COCHON 555 taking place @ Four Seasons in Brickell Miami

cochon555Official Info Below:


2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in Miami on Sunday, April 21 at the Four Seasons Hotel Miami, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.


Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. The competing chefs are Aaron Brooks (Four Season Hotel Miami); Timon Balloo (Sugarcane); Jeffrey McInnis (Yardbird); David Thomas (The Bazaar) and Cesar Zapata (The Federal) Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Elk Cove Vineyards, Bethel Heights, Hamacher, Montinore, and Alloro plus special tastings from Vibrant Rioja, Anchor Brewing, Eminent Domaine, Crispin Ciders, and Illegal Mezcal. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16. Also included in the evening is a preview of the new Heritage BBQ event in which Conor Hanlon of The Dutch will roll out family meal – an additional whole pig cooked barbecue-style immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappahannock River Oysters, and reserve wines and spirits. In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. Also new in 2013 is the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

The fun continues when Miyabi/Zwilling USA present a butcher demonstration featuring Sara Bigelow of The Meat Hook and a raffle to benefit the student volunteers, ice-cold brews, Champagne toast, award ceremony, Fernet Branca digestifs, pork-spiked desserts, and of course, the after party will immediately following at Edge Restaurant & Bar with food and drink specials each available for $5.55. Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit

When: Sunday, April 21, 2013 4 p.m. (VIP); 5 p.m. (general admission)

Where: Four Seasons Hotel Miami – Official Host of Cochon 555 1435 Brickell Ave Miami, FL 33131 (305) 358-3535

Stay: Celebrating its 10th Anniversary this year, the Four Seasons Hotel Miami is located in Downtown Miami on bustling Brickell Avenue. Within an architecturally striking tower of glass and granite that reflects the dazzling Biscayne Bay, 221 newly redesigned guest rooms and suites feature Miami flair and European-style luxury. Taking their color cue from the hotel’s celebrated multimillion dollar art collection and its glittering Biscayne Bay views, Nicholson and his team designed two themes – red and gray and gray and blue – anchored by deep chocolate brown accents. Nicholson opted to enhance each room’s views with built-in window seats and fabric-surround treatments that frame postcard views rather than covering them.

For more information or reservations, call (305) 358-3535 or visit

About Cochon
Created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breeds, Cochon is a national event series that takes place in 14 major markets. Each year, Cochon 555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a “snout-to-tail” menu created from heritage breed pigs. The 10 winners from each regional event are flown to Aspen for the Food & Wine Classic for the final competition, Grand Cochon. Cochon All-Star, Cochon Heritage Fire and a BBQ competition are also slated for 2013. Since its launch in 2009, Cochon 555 and its programs such as Chef’s Course have supported responsible family farming across the country. As a result, 35,000 people have tasted heritage pigs – more than at any other event in the country; charities have received more than $270,000, and more than $400,000 has gone directly to great farmers across the country.

For more details about the events, visit or follow @cochon555 on Twitter.

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