GRAND COCHON 2014

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 SPONSOR

Goose Island Beer Company was founded in Chicago; the heart of one of America’s great food cultures. The brewery is known for crafting award-winning beers since 1988. At Goose Island it’s not about the quantity of the barrels brewed, but about the distinctive quality of what’s in those barrels and how the beer elevates the dining experience. From our breweries to your dining room table, cheers to what’s next!

SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

HERITAGE & MEDIA SPONSORS

2014 GRAND PRIZE PRESENTED BY

The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region.

OUR MISSION “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.”

Every year, an epic 10-city culinary tour starts in New York City and culminates in Aspen with Grand Cochon, the season finale where 10 chefs compete in a head-to-tail, winner-takes-all culinary showdown – crowning the winner King or Queen of Porc! Today’s event includes more than 1200 pounds of heritage breed pork showcased by the 30 best dishes that won these regional chefs their passage to Aspen. As our guest, we need you to vote for your favorite “Bite of the Day” as the top toque will be chosen by the audience and a panel of 20 expert judges and you! As a guest, you will also enjoy premium brews, reserve wines, artisan spirits, a butcher demo, tartare bar, oysters, cheese tastings, jars of bacon and an ice cream social. The awards are the best part, so stick around for the winner.

Our flagship event known as COCHON 555 started in 2008 as a response to the lack of education around heritage breed pigs. Today, we live on tour, traveling the country cooking up more than 12 tons of heritage pork each year. As the nation’s first nose-to-tail culinary competition, we make it our goal to help keep family farms alive by spotlighting them in the media, by connecting them with source-driven chefs and introducing them to other farmers which helps the process of diversifying pastures. People today are looking to source exceptional ingredients and know more about where their food comes from, and our goal at Cochon is to simplify that search.

The tour serves over 10,000 guests and harvests over 500+ million media impressions annually. In addition, the tour works with over 1,500 pioneers all supporting a better food system. We are known for creating an impact on local agriculture by amplifying the conversation of heritage breed pigs through consumption. Our events take place on Sunday, our audience includes notable industry including sommeliers, restaurateurs, chefs, media, consumers and independent business owners looking to champion a premium, responsible lifestyle. Together we reach new people and provide exposure for brands for the first time by providing authentic experiences that get people excited. Your support of this event helps the tour expand benefits for thousands of chefs, farmers, culinary students and butchers all looking for the same thing, FLAVOR! We are saving heritage farms one whole pig at a time.

CONTENT page 1

OUR SPONSORS ROCK! page 2

OUR MISSION

The ultimate quest for content and flavor.

A FEW TIMES TO NOTE.

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MORE EVENTS in 2014

Upcoming Cochon events you really shouldn’t miss.

3:00 VIP ENTRY

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4:00 GA DOORS/VOTING OPENS

ROYAL COURT

5:15 VOTING CLOSES 5:30 AWARDS CEREMONY 6:00 AFTER PARTY

Seamus Mullen Jose Mendin Ray Garcia Dustin Valette Jennifer Jasinski

Erik Bruner-Yang Mary Dumont Tim Graham Richie Nakano Douglas Rodriguez

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THE POP-UP BUTCHER SHOP with the support of WILLIAMS-SONOMA ALL PROCEEDS TO BENEFIT THE CULINARY SCHOOL

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TARTARE BAR presented by CREEKSTONE FARMS page 18

BACON HALL OF FAME presented by MAGGY HAWK WINES page 19

THE WINERIES Barlow Vineyards Cochon Rosé Jordan Winery

Maggy Hawk Wines Scholium Project Wines of Rioja

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BOURBON BAR presented by BREADCRUMB by GROUPON page 23

CHUPITO BAR

The not-to-be missed mezcal tasting.

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PUNCH KINGS with BRECKENRIDGE BOURBON

GRAND COCHON 2014

THE EXPRESSIONS of COCHON

NATIONAL EVENT SERIES 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 30th - October 11th

HERITAGE BBQ CHICAGO, LOUISVILLE, ST. LOUIS, TEXAS, WASHINTON D.C.

A series of events celebrating BBQ styles (barbacoa, braai, asado, lechon, korean) from all over the world.

The younger, hipper brother to the COCHON555. The event is highly spirited, and rooted in BBQ communities nationwide. The cause is local, the flavors are global, the talent is unbridled. It’s unlike any BBQ event you know…

October 18th

ALL-STAR COCHON LAS VEGAS 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.

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

GRAND COCHON 2014

LARGE BLACK 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 micromarbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

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.

NEW YORK

LARGE BLACK South Texas Heritage Pork

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.

JOSE MENDIN Pubbelly

@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-toearth gastropub fare served at the five restaurants, lunchtime pop-up and highlyanticipated L’ECHON Brasserie under their umbrella.

MIAMI 7

GRAND COCHON 2014

BERKSHIRE Cook Pigs Ranch

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.

RAY GARCIA FIG Restaurant

@Chef_RayGarcia

LA Native, Founder of FIG Restaurant, Rising Star Award Winner, 2013 Prince of Porc for Los Angeles.

LOS ANGELES

OLD SPOT DG-Langley Farm

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

DUSTIN VALETTE Dry Creek Kitchen

@Chef_Valette

Originally from Sonoma County, Dustin Valette started cooking at age 13. He’s graduated CIA in NY and Master Classes at CIA Greystone. Dustin has worked at Chateau Souverain in Healdsburg, Bouchon in Napa, Hokus at the Madarin Oriental in Hawaii, was the executive sous chef at Aqua in SF, Executive Chef VOX in Las Vegas and is currently Executive Chef of Charlie Palmers Dry Creek Kitchen.

NAPA 9

GRAND COCHON 2014

DUROC

McDonald Family Farm 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.

JENNIFER JASINSKI Rioja

@ChefJenJasinski

Jennifer Jasinski, Executive Chef and Owner Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic and Genuine Fish (opening summer 2014) - A James Beard Foundation award winner for Best Chef Southwest in 2013, Jasinski operates Rioja, Bistro Vendôme, and Euclid Hall Bar & Kitchen in Denver. A Wolfgang Puck alum, “Chef Jen” was a finalist on 2013 Top Chef Masters. She was named Western Regional Chef of the Year by the ACF. DENVER

LARGE BLACK

Faith Like A Mustard Seed 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 micromarbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

ERIK BRUNER-YANG Maketto

@maketto1351

In 2011, chef/owner Erik Bruner-Yang opened the acclaimed Toki Underground on H Street Northeast in Washington, D.C. His hybrid Taiwanese ramen has been praised both locally and nationally. Bruner-Yang is expanding with Maketto, a communal marketplace and lifestyle brand combining retail, restaurant and cafĂŠ.

WASHINGTON D.C. 11

GRAND COCHON 2014

BERKSHIRE

Vermont Heritage Grazers 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.

MARY DUMONT Harvest Restaurant

@chefmarydumont

Chef Dumont is originally from the coast of New Hampshire and grew up in a family of restaurateurs. After training in San Francisco and Sonoma for 10 years under some of the country’s best chefs, she returned to Portsmouth, NH where she was awarded Food & Wine Magazine’s Best New Chef of 2006. She has competed on Food Network Iron Chef America and The Next Iron Chef and is currently the Executive Chef at Harvest Restaurant in Cambridge, MA. BOSTON

LARGE BLACK Triple S 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 micromarbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

TIM GRAHAM Travelle

@chefgraham

Executive Chef Tim Graham of Travelle offers diner’s contemporary Mediterranean cuisine, exploring flavors from the shores of Southern France to the spice markets in Turkey. His long tenure with TRU and Paris Club allowed him to refine his culinary skills, applying years of experience and inspiration to lead Travelle’s culinary vision.

CHICAGO 13

GRAND COCHON 2014

DUROC

Llano Seco Rancho 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.

RICHIE NAKANO Hapa Ramen

@linecook

Nakano started his career cooking Asian food, taking positions first at Sushi Ran and then Va de Vi and Pres a Vi. Looking to expand his repertoire, Nakano took a position at Nopa, where he learned about seasonality, California ingredients, and layering flavors. In 2010, Nakano opened Hapa Ramen, a pop-up food stand at the Ferry Plaza Farmers Market. By teaming up with some of the best organic farmers and employing modern techniques, he is pushing beyond the concept of what traditional ramen can be.

SAN FRANCISCO

BERKSHIRE Florida Fresh Meat Co.

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.

DOUGLAS RODRIGUEZ STARR Restaurants

@chefdrodriguez

Raised in Miami by parents who emigrated from Cuba, Douglas Rodriguez is heralded as the godfather of Nuevo Latino cuisine. The author of four cookbooks, he is currently chef/owner of two successful restaurants: Alma de Cuba in Philadelphia and De Rodriguez Cuba in Miami. During the course of his career, Douglas has received numerous awards including “Culinary Master of North America” and “New York Culinary Master” by the Fine Beverage and Food Federation and a coveted James Beard Award for “Rising Star Chef of the Year”.

PHILADELPHIA 15

GRAND COCHON 2014

BUTCHER DEMO

Large Black ROCKY BOTTOM RANCH BOSTON SHOULDER

BACK FAT TENDERLOIN

NECK LOIN SPARE RIBS

SIDE BACON

HAM

BELLY BACON

JOWL PICNIC SHOULDER

HOCKS

TROTTERS

Bill Greenwood BEANO’S CABIN

WITH THE SUPPORT OF

100% of the proceeds go to the culinary students of Johnson and Wales

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

featuring

Michael Scelfo Alden & Harlow

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Experience three distinct expressions of Anderson Valley Pinot Noir from Maggy Hawk Wines paired with three of our favorite bacon producers – the ultimate food and wine pairing!

GRAND COCHON 2014

BARLOW VINEYARDS @BarlowVineyards

JORDAN WINERY @JordanWinery

MAGGY HAWK WINES #MaggyHawkWines

SCHOLIUM PROJECT @scholiabe 19

GRAND COCHON 2014

THE SOLD-OUT EVENT WAS THE FINALE CELEBRATION OF RIOJA WEEK, A WEEK-LONG, NATIONWIDE CELEBRATION.

The one day food and wine festival showcased over 40 top Rioja winemakers, plus 25 notable U.S. chefs. The proceeds benefitted culinary scholarships at the James Beard Foundation.

2014 GRAND PRIZE PRESENTED BY

The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region.

CONGRATULATIONS TO A SOLD-OUT 1ST YEAR EVENT BENEFITTING THE JAMES BEARD FOUNDATION. OUTSTANDING JOB! CAN’T WAIT UNTIL 2015.

@RIOJAWINE

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GRAND COCHON 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”) 23

GRAND COCHON 2014

TEN OF THE FINEST U.S. BARTENDERS GO FOR THE GOLD...EN GLOVES IN DENVER AT THE 2ND ANNUAL PUNCH KINGS COMPETITION

“With more than 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 - you can help us find the winner next week in Denver at Last Call, the grand finale of the competition!”

The theme is large format. Bartenders are given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon and their special ingredients.

Upon completion, recipes are submitted online with a photo to document the masterpiece and a panel of judges announced the winner. You can find the results and great recipes by visiting us online at www.punchkings.com

THE FINALISTS

These 10 winning bartenders will recreate their winning punch for a chance to win a 3-day trip to a Heritage BBQ by COCHON555 event in the city of their choice to feature their winning punch.

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.

NEW YORK

MIAMI

LOS ANGELES

NAPA

JAMES MENITE

JOSHUA HOLLIDAY

PAUL SANGUINETTE

MICHAEL JACK PAZDON

Crown Restaurant @JamesMenite

Khong River House @KhongRiver

Patina Group @PSanguinetteLA

Goose & Gander @goosegandernapa

PHATS DOMINO BLUEBERRY HILL PUNCH JAMES MENITE OF CROWN RESTAURANT, NEW YORK

LEI ME DOWN ERIN GOODMAN OF ROOFERS UNION, WASHINGTON D.C.

JAZZY TELER PUNCH JENNIFER FINK OF FAT RICE, CHICAGO

MUNSON PUNCH SEAN WOODS OF RIBELLE, BOSTON

COLD BLOODED!!! (DEVIL’S PUNCH) MY POINT OF VIEW, PUNCH I THINK YOU’RE HOT...

PAUL SANGUINETTI OF PATINA GROUP, LOS ANGELES

HOWDY PARTNER! JUSTIN LLOYD OF STAR BAR, DENVER

MICHAEL JACK PAZDON OF GOOSE & GANDER, NAPA

THE IMPROVED WHISKEY COLA

IN LIKE A LION

ANDREW MELTZER OF 15ROMOLO, SAN FRANCISCO

BRECKENRIDGE BUCK PUNCH A LA MAROC

JOSHUA HOLLIDAY OF KHONG RIVER HOUSE, MIAMI

CHECK OUT PHOTOS FROM THE EVENTS, GET OVER 50 AMAZING PUNCH RECIPES, & GET TICKETS TO THE FINALE COMPETITION The Finale event will be held June 29th at The Curtis Hotel in Denver,CO.

WWW.PUNCHKINGS.COM PORCINE PICK-ME-UP PUNCH MARIA POLISE OF ELA, PHILADELPHIA

DENVER

JUSTIN LLOYD

Star Bar @starbar_denver

WASHINGTON DC

ERIN GOODMAN

Roofers Union @erin17goodman

BOSTON

CHICAGO

SAN FRANCISCO

PHILADELPHIA

SEAN WOODS

JENNIFER FINK

ANDREW MELTZER

MARIA POLISE

Ribelle @ribellebkline

Fat Rice @eatfatrice

15 Romolo @15romolo

Ela @elaphilly

WWW.COCHON555.COM