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	Venue Information
	The Culinary Institute of America (MAP) 2555 Main Street St. Helena, CA US 94574

	Other Information
	Featuring: FIVE CHEFS tba FIVE PIGS tba FIVE WINERIES tba 20 JUDGES tba

MORE INFORMATION FOURTH ANNUAL COCHON 555 COMES TO NAPA Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs January 29, 2012 at 5 pm 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 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. 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, a savory, pork-spiked dessert from Xocolatl de David 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. 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 (including sustainable oysters, Black River Caviar, artisan cheese, cocktails and other special tastings. Available at www.cochon555.com. MEDIA CONTACT Lori Lefevre 914.630.0961, lori@cochon555.com ### 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.