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Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Pala...

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Now is the time to sign up and enjoy exclusive membership in our new Chef's Course program. Chef's Course is designed to reward you for supporting heritage agriculture and local food producers. As a member, you will be entitled to a complimentary Chef's Course (an amuse, appetizer, or family-style entree) whenever you dine out at participating restaurants.

COCHON Cardmembers enjoy one year of benefits*, special perks, and savings, including: - Complimentary Chef's Course at more than 60 premier restaurants around the country - Insider information about special events - Priority Entry for all COCHON events - Discounts from National Sponsors (i.e wineries, knives) - Card Valid 12/26/2011 thru 01/31/2012

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- Check the Website regularly for program updates - Reservations are required by Phone or Email - Please announce "chef's course" when making reservations - Alert your server of allergies at the time of ordering the meal - Chef will create a complimentary taste for your table - Membership fee is $50 a year // $20 of that will be donated to the causes we care about...

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scroll and anchor function frame SAXON + PAROLE - website Brad Farmerie - chef bio 210 New York Street - open tues-sun Cuisine: Free-spirited America Classics ...more Reservations: 212-343-7011 // email TORO Restaurant - website Jamie Bissonnette & Ken Oringer - chef bios 245 Washington Street - open sun-sun Cuisine: Tapas, small plates and cocktails ...more Reservations: 212-675-7223 // email

anchors between each city Lark - website John Sunstrom - chef bio 200 South Seattle Street - open sun-sun Cuisine: Seasonally influenced menu ...more Reservations: 301-900-0023 // email

Michael Mina San Francisco - website David Varley - chef bio 100 California Street - open sun-sun Cuisine: New American, Classic Cocktails ...more Reservations: 707-555-2443 // email

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scroll and anchor function frame LE CREUSET - website OFFICIAL COOKWARE OF COCHON US TOUR 15% OFF online purchases - code: THENEWPORK First Access to Cochon Cookware - get listed

anchors between each category BLACKBERRY FARM - website GRAND PRIZE OF GRAND COCHON 2012 Private Tasting with Butcher Michael Sullivan - inquire Special Tasting Course in The Barn - inquire

ELK COVE Vineyards - website WINE PARTNER OF COCHON US TOUR Limited Edition Cochon Rose - buy direct here 15% OFF winery purchases - code: THENEWPORK

MURRAY’S Cheese - website 254 Bleecker St. // (212) 243-3289 Gourmet & Artisan Cheeses and Specialty Foods THE DEAL: 15% OFF Online Orders

JAMES BEARD FOUNDATION - website 20% OFF New Memberships - code: THENEWPORK

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TERMS & FAQs Each card has an email address. terms@cochon555.com Users can email us for the terms 24 hours a day, 7 days a week.

Instant Reply includes list of current participants and rules.

Terms of the program are always available to partners and members.

Membership is limited to 1000 people nationwide. This is a great way to engage our Cochon community.

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Anyone who’s ever been to a Cochon 555 tasting can attest that it’s a memorable evening. Each event provides pig-loving epicureans with a sampling of pork dishes served with wines from five different small wineries. After tasting, guests and a panel of 20 judges vote for the winning local chef (the Prince or Princess of Porc) who will travel to the FOOD & WINE Classic in Aspen to compete in the finale for the title of King or Queen.

Guests at our local tastings are also invited to feast off a whole roasted heritage breed pig, try some of the unconventional desserts (bacon ice cream, anyone?), and watch two butchers in a head to head cutting competition, featuring every last edible bit, from the snout to the hocks. Participants have the opportunity to eat well and be part of an amazing food and wine community while supporting sustainable agriculture.

For anyone following the local food trend, Cochon 555’s tour is a great place to take part in the conversation and meet some of the up and coming ambassadors of the back to basics food movement. We’re especially excited to have new and returning chefs joining us this year. Look for updates at twitter.com/cochon555 and on Facebook Fan Page or Facebook “Cochon on Tour“.

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua Whigham of The Bazaar. Pig-loving epicureans will also sample wines from small producers, including The Scholium Project.

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Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Pala...

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua ....

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua Whigham of The Bazaar. Pig-loving epicureans will also sample wines from small producers, including The Scholium Project.

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua Whigham of The Bazaar. Pig-loving epicureans will also sample wines from small producers, including The Scholium Project.

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