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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 FARMERS RAISING HERITAGE BREEDS. THE NEWS OF THE EVENTS DEVELOP DEEPER INTEREST IN EXISTING AND UP AND COMING RESTAURANTS ON HOW TO JOIN THE CONVERSATION OF SUPPORTING LOCAL FOOD YEAR ROUND.

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

MISSION:

FROM KOREAN TO ASADO, JAPANESE TO AMERICAN, TODAY’S FOOD ENTHUSIASTS LOVE GLOBALLY-INFLUENCED BBQ. The “White Hot” Heritage BBQ series includes some of the hottest of names in kitchens, breweries, vineyards and distilleries in a COCHON555-branded tasting-style reception all taking place during National Bourbon Month. The Cochon US Tour is dedicated to practicing social and environmental responsibility, while continuing whole animal education through flavorful experiences.

If you have ever been to a COCHON555 event, you know that its all about a ton of food, tasty drinks, and great times. Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by COCHON555, is the first national BBQ event dedicated to supporting a new direction for heritage breed pigs.

Created by Cochon Founder Brady Lowe, Heritage BBQ aims to engage BBQ chefs/ restaurant in local and sustainable food conversations in an effort to raise awareness for responsible farming by hosting events

putting local back into barbeque

with well-known chefs, craft brewers, great winemakers, and prestigious distillers.

“The goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is the best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus of unwanted animal parts during any part of our competition,” says Lowe.

The events are hyper-local and they create word-of-mouth marketing for family farms.

It’s an honor to have a national spotlight right and develop a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people. This event series is unlike any BBQ event you know...

Founder Brady Lowe with Tour Designer and Girlfriend Heather Craig.

COCHON555’S HERITAGE BBQ FIRES UP IN LOUISVILLE FOR THE FIRST-EVER HERITAGE BREED BBQ COMPETITION ON SUNDAY!

3 CITIES in 3 WEEKS ST.LOUIS SUNDAY AUGUST 25TH Four Seasons Hotel St. Louis

THIS PIG IS RUNNIN’

We’re proud to announce three incredible weekends celebrating local family farms and a new landscape for barbeque. To get tickets, learn more about the Heritage BBQ series, or find out about other COCHON U.S. TOUR events coming up check out the website: www.cochon555.com

For the first time ever, Cochon is touching down under the arches. Five great chefs go head to head at the Four Seasons when this amazing Heritage BBQ series kick-offs in the Gateway city.

MEMPHIS FRIDAY AUGUST 30TH Beale Street Landing

Back to Memphis for seconds. The first Heritage BBQ was announced from stage when Cochon 555 hit town in February of 2012. After hosting the inaugural Heritage BBQ later that year, we can’t get enough.

LOUISVILLE SUNDAY SEPTEMBER 8TH 21C Museum Hotel

Started with a phone call from Sarah Fritschner from the Farm 2 Table initiative, and now is a full-blown, city-wide BBQ feast promoting the importance of supporting hyper-local activities.

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E L L I V S I LOU

ON’ WE D

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BITE! A S S I TO M U O Y WA N T

!

CONTENTS PG 1

Sponsors

PG 2-3

Mission: Putting Local Back Into BBQ

PG 6

The Judge’s Plate

PG 7-11

2013 Louisville Heritage BBQ Chefs

• Tyler Morris • Kevin Ashworth & Ed Lee • Coby Lee Ming • Levon Wallace • Annie Pettry PG 12-13

National Bourbon Month & The Bourbon Bar

THINGS TO DO & TIMES TO KNOW SUNDAY 3:45PM Judging Begins 5:00PM VIP Entry 5:55PM General Admission 6:15PM Pop-Up Butcher Shop Opens 7:30PM Awards 8:00PM Four Roses After Party

Proof On Main

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THE JUDGES PLATE The goal of each team is to showcase BBQ using the whole animal on the plate with four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW and sides are MAYO and MUSTARD . The 4+2 format is one approach to using a whole pig sufficiently in a restaurant system while not creating a burden on small farmers to surplus unwanted animal parts. The hope is to create a national demand for whole heritage breed pigs in BBQ restaurants. The objectives for the chefs cooking today’s event are:

PREPARE ONE WHOLE HERITAGE BREED POUND PIG FROM A LOCAL FARM

SHOWCASING THE 4+2 FORMAT, PRESENT 450 PLATES TO GUESTS & JUDGES PLATES ARE SCORED ON FLAVOR, TECHNIQUE, UTILIZATION, AND PRESENTATION

INSPIRE A MENU STRATEGY UTILIZING ONE WHOLE HERITAGE BREED PIG

4+2 THE JUDGE’S PLATE BROKEN DOWN PULL

MUSCLE

(utilization of (loin, hams, and working fibers, low shoulders can be ’n slow shoulders, served in chopped, hams, classic or sliced, or spread) non-classic)

BONE

STEW

(riblets, chopped and fried bones like spine, bone soup, broths, etc)

MAYO

MUSTARD

(brunswick, pho, (can be a frank and beans, traditional side, or udon, use or something new remaining bones reinvented) and trim, no waste)

(can be slaw, or anything representing mustard)

EXAMPLE MENU ITEMS

The first-ever 2012 Heritage BBQ winning menu by Todd Mussman of Muss & Turners and Local 3 in Atlanta featured: Korean BBQ, XO Sauce, Sesame Bun, Tumeric Pickles

Chile Relleño Pie

Pig Head Gumbo with Dirty Rice Calas

Master Peter Chang Broth

Tennessee State Pork and Fair Slider with Cranberry Beans, Esquites, Pork Fat Belly, Ham Mayo, Hominy Pastrami, Mustard Corn Nuts Molasses Glaze

CHECK OUT THE COMPETING CHEFS

TYLER MORRIS Rye On Market

TYLER MORRIS of Rye On Market

@TYLERMORRIS79

Tyler has honed his skills in the kitchens of some of this country’s most admired Chefs. From April Bloomfield’s The Breslin to Tom Colicchio’s Craft, his professional career has largely been influenced by Italian cuisine, while his roots in California and New Mexico steer him towards Spanish flavors.

COOKING:

BLACK/BERKSHIRE CROSS from Berea College Farm

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KEVIN & ED MilkWood

KEVIN ASHWORTH & ED LEE of MilkWood

@MILKWOODLOUKY

Kevin Ashworth is the Executive Chef of MilkWood in Louisville, KY. Originally from Cincinnati, Ohio, he graduated from the Midwest Culinary Institute and went on to run their fine dining restaurant, The Summit. He has worked with Chef Edward Lee at 610 Magnolia for over 2 years and opened MilkWood with Chef Lee in February 2013. He has traveled extensively in Asia for culinary events from Malaysia to Seoul and he was recently a semi-finalist for The Eater Awards Young Guns for rising chefs.

COOKING:

BLACK/BERKSHIRE CROSS from Marksbury Farm Market

COBY LEE MING Harvest Restaurant

COBY LEE MING of Harvest Restaurant

@HARVEST502

Working closely with local farmers for over a decade, Chef Coby Ming is right at home as Executive Chef of Harvest in Louisville, Ky. Her innovative take on rustic regional cuisine has earned national media and numerous accolades, including a 2013 James Beard Finalist nomination for Harvest.

COOKING:

GLOUCESTERSHIRE OLD SPOT from Pike Valley Farm

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LEVON WALLACE Proof On Main

LEVON WALLACE of Proof On Main

@LEVON_WALLACE

Levon Wallace, Proof on Main. Originally from Los Angeles, Levon has cooked up and down both coasts with a passion for honest, soulful and inspired cuisine. Drawing from various backgrounds and styles with his heart truly settled in the south.

COOKING:

MULEFOOT from Woodland Farms

ANNIEDecca PETTRY

ANNIE PETTRY of Decca

@ANNEBLU

Annie Pettry, Decca Restaurant. Originally from NC, Annie fell in love with cooking from the family garden. Her passion for food launched her into a professional career where she has cooked with acclaimed chefs across the country from NYC to San Francisco. As Chef of Decca, Annie brings a nuanced palate to the farm to table movement.

COOKING:

RED WATTLE from Whispering Glen Farm

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NATIONAL

BOURBON MONTH PROMOTING CRAFT AMERICAN BOURBON, WHISKEY, RYE & SPIRITS

ON AUGUST 2, 2007, THE US SENATE DECLARED THE MONTH OF SEPTEMBER AS “NATIONAL BOURBON MONTH.” National Bourbon Month is

an observance in the United States that calls for celebration of bourbon as America’s “Native Spirit.”

Additionally, COCHON has claimed Labor Day weekend in Memphis to spotlight and promote the Craft American Spirit industry, from the distillers to the craft cocktail makers, to the consumers who enjoy responsibly and in moderation. We believe through our appreciation of craft spirits, we will be sending the message that family heritage, tradition, and the preservation of hand-crafted spirits are deep-rooted in the United States.

ANNOUNCING

BOURBON OF THE YEAR

Eagle Rare 10 Year Old Single Barrel Kentucky Straight Bourbon Whiskey has a sweet, oaky nose and full complex body. Reminiscent of a fine port wine, this rare whiskey is best served neat, or over ice. “Life, liberty and the pursuit of happiness - the cornerstones of the birth of a nation, epitomized by the American bald eagle.”

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

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