Hbbq13 memcatalog

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.

WE COMBINED ALL THE BEST MOMENTS INTO ONE EPIC BBQ PARTY TO KICK OFF LABOR DAY WEEKEND. COCHON HERITAGE BBQ RETURNS FOR SECONDS AND IT HAPPENS ALL ON FRIDAY!

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.

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

3

S I H P M ME

ON’ WE D

T

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 6-7

BBQ Bus presented by FedEx

PG 8

The Judge’s Plate

PG 9-15

2013 Memphis Heritage BBQ Chefs

• Ryan Trimm & Josh Galliano • Travis Grimes • Chad Clevenger & Nick McCormick PG 2/3

• Jackson Kramer • Craig Blondis & Chris Taylor • Rick Farmer & Miles Mcmath

National Bourbon Month & The Bourbon Bar presented by BreadcrumbPRO

THINGS TO DO & TIMES TO KNOW FRIDAY 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

Ribs & Whiskey at Central BBQ

SATURDAY MAN vs. BBQ presented by FedEx

Tasting Tour & Challenge from 11:00AM - 6:00PM • BBQ Oysters • Sausage + Cheese • Fried Chicken • BBQ Burger • Pull Sandwich

• BBQ Spaghetti • Mustard + Pickles • Cornish Game Hen • Dry Rub Wings • Ribs

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

5

PRESENTED BY

MAN VS. BBQ CHALLENGE IS A LINE UP OF MEMPHIS BBQ CLASSICS AND MENU HIGHLIGHTS from across the city. Over 50 people go from location to location eating samples and drinking ice-cold Anchor Brews. Ten courses have been chosen as the “ideal menu” for new BBQ restaurants choosing to support local farms with a whole animal approach. Our goal at Heritage BBQ is to combine dishes from ‘The Judge’s Plate” with oysters, pickles, and sausage, into a fun afternoon of eating, trivia and music throughout the various stops. Guests are also welcome to follow the barbeque party in their personal vehicles if seats fill up.

FRIDAY AUGUST 30TH

LINE UP

0AM 11:0

BBQ OYSTERS

0AM 11:3

SAUSAGE + CHEESE

5PM 12:1

PM 1:00

PM 2:00

FRIED CHICKEN

BBQ BURGER

PORK SANDWICH

1&2 M.F.M MEMPHIS FARMER’S MARKET

M.F.M MEMPHIS FARMER’S MARKET

The

We

Memphis

Farmers

love

the

Farmer’s

3

4

5

GUS’S FRIED CHICKEN

LUNCHBOX EATS

PAYNE’S BAR-B-Q

An

A classic Memphis location

eclectic,

Market is a weekly non-

Market pork King & Queen,

When Gus’s first moved to

soulful

profit

Memphis in 2000, it was

located

gourmet, shop

and must-do for any Bar-B-Q

Downtown

enthusiast. The pulled pork

like the gods had sent a

Memphis just south of the

sandwich and ambiance

blessing of chicken. The

Fed Ex Forum. From mouth-

sandwich

outdoor

market

Mark & Rita Newman of

local

farmers

Newman Farms Berkshire.

and artisans. The market

Every Saturday, they arrive

showcases locally sourced

with

produce and food items

breed

for

coveted chicken is fried to

watering

and locally produced arts

purchase. We pay tribute to the Memphis Sausage

order and the crispy skin

their delicious, homemade

and crafts from the MidSouth region. We chose

&

gives way to an out of

desserts, the last place it

to serve BBQ oysters, to

featuring Newman’s very

body experience. I’ll take

was this good was sneaking

showcase the best kick-off

own sausage paired with

two please.

into Grandmama’s kitchen!

featuring

to any BBQ Tour.

the

best

pork

Cheese

heritage

ready

plate

by

artisan cheese, and pickles.

in

sandwiches

to

is epic. Andrew Zimmern declare Payne’s has the best bologna sandwich in the country. Ron Payne joins the cast of judges for Friday night’s BBQ competition.

Who’s gonna win?

This year’s BBQ Bus with be stocked with ice-cold Anchor Steam Beer to enjoy between tastings PM 2:45

PM 3:30

PM 4:15

BBQ SPAGHETTI

MUSTARD + PICKELS

CORNISH GAME HEN

7

8

6 THE BAR-B-Q SHOP

TROLLEY STOP MARKET

While it’s the food that

Owners

brings people in the door, it’s

the

award

winning

Keith

and

Jill

Forrester are committed to

sauces that keeps them

supporting local farms and

coming back for more than

food purveyors whenever

50 years. The restaurant

possible at the market.

is known for the sauces but owner Frank Vernon

They take extreme pride

keeps talking about one

in their tasty new pickling

thing - BBQ spaghetti. If you

project

haven’t tried it, you don’t

seasons best produce.

know what you’re missing!

featuring

the

PM 5:00

PM 5:45

DRY RUB WINGS

RIBS

9

COZY CORNER

CENTRAL BBQ

Since the meat on these

Memphian’s know great

hens is never far from

BBQ and won’t settle for

bone and pieces small, the interior stays juicy,

anything

less.

Central

BBQ owners met on the BBQ circuit in the mid-

with white and dark meat

80s and have a national

relatively indistinguishable.

reputation for Legendary

Simply dig in and devour the little bird in gloriously messy fashion.

Dry Rub Wings. Everyone is welcome to end Saturday’s BBQ Tour with a whole hog dinner hosted by owner Craig Blondis.

10 SWEET SWINE O’MINE

Mark Lambert founded Sweet Swine O’ Mine in 1996. A second time winner as Grand Champion of Memphis in May, both 2013 and 2009. How is one rewarded for making it this far? How about some award winning flavor with award winning BBQ! Best yet, friends are joining the party to make this a “Ribs & Whiskey” to remember.

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

7

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

MEET THE 2013 MEMPHIS

HERITAGE BBQ CHEFS

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

9

RYAN & JOSH Southward & The Libertine

RYAN TRIMM & JOSH GALLIANO

@RTTRIMM

Born in Pittsburgh, Ryan spent the majority of his early childhood in Southern California. He moved to Memphis at the age of twelve, graduated high school and went on to study English and Business at Ole Miss. During college he discovered his love for cooking, soon he worked about various well-known restaurants, spent four years as owner of Sweetgrass and now turns to creating hyper-local Southern Staples at his newest venture, Southward Fare & Libations.

COOKING:

BERKSHIRE from Newman Farms

TRAVIS GRIMES Husk Restaurant

TRAVIS GRIMES of Husk Restaurant

@TGRIMESHUSK

Travis Grimes has worked with the Neighborhood Dining Group since 2003, first as a sous chef at McCrady’s then as Chef de Cuisine at Husk when it opened in 2010. A graduate of Johnson & Wales University, Grimes’s experience also includes positions at Louis’s Charleston Grill and Cypress Lowcountry Grill. He has a passion for curing meats, pickling, and canning and has elevated both Husk and McCrady’s charcuterie programs.

COOKING:

BERKSHIRE from Musick Farm Hogs

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

11

CHAD & NICK Alma Cocina & TAP Gastropub

CHAD CLEVENGER & NICK MCCORMICK

@CHADCLEVENGER

A graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas, Clevenger achieved 2010 Alumni Wall of Fame status for his culinary accomplishments. Prior to joining Fifth Group Restaurants to helm the kitchen at Alma, Clevenger worked in the some of the country’s best kitchens including Coyote Café, LOLA Coastal Mexican Cuisine, The Porker Street Food Cart “where he became the swine sultan”, Mel’s Bar & Grill, and the Michelin starred Le Saint Paul Restaurant and Hotel.

COOKING:

BERKSHIRE from Newman Farms

JACKSON KRAMER Interim Restaurant

JACKSON KRAMER of Interim Born and raised in Midtown, Jackson has been cooking in the kitchen at Interim for almost eight years.

Attended culinary school in Portland, OR, and trained in Grayton Beach, FL and Asheville, NC, before returning home to work with Wally Joe. During his time at Interim, Jackson’s unique style has garnered him a nomination for the James Beard Rising Star Chef and the Best Chef Award from Edible Memphis.

COOKING:

BERKSHIRE/RED WATTLE CROSS from Circle B Ranch

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

13

CRAIG & CHRIS Central BBQ

CRAIG BLONDIS & CHRIS TAYLOR

@CENTRALBBQ

Craig Blondis met Roger Sapp on the BBQ circuit in the mid-80s. After competing in Memphis in May’s World Championship Barbecue Cooking Contest, they made the leap from friends to business partners. Craig & Roger now run Central BBQ which consistently ranks #1 for BBQ in Memphis since 2005. Craig has been awarded national praise in the media including USA Today, Garden & Gun, Southern Living, Men’s Health, and appeared on shows like Pitmasters, The Best Thing I Ever Ate, Crave and BBQ with Bobby Flay.

COOKING:

BERKSHIRE from Newman Farms

RICK & MILES St. Jude’s Culinary Team

RICK FARMER & MILES MCMATH

@MILESMCMATH

Rick Farmer and Miles McMath lead the culinary charge at St. Jude Children’s Research Hospital in Memphis, TN. The Culinary Team at St. Jude produces over 2500 meals a day and routinely butchers local animals including goat, lamb and pig. Most of the vegetables, meat and honey are from areas within 100 miles of St. Jude. Additionally the team maintains a garden producing mushrooms, lettuce and asparagus, as well as compost management and worm beds.

COOKING:

BERKSHIRE from Newman Farms

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS |

15

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.”

presents

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

JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | MEMPHIS | PG

17