Cochon 555 Fifth Anniversary Tour Returns To San Francisco For A Heritage Breed Pig Cook-off

Photos courtesy of Galdones Photography (galdones.com)
for Cochon555 |2013 © All Rights Reserved

2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the Bay Area Sunday, April 14 at the Four Seasons Hotel San Francisco, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

WHAT: Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. The competing chefs are Mark Richardson (Four Seasons Hotel San Francisco) Omri Aflalo (Bourbon Steak), Adam Sobel (RN74), Scott Youkilis (Hi Lo BBQ / Hog & Rocks), and Christopher Thompson (A16).

Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries 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, Chehalem Wines, Anchor Brewing, Crispin Ciders, Pig’s Nose Scotch, and Illegal Mezcal. Special tastings include Executive Chef Kim Wiss of Antica Napa Valley and Cypress Grove Chevre cheese paired with Anchor Brewing. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Also included in the evening is a preview of Cochon’s new event, Heritage BBQ. Chef Dennis Lee and the Magnolia Brewing Team will roll out family meal in the much anticipated release of Dogpatch BBQ – an additional whole pig paired with special brews immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar presented by SIMI Winery, Hama Hama Oysters, and reserve wines and spirits. Guests will also be able to enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.

In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will have access to the Perfect Manhattan Bourbon Bar presented by Breadcrumb featuring Breckenridge Bourbon, Hudson Whiskey, Eagle Rare, High West, Buffalo Trace, Four Roses and Luxardo cherries.  Also new in 2013 is the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring local cheesemonger Mission Cheese, Cypress Grove Chevre, Vermont Butter & CheeseSpring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold.

The fun continues when Miyabi/Zwilling USA present a butcher demonstration featuring Kent Schoberle from 4505 Meats and a raffle to benefit the student volunteers, ice-cold brews from Magnolia Brewing, a Champagne toast, award ceremony, hand-crafted cocktails from Templeton Rye, Fernet Branca digestifs, pork-spiked desserts, and of course, the after party will immediately following with food and drink specials each available for $5.55.

COCHON 555

WHEN: Sunday, April 14, 2013 4 p.m. (VIP); 5 p.m. (general admission)

WHERE:  Four Seasons San Francisco – Official Hotel and Host of Cochon 555
757 Market Street San Francisco, CA

TICKETS: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com

IN ADDITION: To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 and Bourbon Steak will host an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 26. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks supporting the cause. Tickets and details for this dinner experience are very limited and can be found on the website.