Cochon 555 Announces Chef Lineup For An Epic Pork Event On February 9 At The Four Seasons Miami

Culinary Competition Promotes Family Farms

Jan 14, 2014, 12:49 ET from Cochon US Tour

NEW YORK, Jan. 14, 2014 /PRNewswire/ -- Cochon US Tour and Goose Island Beer Co. humbly present Cochon 555 Miami on Feb. 9, 2014. Going on its sixth year, Cochon 555 is the nation's premier culinary tour touting the flavor and benefits of eating heritage breed pigs. The kickoff event features an all-star lineup of five chefs, five pigs and five wineries to celebrate breed diversity and family farming.

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.

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 from The Bazaar by Jose Andres, Timon Balloo of Bocce Bar and Chef Norman Van Aken following the release of his new book, No Experience Necessary. The winner of the event 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.

"Heritage Breed Pigs celebrate the history of the animal and this humane treatment is something all chefs should be behind," states Jose Mendin. "I grew up on an island where this practice is normal and eating pig is an essential part of the culture, so it just seems the only way to me.  As for the event, I'm so excited to compete, I can barely stand it. Such a great line-up of chefs; I'm eager to see what everyone puts out. Game on."

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, benefiting 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.

All guests are invited to visit the website and sign up on the newsletter for a chance to win a VIP trip to Rioja Wine & Tapas Festival in New York City, including a Smart-Scoop Ice Cream Maker from Breville, a $1000 bottle of bourbon, a Judge's slot at Punch Kings plus two VIP tickets to the event. 


Four Seasons Miami

1435 Brickell Ave.

Miami, FL 33131


Sunday, Feb. 9, 2014

4 p.m. – 8 p.m.


$125 general admission and $200 VIP (early admission and premium access to limited
experiences, wines and spirits); to purchase tickets visit

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 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.


Cristy Alvarado

Jill Haapaniemi                    
(646) 218-6002     

SOURCE Cochon US Tour