Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs
[CHECK OUT OTHER TOUR DATES HERE] January 29, 2012 at 5 pmCochon 555 – five chefs, five pigs, five winemakers – is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The Napa event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans.

2012 Napa competing chefs include Chris L’Hommedieu of Michael Mina San Francisco, Lars Kronmark of Culinary Institute of America, Michael Tuohy of Dean & Deluca, Mark Dommen of One Market Restaurant and the 2011 King and Queen of Porc – Duskie Estes + John Stewart of zazu restaurant + farm.

Guests will be treated to an epic pork feast with wines from five different small wineries, including Elk Cove Vineyards, Scholium Project, Behrens Family Winery, Wind Gap Wines and Matthiasson plus a special tasting of SALDO, Sokol Blosser and Franciscan. The evening will include seven whole heritage pigs and a VIP butcher demonstrations from Ryan Farr (4505 Meats) and GA butchering with Jorge Velazquez (Sunshine Meat’s). Guests can join the “Guess Five” interactive tasting contest with Le Creuset, stop by the Blackberry Farm table, enter a Beat the Winemaker Contest with Eater and Hipstamatic while sipping ice-cold Anchor Brew, and savor a welcome cocktail from The King’s Ginger or Chinaco Tequila courtesy of Anchor Distilling.

Experience the new C555 Perfect Manhattan Bar featuring Hirsch, Templeton Rye, Hudson Whiskey’s Baby Bourbon and Luxardo. Don’t miss Jonathan Bodnar (Smoakville) and John Fink (The Whole Beast) serving one whole BBQ pig family-style in anticipation of our new event, Heritage BBQ, next Labor Day. Grab a glass as we kick off the award ceremony with a special 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year. Following the awards, we invite you to experience swine & sweets with [3] Cochon Exclusive chocolate bars from Xocolatl de David and cold brewed coffee from Safari Cup Coffee Roasters.

At the end of the night, attendees and local judges will select the Prince or Princess of Porc. The winning chef will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.

Sunday, January 29, 2012
4 pm VIP opening; 5 pm general admission

Culinary Institute of America
Main Street, just North of St Helena

$125 per person for general admission; $200 for VIP (includes sustainable oysters, Black River Caviar, Murray’s Cheese, cocktails and a special tasting of wines, spirits and brews). VIP guests arrive an hour earlier, at 4 pm, and enjoy a limited tasting from three competing chefs. It’s VIP like never before and only $75 more. General admission is only better this year too–more food, more spirits, cheese and oysters…more flavor for every dollar. Only 225 tickets are available per city. Events typically sell out 10 days before each event. Buy tickets now!



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 14 major markets. Every January, COCHON 555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a ‘snout -to-tail’ menu created from heritage breed pigs. The 10 winners of each regional event are flown to Aspen for the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Cochon All-Star, Cochon Heritage Fire and a BBQ competition will be hosted as well in 2012. For more details about the events, visit or follow @cochon555 on twitter.

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