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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.

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.

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S I U O L .

T S

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

The Judge’s Plate

PG 7-11

2013 Memphis Heritage BBQ Chefs

• Kevin Willmann • Kevin Nashan • Matt Accarrino • Gerard Craft • Fabrizio Schenardi 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

with Chris Bolyard of Sidney Street Café

7:30PM Awards 8:00PM Four Roses After Party

Cielo Bar in Four Seasons

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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

KEVIN WILLMANN Farmhaus Restaurant

KEVIN WILLMANN of Farmhaus Restaurant

@FARMHAUSSTL

Kevin was born in Greenville Illinois, a small farming town forty five miles east of St. Louis. The farm raised hogs and farmed feed crops such as corn, soybeans and alfalfa and grew fruits and vegetables in gardens for the family. Recognized as a farm to table leader, Kevin and his butchery team utilize whole animals and fish in the ever changing menu that reflects his experiences and beloved gulf coast region.

COOKING:

MEISHAN CROSS from Rustik Rooster Farm

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KEVIN NASHAN Sidney Street Café

KEVIN NASHAN of Sidney Street Café

@KNASHAN

Born in Chicago and raised in Santa Fe, his family owned La Tertulia, a beloved Northern New Mexican restaurant, for 27 years. Upon graduating from St. Louis University, he enrolled in the Culinary Institute of America in Hyde Park, New York. With his wife, Mina, and brother, Chris, the family currently runs Sidney Street Café; a well-respected culinary experience influenced by seasonal, locally-sourced creations.

COOKING:

ESSEX SADDLEBACK from Flint Hill Farms

MATT ACCARRINO SPQR

MATT ACCARRINO of SPQR

@MATTACCARRINO

Born in St. Louis and raised in New Jersey, Matthew has been Executive Chef at SPQR in San Francisco since late 2009, he was named Star Chefs rising star in 2010, received 3 stars from the SF Chronicle and was awarded his first Michelin star for 2013. In 2013 he was named F&W People’s Best New Chef: California.

Co-author of his first book, SPQR: Modern Italian Food and Wine, which was released in fall of 2012.

COOKING:

RED WATTLE/CHESTER WHITE CROSS from Walnut Keep

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GERARD CRAFT Pastaria

GERARD CRAFT of Pastaria

@GERARDFCRAFT

Chef Gerard Craft is the executive chef/owner of Craft Restaurants, Ltd. in St. Louis. Known for his innovative interpretations of Missouri ingredients at Niche, Chef Craft is a four-time James Beard Foundation Best Chef: Midwest finalist and Food & Wine Best New Chef. He is an avid supporter and champion for hyper-local ingredients and responsible farming.

COOKING:

LARGE BLACK from Triple S Farms

FABRIZIO SCHENARDI Four Seasons Hotel

FABRIZIO SCHENARDI of Four Seasons Hotel

@FSCHENARDI

A native of Rivoli, Italy, Schenardi was classically trained in Italian and French cuisine and pastry at the Istituto Alberghiero Ravizza in Torino, Italy. As Executive Chef, his philosophy “Traditional by foundation, modern by execution” highlights more than two decades’ of experiences preparing authentic Italian cuisine. Schenardi joined Cielo in 2010 and his recipes have revolutionized both the menu and dining experience.

COOKING:

BERKSHIRE from Newman Farms

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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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