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FOURTH ANNUAL COCHON 555
Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs
FOUR SEASONS MIAMI
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.
THE FIVE CHEFS: Michelle Bernstein of Michy's, Aaron Brooks of EDGE Steak & Bar at Four Seasons Miami, James Petrakis of the Ravenous Pig in Winter Park, Michael Schwartz and chef de cuisine Bradley Herron of Michael’s Genuine Food & Drink, and James Strine of Café Boulud Palm Beach.
Guests will be treated to an epic pork feast of five whole heritage pigs prepared by five chefs and wines from five family wineries, including Scholium Project, Elk Cove Vineyards, Sokol Blosser, Chehalem Wines, and K Vintners. The evening will also include wines from SALDO and Robert Kacher Selections, a butcher demonstration by Rick Lemay and your chance to win cookware through an interactive tasting contest with Jamie Bissonnette of Toro & Coppa and Le Creuset. Libations include Anchor Brew, tastings of Chinaco Tequila and the "Perfect Manhattan" Cochon 555 bar with Daniel Hyatt of Alembic SF featuring Hirsch, Angel's Envy, Templeton Rye, Hudson Whiskey's Baby Bourbon and Luxardo. A special engagement with Domaine Serene of Oregon paired with Iberico De Bellota by Fermin. In preview of our new Labor Day event, Yardbird's Jeff McInnis will will serve a Heritage BBQ whole hog family meal. Attendees don't forget that everyone votes for the "Best Bite of the Day". We combine the consumer votes (51%) with the technical score from the local judges (49%) and announce one chef as the Prince or Princess of Porc. The winner will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.
Sunday, 4 pm VIP opening; 5 pm general admission
TICKETS $125 per person for general admission; $200 for VIP (including a welcome cocktail from The King's Ginger, Rappahannock Oysters, reserve wine tastings, artisan bacon and boutique cheeses).
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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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