***Update***
Chef Jose Mendin of Pubbelly was crowned the Prince of Porc at the 6th Annual Cochon 555 Miami on Sunday, Feb 9th at the Four Seasons in Brickell.
Cochon 555 presented by Goose Island Beer Co., is the nation’s premier culinary tour touting the benefits of eating heritage breed pigs. The kickoff event featured an all-star lineup of chefs, judges and sponsors to celebrate breed diversity and family farming.
This year’s competing chefs included Jose Mendin of The Pubbelly Group, Conor Hanlon of The Dutch, Bradley Herron of Michael’s Genuine Food & Drink, Dena Marino of MC Kitchen and Host Chef Aaron Brooks of EDGE Steak & Bar. They battled it out by preparing show-stopping dishes using whole heritage-breed pigs from snout to tail for a crowd of pork-loving gourmands. The swine laden menu included Arepas of Head Cheese, Pig Sushi Nigiri, Neapolitan Terrine, Mofongo with Chicharron Powder (one of my faves), Gnocchi with Pork Ragu, Swine Infused Carrot Cake, and Pig’s Blood Chocolate Bars (my personal favorite).
A pack of notable judges, including Nina Compton of Scarpetta, David Thomas/The Bazaar by Jose Andres, Timon Balloo/Bocce Bar, Chef Adrianne Calvo/Chef Adrianne’s , 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, James Strine/Cafe Boulud, Steve The Chowfather and Gio Gutierrez, Chat Chow TV and Suzy Buckley of Ocean Drive, had the arduous task of selecting the ultimate winner to be crowned Prince of Porc. Chef Mendin will go on to compete against the other 9 cities’ winners in the Grand Cochon at the Food & Wine Classic in Aspen in June. The winner will be deemed the “King or Queen of Porc” and will win a four-day wine excursion to Rioja, Spain’s most prominent wine region.
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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
PRESENT
COCHON 555 MIAMI
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 are Jose Mendin of The Pubbelly Group, Conor Hanlon of The Dutch, Bradley Herron of Michael’s Genuine Food & Drink, Dena Marino of MC Kitchen and Host Chef Aaron Brooks of EDGE Steak & Bar. 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.
The pack of judges who will select Miami’s “Prince or Princess of Porc” include:
• David Thomas, The Bazaar
• 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
• Gio Gutierrez, Chat Chow TV
The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the "King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.
A 1200+ pound showcase of heritage pig carved into 30 chef-prepared dishes will also include:
• 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, benefiting Johnson & Wales University with the support of Williams-Sonoma.
• 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.
• Five local barkeeps in the “Punch Kings” cocktail competition presented by Breckenridge Bourbon.
• A welcome cocktail from Four Roses Bourbon.
• The Bourbon Bar presented by Breadcrumb by Groupon featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo.
• Libations include the portfolio of Crispin Ciders table, the Wines of Rioja, Elk Cove Vineyards, Barlow Vineyards, and the infamous Mezcal Bar featuring Fidencio andMezcales de Leyenda.
• TarTare Bar featuring Creekstone Farms and Timon Balloo of Bocce Bar.
• An artisan cheese bar with Rogue Creamery and La Brea Bakery.
• Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams.
• A 6th heritage breed pig prepared in a late-night Asian Speakeasy style by Rick Mace of Café Boulud
All guests are invited to visit www.cochon555.com/win and sign up for the newsletter for a chance to win a VIP trip to the Rioja Wine & Tapas Festival in New York City on May 3rd, or more than $3,000 in prizes from tour partners, including a Smart-Scoop Ice Cream Maker fromBreville, a $1,000 bottle of Reserve Bourbon from Breckenridge Distillery, a chance to be a Punch Kings judge and 2 VIP tickets to Cochon 555.
Where: Four Seasons Hotel Miami
1435 Brickell Avenue
Miami, FL 33131
When: Sunday, February 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
BUY TICKETS HERE
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.
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.
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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