A SPECIAL THANKS TO EVERYONE WHO HAS JOINED US ON THIS AMAZING JOURNEY. EVENTS LIKE COCHON SUPPORT LOCAL AGRICULTURE AND CREATE WORD-OF-MOUTH MARKETING FOR THE FARMS AND THOSE RAISING HERITAGE BREEDS. THE NEWS OF THE EVENTS DEVELOP DEEPER INTEREST IN EXISTING AND UP AND COMING RESTAURANTS TO JOIN THE CONVERSATION OF SUPPORTING LOCAL FOOD.
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM 2015 GRAND PRIZE PRESENTED BY
The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region. The grand champion’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautifully engineered stone material from America’s countertop leader.
SPOTLIGHT SPONSORS
BARREL-AGED SPONSORS
HERITAGE & MEDIA SPONSORS
OUR MISSION “It’s not just farm to table that matters– it’s what happens in between, the how and where, the history of what we eat.” Every year, an epic 10-city culinary tour starts in New York City and culminates in Aspen with Grand Cochon, the season finale where 10 chefs compete in a head-to-tail, winner-takes-all culinary showdown – crowning the winner King or Queen of Porc! Today’s event includes more than 1200 pounds of heritage breed pork showcased by the 30 best dishes that won these regional chefs their passage to Aspen. As our guest, we need you to vote for your favorite “Bite of the Day” as the top toque will be chosen by the audience and a panel of 20 expert judges and you! As a guest, you will also enjoy premium brews, reserve wines, artisan spirits, a butcher demo, tartare bar, oysters, cheese tastings, jars of bacon and a swine & sweets course. The awards are the best part, so stick around for the winner. Our flagship event known as COCHON 555 started in 2008 as a response to the lack of education around heritage breed pigs. Today, we live on tour, traveling the country cooking up more than 12 tons of heritage pork each year. As the nation’s first noseto-tail culinary competition, we make it our goal to help keep family farms alive by spotlighting them in the media, by connecting them with source-driven chefs and introducing them to other farmers which helps the process of diversifying pastures. People today are looking to source exceptional ingredients and know more about where their food comes from, and our goal at Cochon is to simplify that search. The tour serves over 10,000 guests and harvests over 500+ million media impressions annually. In addition, the tour works with over 1,500 pioneers all supporting a better food system. We are known for creating an impact on local agriculture by amplifying the conversation of heritage breed pigs through consumption. Our events take place on Sunday, our audience includes notable industry including sommeliers, restaurateurs, chefs, media, consumers and independent business owners looking to champion a premium, responsible lifestyle. Together we reach new people and provide exposure for brands for the first time by providing authentic experiences that get people excited. Your support of this event helps the tour expand benefits for thousands of chefs, farmers, culinary students and butchers all looking for the same thing, FLAVOR! We are saving heritage farms one whole pig at a time.
CONTENT page 1
OUR SPONSORS ROCK! page 2
OUR MISSION
The ultimate quest for content and flavor.
A FEW TIMES TO NOTE.
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MORE EVENTS in 2015
Upcoming Cochon events you really shouldn’t miss.
7:00 VIP ENTRY
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7:45 GA DOORS/VOTING OPENS
ROYAL COURT
8:15 PUNCH KINGS AWARDS 9:00 VOTING CLOSES 9:30 AWARDS CEREMONY
BE FRIENDS WITH OUR FRIENDS. @Snowmass @ViceroySnowmass @BreckDistillery @Groupon @WilliamsSonoma @Creminelli @AspenMagazine @Modern_Luxury @LaBreaBakery @VisitHouston @BuffaloTrace @CreekstoneFarms @DonJulio @WhereChefsShop @MaggyHawk @PannaCooking @ParmaHam_USA @Cochon555
Francis Derby Mark Decker Jody Adams Thomas Boemer Matt Vawter
Danny Lee Walter Manzke David Bazirgan Lindsay Autry Nicole Pederson
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THE POP-UP BUTCHER SHOP with the support of WILLIAMS-SONOMA ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL
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TARTARE BAR presented by CREEKSTONE FARMS page 18
BACON HALL OF FAME presented by MAGGY HAWK VINEYARD page 19
THE WINERIES Wines of Rioja Maggy Hawk Vineyards
Alysian Wines COCHON ROSÉ
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PREFECT MANHATTAN EXPERIENCE presented by GROUPON ®
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CHUPITO BAR
The not-to-be missed mezcal tasting.
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PUNCH KINGS with BRECKENRIDGE BOURBON
GRAND COCHON 2015
THE EXPRESSIONS of COCHON
NATIONAL EVENT SERIES
June 19 & August 2nd
HERITAGE FIRE SNOWMASS ASPEN & NAPA VALLEY
An annual event of wood-fired cooking celebrates responsibly raised heritage breed animals (beef, lamb, goat, rabbit, birds) and the people growing them with purpose and passion. FIRE is the perfect equation of traditional, whole animal cooking techniques combined with our natural desire to eat honest food over live fires.
COCHON ISLAND An annual celebration taking place each year, sometimes in the state of Hawai’i or Puerto Rico. A group of chefs go whole pig in this Island-style outdoor celebration of local and national producers.
September 13th - October 18th
HERITAGE BBQ
SAN FRANCISCO, TORONTO, CHICAGO, DC, AUSTIN
How do we put ‘the local’ back in BBQ restaurants? End the tour with a 5-event series called Heritage BBQ that kicks off during National Bourbon Month. The event is a stand-up tasting where 5 celebrated chefs are challenged to utilize one whole heritage breed pig.
ALL-STAR COCHON Star-studded, flavor-packed, pork-filled, this noncompetition tasting event features an amazing group cooking late night style favorites in Las Vegas. The chefs and butchers are the royal court, they are the kings, the queens, the champions of the tour.
VOTE FOR THE BEST BITE OF THE DAY & THE NEXT KING OR QUEEN OF PORC.
GRAND COCHON 2015
OLD SPOT
Autumn’s Harvest Farm #AutumnsHarvestFarmNY Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots and has floppy ears and a mediumsized body. Known for its higher fat ratio, the breed remains remarkably hardy, has flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
FRANCIS DERBY The Cannibal
@fjderbs
Originally from Long Island, NY, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the Executive Chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.
NEW YORK
RED WATTLE The Barry Farm @thebarryfarm
Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets 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.
MARK DECKER Down House
@Mark__Decker
Originally from Oklahoma City, OK, Mark has lived in the Houston area since 2004. He started his career at Down House as the evening sous in February 2012. In June 2013 he received promotion to the Head Chef position.
HOUSTON 7
GRAND COCHON 2015
RED WATTLE Round The Bend Farm #RoundTheBendFarmMA
Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets 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.
JODY ADAMS Rialto / TRADE
@jodyadams
Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star restaurant in Cambridge, celebrated it’s 20th anniversary in September 2014. In 2011, she opened her second restaurant, TRADE, in Boston’s historic Waterfront district. She been featured in The New York Times, The Boston Globe, Bon Appetit, Food & Wine, and competed on BRAVO TV’s popular Top Chef Masters in 2010. BOSTON
LARGE BLACK Lucky George Farm @luckygeorgefarm
Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micromarbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
THOMAS BOEMER Corner Table
@cornertablempls
Born in the Twin Cities, and raised in Lexington, North Carolina and Simpsonville, South Carolina. He has been nominated twice for People’s Choice for Best Chef Midwest by Food & Wine Magazine, also the 2014 Eater Minneapolis’ Best Chef and The Charlie Awards Emerging Food Professional. Executive Chef and co-owner of Corner Table and Revival restaurants in Minneapolis.
MINNEAPOLIS 9
GRAND COCHON 2015
BERKSHIRE
Plowshares Community Farm #PlowshareCommunityFarm Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta� in Japan, this pig is black with white legs and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
MATT VAWTER Mercantile dining & provisions
@MattyVawter
Born and raised in Colorado, began cooking at 14 years old. Chef de Cuisine at Fruition Restaurant until Spring 2014. Reconized by Zagat Survey as 30 Under 30 2014. Chef/Proprietor of Mercantile dining & provisions beginning Fall 2014.
DENVER
BERKSHIRE
Buckingham Berkshires #BuckinghamBerkshires Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
DANNY LEE Mandu
@ManduDC
Originally from the Washington, DC area, Danny was brought up in his mother’s kitchen where she cooked traditional Korean family meals that she learned from her mother in Seoul. Since 2006, mother and son have worked together to open and run the two Mandu locations.
WASHINGTON D.C. 11
GRAND COCHON 2015
LARGE BLACK Cook Pigs Ranch @Cookpigsranch
Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micromarbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
WALTER MANZKE Republique
@waltermanzke
Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Phillipines, Petty Cash Taqueria and Republique in Los Angeles.
LOS ANGELES
OLD SPOT Love Family Farm #LoveFamilyFarm
Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig�, the Old Spot is white with black spots and has floppy ears and a mediumsized body. Known for its higher fat ratio, the breed remains remarkably hardy, has flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
DAVID BAZIRGAN Dirty Habit
@bazsf
Originally from Massachusetts. Chef de Cuisine at no. 9 park for 5 years. Moved to SF, Chef at Chez Papa, Baraka and then 5th Floor for 3 years. Received 3 stars from Michael Bauer twice and 3.5 once. Star Chefs Rising Star. Currently Chef at Dirty Habit in San Francisco
SAN FRANCISCO 13
GRAND COCHON 2015
BERKSHIRE
The Florida Fresh Meat Co. @BeefBaron Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
LINDSAY AUTRY Fin & Feather
@lindsayautry
Lindsay has held various chef positions along the East Coast. She honed her skill under Chef Michelle Bernstein & was a finalist on Bravo’s “Top Chef.” She is the Chef/Owner of Fin & Feather, a boutique caterer offering Southern Soul & FL Coastal Cuisine.
MIAMI
HEREFORD Catalpa Grove Farm #CatalpaGroveFarm
Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower growing breed, yielding rich colored, marbled meat.
NICOLE PEDERSON Found Kitchen & Social House
@pedersonnicole
Nicole Pederson joined forces with Amy Morton to head the kitchen as Executive Chef at Found in Evanston. Nicole’s cooking offers a seamless integration of flavors that speak directly to the heart of American cooking. In 2014 Chef Nicole was nominated “The Peoples Best New Chef,” for Food and Wine.
CHICAGO 15
GRAND COCHON 2015
BUTCHER DEMO
Large Black ROCK BOTTOM RANCH BOSTON SHOULDER
BACK FAT TENDERLOIN
NECK LOIN SPARE RIBS
SIDE BACON
HAM
BELLY BACON
JOWL PICNIC SHOULDER
HOCKS
TROTTERS
Jason Smith
ROCK BOTTOM RANCH WITH THE SUPPORT OF
100% of the proceeds go to the culinary students of Johnson and Wales
KEEP IT SIMPLE, AND DON’T OVERCOOK | ROASTING BY WEIGHT 375oF - 35min/1lb
SHOULDER
BELLY
LEG
LOIN
Blade Chops braise/ grill/ pan fry
Spare Ribs roast/pot roast
Leg Steaks grill/ braise
Loin Steak grill/ braise
Spare Rib Chop grill
Rolled Belly roast
Loin Joints roast
Rolled Shoulder roast
Loin Rack Joint roast/ braise/ pot roast Tender Loin roast/ braise/ pan fry
WITH
BRIAN BUSKER MATSUHISA VAIL @chefbusker 17
Experience three distinct expressions of Anderson Valley Pinot Noir from Maggy Hawk Vineyard paired with three of our favorite bacon producers – the ultimate food and wine pairing!
GRAND COCHON 2015
WINES OF RIOJA @RiojaWine
MAGGY HAWK WINES #MaggyHawkWines
ALYSIAN WINES @AlysianWines
COCHON ROSE @COCHON555 19
GRAND COCHON 2015
Say Hello To The Winemaking Team
P R E SE NT E D BY
Katie Madigan Jake Tyrell
2014 GRAND PRIZE PRESENTED BY
The grand champion’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautifully engineered stone material from America’s countertop leader.
New in 2015, every guest can enter for a chance to have their home kitchen countertops resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautiful engineered stone material from America’s countertop leader. Sign up online at www.cochon555.com/win.
THE SOLD-OUT EVENT WAS THE FINALE CELEBRATION OF RIOJA WEEK, A WEEK-LONG, NATIONWIDE CELEBRATION. The one day food and wine festival showcased over 40 top Rioja winemakers, and over 40 notable U.S. chefs. The proceeds benefitted culinary scholarships at the James Beard Foundation.
2014 GRAND PRIZE PRESENTED BY
The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region.
THEBAR PASSION 200+ VIBRANT WINES • TASTY TAPAS BYEXPERIENCE TOP CHEFS • JAMÓN • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC
21
Pack with ice • Two Luxardo cherries • Two fingers of bourbon, whiskey, or rye • Shake, shake, shake, enjoy!
GRAND COCHON 2015
FEATURING
MEZCAL is a distilled spirit made from the maguey plant (a form of agave) native to Mexico. The word mezcal comes from Nahuatl mexcalli which means “oven-cooked agave”. The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: “para todo mal, mezcal, y para todo bien también” (“for everything bad, mezcal, and for everything good, as well”) 23
GRAND COCHON 2015
TEN OF THE FINEST U.S. BARTENDERS GO FOR THE GOLD...EN GLOVES AT THE 3RD ANNUAL PUNCH KINGS COMPETITION, LAST CALL “With more than 50 events around the country and celebrating heritage breed pigs under our belts, we wanted to create an event within Cochon 555 to celebrate the Bar Keeps that create the damn fine drinks, which complement the philosophy and flavor of heritage porc,” says Cochon 555 Founder Brady Lowe. “And, who better to bring the Punch Kings Bartender Competition to life than Bryan Nolt and his team at Breckenridge Distillery - BEST OF ALL - you can help us find the winner Friday June 19th at Cochon Heritage Fire at The Lawn & Hill in Base Village Snowmass, Last Call, the grand finale of the competition!” The theme is large format. Bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon and their special ingredients. Upon completion, recipes are submitted online with a photo to document the masterpiece and a panel of judges announced the winner. You can find the results and great recipes by visiting us online at WWW.PUNCHKINGS.COM
THE FINALISTS
THE WINNER TO BE ANNOUNCED DURING THE GRAND COCHON EVENT SATURDAY FROM STAGE AT 8:15PM
NEW YORK
SOTHER TEAGUE Amor y Amargo @CreativeDrunk
HOUSTON
MORGAN WEBER
Coltivare Pizza & Garden @morganfweber
Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the best-known and fastestgrowing craft spirits distilleries in the US. Under the technical oversight of Master Distiller and partner Jordan Via, they consistently achieve International gold medal status ranking among the best in the World. Breckenridge Bourbon won a gold medal by the prestigious International Wine and Spirits Competition, won Bourbon of the year 2012 at the International Whisky Competition, and achieved 96 points at the Ultimate Spirits Challenge NYC.
BOSTON
TENZIN SAMDO
TRADE @bostonmixdrink
MINNEAPOLIS
BRITT TRACY
HeyDay @heydaympls
SOTHER TEAGUE OF AMOR Y AMARGO, NEW YORK
96 HUNDERED PUNCH A CURE FOR ALTITUDE SICKNESS TENZIN SAMDO OF TRADE, BOSTON
BLISSFULLY UNAWARE PUNCH MORGAN WEBBER OF COLTIVARE, HOUSTON
BREAKFAST PUNCH
MILE HIGH HERITAGE
THE “KOSHER” REFRESHMENT
BRIAN MEANS OF DIRTY HABIT, SAN FRANCISCO
BRITT TRACY OF HEYDAY, MINNEAPOLIS
NOT BY THE HAIR OF MY CHINNY-CHIN-CHIN
I’M YOUR HUCKLEBERRY
BOURBON ROUGE
PATRICK WILLIAMS OF PUNCH BOWL SOCIAL, DENVER
DEVON ESPINOSA OF THE CHURCH KEY, LOS ANGLES
STEPHEN COLE OF THE BARRELHOUSE FLAT, CHICAGO
UPPERCUT PUNCH
TAHA ISMAIL OF KAPNOS /GRAFFIATO, WASHINGTON D.C.
CHECK OUT PHOTOS FROM THE EVENTS AND GET 100± AMAZING PUNCH RECIPES.
BY VISITING WWW.PUNCHKINGS.COM The Winner of LAST CALL Will Be Announced From Stage
AT 8:15PM SHARP MT. MOSHI PUNCH BRIAN SASSEN OF REPOUR, MIAMI
DENVER
PATRICK WILLIAMS
Punch Bowl Social @PunchBowlDenver
WASHINGTON DC
TAHA ISMAIL
Kapnos / Graffiato @tahadc
LOS ANGELES
DEVON ESPINOSA
The Church Key @devdiggytheillest
SAN FRANCISCO
BRIAN MEANS
Dirty Habit @myamericandram
MIAMI
BRIAN SASSEN
Repour Miami Beach @RepourBar
CHICAGO
STEPHEN COLE
Barrelhouse Flat @BarrelhouseFlat
WWW.COCHON555.COM