2015 COCHON HERITAGE BBQ SAN FRANCISCO

SUNDAY SEPTEMBER 13 TH 2015

ON’T YOU D

MISS A N N WA

!

A BITE

CONTENTS Sponsors

The Mission & Special Thanks PG 2-3 Finding a Winner PG 4 Meat the Chefs PG 5-10 Michael Lee Rafidi of RN74 Dennis Lee of Smokestack / Namu Ganji Nicolai Lipscomb of The Battery Geoff Davis of The Dock John Madriaga of Spruce

The Pop-Up Butcher Shop PG 11 BBQ Traditions PG 12-13 Wilsonart® Perfect Manhattan Bar PG 14 Piggy Bank PG15 The Heritage Breed Pig Guide

THINGS TO DO & TIMES TO KNOW Judging Begins 2:45PM VIP Doors Open 4:00PM General Admission 5:00PM Butcher Demo Begins 5:10PM Pop-Up Pie Shop 7:00PM Awards 7:30PM After Party 7:45PM

WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM OFFICIAL HOST & BREWERY

SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

CHEF’S PANTRY SPONSORS

HERITAGE SPONSORS

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

Our mission is to put the local back into barbeque.

For seven years, Cochon 555 has spotlighted the best chefs and beverages, ultimately motivating a change in consumer behavior to understand responsible farming and honest food while enjoying a premium lifestyle. Much like the heritage pork you are eating here today, your experience here begins with the message of amazingly sourced products from the best farms and partners in the region.

Cochon555’s Heritage BBQ is an annual friendly competition promoting heritage breed pigs and global grilling cultures.

The culinary challenge includes 5 chefs each cooking one whole heritage pig from a family farm for a group of 20 notable judges. Chefs have seven days to prepare one whole pig and present a “Judge’s Plate” consisting of 6 dishes scored on utilization, global influences, cooking techniques and overall flavor. The winner will be crowned the “BBQ King or Queen” and take home over $3000 in prizes. In addition to sampling the competitor’s dishes, each event includes “BBQ Traditions”, another tasting inside the event where a group of notable chefs prepare one dish from their favorite BBQ culture in non-competitive spirit.

“We’re incredibly excited to be known as North America’s only ‘World’s Fair of Global BBQ’. It’s our job to pay tribute to global cultures and consume local food the way BBQ was intended to be. Today’s BBQ restaurant doesn’t give us a choice to buy local, safe food with our hard-earned money and we’re on a mission to change that by hosting incredible events that honor the greatest social traditions on the planet, cooking over fire. This event returns the conversation of BBQ to the original context of local meats, cooked with native spices, over fires and shared with friends and family. Therefore, we need an event that tilts the scales in favor of family farms who need big protein buyers like BBQ restaurants to survive. It’s only a matter of time until people demand better food choices when standing at the counter.” explains Brady Lowe. “We are standing right there with them, promoting honest food and a choice to buy safe food.”

Together, we motivate grilling communities to support responsibly raised animals from local farmers. Participation of chefs, partners, consumers and media support the hyper-local good food movement and give us something we can really sink our teeth into, honest food from real farmers.

TODAY, YOU WILL HAVE THE CHANCE TO PAIR SPECTACULAR WINES, BREWS AND SPIRITS WITH GLOBALLY INSPIRED BBQ DISHES PREPARED BY AMAZING CHEFS. HBBQ | PG

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The “Judge’s Plate” consists of 6 dishes that illustrate entire animal usage. Judges score on flavor, utilization, technique, and BBQ influences. The judge’s plate spotlights the whole pig and can be a tool to inspire restaurant owners to divert more energy to supporting local agriculture by seeing new ideas in action. The event is meant to be fun, thoughtful and flavor packed. You be the judge!

EACH CHEF WILL PRESENT 6 DISHES USING 1 WHOLE PIG. SHOWCASING ONE REGION, OR SIX DIFFERENT COUNTRIES. THE “JUDGE’S PLATE” MUST INCLUDE AT LEAST ONE ENTRY IN EACH OF THESE CATEGORIES:

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

Why this format? Because it’s a simple approach towards creating a database of menus featuring whole heritage pigs in globally themed restaurant systems. The event creates an educational platform for chefs and consumers. We thank you for helping us start a conversation one pig at a time.

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. Help us create a local and national demand for utilizing more whole heritage breed pigs in BBQ restaurants.

HBBQ | PG

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MICHAELRN74 LEE RAFIDI

Michael Lee Rafidi of RN74

@MLRAFIDI

A graduate of the Pennsylvania Culinary Institute’s Le Cordon Bleu Program, Michael Lee Rafidi developed a passion for food at a young age working his way through notable kitchens like the Mildred, Blue Duck Tavern and Noma before joining Mina Group as Corporate Executive Sous Chef to drive new opening culinary programs. Recently, Rafidi joined RN74 as Executive Chef.

COOKING:

OLD SPOT from Love Family Farm

DENNIS LEE SMOKESTACK / NAMU GANJI

Dennis Lee of Smokestack / Namu Ganji

@DENNISHLEE

Chef Dennis Lee of Magnolia’s new BBQ Dogpatch project and Namu Ganji in San Francisco, CA. Dennis, named 2012 Rising Star Chef by SF magazine, comes from a long line of trailblazing restauranteurs and chefs. His personal and creative approach has won him a cult following.

COOKING:

BERKSHIRE from Marin Sun Farms

HBBQ | PG

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NICOLAI LIPSCOMB THE BATTERY

Nicolai Lipscomb of The Battery

@8NICOLAI

Nicolai began as an apprentice under mentor Babara Lynch. A move to Italy and then Spain, he worked under Juan Mari Arzak and Joan Roca. After years as CdC at the Fifth Floor under Chef David Bazirgan, Nicolai is now Executive Chef at The Battery.

COOKING:

OLD SPOT from DG-Langley Farm

GEOFF DAVIS THE DOCK

Geoff Davis of The Dock

@GEONATE88

Chef Geoff Davis was trained at the Culinary Institute of America in Hyde Park, NY before returning to California to work in numerous notable Bay Area restaurants, including Aqua, Fifth Floor, Cyrus and Haven. Davis joined the opening team at The Dock, where he now leads as Chef de Cuisine.

COOKING:

EUROPEAN BOAR from Winkler Farm

HBBQ | PG

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JOHN MADRIAGA SPRUCE

John Madriaga of Spruce

@JOMAD43

I went to the CCA, and worked at Charlie Trotter’s for my externship site. Started my career at The Village Pub, then spent the next 3 ½ years at Manresa in Los Gatos. In 2009, I went to stage at Noma for 2 months and Mirazur in the south of France for another month before returning back home to work with the Bacchus group. I’ve been the CDC at Spruce for 4 years now.

COOKING:

RED WATTLE from Walnut Keep

RED WATTLE WALNUT KEEP BOSTON SHOULDER

BACK FAT

NECK

SPARE RIBS

SIDE BACON

BELLY BACON

JOWL

DAVE THE BUTCHER

TENDERLOIN

LOIN

PICNIC SHOULDER

HAM

HOCKS

TROTTERS

MARINA MEATS

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

HBBQ | PG

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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.

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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).

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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.

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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 R MA 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.

8

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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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.

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

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.

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

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.

15

CALÇOTADA

S PA 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).

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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 HBBQ | PG

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

The winning chef of today’s event will receive a reclaimed pine Bourbon Bar Cart resurfaced with beautiful Wilsonart® Quartz, the hottest new countertop material on the market.

CHANGE THE FUTURE OF OUR FOOD

P I G GY B A N K Clearing a path for family farms Piggy Bank is a genetic sanctuary that enables responsive solutions for emerging farmers and social communities. Our goal, to provide unlicensed access to genetics and business plans to family farmers. The foundation to Piggy Bank’s success is sustaining a community that promotes transparency through the sharing of data, information, and farming practices which will inspire better business for those encountering the network. In short, we hope to become a model that can be copied, shared and free for people to build upon. We call it open source agr iculture.

VISIT US ONLINE & LEARN MORE

PIGGY-BANK.ORG

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 Pacific, 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 off the coast of Georgia on Ossabaw Island. ey are small range pigs, meaning they are isolated foragers. They 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 different 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