PROGRAMS // 2011

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2009 // 2010 // 2011

W W W. T A S T E N E T W O R K . C O M

HOTEL JEROME

PLEASE VOTE

AFTER THREE TOURS

SEE YOU NEXT YEAR!

PRESENTING SPONSOR

GRAND PRIZE SPONSOR

152 RESTAURANTS1475 CHEFS COOKED

115,482 LBS OF HERITAGE PORC

124 FAMILY FARMS15,129 GUESTS SERVED

33 BREEDS OF PIG

215 INDEPENDENT WINERIES31,368 BOTTLES

ALL FOR ONECONVERSATION

HERITAGE BREED PIGS

AFTER THREE TOURS

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A FRIENDLY COMPETITION WHEN10 CHEFS COOK FOR THE CROWN

2009 // 2010 // 2011

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W W W. T A S T E N E T W O R K . C O M

Winner will recieve a 2012 Guest Chef Showcase weekend at Blackberry Farm in Tennessee

10 CHEFS 10 PIGSONE CAUSE

RED WATTLELazy S Farm

An Iron Chef America winner and recipient of numerous awards including Food Arts' Emerging Tastemaker, Farmerie's style has earned his restaurants critical acclaim, including a Michelin star.

BERKSHIREStoney Hill Cattle Co.

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic kithchens and artisan cheese shops. They are champions of local agriculture.

HAMPSHIREJones Family Farm

John was formally trained in Montpelier, VT and moved to Seattle in 1991. After learning about local PNW ingredients and farms, he toured Japan, NYC & SF. He returned to Seattle, opened Lark in 2003 and Licorous in 2006.

RED WATTLEWalnut Keep Farm & Vineyard

ZAZU Restaurant + Farm is a roadhouse restaurant, inspired by avid gardeners with a love for pigs. Duskie likes updating American classics with the best local ingredients and John likes to prepare authentic Italian foods.

RED WATTLELeaping Waters

Scott Drewno's mastery of Asian-inspired flavors and dishes haves been lauded by local and national food media. The Washington Post named The Source one of the top three restaurants in 2010.

SWABIAN HALLRustik Rooster Farm / Tender Belly

LARGE BLACKCountry Time Farm

Chef Fiorello was recently promoted to take the helm of restaurant openings for Chef Jose Garces. Michael likes fusing regional flavors and ingredients with classic techniques and modern aesthetics.

Chef/Owner of Fruition Restaurant, Seidel began his culinary career at age 14 in his home state of Wisconsin. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.

GLOUCESTER OLD SPOTGood Farm

A native to Los Angeles, Chad is driven to inspire family style meals featuring a focused theme or ingredient. His butcher classes, meals & recipes were recently featured in the New York Times.

MANGALITSARevival Meats

Southern California native Erick Loos has lived and eaten in New Orleans for most of his culinary career. Currently the Chef de Cuisine at John Besh's La Provence Restaurant, Erick is definitely a chef to watch.

DUROC/BERKSHIREDevil’s Gulch Ranch

Born in St. Louis, Accarrino graduated from CIA Hyde Park and traveled to Italy. He took the helm at SPQR in the fall of 2009 and in 2010 was named Star Chef’s "Rising Star" for his take on modern Italian cuisine.

BRAD FARMERIEPUBLIC // NEW YORK

JOHN SUNDSTROMLARK // SEATTLE

SCOTT DREWNOTHE SOURCE // WASHINGTON D.C.

DUSKIE ESTES + JOHN STEWARTZAZU // NAPA

MATT JENNINGSFARMSTEAD // BOSTON

ALEX SEIDELFRUITION // DENVER

MICHAEL FIORELLOMERCAT A LA PLANXA // CHICAGO

CHAD COLBYMOZZA // LOS ANGELES

ERICK LOOSLA PROVENCE // NEW ORLEANS

MATT ACCARRINOSPQR // SAN FRANCISCO

10 CHEFS 10 PIGSONE CAUSE

GOOD FARM / HERITAGE FOODS USARUSTIK ROOSTER FARM / TENDER BELLY

LAZY S FARM & WALNUT KEEP FARM

RED WATTLE

Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. A rare breed prized for tender meat, rich beef-like taste and texture.

STONEY HILL CATTLE CO.

BERKSHIRE

Durocs are known for sweet meat, amazing shoulders and spareribs. The Berkshire improves flavors and most importantly the intramuscular marbling.

STONEY HILL CATTLE CO.

TENDER BELLY

Berkshire is the most popular heritage breed, yielding a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness.

JONES FAMILY FARM

HAMPSHIRE

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin with a great mothering ability.

OLD SPOT

Originating from England this critically rare breed is nicknamed “orchard pig”. A hardy pig known for its distinctive layer of back fat and amazing flavor.

SWABIAN HALL

Created in 1821 in Germany, a cross of the Wild Russian Boar (ultra-lean) and the Meishan (ultra-fatty) from China. The meat is dark with an intensive flavor.

REVIVAL MEATS

MANGALITSA

Originating from Hungary in the early 1800’s, this rare breed is said to be the Wagyu of pork. A lard-type pig with a high percentage of fat that equals flavor.

LEAPING WATERS& COUNTRY TIME FARM

LARGE BLACK

One of the rarest breeds known for taste, hardiness and mothering ability.The micro-marbled meat is extra tender due to the pig's short muscle fibers.

OUR GOAL IS TO HELP RESPONSIBLE FAMILY FARMS SUSTAIN AND EXPAND THEIR BUSINESS WHILE PROMOTING THE DIVERSITY OF HERITAGE BREEDS IN COMMUNITIES ACROSS THE NATION

BERKSHIRE/DUROCwith

HEREFORD

BUTCHER DEMO

JOSHUA APPLESTONEFLEISHER'S MEATS

Developed in the 1920s, the name was inspired by its strikingly beautiful color, intense red with white trim, the same as the Hereford cattle.

presented by

BRAD FARMERIEPublic Restaurant

PLEASE HAVE YOUR VOTES FOR THE 5 CHEFS IN BY 6:30

Stick around post awards ceremony for more food, swine, sweets and, of course, The After Party.

PETER HOFFMANSavoy / Back Forty

RED WATTLEHeritage Foods USA

BERKSHIRENewman Farms

OLD SPOTFlying Pigs Farm

MANGALITSAMosefund Farm

DUROC /LANDRACEFleisher’s Meats

GEORGE MENDESAldea Restaurant

SEAN REMBOLDMarlow & Sons

BILL TELEPAN Telepan Restaurant

Tasty!R A I S E D W I T HP U R P O S E A N D

P A S S I O N THE PIGS

MANGALITSAMosefund FarmOriginating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. �The Mangalitsa yields juicy and �flavorful meat.

Porcelet is a very young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The pork from pigs fed whey as their primary diet is naturally more marbled, and is especially excellent for charcuterie. The meat also holds more moisture.

PORCELETD’Artagnan / St-Canut Farms

BERKSHIRENewman FarmsBerkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. the breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the �finishing process in several areas.

Known for its amazing carcass, heartyvigor and superior fat to meat ratio in the belly and loin. �The Duroc is well known for high moisture content and rich meat flavors, when combined with the European Wild, the overall durability and �flavor of the hog increases.

DUROC/LANDRACEFleisher Meats

5 CHEFS 5 PIGS

5 WINERIES

WANT MORE?

WHY WE DO IT

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SCHOLIUM PROJECT

ALYSIAN WINERY

ELK COVE VINEYARDS

COPAIN WINE CELLARS

FAILLA WINES

RED WATTLEHeritage Foods USARed Wattle gets its name from its red color and the�fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

OLD SPOTFlying Pigs FarmNicknamed “orchard pig”, the Old Spot is white with black spots, has �floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hearty with �flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.

Luau Pi��Our goal and our passion is to help family farms sustain and expand their businesses as well as promote breed diversity in communities nationwide.

OLD SPOTRaven & Boar American Whey-Fed Pigs

COCHON555 2011

Dedicated!

THE CHEFSBRAD FARMERIEPublic Restaurant

An Iron Chef America winner and recipient of numerous awards including Food Arts' Emerging Tastemaker and Global Magazine's Top 50 Chefs to Watch, Farmerie's inimitable style has earned his restaurants substantial critical acclaim, including a Michelin star for PUBLIC for three consecutive years.

A graduate of The CIA, he apprenticed with the legendary Alain Chapel at his eponymous three-Michelin-star restau-rant outside Lyons and worked under Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and Alfred Portale at Gotham Bar and Grill. In 2005 opened his own restaurant, Telepan, on Manhat-tan's Upper West Side.

BILL TELEPANTelepan Restaurant

GEORGE MENDESAldea Restaurant

Mendes, who was named one of 2009’s “Best New Chefs” by New York magazine, honed his talent under the guidance of several culinary masters, including Alain Ducasse and Martin Berasategui, and cooked at Bouley, Wallsé and Tocqueville prior to opening ALDEA. He serves Mediter-ranean cuisine with heavy influences of Spain, France and Portugal.

PETER HOFFMANSavoy / Back Forty

For more than 20 years he has championed the creation of delicious food in his kitchens using locally grown seasonal ingredients. Ryan Tate and Shanna Pacifico his two chefs de cuisine carry on that tradition in their ever-evolving kitchens.

SEAN REMBOLDMarlow & Sons

Originally from Louisville Kentucky, Sean is the chef of Marlow & Sons and Diner. In his spare time he enjoys coffee, breaking down whole cows, drinking beer and college basketball.

SCHOLIUM PROJECTCalifornia / / ABE SCHOENER

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon- Verdelho- or, if common, the expression is not expected- Sauvignon Blanc.

Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.

FAILLA WINESCalifornia / / EHREN JORDAN

ELK COVE VINEYARDSOregon / / ADAM CAMPBELL

One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

ALYSIAN WINERYCalifornia / / GARY FARRELL

Gary and his wife, Debbie, create high quality, small batch wines that allow them to engage in all aspects of production - a true labor of love. They produce 3500 cases of premium Russian River Valley Pinot Noir and Chardonnay and source from the best vineyards in the Russian River Valley, many of which Gary has been working with for over 30 years.

COPAIN WINE CELLARSCalifornia / / WELLS GUTHERIE

Wells Gutherie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

THE WINEBeau�ful!

FOR THE FIRST TIME EVER

presentsCOCHON555

THE

vsLOWELLCARSON

Double L Ranch

JOSEMANUELALARCON Dickson’s Farmstand

This year we will celebrate the butcher

through a cutting competition pitting two highly skilled individuals against

each other.

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BERKSHIRENewman FarmsBerkshire Pork, also known as Kurobuta, (Black Pig in Japanese) is the "Kobe" of pork. Only the best for our butchers.

Compe��on Pig

Laiko BahrsAvedano’s Holly MarketWooly PigMagruder MeatsDave the ButcherBiago MeatsGolden Gate Meat CompanyRustik Rooster Farm7X7J.W. FosterSteve SandoLaura WerlinNicolette Hahn NimanMarcia GaiglardiHeritage Radio Network.com

Murray’sLadies Who LunchCatering & Events Far West FungiPeter JacobsenProtein USt-Canut FarmsTCHOThrillist Tasting TableFoodBuzzYelpCitysearch

Food + Wine MagazinePrince Edward County Office of Gastronomy Xocolatl de DavidCheese PlusThe American Lamb BoardRyan Farr / 4505 MeatsMagnolia BrewingTempleton RyeDaniel Hyatt / Alembic SFFormaticum Cheese PaperThe Fairmont HotelBloodhoundJohn Fink / Whole BeastCalifornia Culinary Academey

SPONSORS

...stick around

R E S P O N S I B I L I T YT H AT S S O TA S T Y

F A M I LY O P E R AT E DW I N E R I E S

MATT JENNINGSFarmstead

BARRY MAIDENHungry Mother

DUROC /YORKSHIREStoney Hill Cattle Co.

BERKSHIREHolthaus Farm / HFUSA

RED WATTLELazy S. Farm / HFUSA

TAMWORTHVermont Heritage Grazers

LARGE BLACKBrambly Farms

LYDIA SHIREScampo / Locke-Ober

MARY DUMONTHarvest

WILL GILSON Garden at the Cellar



TAMWORTHVermont Heritage GrazersKnown for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams. While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

Porcelet is a very young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds so much more moisture.

PORCELET de laitD’Artagnan / St-Canut Farms

BERKSHIREHolthaus Farm / HFUSABerkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.

Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

DUROC/YORKSHIREStoney Hill Cattle Co.

5 CHEFS 5 PIGS

5 WINERIES

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ELK COVE VINEYARDS

DOMAINE SERENE

RED CAR

SOKOL BLOSSER

PEAY VINEYARDS

RED WATTLELazy S. Farm / HFUSARed Wattle gets its name from it’s red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

LARGE BLACKBrambly FarmsOne of the most rare of the heritage breed of hogs is the Large Black Hog. Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional. The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

Lua! Pi"#

COCHON555 2011SUNDAY / JANUARY 30THE FAIRMONT HOTEL, MA

PLEASE HAVE YOUR VOTES FOR THE 5 CHEFS IN BY 6:30

Stick around post awards ceremony for more food, swine, sweets and, of course, The After Party.

WANT MORE?

WHY WE DO IT

Our goal and our passion is to help family farms sustain and expand their businesses as well as promote breed diversity in communities nationwide.

Dedicated!

THE CHEFSMATT JENNINGSFarmstead / La Laiterie

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

Chef William Gilson is the Executive Chef and proprietor of Garden at The Cellar in historic Cambridge, Massachusetts and culinary consultant to The Herb Lyceum at Gilson's in Groton, Massachusetts. For his work and dedication to his field, Chef Gilson has been recognized by The James Beard Foundation in 2009 & 2010 in the field of "Rising Star Chef in America" and in 2009 was recognized as a "Rising Star Chef" by Star Chefs.

WILL GILSONGarden at the Cellar

LYDIA SHIREScampo / Locke-Ober

Passion for going above and beyond is evident in all that she does. Recognized by Esquire magazine as one of the “Best New Restaurants” in America, Scampo defies tradition with its Italian-inspired cuisine unrestrained by borders and inspired by flavors. Named “One of America's Top Five Chefs” by The James Beard Foundation, Shire is truly a force to be reckoned with.

BARRY MAIDENHungry Mother

With a decorated background in pastry and baking, he moved onto kitchens such as L’Espalier, Sel de la Terre and Michael Leviton’s Lumière. At Hungry Mother his food is inspired by Southern roots, classic techniques and a commitment to sustainability.

MARY DUMONTHarvest

Chef Dumont has garnered rave reviews for her contemporary New England cuisine. In 2006 she was awarded Food & Wine Magazine’s Best New Chef and has competed on both Iron Chef America and The Next Iron Chef. Currently the Executive Chef at Harvest Restaurant in Cambridge, MA

RED CARCalifornia / / CARROLL KEMP

Red Car crafts wines of balance and authenticity that faithfully express the cool climate personality of the West Sonoma Coast. The focus is on purity and elegance so that the essence of each vineyard can be revealed in every bottle.

Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.

PEAY WINESCalifornia / / VANESSA WONG

Bill graduated from Boston College in 1988. He started making wine that following year and joined his parents and brother Rob at Westport Rivers. Today, 20 harvest years later, Bill and Rob continue to pursue the family’s passion for farmland, farming and, of course, wine.

WESTPORT RIVERSMassachusetts / / BILL RUSSELL

The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills of Oregon and now farms over 85 certified organic acres. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (a proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.

SOKOL BLOSSEROregon / / RUSS ROSNER

ELK COVE VINEYARDSOregon / / ADAM CAMPBELL


DOMAINE SERENEOregon / / M. ELENI PAPADAKIS

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called " The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

THE WINEBeau$ful!

FOR THE FIRST TIME EVER

present%COCHON555

THE

v%TOM DALY

Savenor’s Boston

RICK LEMAY

Lemay & Sons Beef



each other.

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HAMPSHIREAdams FarmsThe English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin.

Compe$$o& Pi'



100% RAFFLE PROCEEDS GO TOTHE FOOD PROJECT CHARITY

of the

PORTSMOUTH, NEW HAMPSHIRE

Wines from WSCVFreemanFreestoneMartinelliRameyLittoraiBrambly FarmsChefs CollaborativeIsland Creek OystersThe Food ProjectYelpUrban DaddyTasting TableFoodBuzzUrbandaddy

The Students ofJohnson & Wales

Food + Wine MagazineTempleton RyeSt Canut FarmAtlanta Foods InternationalFormaggio KitchenRyan Farr / 4505 MeatsThe Butcher ShopBoston ChefsSmuttynose Brewin Co.Ploughgate CreameryClover Fast FoodThe Fairmont Copley Plaza

SPONSORS / / SPECIAL THANKS

DUSKIE ESTES & JOHN STEWART

CURTIS DI FEDE & TYLER RODDE

Zazu, Sonoma

Oenotri, Napa

RED WATTLEWalnut Keep Farm

MANGALITSASuisun Valley Farm

DUROC/BERKSHIREDevil’s Gulch Ranch

YORKSHIREChristian Brothers Ranch


CHARLIE PARKER Plum, Oakland

DAVE CRUZAd Hoc, Yountville

BRANDON SHARP Solbar, Calistoga



Porcelet de Lait is a young, milk-fed pig that yields an extremely tender meat with a unique flavor profile that is more complex than that of a younger, suckling pig. The petite porcelet de lait are especially excellent for charcuterie. The meat also holds more moisture when roasted.

PORCELET de LaitD’Artagnan / St-Canut Farms

5 CHEFS 5 PIGS

5 WINERIES

WHY WE DO IT

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PEY-MARIN VINEYARDS

LADERA VINEYARDS

SCHOLIUM PROJECT

DOMAINE SERENE

K VINTERS

RED WATTLEWalnut Keep FarmRed Wattle gets its name from its red color and the�fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

Pig Roast�� Pig Roast

Our goal is to help responsible family farms sustain and expand their businesses while promoting the diversity of heritage breeds in communities nationwide.

COCHON555 2011SUNDAY / MARCH 6THCULINARY INSTITUTE OF AMERICA

YORKSHIREChrisitain Brothers RanchThe modern Yorkshire white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

BERKSHIRENewman FarmsBerkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the�finishing process in several regional areas.

DUROC/BERKSHIREDevil’s Gulch RanchDurocs are known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed with the Berkshire because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap.

THE LINE UP

LAST CALL FOR PEOPLE’S VOTE HEAD TO BALLOT TABLE & VOTE

3:30-5:00 VIP5:00-6:30 TASTINGS

6:35 PIG ROAST7:00 DESSERT 7:30 AWARDS

6:30

The Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

MANGALITSASuisun Valley Farm

FOR MORE INFORMATION VISIT COCHON555.COM

Dedicated!

THE CHEFSDUSKIE JOHNZazu // Sonoma

ZAZU Restaurant + Farm is a roadhouse restaurant, inspired by a true sense of place. Duskie likes to update comforting American classics with the best local ingredients Sonoma has to offer. John likes to prepare authentic Italian foods. They are both avid gardeners and have four mangalitsa pigs.

// SPECIAL THANKS

Originally from Greensboro, NC, Brandon has established a locally world-famous reputation in Napa Valley. He is the Executive Chef at Solage Calistoga, whose restaurant, Solbar, achieved a Michelin Star in 2010 and 2011. An Independent run for President of the United States in 2032 is not out of the question.

BRANDON SHARPSolbar // Calistoga

CHARLIE PARKERPlum // Oakland

Charlie began his culinary training at the age of 17. Earning his way through kitchens quickly and always keeping his focus on quality and modern fare. Charlie worked as sous chef at Michelin starred restaurants like Ubuntu and Manresa. At the age of 24 he worked at the internationally renowned restaurant Noma in Denmark and later became the Executive Chef at Cellar Door in Santa Cruz. Parker gained national notoriety from the New York Times for his innovative food and wine parings. In 2010, Charlie became the Executive Chef at Plum in Oakland, received three Stars from the San Francisco Chronicle and the award of 2011 rising star chef.

CURTIS TYLEROenotri // Napa

Tyler Rodde and Curtis Di Fede met at Oliveto Restaurant and Cafe in Oakland, CA, where they discovered a mutual love of pure Italian cooking. Together, they returned to their hometown of Napa to open Oenotri, a southern-Italian restaurant that uses only the freshest ingredients, sourced as locally as possible. Oenotri was just named one of the best new restaurants in the Bay Area by Michael Bauer of the San Francisco Chronicle.

DAVE CRUZAd Hoc // Yountville

As Ad Hoc’s Chef de Cuisine, Dave Cruz leads the kitchen where the daily-changing menu allows him to exercise his creative culinary talents. Ad Hoc has received a 3-star rating from the San Francisco Chronicle and has consistently been included in the publication’s annual list of “Top 100 Bay Area Restaurants” since opening in 2006. He is also the co-author of Chef Keller’s fourth cookbook “Ad Hoc at Home,” featuring family-style recipes. The book has received awards from both the IACP and the James Beard Foundation and appeared on the New York Times Best Sellers list for 6 weeks.

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in the northeast corner of the Napa Valley. Our family owned and run winery is a totally restored 1886 stone winery with almost 18,000 square feet of underground caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

LADERA VINEYARDSPAT AND ANN STOTESBERY / / California

PEY-MARIN VINEYARDSJONATHAN + SUSAN PEY / / California

Founders Jonathan and Susan Pey farm a small, eighteen year-old vineyard planted to Pinot Noir and Riesling. The Peys bring more than four decades of experience to their endeavor, having studied, lived and worked in France, Italy, Australia and New Zealand. Their small lots of sustainably farmed wines emphasize place over process.

SCHOLIUM PROJECTABE SCHOENER / / California

They make intense wines, on the edge of craziness. Every one of them goes with pork and is graced and uplifted by the presence of glistening pork fat. The grape varieties are sometimes uncommon-Verdelho or, if common, the expression is not expected-Sauvignon Blanc.

THE WINEBeau�ful!

presentsCOCHON555

THE

vs PAUL GUERRA

Guerra Meats

DAVETHE

BUTCHER Marina Meats



each other.

� Compe��on Pig�

BERKSHIRENewman FarmsBerkshire is the most popular of the heritage breeds and has become a favorite with chefs.

Compe��on Pig� Compe��on Pig

Napa City Fire Explorers

Backroom WinesJohn Anthony VineyardsFailla WinesChase LarkinNatural Process AllianceCimarossaErna SheinZacherleSingorelloLarkinDutton-Goldfield WinerySt GermainYelpUrban DaddyTasting TableFoodBuzz

The Students of The Culinary Institute of America, Greystone

Food + Wine MagazineBlack River CaviarSnake River FarmsNewman Farm BerkshireTCHOMagnolia Pub & BreweryCheese PlusEdible Marin & Wine CountryJohn Fink / Whole BeastSheamus Feeley / FarmsteadPeter + Gwenny JacobsenD’Artagnan / St Canut FarmRyan Farr / 4505 MeatsAtlanta Foods InternationalRancho Gordo

SPONSORS



DOMAINE SERENEM. ELENI PAPADAKIS / / Oregon

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called "The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

K VINTERSCHARLES SMITH / / Washington

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year”.

FEATURED BREWERY

100% 100% OF THERAFFLE PROCEEDS GO TO:

P�c Benefit P�c Benefit P�c Benefit

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Napa City Fire Explorers

MIKE SHEERIN

ANDREW ZIMMERMAN

Three Floyds Brewpub

Sepia

RED WATTLESouth Pork Ranch


SWABIAN HALLRustik Rooster Farm

OSSABAWRustik Rooster Farm

HAMPSHIREFaith’s Farm

MICHAEL FIORELLO Mercat a la Planxa

STEPHANIE IZARDGirl and the Goat

CHRIS PANDEL The Bristol





5 CHEFS 5 PIGS

5 WINERIES

WHY WE DO IT

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ALYSIAN WINERY

CHASE FAMILY CELLARS

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ELK COVE VINEYARDS

RED CAR WINE

RED WATTLESouth Pork Ranch

Red Wattle gets its name from its red color and the�fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.



COCHON555 2011SUNDAY / MARCH 20THRENAISSANCE BLACKSTONE HOTEL

OSSABAWRustik Rooster FarmOriginating from Spain, and of Iberian decent, this feral breed lives off the coast of Georgia on Ossabaw Island. They are small range pigs, meaning they are isolated foragers. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

HAMPSHIREFaith’s Farm

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

SWABIAN HALLRustik Rooster FarmCreated in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavour. It is especially succulent with a distinctive aroma and a strong taste.

THE LINE UP


3:30-5:00 VIP5:00-6:30 TASTINGS

6:35 PIG ROAST // NIGHTWOOD7:00 DESSERT 7:30 AWARDS

6:30

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. the breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the �finishing process in several areas.


FOR MORE INFORMATION VISIT COCHON555.COM

Dedicated!

THE CHEFSMIKE SHEERINThree Floyds Brewpub

Chicago native, Sheerin hit New York City to work his way through some of the city’s best restaurants including Jean Georges and WD-50 with Wylie Dufresne. In 2006, Mike returned to Chicago to become the first chef de cuisine of Paul Kahan’s award-winning Blackbird. Mike was recognized by Food & Wine magazine as one of the country’s Best New Chefs in 2010. Now, as he plots the arrival of his first solo restaurant, The Trencherman, Sheerin steps into the role of consulting chef for Three Floyds Brewpub, aiming to deliver a menu to compliment the regional cult favorite brew.

// SPECIAL THANKS

Chris grew up just outside Chicago in Riverside, IL and has worked at some of the top restaurants in the country. After stints at Cafe Boulud and Tru he opened The Bristol with John Ross and Phillip Walters in September 2009. The restaurant has been awarded the Bib Gourmand by the Michelin guide, top ten best new restaurants by GQ magazine, top fifty new restaurants by Esquire magazine, and Chris has been named Rising Star Chef by Restaurant Hospitality magazine.

CHRIS PANDELThe Bristol

MICHAEL FIORELLOMercat a la Planxa

Chef J. Michael Fiorello, Chef de Cuisine at Mercat a la Planxa and Executive Chef of The Blackstone Hotel, was well on his way to becoming a doctor when he left Villanova’s pre-med program to pursue his culinary calling. After the CIA, Fiorello cooked in some of the country’s most prestigious restaurants including the Inn at Little Nell in Aspen and Lacroix restaurant in Philadelphia. Chef Fiorello was named Chef de Cuisine in early 2008 at Mercat a la Planxa. Mercat’s cuisine fuses regional flavors and ingredients with classic French techniques and Chef Garces’ trademark modern aesthetic.

ANDREW ZIMMERMANSepia

A graduate of the French Culinary Institute, Andrew Zimmerman has worked in some of Chicago’s most celebrated restaurants, including the widely acclaimed del Toro and NoMI at the Park Hyatt. Currently, he heads the kitchen at the Michelin-starred Sepia, where his rustic-meets-contemporary, Mediterranean-influenced cuisine has earned the restaurant a loyal following.

STEPHANIE IZARDGirl and the Goat

Izard's culinary experience began in Conneticut as a child cooking international cuisine alongside her mother. Experimenting with bold & unusual flavors helped mold her culinary point of view which was showcased in her first restaurant Scylla and helped her to become winner of Top Chef season 4. Today, Girl & the Goat continues to win awards both locally & nationally. With a second restaurant on the way and her first cook book hitting stores this fall, she continues to challenge herself by creating dishes in her "make your whole mouth happy" approach.

ALYSIAN WINERYGARY FARRELL / / California


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Rain Crow RanchFruitland American Beef

Doniphan, MO

SAMCLARK

Papineau Locker Papineau, IL



each other.



Berkshire is the most popular of the heritage breeds and has become a favorite with chefs.


Renaissance Blackstone HotelMercat a la PlanxaRidge VineyardsButy WinesChase CellarsElk Cove VineyardsPastoral Three Floyds Brewing Co.Rancho GordoBenton’s BaconYelpUrban DaddyTasting TableGaldones Photography

Students of Kendall College School of Culinary Arts

Food + Wine MagazineCascal Fermented SodaBlackberry FarmBlack River CaviarNewman Farms BerkshireDomaine SereneSt. GermainTempleton RyeAtlanta Foods InternationalLa QuerciaTCHORyan Farr / 4505 MeatsD’Artagnan // St Canut FarmJason Vincent // Nightwood

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FEATURED BREWERY

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Wells Guthrie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

COPAIN WINESWELLS GUTHRIE / / California

ELK COVE VINEYARDSADAM CAMPBELL / / Oregon


Three Floyds Beer

RED CAR WINECARROLL KEMP / / California


CHASE FAMILY CELLARSJOEL AIKEN / / California

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

WWW.NEWMANFARMS.COM

ALEX SEIDEL

KELLY LIKEN

Fruition Restaurant

Kelly Liken Restaurant

SWABIAN HALLRustik Rooster Farm

HEREFORDOrlan Schulte

RED WATTLEMaranatha Spring Farm

MULEFOOTKevin Powell Family Farm

BERKSHIREEden Farm

FRANK BONANNO Osteria Marco

LACHLAN MACKINNONFrasca Food + Wine

JENNIFER JASINSKI Rioja / Euclid Hall





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RED WATTLEMaranatha Spring Farm




COCHON555 2011SUNDAY / APR IL 3RDTHE RITZ-CARLTON , DENVER

MULEFOOTKevin Powell Family FarmNamed for its most distinctive feature, the solid, non-cloven hoof, likely descended from Spanish hogs brought to the Americas in the 1500s. Valued for ease of fattening and production of meat, lard, and especially hams. Common throughout the Corn Belt and along the Mississippi River Valley, where farmers put their hogs on river islands in the spring where they would forage only to be collected in the fall.

HEREFORDOrlan Schulte

The Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from -Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern of intense red with white trim, the same as that of Hereford cattle.

SWABIAN HALLRustik Rooster FarmCreated in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavour. It is especially succulent with a distinctive aroma and a strong taste.

THE LINE UP


3:30-5:00 VIP5:00-6:30 TASTINGS

6:35 PIG ROAST // WILL CISA7:00 DESSERT 7:30 AWARDS

6:30


BERKSHIREEden Farm

PIGS SUPPLIED BY TENDERBELLY.COM FOR MORE INFORMATION VISIT COCHON555.COM

Dedicated!

THE CHEFSALEX SEIDELFruition Restaurant / / Denver

Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. He quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.

// SPECIAL THANKS

Named a James Beard Semifinalist; ACF regional chef of the year; Denver Magazine Chef of the Year; Best New Chef, Rising Star and more in Restaurant Hospitality, Nation’s Restaurant News, The Denver Post and 5280 Magazine. Currently Executive Chef and partner in 3 successful Denver restaurants.

JENNIFER JASINSKIRioja/ Euclid Hall / / Denver

FRANK BONANNOOsteria Marco / / Denver

Frank Bonanno found his passion early, working in restaurants most of his life. After he graduated from the School of Finance at the University of Denver, Bonanno revisited that passion by earning a second degree at the Culinary Institute in Hyde Park, NY. He has prospered in the Denver restaurant community, with six current restaurants, Mizuna, Luca d’Italia, Osteria Marco, Bones, Green Russell, Wednesday’s Pies and Lou’s Food Bar.

KELLY LIKENKelly Liken Restaurant / / Vail

Hailing from Pittsburgh Pa, Chef Liken graduated top of her class from the CIA, and soon opened her own restaurant in Vail CO. She has been a competitor on Iron Chef America, a Finalist in Top Chef DC, James Beard foundation “Best Chef southwest” 2009, 2010 and 2011. She spearheads a School Yard gardening program called Sowing Seeds encouraging youth to share her passion for local Colorado produce.

LACHLAN MACKINNONFrasca Food + Wine / / Boulder

Lachlan was named one of Food & Wine Magazine’s “Best New Chefs” in America and was also recognized by the James Beard Foundation as the first-ever Rising Star Chef nominee in Colorado. In May, 2008 the James Beard Foundation named Lachlan the Best Chef in the Southwest Region of the United States. In 2009, Lachlan appeared on Bravo TV’s hit show, Top Chef Masters. Today Lachlan applies his culinary talents at Frasca Food and Wine to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy.



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Marczyk Fine FoodsDenver, Co

CHRISFULLER

Sunnyside MeatsDurango, Co



each other.


BERKSHIREEden Farm



The Ritz-Carlton, Denver

Green RussellDomaine SereneDobbes Family Estate WineryChase Family CellarsCimarossaChehalemLaderaK VintnersScarpettaScholium ProjectCured // Boulder’s Cheese ShopMouco CheesesYelpUrban DaddyTasting TableGaldones Photography

Students of Kendall College School of Culinary Arts

Food + Wine MagazineCascal Fermented SodaBlackberry FarmBlack River CaviarDenver MagazineSt. GermainTempleton RyeAtlanta Foods InternationalTender Belly TCHORyan Farr / 4505 MeatsD’Artagnan // St Canut FarmWill Cisa // The Corner OfficeJimmy Cross // Marczyk Fine FoodsChris Fuller // Sunnyside MeatsJustin Fields // The Ritz-Carlton

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YOU GUYS ROCK:


Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardon-nay and Burgundian Pinot Noir.

FAILLA WINESEHREN JORDAN / / California

K VINTNERSCHARLES SMITH / / Washington

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith arrived in the Walla Walla Valley following 11 years in Scandinavia managing rock bands. In 2009 Food & Wine Magazine recognized Charles as “Winemaker of the Year” and in 2010 Seattle Magazine honored him with “Winemaker of the Year.”

Atlanta Foods International

DOMAINE SERENEM. ELENI PAPADAKIS / / Oregon

Their wines have won many accolades and awards, including besting Domaine de la Romanee Conti in blind tastings, being called "The Chateau Lafité of Oregon" by Anthony Dias Blue, The Best Oregon Pinot Noir by the Wall St Journal, and outstanding (top rating) Oregon producer by Robert Parker.

CHASE FAMILY CELLARSJOEL AIKEN / / California


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BACON HALL OF FAME SALUTES TENDERBELLY!

OCTAVIO BECERRA

CHAD COLBY

Palate Food + Wine

Mozza

BERKSHIREReRide Ranch

SPOTTED POLAND CHINAHopkins Hog Farm


HEREFORDHopkins Hog Farm

TIM GOODELL Public Kitchen + Bar

BEN FORDFord’s Filling Station

JOSHUA WHIGHAM The Bazaar





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ARNOT-ROBERTS

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RED WATTLEWalnut Keep Farm / / California




COCHON555 2011 VIBIANA, LOS ANGELES

SPOTTED POLAND CHINAHopkins Hog Farm / / ArizonaThe impressive Poland China is a very large, long backed coarse pig now known for its full hams and loins. The pig's coloring resembles that of a Berkshire -- black body with white markings on the ear, face and feet. The Gloucestershire Old Spot is known for being an extremely hardy breed with a distinctive layer of back fat, succulent overall flavor, great mothering skills and gentle temperament.

HAMPSHIREHopkins Hog Farm / / Arizona

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

HEREFORDHopkins Hog Farm / / ArizonaThe Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern of intense red with white trim, the same as that of Hereford cattle.

THE LINE UP


3:30-5:00 VIP5:00-6:30 TASTINGS

6:35 PIG ROAST // NEAL FRASER7:00 DESSERT 7:30 AWARDS

6:30


BERKSHIREReRide Ranch / / California

HAMPSHIREHopkins Hog Farm

MAY DAY

L E A R N M O R E A TCOC HON 555 . CO M

Dedicated!

THE CHEFSOCTAVIO BECERRAPalate Food + Wine / / Glendale

Octavio grew up in the restaurant business in his native Los Angeles CA, where he collaborated with mentor Joachim Splichal. As co-founder of the Patina Group, he was instrumental for the success and dynamic growth from 1989 to 2005. In May 2008, Becerra opened his first solo restaurant. palate food + wine has received many distinguished awards and critical acclaim.

// SPECIAL THANKS

Joshua Whighams’ career spans years of work alongside Jose Andres at his Washington hot spots Café Atlantico and Zaytinya. Whigham was promoted to chef de Cuisine at the Bazaar by Jose Andres in October 2009, where he currently resides.

JOSHUA WHIGHAMThe Bazaar / / Los Angeles

TIM GOODELLPublic Kitchen + Bar / / Los Angeles

Goodell has been at the helm of some of Southern California’s top restaurants for the past two decades, unveiling Public Kitchen & Bar at the Hollywood Roosevelt Hotel in February 2011. Goodell has been awarded numerous accolades, including a Food & Wine magazine’s “Best New Chefs” in 2000 and consistent praise from publica-tions like the Los Angeles Times.

CHAD COLBYMozza / / Los Angeles

A native to Los Angeles, Chad is the executive chef of Mozza's Scuola, a unique culinary playground where Chad presents family style meals which feature a focused theme ingredient. These meals & recipes were recently highlighted and featured in the New York Times. He also teaches pizza, pasta, and butchery classes and oversees a Salumi program as well.

BEN FORDFord’s Filling Station / / Culver City

Chef Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, and Bizzarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking. He is currently the Executive Chef/Owner of Ford's Filling Station in Culver City and keeps busy with numerous side projects, including a soon-to-open outpost at LAX.



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Rocker Bros MeatsInglewood

TIMHAVIDIC

Lindy & GrundyLocal, Pastured & Organic Meats

Los Angeles


through a cutting competition pitting two highly skilled individuals

against each other.


BERKSHIRENewman Family Farm



Vibiana, Downtown Historic Core

Public Kitchen + Bar // AfterpartyD’Artagnan // St Canut FarmNeal Fraser // Grace RestaurantPeay VineyardsRed Car Wine Co.Freeman Vineyard & WineryFreestone WineryFailla WinesEagle Rock BreweryGourmet on WheelsDevil’s On Horseback {DOH}YelpUrban DaddyTasting TableDJ Lord / Sean Osborne / BreakstrawR.E. Photography

The students of Careers throughCulinary Arts Program // Los Angeles

Food + Wine MagazineBlackberry FarmCascal Fermented SodaWest Sonoma Coast VintnersAustrian WineIbérico FrescoSt. GermainBlack River CaviarLa QuerciaTurleyTempleton RyeLori Enright // USA Kune KunesTender Belly TCHORyan Farr / 4505 MeatsThe Cheese Store of Silver LakeTim Havidic // Lindy & GrundyJavier The Butcher // Rocker Bros Meats

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VIP BUTCHER DEMO:


Combining Nathan's background as a cooper and Duncan's experience making wine, Arnot-Roberts produces vineyard designated wines from a unique selection of parcels in Northern California. Specializing in Syrah, Cabernet and Chardonnay the portfolio also includes obscure varieties like; Trousseau, Touriga Nacional and Ribolla Gialla. All Arnot-Roberts wines are fermented with native yeasts, aged in French oak barrels crafted by Nathan and bottled without clarification.

ARNOT-ROBERTSDUNCAN MEYERS + NATHAN ROBERTS / / California

ALYSIAN WINERYGARY FARRELL / / California


YOU GUYS ROCK!!

RED CAR WINECARROLL KEMP / / California


TURLEY WINEEHREN JORDAN / / California

Turley Wine Cellars was founded in 1993 by Larry Turley. Specializing in old vine, organically farmed Zinfandel and Petite Syrah, Turley produces wines of unique style, balance and finesse under the direction of Winemaker/General Manager, Ehren Jordan.

COPAIN WINESWELLS GUTHRIE / / California

Wells Guthrie creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him during his overseas empiricism. He is as committed to crafting these elegant, nuanced wines as he is to building a legacy that will be passed down to his daughters in the great tradition of European winemakers.

WWW.NEWMANFARM.COM.COM

LINDY & GRUNDYLINDY & GRUNDYAUSTRIAN WINE Amelia + Erika

MIKE LATA

JOHN CURRENCE

FIG

City Grocery

RED WATTLERevival Meats

MANGALITSALa Provence Farm

LARGE BLACKCaw Caw Creek

BERKSHIRENewman Farm

STEPHEN STRYJEWSKICochon Restaurant

ADOLFO GARCIARio Mar

ERICK LOOS Besh Restaurant Group





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5 WINERIES

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RED WATTLERevival Meats / / Texas




COCHON555 2011 THE FOUNDRY, NOLA

OSSAWBAWBlack Hill Ranch / / Texas

Originating from Spain, and of Iberian decent, this feral breed primarily lives off the coast of Georgia on Ossabaw Island. They are small range pigs, meaning they are isolated foragers. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

LARGE BLACKCaw Caw Creek / / South CarolinaOne of the most rare of the heritage breed of hogs is the Large Black Hog. Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional.The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

THE LINE UP


5:00-6:30 VIP6:30-8:00 TASTINGS

8:15 PIG ROAST // Naomi Pomeroy8:30 DESSERT 8:45 AWARDS

8:00

of BEAST PDX


BERKSHIRENewman Farm / / Missouri

MANGALITSALa Provence Farm / / LouisianaOriginating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and �flavorful meat.

OSSABAWBlack Hill Ranch

SATURDAY MAY 28


Dedicated!

THE CHEFSMIKE LATAFIG / / Charleston, SC

A self-taught chef and New England native. He began his culinary career traveling along the East Coast, working in various kitchens. Lata opened FIG (Food Is Good) in 2003 and his active endorse-ment of local purveyors has helped guide the conscience of the Charleston culinary scene.

// SPECIAL THANKS

Originally from Southern California, Erick Loos has lived and eaten in New Orleans for most of his culinary career. Currently the Chef de Cuisine at John Besh's La Provence Restaurant, Erick was awarded chef to watch by Times-Picayune food editor Brett Anderson; became a sous chef at New Orleans' famed Restaurant August at age 20; and claimed victory on Iron Chef America assisting Chef Besh.

ERICK LOOSBesh Restaurant Group / / NOLA

STEPHEN STRYJEWSKICochon Restaurant / / NOLA

Born in Kansas, Stephen developed an interest in cooking at an early age. He is the chef partner at Cochon Restaurant – which features an in-house boucherie producing house-made Boudin and Andouille. The James Beard Foundation, nominated Cochon “Best New Restaurant,” Stephen was awarded the James Beard Best Chef of the South in 2010, as well as “Best New Chef” by New Orleans Magazine.

JOHN CURRENCECity Grocery / / Oxford, MS

Born and raised in New Orleans, John's career in food has covered half the globe, but is tightly focused on his roots in the Deep South and Louisiana. He is a chef driven by ingredients and technique and spends as much time in cultivation of those ingredients, whether they be plant or protein, as he does in the kitchen these days. John was the James Beard Best Chef South in 2009 and a recent participant on Top Chef Masters.

ADOLFO GARCIARio Mar / / NOLA

Chef Adolfo Garcia is a two-time James Beard Best Chef of the South Semi-finalist. As an acclaimed culinary traditionalist and pioneer in New Orleans, Garcia interprets local seafood with Spanish and Latin American flavors at RioMar, gives Argentine steaks their due at La Boca, and pays homage to southern Italy at a Mano.

MATTHIASSONTHE MATTHIASSON FAMILY / / California

MATTHIASSON is a family endeavor, the effort of Steve and Jill Klein Matthiasson and their two sons. For the wine, they’ve selected a small number of exceptional vineyard sites to make unique wine of the highest quality, with production that is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle.

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Salt and TimeNiederwald, TX

GLENN MISTICH

Gourmet Butcher Block Gretna, LA



against each other.


BERKSHIRENewman Family Farm



The Foundry, New Orleans

Naomi Pomeroy // BEAST PDXSue Zemanick // Gautreau'sRick TramantoJamie PeckenpaughLiz BodetEden Farms // Bacon Hall Of FameRamey Wine CellarsFreeman Vineyard & WineryFreestone WineryEvening Lands VineyardsInland SeafoodYelpUrban DaddyTasting Table

The Students of Louisiana Culinary Institute // Baton Rouge

Food + Wine MagazineNew Orleans Food & Wine ExperienceBlackberry FarmCascal Fermented SodaSt. GermainBlack River CaviarTempleton RyeTCHORyan Farr / 4505 MeatsSt. James Cheese CompanyD’Artagnan // St Canut FarmGlen Mistich // Gourmet Butcher BlockBryan Butler // Salt and Time

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THE

BACON HALL OF FAME SALUTES






BERKSHIRE BACON

CHASE CELLARSJOEL AIKEN / / California


McCREA CELLARSDOUG McCREA / / Washington

McCrea Cellars is Washington State's first winery entirely dedicated to Syrah and to Rhône varietal wines. The Syrahs of Washington are rapidly becoming the signature wine of the State, and the McCrea Syrahs have laid the foundation for what has become a phenomenon of significant proportion in the Pacific Northwest.

WWW.NEWMANFARM.COM

RAVI KAPUR

MATT ACCARRINO

Prospect

SPQR


WILD BOAROLD SPOT CROSS Magruder Ranch


DUROC / BERKSHIREDevil’s Gulch Ranch

DAVID BAZIRGANFifth Floor Restaurant

DAVID VARLEY2010 KING OF PORCMichael Mina

BRANDON JEW+ SALVATORE CRACCOBar Agricole





5 CHEFS 5 PIGS

5 WINERIES

WHY WE DO IT

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PEAY VINEYARDS

FAILLA WINES

BEHRENS FAMILY WINERY

ELK COVE VINEYARDS

RED WATTLEWalnut Keep Farm / / Suisun Valley, CA




COCHON555 2011 JULIA MORGAN BALLROOM

GLOUCESTEROLD SPOTClark Summit Farm / / Tomales, CA

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.

YORKSHIREChristian Brothers Ranch / / De La Salle, CA

The modern Yorkshire white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

THE LINE UP


3:30-5:00 VIP5:00-6:30 TASTINGS

6:35 PIG ROAST // Greg Mason7:00 DESSERT 7:30 AWARDS

6:30

of Magnolia Brewery

Durocs are known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed with the Berkshire because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap.

DUROC/BERKSHIREDevil’s Gulch Ranch / / Nicasio, CA

WILD BOAROLD SPOT CROSSMagruder Ranch / / Potter Valley, CA

The European Wild Boar is raised wide open pastures, allowing them to roam freely and exhibit their innate behavior. A fatty breed with good foraging abilities and enjoys the attention of humans. The Old Spot breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinctive layer of back fat adds to the memorable flavor.

GLOUCESTER OLD SPOTClark Summit Farm

SUNDAY JUNE 5TH


Dedicated!

THE CHEFSRAVI KAPURProspect

Born and raised in Hawaii many of Kapur's childhood memories involve food. At Prospect, Kapur is inspired by local producers and artisans and strives to cook personal cuisine with a sense of place and history.

// SPECIAL THANKS

A San Francisco native with training overseas in Bologna, Italy and Shanghai, China and also at restaurants in the Bay Area such as Zuni Café, Quince, Pizzetta 211, Camino, Bar Jules and Adesso. At Bar Agricole he uses the bounty of bay area seasonal produce from small organic and biodynamic farms for his daily changing menu. Bar Agricole was nominated for Best New Restaurant from the James Beard Foundation and was included in Michael Bauers Top 100 and Top 10 new restaurants.

BRANDON JEW+ SALVATORE CRACCOBar Agricole

DAVID BAZIRGANFifth Floor Restaurant

Originally from Newburyport, MA, David was once named one of the Top 5 "Rising Star Chefs" by the San Francisco Chronicle as well as a "Rising Star" by StarChefs.com. As Executive Chef of the Fifth Floor Restaurant, David earned a 3.5 star review by the San Francisco Chronicle with critic Michael Bauer declaring that Chef Bazirgan "proves he is truly a great chef." Additionally, the Fifth Floor was added to the San Francisco Chronicle's Top 100 Best Restaurants list.

MATT ACCARRINOSPQR

Born in St. Louis, like countless chefs, Accarrino paid his dues washing dishes, prepping ingredients and pitching in around kitchens at various local restaurants in his early years. Accarrino graduated from The Culinary Institute of America in Hyde Park and has traveled to, and worked extensively in, Italy. In the United States, he has worked in the kitchens of Charlie Palmer, Todd English, Rick Moonen, Thomas Keller and Tom Colicchio. Executive Chef of SPQR in San Francisco since the fall of 2009, Accarrino was named a Star Chef’s Rising Star in 2010 and offers his take on modern Italian cuisine.

DAVID VARLEYMichael Mina // 2010 King of Porc

A CIA graduate and New Jersey native, David was Cochon 555 DC winner, and Aspen Grand Cochon 2010 King of Porc. Other accolades include Forbes Best New Restaurant in the Country 2010 and DC Luxury Magazine Best New Restaurant 2009 (both as Executive Chef of Michael Mina’s BOURBON STEAK Washington D.C.). David now oversees the culinary development for Michael Mina’s 19 restaurants across the country.

SCOTT PAUL WINESMARTHA + SCOTT WRIGHT / / Oregon

Scott Paul Wines is an artisanal producer of Willamette Valley, Oregon Pinot Noir, based in historic, downtown Carlton. They also import wine directly from France - from over 20 small family producers in Burgundy and Champagne, and offer selections from their import portfolio alongside our Oregon Pinots in their tasting room.

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SMACIARZHeritage Meats

Rochester, WA

CHRISARENTZ

AvedanosSan Francisco, CA



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The Yorkshire is very muscular, with a high proportion of lean meat and low backfat, a favorite for our butchers.


Julia Morgan Ballroom, Host Venue

Domaine SereneScholium ProjectDobbes Family Estate WineryRidge Vineyards WinesDavis Family VineyardsZacherle WinesAlysian WineryPey-Marin VineyardsOdisea Wine CompanySignorello Estate WinesArnot-RobertsCimarossaNatural Process AllianceWind Gap WinesLaiko BarsYelpUrban Daddy

The International Culinary School Students // Art Institute of California

Food + Wine MagazineBlackberry FarmCascal Fermented SodaSt. GermainBlack River CaviarTempleton RyeTCHORyan Farr / 4505 MeatsCheese PlusThe Epicurean ConnectionMagnolia Brewery // Greg MasonIbérico FrescoD’Artagnan // St Canut FarmBlack Pig Meat Co // Bacon Hall Of FameChris Arentz // AvedanosTracy Smaciarz // Heritage MeatsEdible Marin & Wine Country

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THE

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Charged with the flavors of the French regions which made them popular Jordan’s viticulture training in France has infused his winemaking choices so that his Sonoma Coast vineyards produce Rhône style Syrah, Chablis-like Chardon- nay and Burgundian Pinot Noir.

FAILLA WINESEHREN JORDAN / / California



PRESENTED BY

PEAY VINEYARDSANDY PEAY / / California

Peay Vineyards seeks to make elegant, balanced and terroir-driven Pinot noir, Syrah, and Chardonnay from their estate vineyard located in the far northwestern corner of the Sonoma Coast. Winemaker Vanessa Wong - who worked at Château Lafite-Rothschild in Bordeaux and as winemaker at Peter Michael Winery – crafts wines that capture the cool climate location and express the intense minerality and fruit complexity that have become the hallmark of wines from their vineyard.

BEHRENS FAMILY WINERYLES BEHRENS + LISA DRINKWARD / / California

Erna Schein is a boutique winery in the truest sense. Owned by Les Behrens and Lisa Drinkward, who’ve made wine under the Behrens & Hitchcock label since 1993, Erna Schein produces small lots of six or seven wines a year at its winery perched high on top of Spring Mountain in Napa Valley.

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PROGRAMS // 2011