COCHON555 2014 Miami Catalog

5 CHEFS

•

5 PIGS

•

5 WINEMAKERS

AN EPIC HERITAGE PORC EVENT FOUR SEASONS HOTEL MIAMI

WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM Events like COCHON555 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 about supporting local food.

PRESENTING SPONSOR

Goose Island Beer Company was founded in Chicago in 1988 and is one of the most successful craft breweries from the Midwest. It produces some of the most popular, and award winning beers in the United States. Goose Island beers have won a variety of awards at acclaimed beer events including the World Beer Championships, World Beer Cup and the Great American Beer Festival.

SPOTL IGH T SPONSORS

BARREL -AGED SPONSORS

H ERITAGE SPONSORS

MEDIA PARTNERS

HIGH-FIVE THE 2014 TOUR CONTINUES TO FURTHER THE CONVERSATION OF HERITAGE PIGS ON DINNER TABLES ACROSS THE NATION. THE GOAL IS TO EDUCATE INFLUENCERS, ULTIMATELY MAKING THEM A BETTER, MORE KNOWLEDGEABLE TEACHER. Created in 2008 in response to the lack of education around heritage breed pigs. The event series started from a thread of conversations where family farmers struggled to educate chefs, restaurants looked to source exceptional ingredients, and consumers sought out responsibly raised proteins. They all converged into one idea: the ultimate quest of flavor.

Going on six years, the tour serves 10,000 guests annually and harvests over 500+ million media impressions for “heritage breed pigs”. The tour works with over 1500 pioneers all supporting a better food system and each year, we kick-off the tour in New York City with great partners promoting the message of honest food.

The tour has become a progressive marketing spotlight for luxury brands and responsible lifestyles through a mixture of indoor and outdoor events at distinguished venues. As a result, consumers, trade, media and sponsors now “KNOW THE DEAL” on heritage pigs and our coverage in the media reaches thousands of conversations in local agriculture each day – more than any other culinary tour in the country.

Today, the pig signal represents a symbol of hope for a better food system and each year Cochon broadcasts the message through a massive national community.

Founder Brady Lowe with, Tour Designer and Girlfriend Heather Craig

WW W.CO CHO N 555. C O M

COCHON555 NEW YORK - 2014

OUR SPONSORS 1 MISSION the ultimate quest for content and flavor

4 MORE EVENTS IN 2014 events you really shouldn’t miss

MEET THE CHEFS

AARON BROOKS 7 CONOR HANLON 8 BRADLEY HERRON 9 DENA MARINO 10 JOSE MENDIN 6

11 THE POP-UP BUTCHER SHOP ALL PROCEED TO BENEFIT THE CULINARY SCHOOL

12-13 WINERIES 14 PUNCH KINGS

with Breckenridge Bourbon

15 BOURBON BAR featuring the Perfect Manhattan

16 CHUPITO BAR the not-to-be missed mezcal tasting

17 LATE NITE ASIAN SPEAKEASY RICK MACE Café Boulud Palm Beach

18 TARTARE BAR featuring Creekstone Farms

19 CHEF’S COURSE

Sign up to enjoy 1 full year of benefits at participating restaurants, exclusive offers, and discounts.

20-21 HERITAGE BREED PIG GUIDE

NEW YORK

MIAMI

LOS ANGELES

NAPA

DENVER

A FEW TIMES TO NOTE. 4:00 PUNCH KINGS 4:45 THE GOOSE NEST 5:00 VOTING OPENS 5:30 BUTCHER DEMO 6:30 VOTING CLOSES 6:45 ASIAN SPEAKEASY 7:00 SWINE & SWEETS 7:30 AWARDS

BACON HALL OF FAME FEATURE:

PHILADELPHIA

WASHINGTON DC

BOSTON

CHICAGO

SAN FRANCISCO

COCHON555 2014

THE EXPRESSIONS of COCHON

NATIONAL EVENT SERIES June 22nd

GRAND COCHON

ASPEN

Immediately following the ten regional COCHON555 events, the winners compete at the national finale and the winner of the Grand Cochon is announced “King or Queen of Porc”.

August 3rd

HERITAGE FIRE

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.

August 25th - September 8th

HERITAGE BBQ MEMPHIS, CHICAGO, LOUISVILLE, ST. LOUIS, TEXAS

How do we put ‘the local’ back in BBQ restaurants?

End the tour with a 5-event series called Heritage BBQ that takes place during National Bourbon Month. The event is a stand-up tasting where 5 celebrated chefs are challenged to utilize one whole heritage breed pig.

Date TBA

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.

Date TBA

EPIC COCHON Founded in 2012, EPIC is a unique expression of Cochon. The event is a 100% custom, non-competition tasting event never to be replicated. The first EPIC was held at the James Beard House in New York for the launch of Chefs Course, our National Awards Program. If you want EPIC, look no further.

MEET THE

CHEFS

VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OR PRINCESS OF PORC

COCHON555 2014

C H EF

AARON BROOKS EDGE Steak and Bar

@BROOKSCHEF

Edge Steak and Bar Executive Chef Aaron Brooks is passionate about his profession. A native Australian, Brooks’ nineyear journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from Pan-Asian to New England. At Edge, located inside Four Seasons Hotel Miami, his focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. When he’s not in the kitchen you’ll find him sourcing local ingredients, checking on his hot pepper and herb garden on the restaurant’s 7th floor terrace, or cooking at home with his family.

HEREFORD from Palmetto Creek Farm The Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern f intense red with white trim, the same as that of Hereford cattle.

C H EF

CONOR HANLON The Dutch

@CHEFCONOR Conor’s approach to food is to get the most out of everything. He is well traveled and worked under some great chefs. Working throughout the east coast and the Caribbean, until landing a job at Cafe Boulud Palm beach under Zach Bell. Then Moving to Las Vegas to be Sous Chef at DB Brasserie under Wesley Holton. The Opening of DB Bistro brought Conor to Miami.

Looking to do something new Conor flew to NYC to cook a tasting for Andrew Carmellini. He has been the chef de cuisine of the Dutch Miami since it opened in 2011.

DUROC from Lake Meadow Naturals Originated from the blending of two strains of hogs from New Jersey and New York in 1830.

This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

7

COCHON555 2014

C H EF

BRADLEY HERRON Michael’s Genuine Food & Drink

@MGFD_MIA Originally from Laguna Beach, CA, Bradley went from a line cook to the Chef de Cuisine of Michael’s Genuine Food & Drink in just five months. He was recognized as an Eater Young Gun in 2012. Currently, he is the Executive Chef of The Genuine Hospitality Group.

BERKSHIRE from Lake Meadow Naturals Originating from New Caledonia, a French Island in the South Pacic, the Red Wattle gets its name from its color and the fleshy skin that hangs under its jowls. is 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.

C H EF

DENA MARINO MC Kitchen

@BELLACHEF19 Chef Dena Marino hails from Aspen where she was touted as a “hot young chef” (2001). In November of 2012, Marino opened MC Kitchen in Miami’s Design District. The cuisine speaks to her rustic Italian approach and showcases modern techniques through the use of seasonal organic ingredients. It was recently awarded one of the Top 20 New Restaurants in the United States by Esquire Magazine. Marino won Eater Awards Miami Chef of the Year 2013.

LARGE BLACK from Spring House Farm 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 micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

9

COCHON555 2014

C H EF

JOSE MENDIN Pub Belly

@CHEFMENDIN Jose Mendin, chef/owner/culinary director of Pubbelly Restaurant Group, is hailed for his hand in revamping Miami’s snooty dining scene with the down to earth gastropub fare served at the five restaurants, lunchtime popup and highly anticipated L’ECHON Brasserie under their umbrella.

OLD SPOT from Cross My Heart Farm Originating from New Caledonia, a French Island in the South Pacic, the Red Wattle gets its name from its color and the fleshy skin that hangs under its jowls. is 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.

BUTCHER DEMO

Mulefoot

SPRING HOUSE FARM

BOSTON SHOULDER NECK

BACK FAT

TAKE HOME HERITAGE PORC

SPARE RIBS

100% of the proceeds go to the culinary students of Johnson & Wales University,

TENDERLOIN

LOIN SIDE BACON

HAM

BELLY BACON

JOWL

HOCKS PICNIC SHOULDER

TROTTERS

Culinary Arts WITH THE SUPPORT OF

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

11

COCHON555 2014

COCHON ROSE BARLOW VINEYARDS

ELK COVE VINEYARDS

COCHON ROSÉ

@ barlowvineyards

@elkcove

@cochon555

STOP BY THE RIOJA WINE TABLE TO SIGN UP FOR A CHANCE TO WIN TICKETS

RIOJA THE INAGURAL

EXPERIENCE THE PASSION

WIN TICKETS

WINE & TAPAS F E ST IV AL

PAELLA GARDEN | 30+ WINEMAKERS TOP CHEFS| JAMON & TAPAS FESTIVAL GO TO THE WEBSITE TO ENTER

WWW.COCHON555.COM/WIN

MAY 3RD 2014 NEW YORK CITY

The winner of today’s event will go on to compete at Grand Cochon at the Food & Wine Classic in Aspen, June 22nd for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region. @RiojaWine

13

COCHON555 2014

THE 2013 WINNING PUNCH KINGS COCKTAIL AIRPORT RD. PUNCH BY JOSH GOLDMAN OF SOIGNÉ GROUP, LOS ANGELES

SHOWCASING 50 AMAZING BARKEEPS AROUND THE COUNTRY ISN’T EASY, BUT IT SURE IS FUN, AND EXTRA TASTY WORKING WITH BRECKENRIDGE DISTILLERY. The theme is large format, and the participating bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon along with their special ingredients. Presented to notable judges, the winner receives a trophy and a $1000 bottle of bourbon, plus a chance to compete at the finals in Denver later this year.

“After hosting 100 events around the country in just five years, we wanted to create a competition within the fabric of COCHON555 to celebrate the Bar Keeps that keep inspiring the diners with damn fine drinks. All of which complements 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.

Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the best-known and fastest-growing 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 keeps winning medals and is a testament to the vibrant culture of the craft spirit industry.

15

COCHON555 2014

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”)

17

COCHON555 2014

WITH

TIMON BALLOO

Sugarcane & Bocce Bar

SIGN UP FOR A YEAR OF BENEFITS

With over 60 partners, members receive benefits all year long.

Stop by merch and pick up yours today. Here’s how it works!

3

1 A rewards program created by chefs. Annual Card-Holders are connected to a national network of chefs, farms, and lifestyle brands.

2

The program is pretty simple, participating restaurants provide card members a tasting portion as a gift from the chef. There are no gimmicks, just a reward based on making a reservation in advance.

Over 60+ partners nationwide providing rewards to diners & online buyers.

A PORTION OF THE PROCEEDS OF EACH MEMBERSHIP CARD WILL BENEFIT THE JAMES BEARD FOUNDATION

CHEF’S COURSE CARD HOLDERS ALSO GET

DISCOUNTS ON ORIGINAL COCHON TOUR MERCH

19

BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

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

Originating from New Caledonia, a French Island in the South Pacic, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is 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.

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions.

Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork.

The Mangalitsa yields juicy and flavorful meat.

process in several areas.

TAMWORTH

DUROC

LARGE BLACK

While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

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 micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

YORKSHIRE

HAMPSHIRE

OSSABAW

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat.

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

Originating from Spain, and of Iberian decent, this feral breed lives o the coast of Georgia on Ossabaw Island. ey are small range pigs, meaning they are isolated foragers. ey have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

GLOUCESTERSHIRE OLD SPOT

MULEFOOT

KUNE KUNE

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging 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.

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight dierent heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two.

Known for its premium hams, the superior tasting meat is red with freckled marbling.

Kunekune Pigs are the only breed of swine known to fatten on grass with so very little needed in the way of supplementation. Their wide head, dished face, and short, upturned snout speaks to their tendency to graze rather than root. They produce a quality, marbled meat as well as a good quantity of useable fat.