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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 PRESENTING SPONSORS

SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

CHEF’S PANTRY SPONSORS

HERITAGE SPONSORS & MEDIA PARTNERS

The winner will receive a four-day Mezcal Experience, presented by Mezcales de Leyenda. The chef, their guest, and Cochon Founder will experience every aspect of Mezcal; from it’s traditional preparation to its modern consumption and present day popularity. The Grand Cochon King/Queen will select their own barrel of Mezcal to feature at their restaurant in the coming year. A true expression of Mezcal served with a sense of place.


HIGH-FIVE “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. More and more of us want to skip the processing and get our foods straight from the pasture but we don’t always know how to get it, where to look, or what to ask for. The epicurean audience at every COCHON event enjoys a direct link to the sources, a chance to learn from food experts including top chefs, winemakers, farmers, thoughtleaders, and food media. I am passionate about increasing awareness of the sources that support a more natural, sustainable food system. One event can not change the entire food production system (not yet, anyway), but we can celebrate producers who are favorably tilting the scales back towards good, local, responsibly grown food.” Created in 2008 as a response to the lack of consumer education around heritage breeds, COCHON is a national event series that all started from a series of conversations. Farmers struggling to keep their family businesses alive, restaurants looking to source exceptional ingredients and consumers wanting to know more about where their food comes from and how it has been raised. All of these conversations converged into one idea: the ultimate quest for content and flavor. The COCHON Tour is a journey that food lovers want to join, a simple approach to preserving our heritage, real flavor and honest traditions. Since inception, the tour and it’s programs like Chef’s Course have supported responsible family farming across the country. As a result, thousands have feasted on heritage pigs and thanks to the media, our billion impressions reinforce thousands of conversations surrounding responsible agriculture each year - more than any other culinary event in the country. Before 2013, the tour will have donated more than $300,000 to charities and directly paid over $520,000 to great farmers across the country. The FIFTH ANNIVERSARY TOUR has continued more than any year to further the conversation of heritage species on dinner tables across the nation.

Founder Brady Lowe with, Tour Designer and Girlfriend Heather Craig


CONTENT page 1

SPONSORS page 2

MISSION

The ultimate quest for content and flavor.

A few times to note.

page 4

MORE EVENTS in 2013

Upcoming Cochon events you really shouldn’t miss.

3:00 V.I.P. entry

page 5

3:45 G.A. EnTRY

ROYAL COURT

4:00 VOTING OPENS 4:00 Butcher Demo 5:00 VOTING CLOSES 5:30 AWARDS CEREMONY then a CELEBRATORY TOAST to follow

Missy Robbins Ryan Smith Jason Harrison Jason Franey Michael Scelfo

Mike Isabella Adam Sobel Aaron Brooks Cosmo goss Ray Garcia

page 16

THE WINERIES SIMI Winery Jordan Winery Wind Gap Wines Sandhi Wines

Robert Kacher Selections Arcadian Winery McCrea Wine Cellars

page 18

PUNCH KINGS with BRECKENRIDGE DISTILLERY page 20

BUTCHER DEMO presented by MIYABI / ZWILLING USA page 21

TARTARE BAR presented by SIMI WINERY page 22

BOURBON BAR presented by BREADCRUMB PRO page 23

CHUPITO BAR

The not-to-be missed mezcal tasting.

page 24

CHEF’S COURSE

A special dining incentive to reward our national community for supporting heritage agriculture and local food producers.


GRAND COCHON 2013

THE EXPRESSIONS of COCHON

NATIONAL EVENT SERIES July 28th

COCHON EPIC

PHILADELPHIA

The city’s best chefs go Whole Hog when over 25 all-star local chefs team up with some national heavyweights to prepare 6 whole pigs at this celebratory event in the city of Brotherly Love.

August 11th

HERITAGE FIRE

NAPA

Heritage Fire combines local / national chef and butcher communities with a focus on traditional, heritage and outdoor cooking techniques. We feature them all - goat, lamb, pig, beef, rabbit, birds, cow, and truffles.

August 25th - September 8th

HERITAGE BBQ ST. LOUIS, MEMPHIS, LOUISVILLE

Three back-to-back events with well-known chefs, craft brewers, great winemakers, and prestigious distillers during National Bourbon Month. The cause is local, the flavors are global, the talent is unbridled. It’s unlike any BBQ event you know...

September 21st

COCHON ISLAND

HAWAII

Five chefs cook five pigs Island-style of course. Join notable media and food champions when we hit Hawaii at Mauna Kea Beach Hotel as they play host to the inaugural event and local chefs explore the finest the islands have to offer.

Mid-October

ALL-STAR COCHON

LAS VEGAS

Star-studded, pork-filled, non-competition tasting event. Ten chefs + four butchers, past winners and fan favorites prepare an epic feast for a better food system to close the year.


2013 GRAND COCHON

Royal Court 10 CHEFS from 10 CITIES

VOTE FOR THE BEST BITE OF THE DAY & THE NEXT KING OR QUEEN OF PORC.

5


GRAND COCHON 2013

BERKSHIRE

Vermont Heritage Grazers Berkshire is the most popular of the heritage breeds 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.

MISSY ROBBINS

@missyarobbins

While under the direction of Executive Chef Missy Robbins, both A Voce locations (Madison Avenue, Time Warner Center) were awarded and maintained one Michelin Star each. In 2010 Robbins was named one of Food & Wine magazine’s Best New Chefs and recently appeared in the 4th season of Top Chef Masters.

NEW YORK


MANGALITSADUROC CROSS Gum Creek Farms

The Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. When crossed with the Duroc which is high in marbling making its spareribs and shoulder roasts sweet & juicy. Bring those two breeds together and you have one tasty pig.

RYAN SMITH Empire State South

@ryansmithchef

Originally from State College, PA, he has called Atlanta home for the last 10 years. After Penn State University and The Culinary Institute of America, Ryan received his degree in 2000 and was drawn to Atlanta by a fellow chef. Ryan has a sincere fondness for the history and traditions of the Southeast.

ATLANTA 7


GRAND COCHON 2013

MULEFOOT Tender Belly

Named for its most distinctive feature, the solid, non-cloven hoof, the Mulefoot is valued for ease of fattening and production of meat, lard, and especially hams.

JASON HARRISON Flame Restaurant & Fireside Lounge

@FSVail

A native of Canada, Jason is on a Rocky Mountain high. He left the heat of Las Vegas in the summer of 2010 to open Four Seasons Resort Vail and its steakhouse, Flame. Since then, Jason has flexed his talent by creating seasonal menus plucked from local farmers’ markets, invigorated après skiers with creative appetizers, such as the “That’s Just Wrong” Dog, and signature sauces and rubs to accommodate his prime steaks--all seared on an 1800-degree broiler and carved tableside. VAIL


GLOUCESTERSHIRE

OLD SPOT

White Buffalo Ranch 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 while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.

JASON FRANEY Canlis

@JFraney1

After six years of working under Daniel Humm, Jason left to become the executive chef of Canlis Restaurant. Having helped transform Eleven Madison Park, Franey set a new course: make 60 year-old Canlis the city’s preeminent food destination. Three years into his tenure he continues to do just that with innovative, seasonally inspired menus and local sourcing.

SEATTLE 9


GRAND COCHON 2013

RED WATTLE Brambly Farms

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.

MICHAEL SCELFO Alden & Harlow

@mscelfo

Known for his vibrant, ingredient-forward dishes, Michael’s creations have earned him recognition from The Boston Globe, “Improper Bostonian’s “Boston’s Best,” and Boston Magazine’s “Best Restaurants 2012.” Currently, he is the Executive Chef at Russell House, and is opening his own restaurant Alden and Harlow in Harvard Square in 2013.

BOSTON


OSSABAW Autumn Olive Farms

Originating from Spain, and of Iberian decent, this feral breed primarily lives off the coast of Georgia on Ossabaw Island. They 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.

MIKE ISABELLA Graffiato

@MikeIsabellaDC

Mike Isabella is the Chef/Owner of Graffiato, which opened in June 2011. Chef Isabella was named FOOD & WINE’S The People’s Best New Chef Mid-Atlantic winner for 2012. Outside the kitchen, Chef Isabella appeared on Season Six of Top Chef, and he was the runner-up on Top Chef All-Stars. In September 2012, he published his first cookbook Mike Isabella’s Crazy Good Italian. In 2013, Chef Isabella plans to open the Greek concept, Kapnos, and Italian sandwich shop, G. These will be his third and fourth restaurants in Washington, D.C. WASHINGTON D.C. 11


GRAND COCHON 2013

BERKSHIRE Jubilee Family Farm

Berkshire is the most popular of the heritage breeds 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.

ADAM SOBEL RN74

@chefsobel

Adam Sobel was born on Long Island and is a graduate of the Culinary Institute of America. Chef Sobel has trained under some of the greatest Chefs on the the planet including Guy Savoy, Charlie Trotter, Guenter Seeger and Bradley Ogden. Adam was awarded 2 Michelin stars at Guy Savoy and won a James Beard Award for Best New Restaurant in America at Bradley Ogden’s at Caesars Palace. Chef Sobel has been seen on the Food Network, Bravo’s Top Chef Masters and the Travel Channel. SAN FRANCISCO


LARGE BLACK Spring House Farm

Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog’s meat is exceptional.The lean, micromarbled meat is extra tender due to the breed’s short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

AARON BROOKS EDGE Steak & 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 PanAsian to New England. At Edge, located inside Four Seasons Hotel Miami, his focus is on farmtotable prime products, allnatural 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. MIAMI 13


GRAND COCHON 2013

HAMPSHIRE Faith’s Farm

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.

COSMO GOSS Publican Quality Meats

@cosmopqm

Cosmo has the restaurant industry in his blood. His parents own Arts and Letters Café in Santa Barbara, CA where he first discovered his interest in the culinary arts. After Johnson & Wales, he worked at Gramercy Tavern, Le Bernardine and Hungry Cat before diving into the arts of butchering and salumi. Now he making oversees the meat operation at PQM.

CHICAGO


BERKSHIRE ReRide Ranch

Berkshire is the most popular of the heritage breeds 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.

RAY GARCIA FIG Restaurant

@FIGSANTAMONICA

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grandmother’s house where he and his family would gather for Sunday dinners. Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Arts where he truly began his epicurean journey. His commitment to sustainability extends beyond the kitchen and he has recognized on a national level for his “locavore-acious” efforts. LOS ANGELES 15


GRAND COCHON 2013

SIMI WINERY

JORDAN WINERY

ROBERT KACHER

Simi has over 400 acres of estate vineyards in the Alexander Valley, forming the foundation for Simi’s Cabernet Sauvignon, and 100 acres in the Russian River Valley, devoted to Chardonnay. California native Steve Reeder leads the winemaking team, producing wines that reflect the amazing flavor diversity of Sonoma County.

After four decades of family winemaking legacy, John Jordan and Winemaker Rob Davis continue to push the farthest boundaries of winemaking quality with a diverse selection of vineyard blocks, finetuned year after year. Combining the best of France’s premier and grand cru winegrowing philosophies, grapes from our vineyards and a family of growers receive equal consideration for our master blend wine.

Bobby Kacher is widely known for his passion and dedication to every step of the winemaking process. See how he recognized that passion and how it was fostered and then you will discover why the Robert Kacher name on a bottle of wine guarantees you an incredible value…

@SimiWinery

@jordanwinery

@RKSwine


ARCADIAN WINES @arcadianwinery California

SANDHI WINES

WIND GAP WINES

Sandhi is a small production California winery focusing on select vineyards from the Santa Rita Hills in Santa Barbara County and was founded in 2010 by Rajat Parr, the wine director for Michael Mina Restaurants, Charles Banks, the former owner of Jonata and Screaming Eagle, and esteemed winemaker, Sashi Moorman.

Pax and Pam Mahle focus on producing honest, authentic and compelling wines from special sites. Many of their vineyards are planted along or are directly influenced by one wind gap or another. These geological breaks in the coastal hills funnel wind inland and strongly influence the growing and ripening of their grapes. It seemed only fitting that their name should celebrate the forces of nature that shape their wine.

@sandhiwines

@WindGapWines

McCREA CELLARS @mccreacellars Washington

17


2013 COCHON PUNCH KINGS with BRECKENRIDGE BOURBON WINNER

JOSH GOLDMAN of Soigné Group

Cochon is happy

because we’ve had a lot of punch to drink, but seriously, we’re happy to announce our partnership with Breckenridge Distillery “tied one on” with over 60 amazing bartenders nationwide to host the first event Punch Kings Competition. “With 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 - the winner is here with us in Aspen!” The theme was large format, bartenders were given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon and their special ingredients. Upon completion, recipes were submitted with a photo to document the masterpiece and a panel of judges announced the winner.

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.


WINNING PUNCH

AIRPORT RD. PUNCH JOSH GOLDMAN of Soigné Group

»» 1btl Breckenridge Bourbon »» 3oz Lustau East India Sherry »» 1/2qt Roasted Peach Cordial* »» Lemon Juice »» Sweet Tea GARNISH

»» Fresh Blackberries »» Fresh Sage »» Atomizer of Bergarnot Oil

Instructions

.

Start by preparing the Grilled Peach Nectar which will be added to the Peach Cordial: -30 peaches, halved -Cut peaches in half, remove pit, grill over medium heat until golden brown -Run the grilled peaches through a juice extractor

.

-Strain using a superbag

Add white sugar, distilled water, and citric acid to the strained peach nectar.

.

Combine completed Peach Cordial with remaining ingredients, then garnish.

19


GRAND COCHON 2013

BERKSHIRE

Tender Belly & JNP Ranch Berkshire is the most popular of the heritage breeds 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.

BILL GREENWOOD Beano’s Cabin

@BeanosCabin

Bill Greenwood, Beano’s Cabin Beaver Creek Co. Bill grew up in Atlanta Ga. cooking in his fathers restaurant Greenwood’s on Green Street where he found his love for pig. Bill has traveled the country working with many notable chefs and butchers. He joined Beano’s Cabin in January of 2012.

BUTCHER DEMO PRESENTED BY


FEATURING

JAMIE BISSONNETTE

PHIL TANAKA

BRIAN BUSKER

@JamieBiss

@MatsuhisaAspen

@chefbusker

Coppa & TORO

Matsuhisa Aspen

Matsuhisa Vail

21


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


THE MEZCAL EXPERIENCE

F E A T U R IN G

TO THE GRAND COCHON WINNER, THEIR GUEST, & THE COCHON GANG

From its traditional preparation to modern day consumption, we will learn how mezcal, a product distilled from the Maguey plant (a form of agave) rose to its present day popularity. The word mezcal comes from Nahuatl mexcalli which means “oven-cooked agave”. DAY 1, in Mexico City, check in at the award winning Camino Real Hotel, have a traditional lunch of botanas at cantina Del Bosque and then experience traditional mezcalerias (bars) at La Botica and La Nacional in the trendy neighborhoods of La Condesa and Roma. End the day with a late dinner at the famous El Borrego Viudo (The Widowed Sheep). DAY 2, enjoy breakfast at Fonda Cuatro Vientos and visit a Mezcales de Leyenda fábrica located in the State of Guerrero. The group adventures to Xochipala Guerrero to tour the valleys and learn how the mezcal is produced. Everyone will spend the night in Tepoztlan, checking out the rural town life while drinking the mezcal supplies gathered from the day. DAY 3, starts with a stunning hike of El Tepozteco and breakfast in Teopoztlan. Later the group will head back to Mexico City to the Camino Real, walk the museum district of Chapultepec in the afternoon, and prepare for dinner. Reservations are made at the prestigious Mexican restaurant, Puyol, by Chef Enrique Olvera. The night will end with cocktails and rare mezcales. DAY 4, a stop by La Polar for the best tacos de Birria before reaching the airport to fly home. 23


The tour and it’s programs like Chef’s Course supports responsible family farming across the country. With over

60 partners, members receive benefits at restaurants, retailers and wineries all year long. Sign up Today!

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


DINING CALIFORNIA

THE SOURCE by Wolfgang Puck

NEW YORK

www.wolfgangpuck.com

KRESCENDO BROOKLYN

FORD’S FILLING STATION LOS ANGELES

GEORGIA

MARC FORGIONE RESTAURANT

www.fordsfillingstation.net

Farm 255 ATHENS

BOURBON STEAK san francisco www.bourbonsteaksf.com

MICHAEL MINA SAN FRANCISCO

www.onemarket.com

RN74 SAN FRANCISCO www.rn74.com

SMOAKVILLE NAPA www.smoakville.com

COLORADO

BILLY SUNDAY CHICAGO www.billy-sunday.com

MEXIQUE CHICAGO

CAFE JUANITA KIRKLAND www.cafejuanita.com

MARYLAND

8407 kITCHEN BAR SILVER SPRINGS www.8407kb.com

DISTRICT OF COLUMBIA

701 RESTAURANT www.701restaurant.com

BIBIANA www.bibianadc.com

BOURBON STEAK www.bourbonsteakdc.com

GRAFFIATO

LARK SEATTLE www.larkseattle.com

RN74 SEATTLE COPPA BOSTON

www.kellyliken.com

www.thecountrycat.com WASHINGTON

FRUITION DENVER

RESAURANT KELLY LIKEN VAIL

THE COUNTRY CAT PORTLAND

www.nightwoodrestaurant.com

MASSACHUSSETTS

www.grousemountaingrill.com

OREGON

NIGHTWOOD RESTAURANT CHICAGO

www.flamerestaurantvail.com

GROUSE MOUNTAIN GRILL BEAVER CREEK

www.restonyc.com

www.mexiquechicago.com

Flame RESAURANT VAIL

www.fruitionrestaurant.com

www.marcforgione.com

RESTO NEW YORK CITY ILLINOIS

ZAZU RESTAURANT + FARM SONOMA www.zazurestaurant.com

NEW YORK CITY

www.farm255.com

www.michaelmina.net

ONE MARKET RESTAURANT SAN FRANCISCO

www.krescendobrooklyn.com

www.rn74.com

www.coppaboston.com

VIRGINIA

HARVEST RESTAURANT BOSTON

BROOKVILLE RESTAURANT

www.harvestcambridge.com

www.brookvillerestaurant.com

TORO BOSTON www.toro-restaurant.com

Charlottesville

RHODE ISLAND

FARMSTEAD INC. PROVIDENCE MISSOURI

www.farmsteadinc.com

NICHE ST LOUIS

www.nichestlouis.com

Rieger Hotel Grill & Exchange KANSAS CITY

www.theriegerkc.com

SIDNEY STREET CAFE ST LOUIS www.sidneystreetcafe.com

www.graffiatodc.com

BEVERAGE CHASE CELLARS NAPA, CA

MATTHIASSON WINES NAPA, cA

YORBA WINES SUTTER CREEK, CA

www.chasecellars.com

www.matthiasson.com

www.yorbawines.com

ELK COVE VINEYARDS OREGON

SYNCLINE WINERY WASHINGTON

www.elkcove.com

www.synclinewine.com

PANTRY BLACK PIG MEAT CO. SONOMA, cA

LE CREUSET

www.blackpigmeatco.com

www.lecreuset.com

HERITAGE FOODS U.S.A. NEW YORK

FLEISHER’S GRASSFED AND ORGANIC MEATS NEW YORK

www.heritagefoodsusa.com

www.fleishers.com



Grand Cochon Official Program - Post Cochon 555 Wrap Up