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COCHON 555: 5 Chefs, 5 Pigs, 5 Winemakers (BOS - national tour)
March 28, 2010 (Sun)
from 5:00 PM - 8:00 PM
Boston, MA
Cost: $125 GA / $175 VIP
Event ID #290632
COCHON 555 BOSTON “5 Chefs, 5 Pigs, 5 Winemakers”
SUNDAY, MARCH 28th, 5pm
THE LIBERTY HOTEL
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. The winner of this event will be asked to compete at Grand Cochon during the Food & Wine Classic in Aspen. It is recommended that attendees arrive on time for this event.
CHEFS:
Jamie Bissonnette – Coppa
Matt Jennings - Farmstead
Barry Maiden – Hungry Mother
Joseph Margate - Clink
Tony Maws – Craigie on Main
THE FIVE WINES:
Elk Cove Vineyards
Wind Gap
Anne Amie Vineyards
Anderson's Conn Valley Vineyards
Westport Rivers Vineyards
VIP WINES:
Elk Cove Vineyards
Ghost Horse World
JUDGES:
Ken Oringer - Clio, KO Prime
Tim Cushman - o ya
Nancy Cushman - o ya
Jason Bond - Beacon Hill Bistro
Jamie Lionette - Speaker
Mike Otto - Don Otto's Natural & Organic Market
Anthony Renda - PRIMAL
Ilene Bezahler - Edible Boston
Aaron Foster - Taza Chocolate
Paul Schiavone - Boston Chefs
Ishan Gurdal - Formaggio Kitchen
Will Gilsan - Garden at the Cellar
Lydia Shire - Scampo + Locke Ober
Robert Grant - The Butcher Shop
Nick Altschuller - Improper Bostonian
Rolando Robledo - Clover Food Lab
Elizabeth Kennedy - Chefs Collaborative
Carolyn Mugar - Farm Aid
The VIP experience starts early (promptly at 3:30 PM) with a reserve wine tasting from Ghost Horse World and Elk Cove Vineyards, artisan cheese reception from Formaggio Kitchen, locally farmed oysters from Island Creek Oysters, mixologist passed artisan libations from Daniel Hyatt and St. Germain and craft brews. Best of all, guests can meat and greet with the chefs, winemakers and judges before the event starts. (This portion is $175).
The main doors open at 5:00 PM 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! (This portion is $125)
Find us on Facebook and Twitter under Cochon 555 and Cochon on Tour for discount codes and contests.
Event Details
Wine OR Wine & Food
SUNDAY, MARCH 28th, 5pm
THE LIBERTY HOTEL
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. The winner of this event will be asked to compete at Grand Cochon during the Food & Wine Classic in Aspen. It is recommended that attendees arrive on time for this event.
CHEFS:
Jamie Bissonnette – Coppa
Matt Jennings - Farmstead
Barry Maiden – Hungry Mother
Joseph Margate - Clink
Tony Maws – Craigie on Main
THE FIVE WINES:
Elk Cove Vineyards
Wind Gap
Anne Amie Vineyards
Anderson's Conn Valley Vineyards
Westport Rivers Vineyards
VIP WINES:
Elk Cove Vineyards
Ghost Horse World
JUDGES:
Ken Oringer - Clio, KO Prime
Tim Cushman - o ya
Nancy Cushman - o ya
Jason Bond - Beacon Hill Bistro
Jamie Lionette - Speaker
Mike Otto - Don Otto's Natural & Organic Market
Anthony Renda - PRIMAL
Ilene Bezahler - Edible Boston
Aaron Foster - Taza Chocolate
Paul Schiavone - Boston Chefs
Ishan Gurdal - Formaggio Kitchen
Will Gilsan - Garden at the Cellar
Lydia Shire - Scampo + Locke Ober
Robert Grant - The Butcher Shop
Nick Altschuller - Improper Bostonian
Rolando Robledo - Clover Food Lab
Elizabeth Kennedy - Chefs Collaborative
Carolyn Mugar - Farm Aid
The VIP experience starts early (promptly at 3:30 PM) with a reserve wine tasting from Ghost Horse World and Elk Cove Vineyards, artisan cheese reception from Formaggio Kitchen, locally farmed oysters from Island Creek Oysters, mixologist passed artisan libations from Daniel Hyatt and St. Germain and craft brews. Best of all, guests can meat and greet with the chefs, winemakers and judges before the event starts. (This portion is $175).
The main doors open at 5:00 PM 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! (This portion is $125)
Find us on Facebook and Twitter under Cochon 555 and Cochon on Tour for discount codes and contests.
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