HERITAGE BBQ WASHINGTON DC

N DC O T G N I TH WASH O B E R 12 Y OCT SUNDA

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 DEVELOPS DEEPER INTEREST IN EXISTING AND UP-AND-COMING RESTAURANTS ON HOW TO JOIN THE CONVERSATION OF SUPPORTING LOCAL FOOD YEAR ROUND.

HERITAGE BBQ IS DEDICATED TO GOOD FRIEND, MARK NEWMAN

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 SPONSORS

Our mission is to put the local back into barbeque.

Heritage BBQ is an opportunity to create a better BBQ that motivates existing BBQ establishments to join the conversation of local food. By working with notable chefs who feed vibrant communities, we find guests willing to invest in a better BBQ that spotlights global nuances and techniques.

Together, we are breaking ground on a new hyper-local, globally-themed, farmsupporting BBQ. Welcome to the World Fair, BBQ Edition!

This is the “new ‘Que” that celebrates hundreds of grilling traditions from around the world. We are on a mission to redefine BBQ as social eating, the act of gathering around fire, making friends and eating responsibly-raised animals.

Together we work around the clock to preserve timeless family traditions from all over the globe. The bottom line, host events that develop the conversation of local food and heritage pigs, thus creating long-term growth, jobs on farms and better food choices for the future.

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.

“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.”

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. The cause is local, the flavors are global, the talent is unbridled. From Argentina to Korea, it’s unlike any BBQ event you know…

THE EVENTS RAISE AWARENESS FOR RESPONSIBLE FAMILY FARMS BY HOSTING EVENTS WITH NOTABLE CHEFS, CRAFT BREWERS, GREAT WINEMAKERS, AND PRESTIGIOUS DISTILLERS

COCHON555

JANUARY-MAY 10 CITIES

A one-of-a-kind traveling culinary competition and tasting event – five chefs, five pigs, five winemakers – to promote sustainable farming of heritage breed pigs. This fine-tuned flavor train departs for another ten-city tour uniting local farmers, renowned chefs, prominent winemakers, restaurateurs, brewers, distillers and the pork loving public in a stand-up tasting reception format.

GRAND COCHON

Aspen, Co

JUNE A SPEN

Every year, an epic 10-city culinary tour starts in New York City and culminates at Grand Cochon at the Food & Wine Classic in Aspen, the season finale of 10 chefs competing in a head totail, winner-takes-all culinary showdown. Don’t miss this 1200 pound heritage breed pork showcase of the best 30 dishes from around the country.

HERITAGE FIRE

AUGUST NA PA

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.

ALL-STAR COCHON

OCTOBER LA S VEGA S

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.

COCHON ISLAND

2015

An event spotlighting local chefs to prepare a menu from the entirety of one 150 pound family-raised heritage breed of pig, nose-to-tail. Culinary luminaries go whole pig in this Island-style outdoor celebration of local and national.

EPIC COCHON

ONCE IN A LIFETIME

Founded in 2012, EPIC is a unique expression of Cochon. The event is a 100% custom tasting event never to be replicated.

They happen once and that’s it. 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 an EPIC experience, look no further.

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

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ON’T YOU D

TE! S A BI S I M A WA N N

CONTENTS Sponsors The Mission & National Events PG 2-3 National Bourbon Month PG 5 BBQ Traditions PG 6-7 The Pop-Up Butcher Shop PG 8 Meat the Chefs PG 9 Kyle Bailey of Birch & Barley Joe Palma of Bourbon Steak DC George Pagonis of Kapnos Scott Drewno of The Source Erik Bruner-Yang of Maketto

Finding a Winner PG 13 The Heritage Breed Pig Guide

THINGS TO DO & TIMES TO KNOW Judging Begins 2:45PM VIP Door Open 4:00PM General Admission 5:00PM Butcher Demo Begins 5:10PM Ice Cream Social 7:00PM Awards 7:30PM After Party 7:45PM

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 Chicago 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.

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

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COCHON “BBQ TRADITIONS”

In addition to 1400+ pounds, guests will enjoy “BBQ TRADITIONS,” a series of pop-up stations where chefs will serve one dish that best exemplifies a culinary tradition and BBQ culture from anywhere in the world. Enjoy!

1

CHAR SIU C H INA

“Char siu” literally means “fork burn/roast”.

In ancient times, wild boar was skewered and cooked over an open fire or in an oven. More commonly, a shoulder cut of pork is preferred, seasoned with a mixture of honey, five-spice powder, fermented red bean curd, dark soy and hoisin.

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BARBACOA

ME XIC O Believed to have originated in Barbados, derived from “Los Barbadoes”, the bearded fig trees discovered on the island. Natives called their style “barabicu,” which included spiced meats grilled over a “sacred fire pit” filled with fig wood. The style migrated to Mexico where slow-roasted meats over an open fire were called Barbacoa.

2

CHURRASCO BRAZ IL

Originally, a Brazilian rustic BBQ consisting of sausages, beef, pork, and chicken cooked over a hole in the ground filled with coals. Meats were skewered on metal spits, seasoned with coarse salt and grilled, then a gaúcho would cut meat from skewers using his churrasco knife.

Now widely adapted across many Latin America cultures.

5

BRAAI

SOUT H AF RICA South Africans love to “Braai”, which includes grilling, hanging out and drinking.

Braaivleis translates to “grilled meat” and refers to staple grilled dishes like Boerewors (a pork and beef sausage flavored with coriander and garlic) and Sosaties (marinated chicken kebabs) in addition to steak and lamb chops.

3

KOREAN BBQ S. KORE A

“Gogigui” literally means “meat + roasting” it is the method of roasting marinated or nonmarinated meat over charcoal grills typically built into the center of the diner’s table.

Popular dishes like Bulgogi (beef sirloin) and Galbi (short rib) are seasoned with soy sauce, sugar, sesame oil, garlic, pepper and “gochujang” (Korean chili powder).

6

ASADO

SOUTH AMERICA Asado can be claimed by many South American countries, but best known in Argentina. The seasoning and cooking techniques are simple; whole animals or larger muscles are seasoned with olive oil and salt, perched on metal crosses over a wood fire that has been burned down to coals.

7

HIBACHI

JA PA N The hibachi “fire bowl” is a traditional Japanese, cylindrical, open-topped container lined with a heatproof material that holds burning charcoal. Popular in public parks in Japanese culture during summer months, parkgoers enjoy roasted meats, veggies and noodles where grill masters fan charcoals with long disposable fans called uchiwa.

10

BABI GULING INDONESIA

Whole pigs are seasoned with mixtures of chiles, lemongrass, ginger, galangal, and turmeric, then roasted over a wood fire on hand-turned log rotisserie spits. Cooked pigs are carried across the street to an open-air restaurant where women wielding cleavers dole out servings of the crispy, spice-scented meat with fragrant rice and spicy long bean salad.

13

NU’Ó’NG VI E TNA M

Nu’ó’ng translates to “grilled dish” from a culture known for balancing the 5 senses, freshness, and fish sauce. A variety of meats are seasoned with salt, chiles, garlic, and sugar, and typically served by street vendors on rice papers (bánh tráng), rice noodles (bún), or wrapped in charred leaves.

16

SPIEßBRATEN G E RMA NY

In the 1800’s, gem stone prospectors brought this technique back from the South American Gouchos. “Spiess” translates to spit or skewer, beef or pork are marinated with raw onions, salt and pepper the day before they are spit roasted slowly over beach wood coals.

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9

MANGAL EAST ERN EUROPE

LUAU

The Middle Eastern name for barbecue in a social context. Mangal refers to friends, and the hospitality towards a gathering while the meal consists of grilled vegetables, shish kebabs, various köfte (meatballs), chicken, and offal seasoned with curry, chiles, yogurt, cardamom, cumin and pepper.

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H AWA I I Kã-lua translates to “the hole” and is a cooking method that utilizes an “imu”, a type of underground oven and mesquite wood. Rocks are heated, the hole is lined with banana leaves, the meat is salted, covered first with wet burlap, then with a layer of sand and presented at large parties.

12

TEXAS CENTRAL VS. EASTERN

In central Texas, the brisket, handmade sausage, and pork ribs are seasoned, smoked over oak coals, and served marketstyle. In Eastern Texas, pork shoulders, sausage, brisket, and pork ribs are slowly cooked to fall off the bone, smoked and served with a sweet, tomato sauce.

SANTA MARIA C A L I FORN I A

The Santa Maria style, born in California’s central coast, is part of the state’s Spanish heritage. Prepared mainly in the forms of tri-tip and top sirloin steak, Santa Maria barbecue is seasoned with salt, pepper and garlic and grilled over hot wood coals.

Over the years this style has shifted from pit cooking to grilling.

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14

LEXINGTON N. CAROLINA

Dominated by wood-smoked pork shoulder, either sliced or finely chopped. Lexingtonstyle refers to a vinegar-based “red” sauce of ketchup, vinegar, and pepper. The sauce is mixed with finely minced cabbage (instead of mayo) to make a barbecue slaw that is tangy, spicy and sweet.

17

CALÇOTADA

SPA I N Groups gather to celebrate harvest by drinking lots of cava and starting a roaring fire to cook Calçots - large, mild scallions charred on the outside and then steamed until tender in newspapers. No utensils, everyone removes the burnt outer layer, dips them in romesco and eat them whole, along with botifarra (a Catalan pork sausage).

18

SATAY SOUT HEAST ASIA

Originating in Java, Indonesia but popular in Malaysia, Singapore, Brunei, the Philippines, and Thailand. A variety of meats are seasoned, skewered, and grilled over thin elongated grills. Depending on the region, island or country, the sauce, color and flavor will most definitely change although not the cooking method.

LA CAJA CHINA C U B A

Translated it means the “Chinese Box”, fabricated of wood and sheets of metal, the box was made popular by a Cuban man living in Miami named Roberto Guerra.

Most often used during the Holiday season, pigs are brined or seasoned with sour orange, garlic, oregano, cumin, and sugar before roasting.

TO LEARN ABOUT ALL 30 “BBQ TRADITIONS” - VISIT US ONLINE WWW.HERITAGEBBQ.COM JUST LIKE IT ALWAYS WAS - ONLY NOTHING LIKE IT’S EVER BEEN | HBBQ | PG

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Large Black SPRING HOUSE FARM BOSTON SHOULDER

BACK FAT TENDERLOIN

NECK LOIN SPARE RIBS

Erika Nakamura & Jocelyn Guest

HAM

BELLY BACON

JOWL PICNIC SHOULDER

LINDY & GRUNDY / DICKSON’S FARMSTAND MEATS

SIDE BACON

HOCKS

TROTTERS

TAKE HOME HERITAGE PORC

KEEP IT SIMPLE, DON’T OVERCOOK HERITAGE PORK | 375oF for 35 minutes per pound

SHOULDER

BELLY

LEG

LOIN

The Picnic braise/ smoke/ roast

Spare Ribs roast / smoke / grill

Ham Steaks grill/ braise

Rolled Loin braise/ roast

Coppa grill / pan fry

Porchetta roast / rotis

Whole Ham

Tenderloin

brine / roast

grill / roast / pan fry

MEAT THE CHEFS THIS IS one that showcases old-world traditions, established global influences and new-world cooking techniques.

This event ignites a conversation about safe, healthy food choices for our future, one plate at a time. Help us create a local and national demand for utilizing more whole heritage breed pigs in BBQ restaurants.

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KYLE BAILEY BIRCH & BARLEY

Kyle Bailey of Birch & Barley

@CHEFKYLEBAILEY

Originally from Pennsylvania, Kyle Bailey has spent time in the prestigious kitchens of Cru & Stone Barns before landing in DC, where he combines his commitment to seasonal ingredients and a passion for beer as Executive Chef of Birch & Barley, ChurchKey, GBD and the Arsenal at Bluejacket.

COOKING:

MULEFOOT from Spring House Farm

JOE PALMA BOURBON STEAK DC

Joe Palma of Bourbon Steak DC

@CHEFJOEPALMA

Joe Palma has had a career steeped in the french tradition, working with chefs Yannick Cam, and Michael Richard, as well as 6 1/2 years with Eric Ripert at Le Bernardin as a sous chef and Westend Bistro as chef de cuisine. Currently Executive Chef of Bourbon Steak, he looks forward to bringing traditional technique together with the bounty of the Chesapeake Watershed to continue to keep the restaurant in the vanguard of DC’s elite.

COOKING:

LARGE BLACK from East River Farm

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

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GEORGE PAGONIS KAPNOS

George Pagonis of Kapnos

@GEORGEPAGONISDC

Before opening Kapnos with Chef Isabella in July 2013, Pagonis served as chef de cuisine at Graffiato. Prior to joining Graffiato, Pagonis cooked at Aureole in New York under Christophe Bellanca and Marcus Ware. Before that, the fluent Greek-speaker worked at Jose Andres’ Zaytinya, where he first cooked under Mike Isabella. His first tour of duty in a fine dining kitchen was at New York’s Le Cirque.

COOKING:

OSSABAW from Autumn Olive

SCOTT DREWNO THE SOURCE

Scott Drewno of The Source

@SDREWNO

Scott Drewno’s menu at The Source showcases his expertise with Asian flavors while the use of local produce and humanely raised animals underscores his commitment to seasonality and sustainability. Drewno’s modern Asian cuisine has garnered The Source accolades from top food publications such as The Washington Post, Washingtonian and Travel + Leisure. In 2010, Chef Drewno was named “Chef of the Year” by the Restaurant Association of Metropolitan Washington.

The Source has also won the Restaurant Association’s awards for “Best New Restaurant of the Year” and “Best Fine Dining of the Year.”

COOKING:

SADDLEBACK from Leaping Waters Farm

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

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ERIK BRUNER-YANG MAKETTO

Erik Bruner-Yang of 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 nationally and locally. Bruner-Yang is expanding with Maketto, a communal marketplace and lifestyle brand combining retail, restaurant and cafĂŠ.

COOKING:

LARGE BLACK from Faith Like A Mustard Seed Farm

Heritage BBQ by COCHON 555 is a hyper-local event celebrating heritage breed pig from family farms. Similar to Cochon 555, the event is a stand-up tasting reception where 5 chef teams are challenged to use 1 whole heritage breed pig to win votes from 20 notable judges, including industry professionals, culinary peers, and respected media.

The event is meant to be fun, thoughtful and flavor packed. You be the judge!

CHEF TEAMS PRESENT 6 DISHES SHOWCASING BBQ INFLUENCES FROM ANYWHERE IN THE WORLD IN HOPES TO BUILD THE WINNING PLATE

PULL

fibers, low ’n slow classic or non-classic

STEW

use of remains & trim zero waste

MUSCLE

BONE

loin, hams & shoulders chopped, sliced & grinds

crispy, fried & baked broths & soups

MAYO/FAT

MUSTARD/ACID

utilization of pork fats fatty, tasty sides

seed to stem, inventive salads, bright sides

Chefs present their dishes as the “Judge’s Plate”, which consist of 6 categories that illustrate entire animal usage. Judges score on utilization, presentation, BBQ influences and flavor. The perfect plate spotlights the whole pig and can ultimately inspire restuarant owners to divert more energy to supporting local agriculture.

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

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KNOW THE BREEDS BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

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

Originating from New Caledonia, a French Island in the South Pacic, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is 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.

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions.

Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork.

The Mangalitsa yields juicy and flavorful meat.

process in several areas.

TAMWORTH

DUROC

LARGE BLACK

While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

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.

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.

YORKSHIRE

HAMPSHIRE

OSSABAW

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat.

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

Originating from Spain, and of Iberian decent, this feral breed lives o the coast of Georgia on Ossabaw Island. ey are small range pigs, meaning they are isolated foragers. ey have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

GLOUCESTERSHIRE OLD SPOT

MULEFOOT

KUNE KUNE

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

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight dierent heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two.

Known for its premium hams, the superior tasting meat is red with freckled marbling.

Kunekune Pigs are the only breed of swine known to fatten on grass with so very little needed in the way of supplementation. Their wide head, dished face, and short, upturned snout speaks to their tendency to graze rather than root. They produce a quality, marbled meat as well as a good quantity of useable fat.

OTHER NOTABLE BREEDS: GUINEA HOG, HEREFORD, POLAND CHINA, MIESHAN, CHESTER WHITE, IBERIAN, EUROPEAN WILD, LACOMBE, ESSEX SADDLEBACK, LANDRACE