GRAND COCHON 2015 Catalog

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 2015 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.

The grand champion’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautifully engineered stone material from America’s countertop leader.

SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

HERITAGE & MEDIA SPONSORS

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 a swine & sweets course. 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 noseto-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 2015

Upcoming Cochon events you really shouldn’t miss.

7:00 VIP ENTRY

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7:45 GA DOORS/VOTING OPENS

ROYAL COURT

8:15 PUNCH KINGS AWARDS 9:00 VOTING CLOSES 9:30 AWARDS CEREMONY

BE FRIENDS WITH OUR FRIENDS. @Snowmass @ViceroySnowmass @BreckDistillery @Groupon @WilliamsSonoma @Creminelli @AspenMagazine @Modern_Luxury @LaBreaBakery @VisitHouston @BuffaloTrace @CreekstoneFarms @DonJulio @WhereChefsShop @MaggyHawk @PannaCooking @ParmaHam_USA @Cochon555

Francis Derby Mark Decker Jody Adams Thomas Boemer Matt Vawter

Danny Lee Walter Manzke David Bazirgan Lindsay Autry Nicole Pederson

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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 VINEYARD page 19

THE WINERIES Wines of Rioja Maggy Hawk Vineyards

Alysian Wines COCHON ROSÉ

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PREFECT MANHATTAN EXPERIENCE presented by GROUPON ®

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CHUPITO BAR

The not-to-be missed mezcal tasting.

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PUNCH KINGS with BRECKENRIDGE BOURBON

GRAND COCHON 2015

THE EXPRESSIONS of COCHON

NATIONAL EVENT SERIES

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.

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 13th - October 18th

HERITAGE BBQ

SAN FRANCISCO, TORONTO, CHICAGO, DC, AUSTIN

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

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

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.

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

GRAND COCHON 2015

OLD SPOT

Autumn’s Harvest Farm #AutumnsHarvestFarmNY 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.

FRANCIS DERBY The Cannibal

@fjderbs

Originally from Long Island, NY, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the Executive Chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.

NEW YORK

RED WATTLE The Barry Farm @thebarryfarm

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. 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.

MARK DECKER Down House

@Mark__Decker

Originally from Oklahoma City, OK, Mark has lived in the Houston area since 2004.

He started his career at Down House as the evening sous in February 2012. In June 2013 he received promotion to the Head Chef position.

HOUSTON 7

GRAND COCHON 2015

RED WATTLE Round The Bend Farm #RoundTheBendFarmMA

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. 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.

JODY ADAMS Rialto / TRADE

@jodyadams

Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine.

Rialto, her four-star restaurant in Cambridge, celebrated it’s 20th anniversary in September 2014. In 2011, she opened her second restaurant, TRADE, in Boston’s historic Waterfront district. She been featured in The New York Times, The Boston Globe, Bon Appetit, Food & Wine, and competed on BRAVO TV’s popular Top Chef Masters in 2010.

BOSTON

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

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 & 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.

MINNEAPOLIS 9

GRAND COCHON 2015

BERKSHIRE

Plowshares Community Farm #PlowshareCommunityFarm 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.

MATT VAWTER Mercantile dining & provisions

@MattyVawter

Born and raised in Colorado, began cooking at 14 years old. Chef de Cuisine at Fruition Restaurant until Spring 2014. Reconized by Zagat Survey as 30 Under 30 2014. Chef/Proprietor of Mercantile dining & provisions beginning Fall 2014.

DENVER

BERKSHIRE

Buckingham Berkshires #BuckinghamBerkshires 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.

DANNY LEE Mandu

@ManduDC

Originally from the Washington, DC area, Danny was brought up in his mother’s kitchen where she cooked traditional Korean family meals that she learned from her mother in Seoul. Since 2006, mother and son have worked together to open and run the two Mandu locations.

WASHINGTON D.C. 11

GRAND COCHON 2015

LARGE BLACK Cook Pigs Ranch @Cookpigsranch

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.

WALTER MANZKE Republique

@waltermanzke

Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Phillipines, Petty Cash Taqueria and Republique in Los Angeles.

LOS ANGELES

OLD SPOT Love Family Farm #LoveFamilyFarm

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.

DAVID BAZIRGAN Dirty Habit

@bazsf

Originally from Massachusetts. Chef de Cuisine at no. 9 park for 5 years. Moved to SF, Chef at Chez Papa, Baraka and then 5th Floor for 3 years. Received 3 stars from Michael Bauer twice and 3.5 once. Star Chefs Rising Star. Currently Chef at Dirty Habit in San Francisco

SAN FRANCISCO 13

GRAND COCHON 2015

BERKSHIRE

The Florida Fresh Meat Co. @BeefBaron 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.

LINDSAY AUTRY Fin & Feather

@lindsayautry

Lindsay has held various chef positions along the East Coast. She honed her skill under Chef Michelle Bernstein & was a finalist on Bravo’s “Top Chef.” She is the Chef/Owner of Fin & Feather, a boutique caterer offering Southern Soul & FL Coastal Cuisine.

MIAMI

HEREFORD Catalpa Grove Farm #CatalpaGroveFarm

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed.

Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower growing breed, yielding rich colored, marbled meat.

NICOLE PEDERSON Found Kitchen & Social House

@pedersonnicole

Nicole Pederson joined forces with Amy Morton to head the kitchen as Executive Chef at Found in Evanston. Nicole’s cooking offers a seamless integration of flavors that speak directly to the heart of American cooking. In 2014 Chef Nicole was nominated “The Peoples Best New Chef,” for Food and Wine.

CHICAGO 15

GRAND COCHON 2015

BUTCHER DEMO

Large Black ROCK BOTTOM RANCH BOSTON SHOULDER

BACK FAT TENDERLOIN

NECK LOIN SPARE RIBS

SIDE BACON

HAM

BELLY BACON

JOWL PICNIC SHOULDER

HOCKS

TROTTERS

Jason Smith

ROCK BOTTOM RANCH 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

WITH

BRIAN BUSKER MATSUHISA VAIL @chefbusker 17

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

GRAND COCHON 2015

WINES OF RIOJA @RiojaWine

MAGGY HAWK WINES #MaggyHawkWines

ALYSIAN WINES @AlysianWines

COCHON ROSE @COCHON555 19

GRAND COCHON 2015

Say Hello To The Winemaking Team

P R E SE NT E D BY

Katie Madigan Jake Tyrell

2014 GRAND PRIZE PRESENTED BY

The grand champion’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautifully engineered stone material from America’s countertop leader.

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

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, and over 40 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.

THEBAR PASSION 200+ VIBRANT WINES • TASTY TAPAS BYEXPERIENCE TOP CHEFS • JAMÓN • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC

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

GRAND COCHON 2015

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 2015

TEN OF THE FINEST U.S. BARTENDERS GO FOR THE GOLD...EN GLOVES AT THE 3RD ANNUAL PUNCH KINGS COMPETITION, LAST CALL “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 Friday June 19th at Cochon Heritage Fire at The Lawn & Hill in Base Village Snowmass, 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

THE WINNER TO BE ANNOUNCED DURING THE GRAND COCHON EVENT SATURDAY FROM STAGE AT 8:15PM

NEW YORK

SOTHER TEAGUE Amor y Amargo @CreativeDrunk

HOUSTON

MORGAN WEBER

Coltivare Pizza & Garden @morganfweber

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.

BOSTON

TENZIN SAMDO

TRADE @bostonmixdrink

MINNEAPOLIS

BRITT TRACY

HeyDay @heydaympls

SOTHER TEAGUE OF AMOR Y AMARGO, NEW YORK

96 HUNDERED PUNCH A CURE FOR ALTITUDE SICKNESS TENZIN SAMDO OF TRADE, BOSTON

BLISSFULLY UNAWARE PUNCH MORGAN WEBBER OF COLTIVARE, HOUSTON

BREAKFAST PUNCH

MILE HIGH HERITAGE

THE “KOSHER” REFRESHMENT

BRIAN MEANS OF DIRTY HABIT, SAN FRANCISCO

BRITT TRACY OF HEYDAY, MINNEAPOLIS

NOT BY THE HAIR OF MY CHINNY-CHIN-CHIN

I’M YOUR HUCKLEBERRY

BOURBON ROUGE

PATRICK WILLIAMS OF PUNCH BOWL SOCIAL, DENVER

DEVON ESPINOSA OF THE CHURCH KEY, LOS ANGLES

STEPHEN COLE OF THE BARRELHOUSE FLAT, CHICAGO

UPPERCUT PUNCH

TAHA ISMAIL OF KAPNOS /GRAFFIATO, WASHINGTON D.C.

CHECK OUT PHOTOS FROM THE EVENTS AND GET 100± AMAZING PUNCH RECIPES.

BY VISITING WWW.PUNCHKINGS.COM The Winner of LAST CALL Will Be Announced From Stage

AT 8:15PM SHARP MT. MOSHI PUNCH BRIAN SASSEN OF REPOUR, MIAMI

DENVER

PATRICK WILLIAMS

Punch Bowl Social @PunchBowlDenver

WASHINGTON DC

TAHA ISMAIL

Kapnos / Graffiato @tahadc

LOS ANGELES

DEVON ESPINOSA

The Church Key @devdiggytheillest

SAN FRANCISCO

BRIAN MEANS

Dirty Habit @myamericandram

MIAMI

BRIAN SASSEN

Repour Miami Beach @RepourBar

CHICAGO

STEPHEN COLE

Barrelhouse Flat @BarrelhouseFlat

WWW.COCHON555.COM