ALL-STAR COCHON 2013 Las Vegas

FIVE YEARS OF COCHON555

PRESENTED BY

SUNDAY OCTOBER 20TH COMMONWEALTH

LAS VEGAS

WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM PRESENTING SPONSOR

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SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

HERITAGE SPONSORS

COCHON U . S .

T O U R

ALL-STAR COCHON PRESENTED BY DRINKBOARD IS A COLLECTIVE OF CHEFS AND BUTCHERS FROM FIVE YEARS OF COCHON 555 WHO HAVE INSPIRED ALL OF US. THE CHEFS ARE THE ROYAL COURT, THEY ARE THE KINGS, THE QUEENS, THE CHAMPIONS OF THE TOUR. THIS NON-COMPETITION TASTING EVENT FEATURES AN AMAZING GROUP COOKING LATE NIGHT STYLE FAVORITES.

WHY ASIAN BBQ LATE-NIGHT CHEFS BRUNCH? Its no mystery, chefs spend many a night after work searching for the most authentic of experiences, sometimes the spiciest of ideas. Most dishes are found off the strip, outside of city centers, and totally off the beaten path, most times, they find their way into our lives without knowledge of how or why. A great ethnic menu reads like a sacred textbook and these eateries serve as nourishment to the soul of hospitality, inspiration to kitchen teams, and creative channel for dishes to evolve. All-Star Cochon pays homage to our late-night family meals, to those rare moments where our boundaries are pushed, our threshold for tolerating heat and celebrating new flavor combinations are encouraged.

“The Cochon events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right now and to work with such amazing chefs and best yet, in Las Vegas.

We are developing a message with a deeper meaning. Today, we are reaching out to people who care about the conversation of local food made by real people.”

Founder Brady Lowe with, Tour Designer and Girlfriend Heather Craig

We are taking this chance to curate and serve memorable dishes from late-night visits to our favorite Chinese, Sichuan, Korean, Thai, and Japanese restaurants across the country!

WWW.ALLSTARCOCHON.COM

@DWVARLEY

KING OF PORC 2010

RN74

SEATTLE

PREPARING “King of Porc” Jungle Curry PREPARING Pork Fried Rice, Peanut Chili, Green Coriander @JASONVINCENT00

@CHEFSOBEL

PREPARING Kimchi Pork Belly Stew, Pork Fat Tofu, Pickled Pig Knuckle PREPARING Tonkatsu Tonkotsu, Chicken Fried Pork Cheek, Tofu Skin Noodles, Bone Broth @ANNEBLU

DECCA

LOUISVILLE

@CHISPACCA

PRINCE OF PORC 2011

CHI SPACCA

LOS ANGELES

PREPARING Bánh mì dac biet “cold cuts” French Baguette, Liver Pâté, Head Cheese, Pickles, Cilantro, Cucumber, Chilies

PREPARING Bibim Gooksu, Pork Skin, Buckwheat, Ramp Kimchee & Egg Yolk @LEVON_WALLACE

FLAVOR KING

PROOF ON MAIN

LOUISVILLE

@LUCKYSTRIKEPDX

SÌCHUAN QUEEN

LUCKY STRIKE

PORTLAND

PREPARING Sichuan Maw Salad PREPARING Pork Fat Wontons, Fermented Chili Bean Sauce, Facing Heaven Peppers, Sichuan Peppercorns @SDREWNO

PRINCE OF PORC 2011/2012

THE SOURCE BY WOLFGANG PUCK

WASHINGTON D.C.

@LINDYGRUNDY

SHOP MAMA & MEAT MAVEN

BUTCHER Cures BUTCHER Cures

REVEREND OF FAT

BLACKBERRY FARM

TENNESSEE

@BLACBERRYFRM

FEATURING

GERALD CHIN of

STRIPSTEAK

Mandalay Bay Resort and Casino

@ChefGeraldChin

THE MEZCAL EXPERIENCE

FEATURING

MEZCAL is a distilled alcoholic beverage made from the maguey plant (a form of agave) native to Mexico. The word mezcal comes from Nahuatl mexcalli which means “oven-cooked agave”. The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca.

There is a saying attributed to Oaxaca regarding the drink: “para todo mal, mezcal, y para todo bien también” (“for everything bad, mezcal, and for everything good, as well”)

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

13,000 Guests 500M+ Impressions 1500 Food Pioneers

One Conversation “Heritage Breed Pigs” 2014 is in the Works Join the Conversation SPONSOR@COCHON555.COM

THE

IS BACK ON TOUR IN 2014