The event, part culinary competition and tasting and part promotion for the sustainable farming of heritage breed pigs, features five chefs, five pigs and five wineries. This year’s Bay Area representation in terms of chefs – Mark Richardson from Four Seasons Hotel, Omri Aflalo with Bourbon Steak, Adam Sobel at RN74, Scott Youkilis with Hi Lo BBQ and Hog & Rocks and Christopher Thompson at A16.
As has been the case in year’s past, each chef works with a local farm and creates numerous dishes out of their heritage breed pig. 20 judges are on hand along with the hundreds in attendance to help decide the winner, crowned the “Prince of Pork.” That winner will compete with other regional winners at the Grand Cochon finale held at the Food & Wine Classic in Aspen in June. Last year, chefs Matthew Sigler and Thomas McNaughton of Central Kitchen and Salumeria took home the title.
Previous Coverage: A recap of Cochon 2012
Along with the heaping of pork, pork and more pork, several small family-owned wineries will be pouring, including Sandhi Wines, Greg Linn Wines, Turley Wine Cellars, Scholium Project, Elk Cove Vineyards, Wind Gap Wines, Buty Winery, Robert Kacher Selections, Paul Mathews Vineyards, Matthiasson and Chehalem Wines. Also on hand will be Anchor Brewing, Crispin Ciders, Pig’s Nose Scotch and Illegal Mezcal.
Also included this year at Cochon 555 – a preview of the Heritage BBQ. Chef Dennis Lee of Namu Gaji and the soon to open Dogpacth BBQ will be rolling out a family meal with beers poured by Magnolia Brewing. VIP guests, along with early access to the event, will also have the opportunity to experience a new cocktail competition, “Punch Kings,” where six local bartenders will create drinks featuring Breckenridge Bourbon.
Another new wrinkle this year is that Cochon has added five bourbons to the lineup. Guests will get a chance to access the Perfect Manhattan Bourbon Bar, featuring Breckenridge Bourbon, Hudson Whiskey, Eagle Rare, High West, Buffalo Trace and Four Roses. The Chupito/Mezcal Bar will also offer a new tasting experience for attendees. And the Craft Cheese Bar and butcher demonstration are once again sure to draw a crowd.
Tickets are still available ($125 general admission, $200 VIP). VIP entrance is at 4:00pm and general admission is 5:00pm. And the event, created by Brady Lowe, has generated hundreds of thousands of dollars for charities and farms breeding heritage pigs since 2009. The Four Seasons San Francisco is located at 757 Market Street.