This epic porc event is over 1200 pounds of heritage pig packed with 100% flavor!
Four Seasons Brickell
SUNDAY FEBRUARY 9th 2014 from 4pm to 8pm
COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY
visit site: http://cochon555.com/2014-tour/miami/
but tickets: http://events.cochon555.com/miami_cochon555
Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. In each city, five local chefs will each be given a 200 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. A panel of 20 expert judges and guests of the event will vote for the city’s “Prince or Princess of Porc.” The winner from each city goes on to compete for top honors in the Grand Cochon at the Food & Wine Classic in Aspen in June. The winner of the finale receives bragging rights as the Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. The winner of the finale receives bragging rights as the “King or Queen of Porc” and a 4-day wine experience to Rioja, Spain’s most prominent wine region.
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. A welcome cocktail from Four Roses Bourbon and live-butchering demonstration at the Pop-Up Butcher Shop with the proceeds benefitting the local culinary school. Guests will sample 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.
The event also features  five local barkeeps in the “Punch Kings” Competition presented by Breckenridge Bourbon barkeeps sign-up here, a Perfect Manhattan Experience, a Mezcal Bar, Crispin Cider, TarTare Bar featuring Creekstone Farms, a table featuring wines of Rioja, Elk Cove Winery, Barlow Vineyards, Rappahannock Oysters and artisan cheeses with Rogue Creamery and La Brea Bakery.
Right before announcing the winner and heading to the after party, guests will enjoy family meal with the chef teams, an entire 6th heritage breed pig prepared by Rick Mace of Cafe Boulud in a Late-Night Asian Speakeasy format combined with Swine & Sweets new “Ice Cream Social” featuring Jeni’s Splendid Ice Creams.
Defending his title from last year, Host Chef Aaron Brooks will kick off the weekend on Friday night with a guest chef dinner at EDGE Steak & Bar at the Four Seasons.
Event judges include David Thomas/The Bazaar by Jose Andres, Timon Balloo/Bocce Bar, Chef Norman Van Aken, Tony Guerra/Citrus Miami, Cesar Zapata/The Federal, Nick Betancourt/Extraordinary PR, Todd Erickson/Haven Gastro Lounge, Darren Brass/Miami Ink, Jose Santiago/Miami Ink, Jamie DeRosa/Tongue and Cheek, Elad Zvi/Freehand, Timon Balloo/Bocce Bar, James Strine/Cafe Boulud, Steve The Chowfather and Gio Gutierrez, Chat Chow TV.
“I’m passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, founder of Cochon 555. “For the first time ever, I am very pleased to welcome Goose Island Beer Co. into the family of events as a presenting sponsor of the 2014 U.S. Tour. One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
Tickets for Cochon 555 events are $125 (general admission) and $200 (VIP).
GA starts at 5pm. GENERAL ADMISSION price includes over 30 dishes prepared from the entirety of heritage breed pigs from nose to tail, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food.
VIP starts at 4pm. VIP includes one-hour early access to all the food (premium access to limited experiences like Punch Kings, wines and spirits), a chance to hang with the celebrity chefs, judges and media. Everyone is invited to the After Party at Edge Steakhouse, as always.
Four Seasons Miami Hotel 1435 Brickell Avenue, Miami, Florida 33131
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.