Cochon 555 is back! The country’s most talked about culinary competition returns with an epic 3-day feast showcasing some of the best bites and chefs of the good food movement. The goal, to celebrate family farms! Clear your calorie counter, this is going to be epic!
Sunday's main event - COCHON 555 features five chefs cooking five pigs in a friendly competition. This year’s competing chefs include Lindsay Autry of Fin & Feather, Xavier Torres of Drunken Dragon, Todd Erickson of Haven South Beach, Jason Pringle of db Bistro Moderne and Richard Hales of Blackbrick. 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. They will be preparing the following heritage breeds from family farms including a Berkshire from Florida Fresh Meats, two Large Blacks, one from Maverick Meats and one from FKS Farms, a Hereford from Palmetto Creek Farms and a Red Wattle from South Florida Heritage Farm. Wait too long? Then you get none!
Sunday, April 19th, 2015
Loews Miami Beach Hotel | Official Host Hotel 1601 Collins Avenue | Stay the Night! $200 VIP 4pm| $125 GA 5pm The weekend kicks-off on Friday, April 17, with a Chef’s Course Dinner ($125 all-inclusive) hosted at Pubbelly when Executive Chef Jose Mendin and “2014 Prince of Porc” welcomes guest chefs Aaron Brooks of Edge Steakhouse “2013, 2012 Prince of Porc”, Cesar Zapata of The Federal, Timon Balloo of Sugarcane, Danny Smiles of La Bremner in Montreal, and COCHON 555 founder Brady Lowe for a five-course dinner paired with the stunning Wines of Germany. The seated five-course dinner is a “must-do” culinary experience.
On Saturday, April 18th, join us for Cochon 555’s “Large Format Feast,” ($115 all-inclusive) hosted at L’echon Brasserie with Chef Jose Mendin. The three-course meat feast features reserve Prosciutto di Parma, new wines from St. Francis Winery in this epic “Big Beef vs. Heritage Pig”. To close the evening, guests will enjoy a discussion of spirits featuring Hirsch and Old Potrero 18th Century from Anchor Distilling.
Keep the belly ready for Sunday! The Miami 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 Wines of Germany and St. Francis Winery. 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 the Mezcal Chupito Bar where guests can enter to win a 4-day Mezcal adventure to Mexico. 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 Monger Cheese Bar with The Cheese Course, Rappahannock Oyster Shelf, Prosciutto di Parma, Black River Caviar, Hudson Valley Foie Gras and the famous TarTare Bar featuring Creekstone Farms prepared by Chef Jose Mendin of Pubbelly. Bourbon and whiskey lovers rejoice with the return of 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. As guests leave the event, they’ll receive a special departing gift from La Brea Bakery.