Saturday, March 20, 2010

COCHON 555 is headed back to New York City this week!

New York City 555 is this weekend and tickets are almost gone. A killer lineup of chefs, wineries and butchers are coming together - details below.

Please check out our new website

Sunday, March 21st, 5:00 p.m.
VIP Reception 3:30 p.m buy tickets


CORWIN KAVE - Fatty 'Cue
ADAM KAYE - Blue Hill New York
GAVIN KAYSEN - Café Boulud

Elk Cove Vineyards
Gamble Family Vineyards
Wind Gap Wines by Pax Mahle
K Vintners
Buty Winery

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.

Cities and Dates

Napa, Devin Knell
New York, Mar 21
Boston, Ma 28
Stillwater, OK, Apr 3
Southwest Regional
Atlanta, Apr 18
Southern Regional
Des Moines, Apr 24 Midwest Regional
D.C., May 2
Portland, May 16
Seattle, May 23
San Francisco, Jun 6
Grand Cochon 2010 presented by Food & Wine Classic in Aspen on June 20th

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