Hyper-Local Culinary Competition Sets Course on Changing the Food System.
Cochon 555, the country’s most talked about culinary competition returns to San Francisco on April 12, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement — notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming. Going on its seventh year, Cochon 555 is regarded as the nation’s most flavorful culinary event, from entry to exit, with each bite specially designed to win over the public.
This must-do culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with endless wine, brews and spirits. This year’s competing chefs will be released this week. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges.
A pack of notable judges will be led by 2013’s Grand Cochon winner and official “King of Porc”, Adam Sobel of RN74. He will be joined by several others including, Thomas McNaughton of Central Kitchen and Anthony Strong of Locanda. The winner goes on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. And, new in 2015, the winner’s kitchen countertops will be resurfaced with Wilsonart® Quartz decorative surfacing, a remarkable, beautifully engineered stone material from America’s countertop leader.
The San Francisco version of this fairy-tale heritage pork event includes more than 36 chef-prepared dishes in an all-inclusive stand up reception with notable tastings from Washington State Wine, brews from Magnolia, and other great wineries to be announced. Cochon’s “pop-up” culinary experiences include the Petit Format Bar presented by Wilsonart® Quartz decorative surfacing featuring a selection of amazing half-bottles and Bacon Hall of Fame presented by Maggy Hawk Vineyards and before awards. Guests can visit the Mezcal Chupito Bar and enter to win a 4-day Mezcal adventure to Mexico from Panna Cooking. Upon arrival, guests will enjoy Buffalo Trace’s “Welcome Punch Reception” paired with a delicious bite. Attendees will sample foods at signature experiences like the Artisan Cheese Bar from Mission Cheese and the Oyster Shelf feating Rappahannock River. Bourbon and whiskey lovers rejoice with the return of the Whistle Pig Rye and the “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon and Hirsch finished with Luxardo cherries in this hand-prepared classic topped with a special treat from Creminelli. Guests of VIP can enjoy samples from five of the city’s best barkeeps as they compete in Punch Kings – the tour’s whole bottle “meats” golden gloves competition, featuring Breckenridge Bourbon. As guests leave the event, they’ll receive a special departing gift from La Brea Bakery.
We are proud to announce the return of the Pop-Up Butcher Shop with the support of Williams-Sonoma – a live butchering demonstration raising money for the supporting culinary students. Finally, before the awards ceremony, the signature “Swine & Sweets” course will be served followed by a spotlight Awards Toast and announcement of the winner. Following the event, all the guests are invited to the Chef’s After Party.
The weekend takeover commences with two amazing dinners. On Friday, guests are invited to attend the Chef’s Course Dinner at The Wayfarer, a seated five-course dinner prepared by five guest chefs led by Omri Aflalo paired with Washington State Wines. On Saturday, the Large Format “PDC” Dinner will be hosted at Alexander’s Steakhouse with Chef Marc Zimmerman, Creekstone Farms and Anchor Distilling.