ABOUT

CELEBRATE HERITAGE BBQ THIS LABOR DAY

THREE DAYS OF HERITAGE PORK, BOURBON AND BBQ...IS COMING TO MEMPHIS

If you've ever been to a COCHON 555 event, you know that it's all about a ton of food, tasty drinks, and fun times... and you can expect all of this and more at COCHON Heritage BBQ. From Friday, August 31 through Sunday, September 2, we're hosting a never-before-done three-day culinary experience with some of the country's top chefs, all in the name of celebrating heritage pork, National Bourbon Month, and the classic American tradition of good old-fashioned BBQ in Memphis this Labor Day.

Highlights of the three-day weekend includes 4,000 pounds of chef prepared BBQ experiences, interactive demonstrations, butcher demos, panel discussions, food artisans, craft beers, family-owned wineries, mixologists and craft distillers. Tickets are sold separately for each event, or you can buy the VIP weekend pass and save yourself a little money.

featured contests to win prizes related to the event

buy event merchanside in the online shop

NATIONAL BOURBON MONTH

PROMOTING CRAFT AMERICAN BOURBON, WHISKEY, RYE & SPIRITS

On August 2, 2007, the US Senate declared the month of September as “National Bourbon Month.” National Bourbon Month is an observance in the United States that calls for celebration of bourbon as America's “Native Spirit.” Additionally, COCHON has claimed Labor Day weekend in Memphis to spotlight and promote the Craft American Spirit industry. We have invited craft distillers and craft cocktail makers to prepare cocktails for consumers to enjoy responsibly and in moderation. Through our appreciation of craft spirits, we send the message that family heritage, tradition, and the preservation of hand-crafted spirits are deep-rooted in the United States.

Every September starting in 2012, join us when we celebrate National Bourbon Month. The weekend is dedicated to celebrating the history and art of distilling craft American bourbon, whiskey, and rye spirits. Your ticket to Heritage BBQ includes passage to Felicia Suzanne's on Sunday afternoon to enjoy craft spirits, BBQ'd oysters and heirloom tomato BLT's.

CONFIRMED SPIRITS
FOR 2012 INCLUDE:

-Koval
-Hirsch
-Templeton Rye
-Eagle Rare
-Sazerac
-Buffalo Trace
-Hudson Baby Bourbon

MORE TO BE ANNOUNCED

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EVENTS
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SELECT A DAY TO SEE THE LISTED EVENTS

map to locate the address of the event. Downloadable pdf.

ABOUT
EVENTS
CHEFS & FOOD
SPONSORS
PRESS
CONTACT

THE CHEF TEAMS

CONSIST OF FRIENDS, PAST COCHON PARTICIPANTS & CHAMPIONS TO WHOLE ANIMAL UTILIZATION

FINDING THE WINNING TEAM
The objectives for the chef teams cooking at the event are:

1. Have a fun, friendly competition with a 150-175 pound pig from a local farm
2. Inspire a menu strategy utilizing whole heritage breed pigs
3. Create 500+ servings showcasing pull, muscle, bone, stew + 2 sides, and 30 judge plates
4. Deliver and be scored on flavor, technique, animal utilization, sides, and presentation

Joshua Adams
- June RestaurantPeoria, IL
Harrison Keevil
- Brookville RestaurantCharlottesville, VA
Will Cisa & Jeff Bolton
- Sage Hospitality GroupDenver, CO
Craig Bell
- Subzero WolfChicago, IL
Ryan Trimm
- Sweet GrassMemphis, TN
Todd Mussman
- Local 3 + Muss & TurnersAtlanta, GA
Nookie Postal
- Boston Red SoxBOSTON, MA
Mark Newman
- Newman Farms BerkshireOzarks, MO
Wally Joe + Ed Lee
- Acre + 610 MagnoliaLouisville, KT

THE JUDGE’S PLATE

4 MEATS, 2 SIDES & BONUS ROUND DISHES

The objective is to showcase BBQ using the whole animal on the plate with four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW and sides are MAYO and MUSTARD. The 4+2 format is a great approach to using a whole pig sufficiently in a restaurant system while not creating a burden on small farmers to surplus unwanted animal parts. The overall goal is to create a national demand for whole heritage breed pigs in BBQ restaurants.

4 MEATS
PULL		MUSCLE	BONE		STEW
(utilization, of working fibers, low 'n slow shoulders, hams, classic or non-classic)		(loin, hams, and shoulders can be served in chopped, sliced, or spread)	(riblets, chopped and fried bones like spine, bone soup, broths, etc)		(brunswick, pho, frank and beans, or udon, use remaining bones and trim, no waste)
SAMPLE MENUS	-------------------------------------------------------------
Pulled Korean BBQ, XO Sauce, Sesame Bun, Tumeric Pickles		Slow Roasted Shoulder & Trotter Tots, Smoked Cheddar, House Made-Ketchup	Ribs n' Spine Smoked with Mojo, Cilantro & Local Citrus		New Brunswick, Cornbread & Cheetos Nuggets
or		or	or		or
Crunchy Spanish Paella, Spicy Chorizo & Saffron Sofrito		Classic Porchetta in a "Not so Classic" Bhan Mi	Crispy Ginger Bones, Thai Chilis, Young Coconut, Green Tea & Fennel Glaze		Stewed Pork & Offal, Smoked Cashews, Creol BBQ and Hoisin
2 SIDES
MAYO			MUSTARD
(can be a traditional side, or something new reinvented)			(can be slaw, or anything representing mustard)
Truffled Aioli Mac & Cheese, French Fried Onions & Crispy Pig Ears	or	Twice Baked"Lard Aioli" Potatoes, Dukes & Chive, Benton's Bacon	Mustard Kale Salad, Crisp Belly, Maple Bourbon Vinaigrette	or	Mustard Pork Rinds, Parmesan and WhiteCheddar