Cochon 555

COCHON 555 SAN FRANCISCO

Five Chefs, Five Pigs, Five Winemakers


A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. 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 140 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.
CHEFS: TBA
Butcher: RYAN FARR – 4505 Meats

THE FIVE WINES:TBAVIP WINES: (reserve tasting)

TBA

VIP EXPERIENCE: Start early with an oyster station prepared by … an artisan cheese reception by Cheese Plus and Oxbow Cheese Merchants, savory cocktails by Daniel Hyatt, local craft brews from Magnolia Brewery and best of all, guests can meat and greet with the chefs, winemakers and judges of COCHON555. (This portion is $200).

MAIN FLOOR: Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines, brews and pig perfect desserts. 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.

WHY: To promote heritage pigs and breed diversity in local and national communities. A portion of the proceeds will benefit the Neighborhood Farmers Market Alliance.

June 6, 2010 (Sun) 5:00 PM – 8:00 PM  555 San Francisco, Ca 94108  ph. 404.849.3569

Twitter @LocalFoodWine

*Local Food And Wine*

Okanagan Food And Wine * Vancouver Food And Wine

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