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| 2013 Chefs |
It's back!!! Cochon 555, my favorite event of the year returns to Miami on February 9, 2014. The Four Seasons is hosting the event again and the field is loaded. It includes two time competitor and defending champion Aaron Brooks. Aaron will be tough to beat but I'm sure the talented field will make this a very tough battle.
I highly recommend attending this event and enjoying the impressive creations of our local chefs. There is a ton of great food to taste along with wine and spirits too.
This year’s competing chefs include Jose Mendin of The Pubbelly Group, Conor Hanlon of The Dutch, Bradley Herron of Michael’s Genuine Food & Drink, Aaron Brooks of EDGE Steak & Bar and Dena Marino of MC Kitchen. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. In celebration of the tour’s 6th anniversary, Rick Mace of Cafe Boulud will prepare an additional late-night sixth pig in an Asian Speakeasy style before dessert and prior to the awards ceremony.
In addition to 30 chef-prepared dishes, guests can experience:
• The Goose Nest, an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras.
• Live butchering demonstration at the Pop-Up Butcher Shop, benefitting the local culinary school.
• Different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg.
• “Punch Kings” cocktail competition presented by Breckenridge Bourbon.
• A welcome cocktail from Four Roses Bourbon.
• A Perfect Manhattan Experience featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo.
• Libations include the portfolio of Crispin Ciders table, featuring wines of Rioja, Elk Cove Vineyards, Barlow Vineyards, and the infamous Mezcal Bar.
• TarTare Bar featuring Creekstone Beef, Rappahannock River Oysters, Cheese Bar including Rogue Creamery and the artisan breads of La Brea Bakery.
• Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams.
Where: Four Seasons Miami
1435 Brickell Ave.
Miami, FL 33131
When: Sunday, Feb. 9, 2014
4 p.m. – 8 p.m.
Tickets: $125 general admission and $200 VIP (early admission and premium access to limited experiences, wines and spirits); to purchase tickets visit www.cochon555.com
About Cochon 555
Cochon 555 was created in 2009 by Taste Network’s Brady Lowe in response to the lack of consumer education around heritage breeds. The festival is a national event series that takes place in 17 major markets. In addition to its flagship event, Cochon 555, the Cochon brand now offers a variety of experiences each year in the family of events. The events with national followings include Heritage BBQ, Heritage Fire, EPIC Cochon, All-Star Cochon and Cochon Island. Since its launch in 2009, Cochon 555 and its programs, such as Chef’s Course, have supported responsible family farming across the country by allowing 50,000 people to taste heritage pigs and by donating more than $300,000 to charities and more than $500,000 directly to great farmers across the country. For more details about the events, visit www.cochon555.com or follow @cochon555 on Twitter.
About Heritage Breed Pigs Heritage breed pigs come from bloodlines going back hundreds of years when livestock was raised on multi-use, open-pasture farms. Because of their lifestyle and inherent genes, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavors and creamy fat. Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices and as a result, are in danger of being lost forever. We can help preserve heritage breeds by consuming them. Their future is reliant upon farmers who can afford to raise them and the enthusiasts that create a demand for their treasured meat.
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