SOLD-OUT!! - COCHON 555: 5 Chefs, 5 Pigs, 5 Winemakers (no walk ups) SOLD OUT
February 28, 2010 (Sun)
from 4:30 PM - 8:00 PM
Napa, Ca 94558
COCHON 555 “5 Chefs, 5
Pigs, 5 Winemakers”
SUNDAY, FEBRUARY 28th, 4:30 - 8 p.m.
($99 room rates available)
Don't miss COCHON 555, where a group of chefs will each prepare a heritage breed hog from head to toe in a friendly competition. Guests and professional judges will determine a winner based on creativity, 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 breeds, local chefs and family-owned wineries.
For the competition, each 125 pound heritage pig can be braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured or otherwise prepared. Guests of the event will experience the chef creations during a 2.5 hour stand-up reception and have the opportunity to vote for the winner. Chef stations will alternate with winemaker tables.
The purpose of COCHON 555 is to promote heritage pigs and breed diversity in local and national communities. Additionally, we will be supporting the “Napa Fire Explorers”, a local youth vocational program.
It is recommended that
attendees arrive on time for this event.
Christopher Kostow – Meadowood of Napa Valley
Devin Knell - French Laundry
Peter Pahk - Silverado Resort
Dennis Lee - Namu Restaurant SF
John Stewart & Duskie Estes - Zazu Restaurant
Gamble Family Vneyards
Hill Family Estate
Wind Gap Wines
Jeremy Fox – Ubuntu (produce)
Ryan Farr - 4505 Meats (butcher)
VIP WINES: Chase Cellars, Erna Schein Family Winery, Wind Gap Wines, Verge Wine Cellars, Miner Family Vineyards, Larkin Wines, Hope & Grace
Taylor Boetticher – Fatted Calf
Staffan Terje - Perbacco
Anthony Renda - Primal
The VIP experience starts early (promptly at 3PM) with a reserve wine tasting,
artisan cheese reception, locally farmed oysters, mixologist passed artisan
libations and Magnolia brews. Best of all, guests can meat and greet with the
chefs, winemakers and judges before the event starts. (This portion is $16).
The main doors open at 4:30PM and the fun begins. Guests will have the chance to sample chef creations while sipping great wines and brews. A few unexpected treats are guaranteed before the award presentation. COCHON 555 will be followed by an after party (location TBD). The day will be full of great chefs, swine and wine... we look forward to sharing it with you!
Please sign up for the "Bacon Bits" newsletter for event updates and announcements. Visit our website, http://www.amusecochon.com for more details or find us on Facebook and Twitter under Cochon 555 and Cochon on Tour.
Posted By: Brady Lowe