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PRESENTING SPONSOR

AFTER THREE TOURS 2009 // 2010 // 2011

152 RESTAURANTS 1475 CHEFS CO OKED 115,482 LBS OF HERITAGE PORC 124 FAMILY FARMS 15,129 GUESTS SERVED 33 BREEDS OF PIG 215 INDEPENDENT WINERIES 31,368 BO TTLES ALL FOR ONE CONVERSATION HERITAGE BREED PIGS

SEE YOU NEXT YEAR! WWW.COCHON555.COM

HOTEL JEROME A FRIENDLY COMPETITION WHEN 10 CHEFS COOK FOR THE CROWN

GRAND PRIZE SPONSOR Winner will recieve a 2012 Guest Chef Showcase weekend at Blackberry Farm in Tennessee

W W W. T A S T E N E T W O R K . C O M

PLEASE VOTE


An Iron Chef America winner and recipient of numerous awards including Food Arts' Emerging Tastemaker, Farmerie's style has earned his restaurants critical acclaim, including a Michelin star.

BRAD FARMERIE PUBLIC // NEW YORK

RED WATTLE Lazy S Farm

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic kithchens and artisan cheese shops. They are champions of local agriculture.

MATT JENNINGS FARMSTEAD // BOSTON

LARK // SEATTLE

Stoney Hill Cattle Co.

HAMPSHIRE

LARGE BLACK

OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION

Chef/Owner of Fruition Restaurant, Seidel began his culinary career at age 14 in his home state of Wisconsin. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.

ONE CAUSE

RED WATTLE

BERKSHIRE HAMPSHIRE

LAZY S FARM & WALNUT KEEP FARM

STONEY HILL CATTLE CO.

JONES FAMILY FARM

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. A rare breed prized for tender meat, rich beef-like taste and texture.

Berkshire is the most popular heritage breed, yielding a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness.

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin with a great mothering ability.

Jones Family Farm

RED WATTLE

LEAPING WATERS & COUNTRY TIME FARM

RUSTIK ROOSTER FARM / TENDER BELLY

GOOD FARM / HERITAGE FOODS USA

One of the rarest breeds known for taste, hardiness and mothering ability.The micro-marbled meat is extra tender due to the pig's short muscle fibers.

Created in 1821 in Germany, a cross of the Wild Russian Boar (ultra-lean) and the Meishan (ultra-fatty) from China. The meat is dark with an intensive flavor.

Originating from England this critically rare breed is nicknamed “orchard pig”. A hardy pig known for its distinctive layer of back fat and amazing flavor.

Walnut Keep Farm & Vineyard

MANGALITSA

BUTCHER DEMO presented by

with JOSHUA APPLESTONE FLEISHER'S MEATS

Scott Drewno's mastery of Asian-inspired flavors and dishes haves been lauded by local and national food media. The Washington Post named The Source one of the top three restaurants in 2010.

SCOTT DREWNO

THE SOURCE // WASHINGTON D.C.

Country Time Farm

SWABIAN HALL

Rustik Rooster Farm / Tender Belly

GLOUCESTER OLD SPOT Good Farm

RED WATTLE Leaping Waters

HEREFORD REVIVAL MEATS

STONEY HILL CATTLE CO.

Originating from Hungary in the early 1800’s, this rare breed is said to be the Wagyu of pork. A lard-type pig with a high percentage of fat that equals flavor.

Durocs are known for sweet meat, amazing shoulders and spareribs. The Berkshire improves flavors and most importantly the intramuscular marbling.

TENDER BELLY

Developed in the 1920s, the name was inspired by its strikingly beautiful color, intense red with white trim, the same as the Hereford cattle.

MERCAT A LA PLANXA // CHICAGO

ALEX SEIDEL

FRUITION // DENVER

CHAD COLBY

MOZZA // LOS ANGELES Southern California native Erick Loos has lived and eaten in New Orleans for most of his culinary career. Currently the Chef de Cuisine at John Besh's La Provence Restaurant, Erick is definitely a chef to watch.

MANGALITSA Revival Meats

BERKSHIRE/ DUROC

MICHAEL FIORELLO

A native to Los Angeles, Chad is driven to inspire family style meals featuring a focused theme or ingredient. His butcher classes, meals & recipes were recently featured in the New York Times.

LARGE BLACK SWABIAN HALL OLD SPOT ZAZU Restaurant + Farm is a roadhouse restaurant, inspired by avid gardeners with a love for pigs. Duskie likes updating American classics with the best local ingredients and John likes to prepare authentic Italian foods.

DUSKIE ESTES + JOHN STEWART ZAZU // NAPA

10 CHEFS 10 PIGS

BERKSHIRE

John was formally trained in Montpelier, VT and moved to Seattle in 1991. After learning about local PNW ingredients and farms, he toured Japan, NYC & SF. He returned to Seattle, opened Lark in 2003 and Licorous in 2006.

JOHN SUNDSTROM

Chef Fiorello was recently promoted to take the helm of restaurant openings for Chef Jose Garces. Michael likes fusing regional flavors and ingredients with classic techniques and modern aesthetics.

ERICK LOOS

LA PROVENCE // NEW ORLEANS

Born in St. Louis, Accarrino graduated from CIA Hyde Park and traveled to Italy. He took the helm at SPQR in the fall of 2009 and in 2010 was named Star Chef’s "Rising Star" for his take on modern Italian cuisine.

DUROC/BERKSHIRE

Devil’s Gulch Ranch

MATT ACCARRINO SPQR // SAN FRANCISCO


Tasty!

THE PIGS

R A I S E D W I T H P U R P O S E A N D PA S S I O N

RED WATTLE Heritage Foods USA

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

BERKSHIRE Newman Farms

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 process in several areas.

OLD SPOT Flying Pigs Farm

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 hearty 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.

DUROC/ LANDRACE Fleisher Meats

Known for its amazing carcass, hearty vigor and superior fat to meat ratio in the belly and loin. The Duroc is well known for high moisture content and rich meat flavors, when combined with the European Wild, the overall durability and flavor of the hog increases.

COCHON

555 {5

2011

C H E F S 5 P I G S{

BRAD FARMERIE

+

RED WATTLE

PETER HOFFMAN

+

BERKSHIRE

GEORGE MENDES

+

SEAN REMBOLD

+

Public Restaurant

Savoy / Back Forty Aldea Restaurant Marlow & Sons

Heritage Foods USA Newman Farms

OLD SPOT

Flying Pigs Farm

DUROC / LANDRACE

Fleisher’s Meats

BILL TELEPAN Telepan Restaurant

+

MANGALITSA

Mosefund Farm

5 WINERIES SCHOLIUM PROJECT ALYSIAN WINERY ELK COVE VINEYARDS COPAIN WINE CELLARS FAILLA WINES

MANGALITSA Mosefund Farm

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. 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.

the

Luau Pigs

PORCELET

D’Artagnan / St-Canut Farms

OLD SPOT

WANT MORE?

Stick around post awards ceremony for more food, swine, sweets and, of course, The After Party.

WHY WE DO IT

Our goal and our passion is to help family farms sustain and expand their businesses as well as promote breed diversity in communities nationwide.

Raven & Boar

American Whey-Fed Pigs Porcelet is a very young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The pork from pigs fed whey as their primary diet is naturally more marbled, and is especially excellent for charcuterie. The meat also holds more moisture.

PLEASE HAVE YOUR VOTES FOR THE 5 CHEFS IN BY 6:30


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

FOR THE FIRST

TIME EVER

COCHON555

presents THE

LOWELL CARSON Double L Ranch

vs

JOSE MANUEL

ALARCON

Dickson’s Farmstand This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

THE CHEFS BRAD FARMERIE Public Restaurant

An Iron Chef America winner and recipient of numerous awards including Food Arts' Emerging Tastemaker and Global Magazine's Top 50 Chefs to Watch, Farmerie's inimitable style has earned his restaurants substantial critical acclaim, including a Michelin star for PUBLIC for three consecutive years.

PETER HOFFMAN Savoy / Back Forty

For more than 20 years he has championed the creation of delicious food in his kitchens using locally grown seasonal ingredients. Ryan Tate and Shanna Pacifico his two chefs de cuisine carry on that tradition in their ever-evolving kitchens.

GEORGE MENDES Aldea Restaurant

Mendes, who was named one of 2009’s “Best New Chefs” by New York magazine, honed his talent under the guidance of several culinary masters, including Alain Ducasse and Martin Berasategui, and cooked at Bouley, Wallsé and Tocqueville prior to opening ALDEA. He serves Mediterranean cuisine with heavy influences of Spain, France and Portugal.

SEAN REMBOLD Marlow & Sons

Originally from Louisville Kentucky, Sean is the chef of Marlow & Sons and Diner. In his spare time he enjoys coffee, breaking down whole cows, drinking beer and college basketball.

the

Competition Pig BERKSHIRE Newman Farms

Berkshire Pork, also known as Kurobuta, (Black Pig in Japanese) is the "Kobe" of pork. Only the best for our butchers.

BILL TELEPAN Telepan Restaurant

A graduate of The CIA, he apprenticed with the legendary Alain Chapel at his eponymous three-Michelin-star restaurant outside Lyons and worked under Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and Alfred Portale at Gotham Bar and Grill. In 2005 opened his own restaurant, Telepan, on Manhattan's Upper West Side.

SPONSORS

Beautiful!

THE WINE

F A M I LY O P E R A T E D WINERIES

SCHOLIUM PROJECT California / / ABE SCHOENER

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon- Verdelho- or, if common, the expression is not expectedSauvignon Blanc.

ALYSIAN WINERY California / / GARY FARRELL

Gary and his wife, Debbie, create high quality, small batch wines that allow them to engage in all aspects of production - a true labor of love. They produce 3500 cases of premium Russian River Valley Pinot Noir and Chardonnay and source from the best vineyards in the Russian River Valley, many of which Gary has been working with for over 30 years.

ELK COVE VINEYARDS

Oregon / / ADAM CAMPBELL One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

COPAIN WINE CELLARS California / / WELLS GUTHERIE

Wells Gutherie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

FAILLA WINES California / / EHREN JORDAN

Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.

Food + Wine Magazine Prince Edward County Office of Gastronomy Xocolatl de David Cheese Plus The American Lamb Board Ryan Farr / 4505 Meats Magnolia Brewing Templeton Rye Daniel Hyatt / Alembic SF Formaticum Cheese Paper The Fairmont Hotel Bloodhound John Fink / Whole Beast California Culinary Academey

Laiko Bahrs Avedano’s Holly Market Wooly Pig Magruder Meats Dave the Butcher Biago Meats Golden Gate Meat Company Rustik Rooster Farm 7X7 J.W. Foster Steve Sando Laura Werlin Nicolette Hahn Niman Marcia Gaiglardi Heritage Radio Network.com

Murray’s Ladies Who Lunch Catering & Events Far West Fungi Peter Jacobsen Protein U St-Canut Farms TCHO Thrillist Tasting Table FoodBuzz Yelp Citysearch

...stick around


Tasty!

THE PIGS

R A I S E D W I T H P U R P O S E A N D PA S S I O N

DUROC/ YORKSHIRE

COCHON

Stoney Hill Cattle Co.

Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

555

2011

SUNDAY / JANUARY 30 THE FAIRMONT HOTEL, MA

5 C H E F S 5 P I G S{

BERKSHIRE Holthaus Farm / HFUSA

Berkshire is the most popular of the heritage breeds 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 process in several areas.

RED WATTLE Lazy S. Farm / HFUSA

Red Wattle gets its name from it’s red color and the fleshy skin that hangs under its jowls. This 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.

LARGE BLACK Brambly Farms

One of the most rare of the heritage breed of hogs is the Large Black Hog. Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional.The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

MATT JENNINGS Farmstead

+

DUROC / YORKSHIRE

Stoney Hill Cattle Co.

BARRY MAIDEN

+

LYDIA SHIRE

+

MARY DUMONT

+

WILL GILSON

+

Hungry Mother

Scampo / Locke-Ober Harvest

BERKSHIRE

Holthaus Farm / HFUSA

RED WATTLE

Lazy S. Farm / HFUSA

Garden at the Cellar

LARGE BLACK Brambly Farms

TAMWORTH

Vermont Heritage Grazers

5 WINERIES ELK COVE VINEYARDS DOMAINE SERENE RED CAR SOKOL BLOSSER PEAY VINEYARDS

TAMWORTH Vermont Heritage Grazers

Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams. While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

PORCELET

D’Artagnan / St-Canut Farms

Stick around post awards ceremony for more food, swine, sweets and, of course, The After Party.

WHY WE DO IT

the

Luau Pigs

WANT MORE?

de lait

Porcelet is a very young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds so much more moisture.

Our goal and our passion is to help family farms sustain and expand their businesses as well as promote breed diversity in communities nationwide.

P L E A S E H AV E YO U R V O T ES FOR THE 5 CHEFS IN BY 6:30


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS MATT JENNINGS

FOR THE FIRST

Farmstead / La Laiterie

TIME EVER

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

COCHON555

presents THE

BARRY MAIDEN

TOM

Hungry Mother

With a decorated background in pastry and baking, he moved onto kitchens such as L’Espalier, Sel de la Terre and Michael Leviton’s Lumière. At Hungry Mother his food is inspired by Southern roots, classic techniques and a commitment to sustainability.

DALY

Savenor’s Boston

vs

RICK

LEMAY

LYDIA SHIRE Scampo / Locke-Ober

Lemay & Sons Beef

Passion for going above and beyond is evident in all that she does. Recognized by Esquire magazine as one of the “Best New Restaurants” in America, Scampo defies tradition with its Italian-inspired cuisine unrestrained by borders and inspired by flavors. Named “One of America's Top Five Chefs” by The James Beard Foundation, Shire is truly a force to be reckoned with.

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

MARY DUMONT Harvest

Chef Dumont has garnered rave reviews for her contemporary New England cuisine. In 2006 she was awarded Food & Wine Magazine’s Best New Chef and has competed on both Iron Chef America and The Next Iron Chef. Currently the Executive Chef at Harvest Restaurant in Cambridge, MA

the

Competition Pig

WILL GILSON Garden at the Cellar

HAMPSHIRE Adams Farms

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin.

Chef William Gilson is the Executive Chef and proprietor of Garden at The Cellar in historic Cambridge, Massachusetts and culinary consultant to The Herb Lyceum at Gilson's in Groton, Massachusetts. For his work and dedication to his field, Chef Gilson has been recognized by The James Beard Foundation in 2009 & 2010 in the field of "Rising Star Chef in America" and in 2009 was recognized as a "Rising Star Chef" by Star Chefs.

100% RAFFLE PROCEEDS GO TO of the

THE FOOD PROJECT CHARITY

SPONSORS

/ / SPECIAL THANKS

THE WINE

Beautiful! F A M I LY O P E R A T E D WINERIES

ELK COVE VINEYARDS

Oregon / / ADAM CAMPBELL One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

DOMAINE SERENE Oregon / / M. ELENI PAPADAKIS

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called " The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

RED CAR

California / / CARROLL KEMP Red Car crafts wines of balance and authenticity that faithfully express the cool climate personality of the West Sonoma Coast. The focus is on purity and elegance so that the essence of each vineyard can be revealed in every bottle.

SOKOL BLOSSER Oregon / / RUSS ROSNER

The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills of Oregon and now farms over 85 certified organic acres. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (a proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.

PEAY WINES

California / / VANESSA WONG Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.

WESTPORT RIVERS Massachusetts / / BILL RUSSELL

Bill graduated from Boston College in 1988. He started making wine that following year and joined his parents and brother Rob at Westport Rivers. Today, 20 harvest years later, Bill and Rob continue to pursue the family’s passion for farmland, farming and, of course, wine.

The Students of Johnson & Wales Food + Wine Magazine Templeton Rye St Canut Farm Atlanta Foods International Formaggio Kitchen Ryan Farr / 4505 Meats The Butcher Shop Boston Chefs Smuttynose Brewin Co. Ploughgate Creamery Clover Fast Food The Fairmont Copley Plaza

Wines from WSCV Freeman Freestone Martinelli Ramey Littorai Brambly Farms Chefs Collaborative Island Creek Oysters The Food Project Yelp Urban Daddy Tasting Table FoodBuzz Urbandaddy

PORTSMOUTH, NEW HAMPSHIRE


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

RED WATTLE Walnut Keep Farm

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

MANGALITSA Suisun Valley Farm

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.

BERKSHIRE Newman Farms

Berkshire is the most popular of the heritage breeds 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 process in several regional areas.

YORKSHIRE

COCHON

555

2011

SUNDAY / MARCH 6TH CULINARY INSTITUTE OF AMERICA

5 C H E F S 5 P I G S{ DUSKIE ESTES & JOHN STEWART

+

CURTIS DI FEDE & TYLER RODDE

+

CHARLIE PARKER

+

DAVE CRUZ

+

YORKSHIRE

BRANDON SHARP

+

DUROC/BERKSHIRE

Zazu, Sonoma

Plum, Oakland

Solbar, Calistoga

MANGALITSA

Suisun Valley Farm

Oenotri, Napa

Ad Hoc, Yountville

RED WATTLE

Walnut Keep Farm

BERKSHIRE Newman Farms

Christian Brothers Ranch Devil’s Gulch Ranch

5 WINERIES

Chrisitain Brothers Ranch

PEY-MARIN VINEYARDS

The modern Yorkshire white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

LADERA VINEYARDS SCHOLIUM PROJECT DOMAINE SERENE K VINTERS

DUROC/BERKSHIRE Devil’s Gulch Ranch

Durocs are known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed with the Berkshire because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap.

the

Pig Roast

PORCELET de Lait

THE LINE UP 3:30-5:00 VIP 5:00-6:30 TASTINGS

6:30

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 6:35 PIG ROAST 7:00 DESSERT 7:30 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. FOR MORE INFORMATION VISIT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS DUSKIE + JOHN

COCHON555

presents THE

PAU L

GUERRA Guerra Meats

vs

DAV E

Zazu // Sonoma

ZAZU Restaurant + Farm is a roadhouse restaurant, inspired by a true sense of place. Duskie likes to update comforting American classics with the best local ingredients Sonoma has to offer. John likes to prepare authentic Italian foods. They are both avid gardeners and have four mangalitsa pigs.

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

Oenotri // Napa

Tyler Rodde and Curtis Di Fede met at Oliveto Restaurant and Cafe in Oakland, CA, where they discovered a mutual love of pure Italian cooking. Together, they returned to their hometown of Napa to open Oenotri, a southern-Italian restaurant that uses only the freshest ingredients, sourced as locally as possible. Oenotri was just named one of the best new restaurants in the Bay Area by Michael Bauer of the San Francisco Chronicle.

Competition Pig

Newman Farms

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs.

JONATHAN

+

SUSAN PEY / / California

Founders Jonathan and Susan Pey farm a small, eighteen year-old vineyard planted to Pinot Noir and Riesling. The Peys bring more than four decades of experience to their endeavor, having studied, lived and worked in France, Italy, Australia and New Zealand. Their small lots of sustainably farmed wines emphasize place over process.

LADERA VINEYARDS PAT AND ANN STOTESBERY / / California

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in the northeast corner of the Napa Valley. Our family owned and run winery is a totally restored 1886 stone winery with almost 18,000 square feet of underground caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

Plum // Oakland

Charlie began his culinary training at the age of 17. Earning his way through kitchens quickly and always keeping his focus on quality and modern fare. Charlie worked as sous chef at Michelin starred restaurants like Ubuntu and Manresa. At the age of 24 he worked at the internationally renowned restaurant Noma in Denmark and later became the Executive Chef at Cellar Door in Santa Cruz. Parker gained national notoriety from the New York Times for his innovative food and wine parings. In 2010, Charlie became the Executive Chef at Plum in Oakland, received three Stars from the San Francisco Chronicle and the award of 2011 rising star chef.

Ad Hoc // Yountville

BERKSHIRE

PEY-MARIN VINEYARDS

CHARLIE PARKER

DAVE CRUZ

the

F A M I LY O P E R A T E D WINERIES

CURTIS + TYLER

THE

BUTCHER Marina Meats

THE WINE

Beautiful!

As Ad Hoc’s Chef de Cuisine, Dave Cruz leads the kitchen where the daily-changing menu allows him to exercise his creative culinary talents. Ad Hoc has received a 3-star rating from the San Francisco Chronicle and has consistently been included in the publication’s annual list of “Top 100 Bay Area Restaurants” since opening in 2006. He is also the co-author of Chef Keller’s fourth cookbook “Ad Hoc at Home,” featuring family-style recipes. The book has received awards from both the IACP and the James Beard Foundation and appeared on the New York Times Best Sellers list for 6 weeks.

SCHOLIUM PROJECT ABE SCHOENER / / California

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon-Verdelho or, if common, the expression is not expected-Sauvignon Blanc.

DOMAINE SERENE M. ELENI PAPADAKIS / / Oregon

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called "The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

K VINTERS

CHARLES SMITH // Washington

Porc Benefit

% 100 OF THE RAFFLE PROCEEDS

GO TO:

Napa City Fire Explorers

SPONSORS

BRANDON SHARP Solbar // Calistoga

Originally from Greensboro, NC, Brandon has established a locally world-famous reputation in Napa Valley. He is the Executive Chef at Solage Calistoga, whose restaurant, Solbar, achieved a Michelin Star in 2010 and 2011. An Independent run for President of the United States in 2032 is not out of the question.

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year”.

FEATURED BREWERY The Students of The Culinary Institute of America, Greystone

// SPECIAL THANKS

Food + Wine Magazine Black River Caviar Snake River Farms Newman Farm Berkshire TCHO Magnolia Pub & Brewery Cheese Plus Edible Marin & Wine Country John Fink / Whole Beast Sheamus Feeley / Farmstead Peter + Gwenny Jacobsen D’Artagnan / St Canut Farm Ryan Farr / 4505 Meats Atlanta Foods International Rancho Gordo

Napa City Fire Explorers Backroom Wines John Anthony Vineyards Failla Wines Chase Larkin Natural Process Alliance Cimarossa Erna Shein Zacherle Singorello Larkin Dutton-Goldfield Winery St Germain Yelp Urban Daddy Tasting Table FoodBuzz


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

RED WATTLE South Pork Ranch

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

BERKSHIRE Newman Farms

Berkshire is the most popular of the heritage breeds 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 process in several areas.

HAMPSHIRE Faith’s Farm

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.

OSSABAW

COCHON

555

RENAISSANCE BLACKSTONE HOTEL

5 C H E F S 5 P I G S{ MIKE SHEERIN

SWABIAN HALL Rustik Rooster Farm

Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavour. It is especially succulent with a distinctive aroma and a strong taste.

the

Pig Roast

PORCELET de Lait

+

Three Floyds Brewpub

RED WATTLE

South Pork Ranch

ANDREW ZIMMERMAN + BERKSHIRE Newman Farms

Sepia

MICHAEL FIORELLO

+

STEPHANIE IZARD

+

OSSABAW

CHRIS PANDEL

+

SWABIAN HALL

Mercat a la Planxa Girl and the Goat The Bristol

HAMPSHIRE Faith’s Farm

Rustik Rooster Farm Rustik Rooster Farm

5 WINERIES

Rustik Rooster Farm

Originating from Spain, and of Iberian decent, this feral breed lives off the coast of Georgia on Ossabaw Island. They 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.

2011

SUNDAY / MARCH 20TH

ALYSIAN WINERY CHASE FAMILY CELLARS COPAIN WINES ELK COVE VINEYARDS RED CAR WINE

THE LINE UP 3:30-5:00 VIP 5:00-6:30 TASTINGS

6:30

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 6:35 PIG ROAST // NIGHTWOOD 7:00 DESSERT 7:30 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. FOR MORE INFORMATION VISIT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS MIKE SHEERIN

COCHON555

presents THE

RICARDO

BIRKBILGER Rain Crow Ranch Fruitland American Beef

Doniphan, MO

vs

SAM CLARK Papineau Locker Papineau, IL

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

Three Floyds Brewpub

Chicago native, Sheerin hit New York City to work his way through some of the city’s best restaurants including Jean Georges and WD-50 with Wylie Dufresne. In 2006, Mike returned to Chicago to become the first chef de cuisine of Paul Kahan’s award-winning Blackbird. Mike was recognized by Food & Wine magazine as one of the country’s Best New Chefs in 2010. Now, as he plots the arrival of his first solo restaurant, The Trencherman, Sheerin steps into the role of consulting chef for Three Floyds Brewpub, aiming to deliver a menu to compliment the regional cult favorite brew.

ANDREW ZIMMERMAN Sepia

A graduate of the French Culinary Institute, Andrew Zimmerman has worked in some of Chicago’s most celebrated restaurants, including the widely acclaimed del Toro and NoMI at the Park Hyatt. Currently, he heads the kitchen at the Michelin-starred Sepia, where his rustic-meets-contemporary, Mediterranean-influenced cuisine has earned the restaurant a loyal following.

MICHAEL FIORELLO Mercat a la Planxa

Chef J. Michael Fiorello, Chef de Cuisine at Mercat a la Planxa and Executive Chef of The Blackstone Hotel, was well on his way to becoming a doctor when he left Villanova’s pre-med program to pursue his culinary calling. After the CIA, Fiorello cooked in some of the country’s most prestigious restaurants including the Inn at Little Nell in Aspen and Lacroix restaurant in Philadelphia. Chef Fiorello was named Chef de Cuisine in early 2008 at Mercat a la Planxa. Mercat’s cuisine fuses regional flavors and ingredients with classic French techniques and Chef Garces’ trademark modern aesthetic.

STEPHANIE IZARD Girl and the Goat

the

Competition Pig

BERKSHIRE Newman Farms

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs. WWW.NEWMANFARMS.COM

Presented By

SPONSORS

Izard's culinary experience began in Conneticut as a child cooking international cuisine alongside her mother. Experimenting with bold & unusual flavors helped mold her culinary point of view which was showcased in her first restaurant Scylla and helped her to become winner of Top Chef season 4. Today, Girl & the Goat continues to win awards both locally & nationally. With a second restaurant on the way and her first cook book hitting stores this fall, she continues to challenge herself by creating dishes in her "make your whole mouth happy" approach.

CHRIS PANDEL The Bristol

Chris grew up just outside Chicago in Riverside, IL and has worked at some of the top restaurants in the country. After stints at Cafe Boulud and Tru he opened The Bristol with John Ross and Phillip Walters in September 2009. The restaurant has been awarded the Bib Gourmand by the Michelin guide, top ten best new restaurants by GQ magazine, top fifty new restaurants by Esquire magazine, and Chris has been named Rising Star Chef by Restaurant Hospitality magazine.

THE WINE

F A M I LY O P E R A T E D WINERIES

ALYSIAN WINERY GARY FARRELL / / California

Gary and his wife, Debbie, create high quality, small batch wines that allow them to engage in all aspects of production - a true labor of love. They produce 3500 cases of premium Russian River Valley Pinot Noir and Chardonnay and source from the best vineyards in the Russian River Valley, many of which Gary has been working with for over 30 years.

CHASE FAMILY CELLARS JOEL AIKEN // California

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

COPAIN WINES WELLS GUTHRIE / / California

Wells Guthrie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

ELK COVE VINEYARDS ADAM CAMPBELL / / Oregon

One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

RED CAR WINE CARROLL KEMP / / California

Red Car crafts wines of balance and authenticity that faithfully express the cool climate personality of the West Sonoma Coast. The focus is on purity and elegance so that the essence of each vineyard can be revealed in every bottle.

FEATURED BREWERY

Students of Kendall College School of Culinary Arts

// SPECIAL THANKS

Beautiful!

Food + Wine Magazine Cascal Fermented Soda Blackberry Farm Black River Caviar Newman Farms Berkshire Domaine Serene St. Germain Templeton Rye Atlanta Foods International La Quercia TCHO Ryan Farr / 4505 Meats D’Artagnan // St Canut Farm Jason Vincent // Nightwood

Renaissance Blackstone Hotel Mercat a la Planxa Ridge Vineyards Buty Wines Chase Cellars Elk Cove Vineyards Pastoral Three Floyds Brewing Co. Rancho Gordo Benton’s Bacon Yelp Urban Daddy Tasting Table Galdones Photography

Three Floyds Beer


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

SWABIAN HALL Rustik Rooster Farm

Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavour. It is especially succulent with a distinctive aroma and a strong taste.

HEREFORD Orlan Schulte

The Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from -Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern of intense red with white trim, the same as that of Hereford cattle.

BERKSHIRE Eden Farm

Berkshire is the most popular of the heritage breeds 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 process in several areas.

MULEFOOT

Kevin Powell Family Farm Named for its most distinctive feature, the solid, non-cloven hoof, likely descended from Spanish hogs brought to the Americas in the 1500s. Valued for ease of fattening and production of meat, lard, and especially hams. Common throughout the Corn Belt and along the Mississippi River Valley, where farmers put their hogs on river islands in the spring where they would forage only to be collected in the fall.

RED WATTLE Maranatha Spring Farm

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

the

Pig Roast

PORCELET de Lait

COCHON

555

2011

S U N D AY / A P R I L 3 R D THE RITZ-CARLTON , DENVER

5 C H E F S 5 P I G S{ ALEX SEIDEL

+

KELLY LIKEN

+

FRANK BONANNO

+

LACHLAN MACKINNON

+

MULEFOOT

JENNIFER JASINSKI

+

RED WATTLE

Fruition Restaurant

Rustik Rooster Farm

Osteria Marco

Rioja / Euclid Hall

HEREFORD Orlan Schulte

Kelly Liken Restaurant

Frasca Food + Wine

SWABIAN HALL

BERKSHIRE Eden Farm

Kevin Powell Family Farm Maranatha Spring Farm

5 WINERIES SCHOLIUM PROJECT K VINTNERS FAILLA WINES CHASE FAMILY CELLARS DOMAINE SERENE

THE LINE UP 3:30-5:00 VIP 5:00-6:30 TASTINGS

6:30

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 6:35 PIG ROAST // WILL CISA 7:00 DESSERT 7:30 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. PIGS SUPPLIED BY TENDERBELLY.COM FOR MORE INFORMATION VISIT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS

COCHON555

presents THE

JIMMY CROSS Marczyk Fine Foods

Denver, Co

vs

CHRIS FULLER Sunnyside Meats Durango, Co

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

ALEX SEIDEL

Fruition Restaurant / / Denver Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. He quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.

KELLY LIKEN

Kelly Liken Restaurant / / Vail Hailing from Pittsburgh Pa, Chef Liken graduated top of her class from the CIA, and soon opened her own restaurant in Vail CO. She has been a competitor on Iron Chef America, a Finalist in Top Chef DC, James Beard foundation “Best Chef southwest” 2009, 2010 and 2011. She spearheads a School Yard gardening program called Sowing Seeds encouraging youth to share her passion for local Colorado produce.

Osteria Marco / / Denver

Frank Bonanno found his passion early, working in restaurants most of his life. After he graduated from the School of Finance at the University of Denver, Bonanno revisited that passion by earning a second degree at the Culinary Institute in Hyde Park, NY. He has prospered in the Denver restaurant community, with six current restaurants, Mizuna, Luca d’Italia, Osteria Marco, Bones, Green Russell, Wednesday’s Pies and Lou’s Food Bar.

Frasca Food + Wine / / Boulder

Competition Pig

BERKSHIRE Eden Farm

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs. WWW.TENDERBELLY.COM

Presented By

SPONSORS

F A M I LY O P E R A T E D WINERIES

SCHOLIUM PROJECT ABE SCHOENER / / California

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommonVerdelho or, if common, the expression is not expected-Sauvignon Blanc.

K VINTNERS

CHARLES SMITH / / Washington Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year” and in 2010 Seattle Magazine honored him with “Winemaker of the Year.”

FRANK BONANNO

LACHLAN MACKINNON

the

THE WINE

Beautiful!

Lachlan was named one of Food & Wine Magazine’s “Best New Chefs” in America and was also recognized by the James Beard Foundation as the first-ever Rising Star Chef nominee in Colorado. In May, 2008 the James Beard Foundation named Lachlan the Best Chef in the Southwest Region of the United States. In 2009, Lachlan appeared on Bravo TV’s hit show, Top Chef Masters. Today Lachlan applies his culinary talents at Frasca Food and Wine to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy.

JENNIFER JASINSKI Rioja/ Euclid Hall / / Denver

Named a James Beard Semifinalist; ACF regional chef of the year; Denver Magazine Chef of the Year; Best New Chef, Rising Star and more in Restaurant Hospitality, Nation’s Restaurant News, The Denver Post and 5280 Magazine. Currently Executive Chef and partner in 3 successful Denver restaurants.

// SPECIAL THANKS

FAILLA WINES EHREN JORDAN / / California

Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.

CHASE FAMILY CELLARS JOEL AIKEN // California

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

DOMAINE SERENE M. ELENI PAPADAKIS / / Oregon

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called "The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

YOU GUYS ROCK:

Students of Kendall College School of Culinary Arts

The Ritz-Carlton, Denver

Food + Wine Magazine Cascal Fermented Soda Blackberry Farm Black River Caviar Denver Magazine St. Germain Templeton Rye Atlanta Foods International Tender Belly TCHO Ryan Farr / 4505 Meats D’Artagnan // St Canut Farm Will Cisa // The Corner Office Jimmy Cross // Marczyk Fine Foods Chris Fuller // Sunnyside Meats Justin Fields // The Ritz-Carlton

Green Russell Domaine Serene Dobbes Family Estate Winery Chase Family Cellars Cimarossa Chehalem Ladera K Vintners Scarpetta Scholium Project Cured // Boulder’s Cheese Shop Mouco Cheeses Yelp Urban Daddy Tasting Table Galdones Photography

BACON HALL OF FAME SALUTES TENDERBELLY!

Atlanta Foods International


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

BERKSHIRE ReRide Ranch / / California

Berkshire is the most popular of the heritage breeds 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 process in several areas.

HAMPSHIRE

Hopkins Hog Farm / / Arizona 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.

SPOTTED POLAND CHINA Hopkins Hog Farm / / Arizona

The impressive Poland China is a very large, long backed coarse pig now known for its full hams and loins. The pig's coloring resembles that of a Berkshire -- black body with white markings on the ear, face and feet. The Gloucestershire Old Spot is known for being an extremely hardy breed with a distinctive layer of back fat, succulent overall flavor, great mothering skills and gentle temperament.

COCHON

555

MAY DAY

5 C H E F S 5 P I G S{ OCTAVIO BECERRA

+

CHAD COLBY

+

TIM GOODELL

+

Palate Food + Wine

the

Pig Roast

PORCELET de Lait

SPOTTED POLAND CHINA Hopkins Hog Farm

BEN FORD

+

HEREFORD

JOSHUA WHIGHAM

+

RED WATTLE

Ford’s Filling Station The Bazaar

Hopkins Hog Farm Walnut Keep Farm

5 WINERIES SCHOLIUM PROJECT ALYSIAN

The Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern of intense red with white trim, the same as that of Hereford cattle.

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

HAMPSHIRE

Hopkins Hog Farm

Public Kitchen + Bar

Hopkins Hog Farm / / Arizona

Walnut Keep Farm / / California

BERKSHIRE ReRide Ranch

Mozza

HEREFORD

RED WATTLE

2011

VIBIANA, LOS ANGELES

ARNOT-ROBERTS COPAIN WINES RED CAR WINE

THE LINE UP 3:30-5:00 VIP 5:00-6:30 TASTINGS

6:30

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 6:35 PIG ROAST // NEAL FRASER 7:00 DESSERT 7:30 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. L E A R N M O R E AT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS

COCHON555

presents THE

TIM

HAVIDIC Lindy & Grundy

Local, Pastured & Organic Meats Los Angeles

vs

JAVIER

THE BUTCHER

Rocker Bros Meats

OCTAVIO BECERRA Palate Food + Wine / / Glendale

Octavio grew up in the restaurant business in his native Los Angeles CA, where he collaborated with mentor Joachim Splichal. As co-founder of the Patina Group, he was instrumental for the success and dynamic growth from 1989 to 2005. In May 2008, Becerra opened his first solo restaurant. palate food + wine has received many distinguished awards and critical acclaim.

CHAD COLBY Mozza / / Los Angeles

A native to Los Angeles, Chad is the executive chef of Mozza's Scuola, a unique culinary playground where Chad presents family style meals which feature a focused theme ingredient. These meals & recipes were recently highlighted and featured in the New York Times. He also teaches pizza, pasta, and butchery classes and oversees a Salumi program as well.

Inglewood

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

TIM GOODELL

Public Kitchen + Bar / / Los Angeles Goodell has been at the helm of some of Southern California’s top restaurants for the past two decades, unveiling Public Kitchen & Bar at the Hollywood Roosevelt Hotel in February 2011. Goodell has been awarded numerous accolades, including a Food & Wine magazine’s “Best New Chefs” in 2000 and consistent praise from publications like the Los Angeles Times.

BEN FORD

Ford’s Filling Station / / Culver City

the

Competition Pig BERKSHIRE Newman Family Farm

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs.

Chef Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, and Bizzarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking. He is currently the Executive Chef/Owner of Ford's Filling Station in Culver City and keeps busy with numerous side projects, including a soon-to-open outpost at LAX.

THE WINE

Beautiful! F A M I LY O P E R A T E D WINERIES

SCHOLIUM PROJECT ABE SCHOENER / / California

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon-Verdelho or, if common, the expression is not expectedSauvignon Blanc.

ALYSIAN WINERY GARY FARRELL / / California

Gary and his wife, Debbie, create high quality, small batch wines that allow them to engage in all aspects of production - a true labor of love. They produce 3500 cases of premium Russian River Valley Pinot Noir and Chardonnay and source from the best vineyards in the Russian River Valley, many of which Gary has been working with for over 30 years.

ARNOT - ROBERTS

DUNCAN MEYERS + NATHAN ROBERTS / / California Combining Nathan's background as a cooper and Duncan's experience making wine, Arnot-Roberts produces vineyard designated wines from a unique selection of parcels in Northern California. Specializing in Syrah, Cabernet and Chardonnay the portfolio also includes obscure varieties like; Trousseau, Touriga Nacional and Ribolla Gialla. All Arnot-Roberts wines are fermented with native yeasts, aged in French oak barrels crafted by Nathan and bottled without clarification.

COPAIN WINES

WELLS GUTHRIE // California Wells Guthrie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

RED CAR WINE CARROLL KEMP / / California

Red Car crafts wines of balance and authenticity that faithfully express the cool climate personality of the West Sonoma Coast. The focus is on purity and elegance so that the essence of each vineyard can be revealed in every bottle.

WWW.NEWMANFARM.COM.COM

Presented By

JOSHUA WHIGHAM The Bazaar / / Los Angeles

Joshua Whighams’ career spans years of work alongside Jose Andres at his Washington hot spots Café Atlantico and Zaytinya. Whigham was promoted to chef de Cuisine at the Bazaar by Jose Andres in October 2009, where he currently resides.

TURLEY WINE

EHREN JORDAN / / California Turley Wine Cellars was founded in 1993 by Larry Turley. Specializing in old vine, organically farmed Zinfandel and Petite Syrah, Turley produces wines of unique style, balance and finesse under the direction of Winemaker/General Manager, Ehren Jordan.

VIP BUTCHER DEMO:

SPONSORS

The students of Careers through Culinary Arts Program // Los Angeles

// SPECIAL THANKS

AUSTRIAN WINE

Food + Wine Magazine Blackberry Farm Cascal Fermented Soda West Sonoma Coast Vintners Austrian Wine Ibérico Fresco St. Germain Black River Caviar La Quercia Turley Templeton Rye Lori Enright // USA Kune Kunes Tender Belly TCHO Ryan Farr / 4505 Meats The Cheese Store of Silver Lake Tim Havidic // Lindy & Grundy Javier The Butcher // Rocker Bros Meats

Vibiana, Downtown Historic Core Public Kitchen + Bar // Afterparty D’Artagnan // St Canut Farm Neal Fraser // Grace Restaurant Peay Vineyards Red Car Wine Co. Freeman Vineyard & Winery Freestone Winery Failla Wines Eagle Rock Brewery Gourmet on Wheels Devil’s On Horseback {DOH} Yelp Urban Daddy Tasting Table DJ Lord / Sean Osborne / Breakstraw R.E. Photography

YOU GUYS ROCK!!

LINDY & GRUNDY Amelia + Erika


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

LARGE BLACK

COCHON

Caw Caw Creek / / South Carolina

555

One of the most rare of the heritage breed of hogs is the Large Black Hog. Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional.The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

BERKSHIRE Newman Farm / / Missouri

Berkshire is the most popular of the heritage breeds 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 process in several areas.

RED WATTLE Revival Meats / / Texas

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

OSSAWBAW

SATURDAY MAY 28

5 C H E F S 5 P I G S{ MIKE LATA

+

JOHN CURRENCE

+

MANGALITSA

La Provence Farm / / Louisiana Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. 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.

the

Pig Roast

PORCELET de Lait

LARGE BLACK Caw Caw Creek

FIG

City Grocery

BERKSHIRE Newman Farm

STEPHEN STRYJEWSKI +

RED WATTLE

ADOLFO GARCIA

+

OSSABAW

ERICK LOOS

+

MANGALITSA

Cochon Restaurant Rio Mar

Besh Restaurant Group

Revival Meats

Black Hill Ranch La Provence Farm

5 WINERIES

Black Hill Ranch / / Texas

Originating from Spain, and of Iberian decent, this feral breed primarily lives off the coast of Georgia on Ossabaw Island. They 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.

2011

THE FOUNDRY, NOLA

MATTHIASSON ELK COVE VINEYARDS THE SCHOLIUM PROJECT MCCREA CELLARS CHASE CELLARS

THE LINE UP 5:00-6:30 VIP 6:30-8:00 TASTINGS

8:00

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 8:15 PIG ROAST // Naomi Pomeroy of BEAST PDX 8:30 DESSERT 8:45 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. L E A R N M O R E AT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS

THE WINE

Beautiful! F A M I LY O P E R A T E D WINERIES

COCHON555

presents THE

MIKE LATA FIG / / Charleston, SC

A self-taught chef and New England native. He began his culinary career traveling along the East Coast, working in various kitchens. Lata opened FIG (Food Is Good) in 2003 and his active endorsement of local purveyors has helped guide the conscience of the Charleston culinary scene.

GLENN

MISTICH Gourmet Butcher Block Gretna, LA

vs

BRYAN BUTLER

MATTHIASSON

THE MATTHIASSON FAMILY / / California MATTHIASSON is a family endeavor, the effort of Steve and Jill Klein Matthiasson and their two sons. For the wine, they’ve selected a small number of exceptional vineyard sites to make unique wine of the highest quality, with production that is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle.

JOHN CURRENCE City Grocery / / Oxford, MS

Born and raised in New Orleans, John's career in food has covered half the globe, but is tightly focused on his roots in the Deep South and Louisiana. He is a chef driven by ingredients and technique and spends as much time in cultivation of those ingredients, whether they be plant or protein, as he does in the kitchen these days. John was the James Beard Best Chef South in 2009 and a recent participant on Top Chef Masters.

ELK COVE VINEYARDS ADAM CAMPBELL / / Oregon

One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

Salt and Time

Niederwald, TX

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

STEPHEN STRYJEWSKI Cochon Restaurant / / NOLA Born in Kansas, Stephen developed an interest in cooking at an early age. He is the chef partner at Cochon Restaurant – which features an in-house boucherie producing house-made Boudin and Andouille. The James Beard Foundation, nominated Cochon “Best New Restaurant,” Stephen was awarded the James Beard Best Chef of the South in 2010, as well as “Best New Chef” by New Orleans Magazine.

ADOLFO GARCIA Rio Mar / / NOLA

the

Competition Pig

BERKSHIRE Newman Family Farm

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs. WWW.NEWMANFARM.COM

Presented By

Chef Adolfo Garcia is a two-time James Beard Best Chef of the South Semi-finalist. As an acclaimed culinary traditionalist and pioneer in New Orleans, Garcia interprets local seafood with Spanish and Latin American flavors at RioMar, gives Argentine steaks their due at La Boca, and pays homage to southern Italy at a Mano.

ERICK LOOS

Besh Restaurant Group / / NOLA Originally from Southern California, Erick Loos has lived and eaten in New Orleans for most of his culinary career. Currently the Chef de Cuisine at John Besh's La Provence Restaurant, Erick was awarded chef to watch by Times-Picayune food editor Brett Anderson; became a sous chef at New Orleans' famed Restaurant August at age 20; and claimed victory on Iron Chef America assisting Chef Besh.

SCHOLIUM PROJECT ABE SCHOENER / / California

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon-Verdelho or, if common, the expression is not expectedSauvignon Blanc.

McCREA CELLARS DOUG McCREA // Washington

McCrea Cellars is Washington State's first winery entirely dedicated to Syrah and to Rhône varietal wines. The Syrahs of Washington are rapidly becoming the signature wine of the State, and the McCrea Syrahs have laid the foundation for what has become a phenomenon of significant proportion in the Pacific Northwest.

CHASE CELLARS JOEL AIKEN / / California

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

BACON HALL OF FAME SALUTES

SPONSORS

The Students of Louisiana Culinary Institute // Baton Rouge

// SPECIAL THANKS

Food + Wine Magazine New Orleans Food & Wine Experience Blackberry Farm Cascal Fermented Soda St. Germain Black River Caviar Templeton Rye TCHO Ryan Farr / 4505 Meats St. James Cheese Company D’Artagnan // St Canut Farm Glen Mistich // Gourmet Butcher Block Bryan Butler // Salt and Time

The Foundry, New Orleans Naomi Pomeroy // BEAST PDX Sue Zemanick // Gautreau's Rick Tramanto Jamie Peckenpaugh Liz Bodet Eden Farms // Bacon Hall Of Fame Ramey Wine Cellars Freeman Vineyard & Winery Freestone Winery Evening Lands Vineyards Inland Seafood Yelp Urban Daddy Tasting Table

BERKSHIRE BACON


Tasty!

THE PIGS

RAISED WITH PURPOSE AND PASSION

YORKSHIRE

Christian Brothers Ranch // De La Salle, CA The modern Yorkshire white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

DUROC/BERKSHIRE Devil’s Gulch Ranch / / Nicasio, CA Durocs are known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed with the Berkshire because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap.

COCHON

555

2011

JULIA MORGAN BALLROOM

SUNDAY JUNE 5TH

5 C H E F S 5 P I G S{ RAVI KAPUR

+

MATT ACCARRINO

+

DUROC / BERKSHIRE

DAVID BAZIRGAN

+

RED WATTLE

DAVID VARLEY

+

GLOUCESTER OLD SPOT

SPQR

RED WATTLE

Walnut Keep Farm / / Suisun Valley, CA Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This 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.

GLOUCESTER OLD SPOT

Fifth Floor Restaurant 2010 KING OF PORC

BRANDON JEW + SALVATORE CRACCO

WILD BOAR OLD SPOT CROSS Magruder Ranch / / Potter Valley, CA

The European Wild Boar is raised wide open pastures, allowing them to roam freely and exhibit their innate behavior. A fatty breed with good foraging abilities and enjoys the attention of humans. The Old Spot breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

the

Pig Roast

PORCELET de Lait

Walnut Keep Farm

+

WILD BOAR OLD SPOT CROSS Magruder Ranch

5 WINERIES

Clark Summit Farm / / Tomales, CA 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 while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.

Devil’s Gulch Ranch

Clark Summit Farm

Michael Mina

Bar Agricole

YORKSHIRE

Christian Brothers Ranch

Prospect

SCOTT PAUL WINES PEAY VINEYARDS FAILLA WINES BEHRENS FAMILY WINERY ELK COVE VINEYARDS

THE LINE UP 3:30-5:00 VIP 5:00-6:30 TASTINGS

6:30

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE 6:35 PIG ROAST // Greg Mason of Magnolia Brewery 7:00 DESSERT 7:30 AWARDS

D’Artagnan / St-Canut Farms

Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted. L E A R N M O R E AT COCHON555.COM

WHY WE DO I T

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.


Dedicated! RESPONSIBILITY T H AT S S O TA S T Y

THE CHEFS

THE WINE

Beautiful! F A M I LY O P E R A T E D WINERIES

COCHON555

presents THE

CHRIS

ARENTZ Avedanos

San Francisco, CA

vs

TRACY

SMACIARZ Heritage Meats Rochester, WA

This year we will celebrate the butcher through a cutting competition pitting two highly skilled individuals against each other.

RAVI KAPUR Prospect

Born and raised in Hawaii many of Kapur's childhood memories involve food. At Prospect, Kapur is inspired by local producers and artisans and strives to cook personal cuisine with a sense of place and history.

MATT ACCARRINO

SCOTT PAUL WINES MARTHA + SCOTT WRIGHT / / Oregon

Scott Paul Wines is an artisanal producer of Willamette Valley, Oregon Pinot Noir, based in historic, downtown Carlton. They also import wine directly from France - from over 20 small family producers in Burgundy and Champagne, and offer selections from their import portfolio alongside our Oregon Pinots in their tasting room.

SPQR

Born in St. Louis, like countless chefs, Accarrino paid his dues washing dishes, prepping ingredients and pitching in around kitchens at various local restaurants in his early years. Accarrino graduated from The Culinary Institute of America in Hyde Park and has traveled to, and worked extensively in, Italy. In the United States, he has worked in the kitchens of Charlie Palmer, Todd English, Rick Moonen, Thomas Keller and Tom Colicchio. Executive Chef of SPQR in San Francisco since the fall of 2009, Accarrino was named a Star Chef’s Rising Star in 2010 and offers his take on modern Italian cuisine.

DAVID BAZIRGAN

PEAY VINEYARDS ANDY PEAY / / California

Peay Vineyards seeks to make elegant, balanced and terroir-driven Pinot noir, Syrah, and Chardonnay from their estate vineyard located in the far northwestern corner of the Sonoma Coast. Winemaker Vanessa Wong - who worked at Château Lafite-Rothschild in Bordeaux and as winemaker at Peter Michael Winery – crafts wines that capture the cool climate location and express the intense minerality and fruit complexity that have become the hallmark of wines from their vineyard.

Fifth Floor Restaurant

Originally from Newburyport, MA, David was once named one of the Top 5 "Rising Star Chefs" by the San Francisco Chronicle as well as a "Rising Star" by StarChefs.com. As Executive Chef of the Fifth Floor Restaurant, David earned a 3.5 star review by the San Francisco Chronicle with critic Michael Bauer declaring that Chef Bazirgan "proves he is truly a great chef." Additionally, the Fifth Floor was added to the San Francisco Chronicle's Top 100 Best Restaurants list.

FAILLA WINES EHREN JORDAN / / California

Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardon- nay and Burgundian Pinot Noir.

DAVID VARLEY

Michael Mina // 2010 King of Porc

the

Competition Pig

YORKSHIRE Christian Brothers Ranch

The Yorkshire is very muscular, with a high proportion of lean meat and low backfat, a favorite for our butchers.

WWW.DELASALLE.ORG

Featured Brewery

SPONSORS

A CIA graduate and New Jersey native, David was Cochon 555 DC winner, and Aspen Grand Cochon 2010 King of Porc. Other accolades include Forbes Best New Restaurant in the Country 2010 and DC Luxury Magazine Best New Restaurant 2009 (both as Executive Chef of Michael Mina’s BOURBON STEAK Washington D.C.). David now oversees the culinary development for Michael Mina’s 19 restaurants across the country.

BRANDON JEW

+ SALVATORE CRACCO Bar Agricole A San Francisco native with training overseas in Bologna, Italy and Shanghai, China and also at restaurants in the Bay Area such as Zuni Café, Quince, Pizzetta 211, Camino, Bar Jules and Adesso. At Bar Agricole he uses the bounty of bay area seasonal produce from small organic and biodynamic farms for his daily changing menu. Bar Agricole was nominated for Best New Restaurant from the James Beard Foundation and was included in Michael Bauers Top 100 and Top 10 new restaurants.

// SPECIAL THANKS

BEHRENS FAMILY WINERY LES BEHRENS + LISA DRINKWARD // California Erna Schein is a boutique winery in the truest sense. Owned by Les Behrens and Lisa Drinkward, who’ve made wine under the Behrens & Hitchcock label since 1993, Erna Schein produces small lots of six or seven wines a year at its winery perched high on top of Spring Mountain in Napa Valley.

ELK COVE VINEYARDS ADAM CAMPBELL / / Oregon

One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

BACON HALL OF FAME

The International Culinary School Students // Art Institute of California

Julia Morgan Ballroom, Host Venue

Food + Wine Magazine

Scholium Project

Domaine Serene

Blackberry Farm

Dobbes Family Estate Winery

St. Germain

Davis Family Vineyards

Templeton Rye

Alysian Winery

Ryan Farr / 4505 Meats

Odisea Wine Company

The Epicurean Connection

Arnot-Roberts Cimarossa

Ibérico Fresco

Natural Process Alliance

Black Pig Meat Co // Bacon Hall Of Fame

Laiko Bars

Tracy Smaciarz // Heritage Meats

Urban Daddy

Cascal Fermented Soda Black River Caviar TCHO

Cheese Plus

Magnolia Brewery // Greg Mason D’Artagnan // St Canut Farm Chris Arentz // Avedanos

Edible Marin & Wine Country

Salutes

Ridge Vineyards Wines Zacherle Wines Pey-Marin Vineyards

Signorello Estate Wines

Wind Gap Wines Yelp

PRESENTED BY

PROGRAMS // 2011  

A collection of our first 11 programs of the 2011 tour.

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