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COCHON 555 NEW YORK CITY
Sunday, March 21st, 5:00 p.m.
VIP Reception 3:30 p.m buy tickets
MARK LADNER - Del Posto
CORWIN KAVE - Fatty 'Cue
MARCO CANORA - Hearth
ADAM KAYE - Blue Hill New York
GAVIN KAYSEN - Café Boulud
Elk Cove Vineyards
Gamble Family Vineyards
Wind Gap Wines by Pax Mahle
For those attending the VIP reception get ready, Domaine Serene will be showing a selection of reserve wines from Oregon. The VIP will also include a cheese display by Murray's Cheese, brews from Brooklyn Brewery and cocktails from Templeton Rye and mixologist Daniel Hyatt. Local winery, Shinn Estate Vineyard is also pouring a selection of wines, and don't worry, they are not too far away from the oyster station. For those looking for pig in the VIP, Butcher Tom Mylan of The Meat-Hook will be doing a whole animal cut demo. Joshua Applestone of Fleishers Grass-Fed Meats will be nearby to answer questions. Also, before Herb Eckhouse from La Querica sneaks into the judges room, he will sample some of the Green Label.
In the main room, five chefs will be serving tastes from the whole heritage breed pig they prepared during the week. Guests will travel between five different wine regions while chatting with Pax Mahle or Charles Smith. Butcher Ryan Farr 4505 Meats will be on site to butcher a heritage pig, we will be raffling pig parts to be finished followed by swine'n'sweets prepared by Roni-Sue's Chocolates. Don't miss out, this event will sell out!
The purpose of Cochon 555 NAPA is to promote heritage pigs and breed diversity in local and national communities. Also, to raise awareness for Farms for City Kids, a unique educational program combining classroom study with first-hand farming experience for urban youth.
WHERE: Pier Sixty, Chelsea Piers Entertainment Complex
23rd & Hudson River, New York, NY
COCHON 555 is the only national chef competition promoting heritage breed pigs and breed diversity.
Chefs, selected for their support of local agriculture, each prepare an entire heritage breed pig from head to toe for the event. Guests and professional judges determine a winner based on utilization, presentation and overall best flavor. The event serves as a link to preserving heritage breed pigs by promoting breed diversity in the national culinary community.