Cochon 555 San Francisco

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Taste Network’s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when Googling ”cochon 555″. The new tour kicks off in Atlanta later this year!

Our finale will celebrate the magical animal with an amazing lineup of chefs, swine and wine.

This culinary showdown will happen at The Fairmont, San Francisco on June 14th at 5pm. The price is $125 when you pre-purchase your tickets online — RSVP here — Type BACON BITS for a special industry price.

If you love pig, please take a moment to send this invite to your friends in the city.

Featured Chefs

  • Ryan Farr, 4505 Meats
  • Nate Appleman, A16/ SPQR
  • Staffan Terje, Perbacco
  • Ravi Kapur, Boulevard
  • Peter McNee, Poggio Trattoria

Wineries

  • Krupp Brothers
  • Hirsch Vineyards
  • Elk Cove Winery
  • Arcadian Winery
  • K Vintners/ Charles Smith’s Wines

VIP Room

Ghost Horse World, Chase Cellars, Patz & Hall, Domaine de Canton, Artisan Wine and Cheese pairings, Magnolia Brewing, passed hors d’oeuvres, and more to be announced.

Extras

  • Whole-pig breakdown demonstration by <em>The Butcher, </em>Taylor Boetticher, Fatted Calf Charcuterie
  • Swine n’Sweets by Magnolia & Taza Chocolates
  • Official snack of 555 — Chicharrones, from 4505 Meats
  • Vote for the winner — One chef crowned “Prince of Porc”
  • After party reception
  • Stay on with the Fairmont’s special room rate

The Details

WHEN: Sunday, June 14th, 5:00 P.M.
General Admission: $125
Industry Price: $95 with BACON BITS promo code
RSVP here

WHERE: The Fairmont, San Francisco
950 Mason Street

ATTIRE: Casual (best pig t-shirt wins prize)

WHY: Raising awareness for heritage pigs nationwide.

Be there or be square!

Amuse Cochon Napa                       
“Five Chefs, Five Pigs, Five Winemakers”
November 2nd, 2008

WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Pork”. In addition, five selected family-owned winemakers will showcase their wines. 
 
WHO: A Taste Network Event featuring:
Chris Consentino, Incanto  www.offalgood.com Watch on Iron Chef this Sunday the 26th!
Allan Benton, Benton Smoky Mountain Country Hams www.bentonshams.com
Peter Pahk, Silverado Resort www.silveradoresort.com
Taylor Boetticher, Fatted Calf Charcuterie www.fattedcalf.com
Ryan Farr, Orson www.bestbyfarr.wordpress.com
Wineries: Palmaz Vineyards, Anderson’s Conn Valley Vineyard, Hill Family Estate, Saddleback Cellars, and Thomas Michael Cellars.

THE JUDGES
Chef Rob Lam of Butterfly SF
Chef Jesse Wall of Bounty Hunter Provisions
Jan Krupp of Krupp Brothers Estate | Veraison | Black Bart 
Dave Mclean of Magnolia Brew Pub
Kylan Hoover “Entre-pig-nuer” Red Mountain Farms
Tim Borman City of Napa Fire Chief
Todd Anderson of Conn Valley Vineyards
Bob Hurley of Hurley’s Restaurant & Bar 
Jill Techel City of Napa Mayor
Lynn Giacomini Stray of Point Reyes “Original Blue”
Tom Stafford of Black River Caviar 
Sam Mogannam of Bi-Rite Market
Sheamus Feeley of Rutherford Grill
Nick Heinrich of Triple S Ranch, Calistoga 
Pam Simpson of Chase Family Cellars
Jan Newberry of San Francisco Magazine
Dick Steltzner of Steltzner Vineyards
Scott Boggs of Hudson Ranch 
Erin Sullivan of ACME Fine Wines
Mystery Judge to be announced…

WHEN: Sunday, November 2nd, 4:00 p.m. 

 

WHERE: Silverado Resort 1600 Atlas Peak Road, Napa, California  94558  

WHY:
 A portion of the proceeds will benefit the City of Napa Fire Explorers program, a vocational firefighter training program for Napa County youth.

HOW: The cost is $100 per person and is open to the public. For tickets or more info visit www.amusecochon.com. Advance ticket purchase required. $20 discount for member of Slow Food and Industry.