Monday June 8, 2009
“Five Chefs, Five Pigs, Five Winemakers”
June 14th, 2009 at 5pm
The Fairmont San Francisco
WHAT: A group of top San Francisco chefs will each prepare a 100 pound heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.
Each 100 lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event.
WHO: A Taste Network Event www.tastenetwork.org featuring:
Ryan Farr, 4505 Meats
Nate Appleman, A16 / SPQR
Staffan Terje, Perbacco
Ravi Kapur, Boulevard
Peter McNee, Poggio Trattoria
Wineries include: Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery, K Vintners / Charles Smith's Wines
Judges include: Lessley Anderson of CHOW.com, Bruce Cole of Edible San Francisco, Elaine Johnson of Sunset Magazine, Jeremy Fox of Ubuntu, Bruce Aidells, Author "Complete Book of Pork", Dave Mclean of Magnolia Brewing, Sheamus Feeley of Long Meadow Ranch, Randall Graham of Bonny Doon, Nancy Oaks of Boulevard, Chris Cosentino of Incanto, Peter Jacobsen of Jacobsen Orchards and Steve Sando of Rancho Gordo. More tba.
The VIP experience starts at 3:30pm with a reserve wine tasting by five winemakers including: Ghost Horse World, Chase Cellars, Patz & Hall and Bonny Doon. Artisan cheese reception by Taste Network and Cheese Plus. Mixologists will be passing artisan libations from Domaine de Canton, delicious pre-pig party snacks, tasty beers from Magnolia, and best of all, guests can meat and greet with the chefs, winemakers and judges of COCHON555. (This portion is $200).
Then at 5PM, the fun begins, guests will witness a pig breakdown and porchetta demonstration by THE BUTCHER Taylor Boetticher of Fatted Calf , over 400lbs of swine, great wines, heritage beans from Rancho Gordo, a pig perfect dessert by the chefs of Magnolia and tasty pig infused truffles. There will be an after party at a location to be determined. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.
Please sign up to "Bacon Bits" the newsletter for event updates and announcements. Please visit the website where you can also find us on Facebook and Twitter under Cochon 555 and Cochon on Tour. http://www.amusecochon.com
WHERE: The Fairmont, San Francisco - 950 Mason Street
WHY: To promote heritage pigs and breed diversity in local and national communities.
HOW: RSVP IS REQUIRED. Tickets are $125 per person (discount to industry) - email event organizer
COCHON 555 began in Atlanta and is national in scope. San Francisco ends our 10 city tour with cities such as New York, Portland, Seattle, Boston, Des Moines, Chicago, Washington D.C. and in the future, all winners will be invited to compete in Grand Cochon. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com
Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. Right now, we love the pig!!! We suggest you request more heritage pig from the menu to the meat counter. Support heritage species. www.tastenetwork.com