COCHON555 2014 New York Catalog

5 CHEFS

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5 PIGS

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5 WINEMAKERS

AN EPIC HERITAGE PORC EVENT THE RITZ-CARLTON NEW YORK, BATTERY PARK

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

FRANK LANGELLO 7 MICHAEL TOSCANO 8 LAUREN HIRSCHBERG 9 SEAMUS MULLEN 10 DAVID STANDRIDGE 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 CORWIN KAVE 2010 NYC Prince of Porc

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 4:30 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 OF PORC

COCHON555 2014

C H EF

FRANK LANGELLO Babbo Ristorante e Enoteca

@BABBORISTORANTE Frank started his career in the kitchen at Le Cirque 2000 and honed his skills there for two years.

In 2001, Frank decided to return to his Italian roots. He set his sights high, determined to work only for a then up-and-coming chef whom he greatly admired. Frank left Le Cirque 2000, printed a single copy of his resume and submitted it to Mario Batali at Babbo. He got the job and has worked under his mentor, Mario, ever since. Frank has lead the kitchen as Executive Chef since 2002.

MULEFOOT from Heritage Foods 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.

C H EF

MICHAEL TOSCANO Perla

@MICHAEL_TOSCANO Michael Toscano, chef and owner of Perla, Montmartre & Jeffrey’s Grocery, is recognized in NYC for his seasonal, authentic approach to Italian & French cuisine. At Perla, he received a nod from Esquire, and the New York Times (2 stars). He is a James Beard Semi-finalist, and also a part of Starchefs Rising Star Class of 2013.

OLD SPOT from The Grey Barn and 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.

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COCHON555 2014

C H EF

LAUREN HIRSCHBERG Craftbar

@LMHIRSCHBERG A New Jersey native and graduate of Syracuse and the French Culinary Institute, Hirschberg worked in kitchens in NJ and St. Croix before positions at Craft and his current Executive Chef position at Craftbar. At Craftbar, Lauren has created a seasonal menu of simple food derived from the finest ingredients. He recently took home first place in the Hot Wings category at the annual Memphis in May BBQ World Championships as a member of the Ribdiculous Bar-B-Krewe.

RED WATTLE from Brambly 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.

C H EF

SEAMUS MULLEN Tertulia

@SEAMUSMULLEN Seamus Mullen is an award-winning New York chef known for his inventive yet approachable modern Spanish cuisine. He was a finalist on Food Network’s “The Next Iron Chef ”, and later opened his highly acclaimed Spanish restaurant, Tertulia. Most recently, he opened El Colmado, a tapas and wine bar in Hell’s Kitchen.

LARGE BLACK from Brambly 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.

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COCHON555 2014

C H EF

DAVID STANDRIDGE Market Table

@MARKETTABLENYC In August of 2012 David Standridge joined the Market Table team as Executive Chef. Before joining Market Table, David spent 6 years at L’Atelier de Joel Robuchon as sous chef earning 2 Michelin Stars in 2010. Combining accessible and familiar ingredients in interesting ways, David endeavors to create a comfortable yet elegant experience with his food.

TAMWORTH from T-Meadow Farm 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.

BUTCHER DEMO

Sara Bigelow THE MEATHOOK BROOKLYN

BOSTON SHOULDER NECK

BACK FAT TENDERLOIN LOIN SPARE RIBS

SIDE BACON

HAM

BELLY BACON

HOCKS

JOWL PICNIC SHOULDER

TROTTERS

Old Spot

T-MEADOW FARM

Take Home Heritage Porc 100% of the proceeds go to the culinary students of The Culinary Institute of America

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

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COCHON555 2014

COCHON ROSE JORDAN WINERY @ jordanwinery

SCHOLIUM PROJECT @scholiumwines

COCHON ROSÉ @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

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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.

THE COCHON555

PERFECT

MANHATTAN BAR

Pack with ice Two luxardo cherries Two fingers of bourbon, whiskey, or rye Shake, shake, shake, enjoy!

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COCHON555 2014

THE MEZCAL EXPERIENCE

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”)

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COCHON555 2014

WITH

MARK LADNER DEL POSTO

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!

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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

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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.