, the name was inspired by its strikingly beautiful color, intense red with white trim, the same as the Hereford cattle.
BERKSHIRE
MY MOTHER’S GARDEN
SWABIAN HALL // Rustik Rooster Farms A Miami native of Jewish and Latin descent, Chef Michelle Bernstein, is a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008). Bernstein, along with husband and partner David Martinez, owns 3 South Florida restaurants Michy’s, Sra. Martinez and Crumb on Parchment. In addition to her restaurants, Bernstein dedicates time to Common Threads an after-school program for underprivileged kids, is actively promoting her new line of cookware and cutlery, “Michelle B,” and regularly appears on an array of national TV shows.
Assisted by Berenice DeAraujo
HEREFORD// Palmetto Creek Farms Cafe Boulud's Sous Chef James Strine, a native of Frederick, Maryland has nearly 20 years of cooking experience and is a self-taught chef who learned his craft working his way up the ladder through nearly every position in the kitchen. He joined Daniel Boulud's Café Boulud in Palm Beach soon after it's opening in 2003. While James has mastered the refinements of haute cuisine, he's also developed a particular passion for smoking meats and his own particular barbequing style.
LARGE BLACK // Black Hill Ranch Edge Steak and Bar executive chef Aaron Brooks is passionate about his profession. A native Australian, Brooks’ nine year journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from Pan Asian to New England. At Edge, located inside Four Seasons Hotel Miami, his focus is on farm to table prime products, all natural ingredients and perfect techniques. When he’s not in the kitchen you’ll find him sourcing local ingredients, checking on his hot pepper and herb garden on the restaurant’s 7th floor terrace, or cooking at home with his family.
Sous Chef James King
BERKSHIRE // My Mother’s Garden
FAMILY WINERIES 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.
ADAM CAMPBELL // OREGON Harry Peterson-Nedry, as founder, along with winemaker Mike Eyres strive to make Pinot Noir with a sense of vintage and place, while also focusing on an extensive white wine production. CHEHALEM makes sustainability a priority in every step of winemaking, from the conscientious farming choices we make in our vineyards to the recyclable wine shippers that arrive at your door. Our name means “valley of the flowers,” and we are taking every step to keep our valley filled with flowers in the future.
MIKE EYERS // OREGON Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional. The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.
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.
P R E V I E W O U R N E W 2 0 1 2 L A B O R D AY E V E N T
JEFFERY MCINNIS of Yardbird
cooking Hereford from Palmetto Creek Farms pig done 4 ways plus two sides
CULINARY STUDENT STAGE AND WHOLE ANIMAL BUTCHER CONTESTS POWERED BY GOOGLE PLACES ALEJANDRO BONILLA // Yardbird
cutting a Berkshire from My Mother’s Garden
Today we feature students and local butcher working together to create a powerful series of written and photographic essays. Whoever provides the most profitable approach to whole animal utilization (butcher's photo essay) and writes out the best reasons for supporting heritage breeds in food service (student's essay) WINS!. The prizes include [1] Judge's seat at Heritage BBQ on Labor Day, a 7-Day Stage at Blackberry Farm or 3 Days in the Life of Dean & Deluca in New York. Make sure to follow the contest and flavor on the blog.
Thank You to the Students of
The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills of Oregon and now farms over 85 certified organic acres. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (a proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.
RUSS ROSNER // OREGON They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon -Verdelho or, if common, the expression is not expectedSauvignon Blanc.
ABE SCHOENER // CALIFORNIA 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 Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year” and in 2010 Seattle Magazine honored him with “Winemaker of the Year.”
&
CHARLES SMITH // WASHINGTON
CHEHALEM