Cochon555 is a culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Austin edition of the event takes place on Sunday, August 20, 2017. Cochon555 is proud to announce this year’s competing chefs, each of whom will work with a local farm to present tasting-style, whole-hog dishes at the event:

 

The 5 Competing Chefs

Chef James Flowers of TRIO – Seasons-Inspired Grill and Chophouse

Chef Sarah McIntosh of épicerie Cafe & Grocery – Farm-to-Table Cafe & Grocer

Chef Nicholas Yanes of Juniper – Northern Italian Cuisine

Chef Evan LeRoy of LeRoy and Lewis – New School Barbecue

Chef Clinton Kendall of East Side King – Japanese Street Food with Austin Soul

 

Meet The Farmers

Kevin Cronin of Amelia Farm & Market

Kent Schoberle of Augustus Ranch

Larry Barton of Legend Meats

Felix Florez of Black Hill Meats

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At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. Each chef is tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at our national championship, Grand Cochon, to be held in Chicago during October 2017. The Grand Prize? A 4-day wine experience in Rioja, Spain’s most prominent wine region.

 

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina; a ramen noodle soup bar paired with the racy Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

 

Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include Welcome Punches featuring Buffalo Trace and DRY Sparkling, Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum; a Courvoisier Cognac ‘neat’ tasting with hand-crafted chocolates; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will also be unveiled at the Swizzle Bar. An  array of wines grouped under the “5 Winemakers” banner will feature Kosta Browne, CIRQ, Silver Oak Cellars, Scholium Project; Element Winery, Pax Wine Cellars; and more. Further tables include Wines of the World, Azzurro Wine Company, and a host of artisanal cider and beer offerings.

 

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Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200;

BESPOKE tickets are $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). To purchase tickets, visit http://cochon555.com/2017-tour/austin/

Four Seasons Hotel Austin, 98 San Jacinto Blvd, Austin, TX, Sunday, August 20, 2017 – 4 p.m. for VIP entry, 5 p.m. for General Admission.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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