MORE INFORMATION
FOURTH ANNUAL COCHON 555 COMES TO MEMPHIS FOR FIRST TIME
Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs
February 4, 2012 at 6 pm at The Columns at One Commerce Square
Cochon 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 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 Memphis competing chefs include Kelly English of Restaurant Iris, Chris Hastings of Hot and Hot Fish Club, Lee Richardson of Ashley’s at the Capital Hotel, Kevin Nashan of Sidney Street Café, and Michael Hudman and Andrew Ticer of Andrew Michael Italian Kitchen.
Guests will be treated to an epic pork feast with wines from five small wineries, including Elk Cove Vineyards, Chase Cellars, Saldo, Davis Family Vineyards, and Scholium Project. The evening will include seven whole heritage pigs; butcher demonstrations, an interactive tasting contest with Le Creuset, ice-cold Anchor Brew and a new C555 Perfect Manhattan Bar and cocktails from Chinaco Tequila and The King’s Ginger. Plus, savory dessert and special 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year.
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.
Saturday, February 4
5 pm VIP opening; 6 pm general admission
The Columns at One Commerce Square
Memphis
$125 per person for general admission; $200 for VIP (including sustainable oysters, Black River Caviar, Murray’s Cheese, cocktails and an array of special tastings. Available at www.cochon555.com.
MEDIA CONTACT Lori Lefevre
914.630.0961, lori@cochon555.com
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ABOUT COCHON 555
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 www.cochon555.com or follow @cochon555 on twitter |
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