Thursday, August 20, 2015


Cochon555’s Heritage BBQ announces the chef lineup and official venue for their second annual friendly competition promoting heritage breed pigs and global grilling cultures. The culinary competition challenges [5] chefs to cook one whole, family farm-raised, heritage pig for a group of 20 notable judges. Chefs have seven days to prepare one whole pig and present a “Judge’s Plate” consisting of 6 dishes scored on utilization, global influences, cooking techniques and overall flavor. The winner in Washington, DC will be crowned the “BBQ King or Queen” and takes home more than $3,000 in prizes. In addition to sampling the competitor’s dishes, the all-inclusive ticket includes “BBQ Traditions”, a tasting inside the event where 10 notable chefs prepare one dish from their favorite BBQ culture in non-competitive spirit. If you love global flavors and star-studded culinary events, this educational event is like a top chef classroom including grilling-styles like Hibachi, Korean BBQ, Asador, Braai from Africa, Char Siu, Caja China, Churrasco, Barbacoa, as well as regional American BBQ styles from Texas to Kansas City.

Hosted at Union Market, this year’s competing chefs include 
Nicholas Stefanelli of Masseria, Will Morris of Vermillion, Jose Adorno of Graffiato, Sam Molavi of Compass Rose, and 
RJ Cooper of Gypsy Soul returns to the competition after being the first chef to win Cochon555 in Washington DC in 2009. Each chef will be given a 180 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Non-competing chefs cooking BBQ Traditions include Erik Bruner-Yang of Maketto, Scott Drewno of The Source by Wolfgang Puck, Zack Mills of Wit & Wisdom, Kyle Bailey of Birch & Bailey, Louis Goral of Rural Society Argentine Steakhouse, and Craig Hartman of The Barbeque Exchange.

As North America’s only “World’s Fair of Global BBQ”, guests will have the chance to pair spectacular wines, brews, cider and spirits with globally inspired BBQ dishes. The tour motivates grilling communities worldwide to support responsibly raised animals from local farmers. Participation of chefs, partners, consumers and media help create motivation for the BBQ restaurants to support the hyper-local movement and give us something we can sink our teeth into, honest food from real farmers.

The all-inclusive stand up tasting event features 1,400+ pounds of heritage pig, “pop-up” culinary experiences, premium wines, artisan cheeses, sustainable seafood, hand-crafted spirits, fine cocktails, and a very impressive selection of whiskies, ryes and bourbon. The stunning lineup of sponsors behind this celebration of heritage species include Williams-Sonoma’s local butcher demo, Wilsonart’s “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Luxardo cherries, and New Holland Artisan Spirits, a Chupito Bar featuring Fidencio & Mezcales de Leyenda, Creekstone Farms, Krave Jerky, Creminelli Fine Meats, California Olive Ranch, Berkwood Farms, Rappahannock River Oysters and La Brea Bakery. A portion of the proceeds always benefit the local culinary school while building opportunities for local food producers. All tickets include endless drinks and tons of food and are limited to only 250 tickets per event.

Tickets for general admission start at $100, and VIP tickets for early admission are $200. To purchase tickets, visit the website

Where: Dock 5 | Union Market - Official Host of the Heritage BBQ

1309 5th St NE, Washington, DC 20002

When: Sunday, Oct. 4

VIP doors at 4 PM; General Admission at 5 PM

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