COCHON555 MINNEAPOLIS 2015

SUNDAY MARCH 1ST

LOEWS MINNEAPOLIS HOTEL

NATIONAL PIG DAY!

VOTE FOR THE BEST BITE OF THE DAY!

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 farm 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.

S P OT LI GH T S P O NS O RS

B ARREL-AGED S P O NS O RS

C H EF’S PANT RY S P O NS O RS

H ERI TAGE & MEDI A S P O NS O RS

WEGMAN ORGANICS F ARM

SEVEN YEARS THE COCHON US TOUR IS TODAY’S DEFINITION OF A SOCIAL ENTERPRISE, A HARD-WORKING ORGANIZATION DEDICATED TO PROMOTING HONEST FOOD WHILE IMPROVING OUR CULTURAL DIVERSITY IN THE CULINARY ARTS. WE CONTINUE TO BUILD THE CONVERSATION OF HERITAGE PIGS FAR BEYOND A TREND, WE ARE NURTURING INFLUENCERS AND BLAZING A PATH FOR ENTREPRENEURIAL COMMUNITIES TO PRESERVE HERITAGE SPECIES ONE ‘DELICIOUS’ BITE AT A TIME. In 2008, the tour was created because there was a lack of education around heritage breed pigs. The events built conversations between chefs and family farmers who struggled with self-promotion. Hundreds of restaurants were looking to source exceptional ingredients, as consumers demanded more responsiblyraised proteins. The roads all pointed to one journey - the ultimate quest of flavor. Today, the pig signal represents a symbol of hope for a better food system and each year Cochon 555 broadcasts the message through a massive national community. We invite you to join the journey!

The tour has become a progressive marketing spotlight for luxury brands and responsible lifestyles. As a result, millions of consumers, trade, and media now “KNOW THE DEAL” on heritage pigs. In 2014, the tour traveled across the nation and served up 10,000 guests an epic porc feast and harvested over 800+ million media impressions for “heritage breed pigs”. Over it’s lifetime, tour has invested every dollar back into supporting the growth of family farming, as an independent business owner that makes decisions with purpose and passion. Since 2008, we have spent more than $4 million dollars on three very special words “heritage breed pigs”- more than any culinary event in the world. We have touched many lives and saved family farms, all because you our guest, are looking for better, healthier food choices. Thank you for being here today!

WWW.COCHON555.COM

COCHON555 MINNEAPOLIS - 2015

OUR SPONSORS 1 MISSION the ultimate quest for content and flavor

4 MORE EVENTS IN 2015 events you really shouldn’t miss

MEET THE CHEFS

THOMAS BOEMER 7 GAVIN KAYSEN JIM CHRISTIANSEN 9 STEVEN BROWN 10 MIKE DECAMP

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11 THE POP-UP BUTCHER SHOP ERIK SATHER of Seward Community Co-Op ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL

12-13 WINES 14 THE PERFECT MANHATTAN BAR featuring whiskey, rye and bourbon

15 PUNCH KINGS

with Breckenridge Bourbon

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

17 TARTARE BAR

JAMES, MIKE & BOB of Travail featuring Creekstone Farms

18 BBQ TRADITIONS

SCOTT PAMPUCH of Meat Lab

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 1/25

HOUSTON 2/8

BOSTON 2/22

MINNEAPOLIS 3/1

DENVER 3/8

A FEW TIMES TO NOTE. 4:30 PUNCH KINGS 5:15

BUTCHER SHOP OPENS

5:20 TARTARE BAR 5:30 VOTING OPENS 6:30 BBQ TRADITIONS 6:45 VOTING CLOSES 7:00 SWINE & SWEETS 7:30 AWARDS

BACON HALL OF FAME FEATURE

WASHINGTON DC 3/22

LOS ANGELES 3/29

SAN FRANCISCO 4/12

MIAMI 4/19

CHICAGO 4/26

COCHON555 2015

THE EXPRESSIONS of COCHON

NATIONAL EVENT SERIES June 20th

GRAND COCHON

SNOWMASS 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”.

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.

August 15th

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 9th - October 11th

HERITAGE BBQ CHICAGO, LOUISVILLE, ST. LOUIS, AUSTIN, WASHINGTON DC

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.

MEET THE

CHEFS FARMS &

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

COCHON555 2015

C H EF

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 and 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.

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

C H EF

GAVIN KAYSEN SPOON & STABLE

@GAVINKAYSEN Originally from Bloomington, MN, Gavin cooked in top kitchens around the US and Europe before coming home to open Spoon and Stable. He is a Food & Wine Best New Chef, a James Beard Rising Star Chef, and received a coveted Michelin star while working at Cafe Boulud in New York City. He represented the United States at the Bocuse d’Or in 2007, and now is part of the Ment’or BKB Foundation where he serves as Team USA’s head coach in preparing for the competition.

OLD SPOT from Wegman Organics 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.

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COCHON555 2015

C H EF

JIM CHRISTIANSEN HEYDAY

@JIMMUHX Jim Christiansen was born and raised in the Twin Cities. His professional career began with an internship at La Belle Vie under Tim McKee. He then went on to help open some of the premier restaurants in Minneapolis- Solera, La Belle Vie, Sea Change, and Il Gatto. From there, Jim spent six weeks in Copenhagen at the world renowned, Noma. Christiansen returned to the Twin Cities in early 2012, and began planning his future restaurant, Heyday,

BERKSHIRE from Kerns Farm

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.

C H EF

STEVEN BROWN TILIA

@TILIAMPLS Cooking in Minneapolis since 1988, Brown’s food has been lauded in numerous publications. He opened Tilia in 2011 where as Executive Chef and co-owner, he and his team, The Tilianaires, have been nominated by the James Beard Foundation for “Best Chef Midwest” the last 3 years.

RED WATTLE

from

Pork & Plants

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. 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 2015

C H EF

MIKE DECAMP LA BELLE VIE

@YOUNGCHEF2 Growing up just west of Minneapolis Mike came to work at D’amico Cucina with Tim Mckee and the rest is history. Semi Finalist for the James Beard award for best chef midwest 2013 and food and wine magazine top 100 new chefs 2013. Me is currently the Chef de Cuisine at La Belle Vie.

RED WATTLE from Elmbrink Farm

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. 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

WITH THE SUPPORT OF

Red Wattle

PORK & PLANTS FARM BOSTON SHOULDER

NECK

BACK FAT TENDERLOIN LOIN SPARE RIBS

SIDE BACON

BELLY BACON

HAM

HOCKS

JOWL PICNIC SHOULDER

TROTTERS

Erik Sather

SEWARD COMMUNITY CO-OP

TAKE HOME HERITAGE PORC

100% of the proceeds go to the culinary students of Art Institute International Minneapolis

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 2015

Say Hello To The Winemaking Team

P RE S ENTED BY

Katie Madigan Jake Tyrell

New in 2015, every guest can enter for a chance to have their home kitchen countertops resurfaced with WilsonartŽ Quartz decorative surfacing, a remarkable, beautiful engineered stone material from America’s countertop leader. Sign up online at www.cochon555.com/win.

The winning chef of today’s event will go on to compete at the 10 city tour finalé, Grand Cochon, in Snowmass / Aspen on June 20th for bragging rights as the “King or Queen of Porc”.The grand champion will win a four-day wine experience to Rioja, Spain’s most prominent wine region. New in 2015, the winner’s kitchen countertops will be resurfaced with Wilsonart ® Quartz decorative surfacing, a remarkable, beautiful engineered stone material from America’s countertop leader.

200+ VIBRANT WINES • TASTY TAPAS BY TOP CHEFS • JAMÓN BAR • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC

EXPERIENCE THE PASSION

ENTER TO WIN

A TRIP TO CHICAGO AND TICKETS TO THE RIOJA WINE & TAPAS FESTIVAL

MAY 2ND 2015

GO TO THE WEBSITE FOR A CHANCE TO WIN WWW.COCHON555.COM/WIN

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- SPECIAL INDUSTRY ONLY OFFER BE SURE TO TRY A SMOKED MANHATTAN

COCHON555 2015

sip.

salt.

cool.

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.

HOW DOES A 4-DAY GETAWAY TO MEXICO SOUND?

Show us your best mezcal recipe, and you could win the trip of a lifetime from Mezcales de Leyenda!

Grab a bottle of mezcal and get creative — cook it, mix it in a cocktail, or pair it with the perfect dish.

Then, share your genius recipe with us on Simmer, a video recipe app, by May 1 to enter.

Ready? Download Simmer (it’s free!) from the iTunes App Store to get started.

Pair It, Cook It, Sip It, Simmer It!

WITH

JAMES, MIKE & BOB TRAVAIL

@TravailKitchen 17

COCHON

BBQ TRADITIONS

Once the competition and voting closes, we launch BBQ Traditions - a chef, culture and farm spotlight - it’s our family meal for the chef teams, guests and partners to eat together. The chef selects one culture to celebrate from hundreds of grilling traditions from around the world. By taking one bite, this edible education preserves timeless family traditions from around the world. Look on our blog to learn more about influences such as Hibachi (Japan), Braai (S. Africa), Asado (Argentina), Char Siu (China), Satay (SE Asia), Mangal (Central Asia), Luau (Islands), Lechonera (Puerto Rico) and Barbacoa (Mexico).

F EATUR ING

SCOTT PAMPUCH OF

MEAT LAB

@ SC OTTPA MPUCH &

A HAMPSHIRE PIG FROM

THE UNIVERSITY OF MINNESOTA

@ U MNE WS

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

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KNOW THE BREEDS 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 Pacific, 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 off the coast of Georgia on Ossabaw Island. ey are small range pigs, meaning they are isolated foragers. They 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 different 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.

OTHER NOTABLE BREEDS: GUINEA HOG, HEREFORD, POLAND CHINA, MIESHAN, CHESTER WHITE, IBERIAN, EUROPEAN WILD, LACOMBE, ESSEX SADDLEBACK, LANDRACE