Cochon 555, the swine and wine bacchanal so named for the involvement of five local chefs, five pigs, and five wineries is coming to Atlanta in less than two weeks, on Sunday the 17th.
Created by Atlanta local Brady Lowe, Cochon 555 is an exposé of some very good chefs (and very good pork) and each is allowed to let their creativity run amok, making use of the pig anyway they want. Check out Creative Loafing’s post from the 2010 event, the last time it was held in Atlanta. That year Sean Brock rocked it, I thought he blew the field away. He is not returning, but there is an intriguing list of people I expect great things of (Ryan Smith – Empire State South, Guy Wong – Miso Izakaya) and others where I’m interested to learn their style and see what they can do (Whitney Otawka – Farm 255, Joseph Schafer – King & Duke, Eric Ottensmeyer – Leon’s). Muss & Turner’s is also cooking a pig to be served family style.
I don’t post many events, unless I plan on attending and think it’s good for the community. The event is not inexpensive, but is a unique event, supporting the creativity of good chefs, and local food. And plenty of crazy grub and booze will be had. Trust me.
Press Release below.
COCHON 555 FIFTH ANNIVERSARY TOUR COMES
HOME TO ATLANTA
The National Culinary Competition & Tasting Event Dedicated to Heritage Pigs, Family Wineries & Sustainable Farming Rolls into Atlanta on Its Fifth Anniversary Tour
ATLANTA, GA (January 15, 2013) — The year 2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in founder Brady Lowe’s hometown of Atlanta on Sunday, February 17, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event, ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.
What: Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Among the competing chefs will be: Ryan Smith (Empire State South), Joseph Schafer (King and Duke), Eric Ottensmeyer (Leon’s and Brickstore), Whitney Otawka (
Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries plus special tastings from celebrated food and beverage producers. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince (or Princess) of Porc and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.
Also included in the evening is a preview of the new Heritage BBQ event in which “Winner of Heritage BBQ 2012” Todd Mussman and the team of Local 3 / Muss & Turners will roll out family meal – another whole pig cooked barbecue-style immediately preceding the awards.
VIP guests will experience some of the new additions for 2013, including the launch of the cocktail competition called “Punch Kings” featuring Breckenridge Bourbon and six local mixologists, the all-new Tartare Bar, sustainable oysters from Rappahannock River and reserve wines and spirits.
To celebrate five years, Cochon is announcing five bourbons in addition to five family wineries and five chefs cooking five pigs. All attendees will get samples of Templeton Rye, Breckenridge Bourbon, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuringIlegal, Mezcales de Leyenda and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, the exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.
The fun continues with a butcher demonstration from Rusty Bowers from Pine Street Market and a raffle to benefit the student volunteers, ice-cold brews, Champagne toast, award ceremony, Fernet Branca digestifs, pork-spiked desserts from Belle Chevre, and cold-brewed coffee and after-party will close out the evening.
Where: Sheraton Atlanta – Official Hotel of Cochon 555 Atlanta
165 Courtland Street Northeast, Atlanta, GA
When: Sunday, February 17, 2013
4pm (VIP); 5pm (general admission)
Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com
In addition: As part of the 5th Anniversary Celebration, Cochon 555 will host an intimate “Chef’s Course” Guest Chef & Winemaker Dinner on Friday, February 15, featuring past Cochon 555 chef-participants and an unexpected evening of hanging out behind the scenes with Team Cochon; $150 per person; more details to be announced.
Also, Sheraton Atlanta will host the official Cochon after party and is offering a special room rate in conjunction with the event: Room Only $99 (+ 16% occ tax); Room+ General Admission Ticket $199 (+ 16 % occ tax); and Room + VIP Ticket $274 (+ 16% occ tax). For booking and reservations, please visit: www.starwoodmeeting.com