Five Chefs, Five Pigs, Five Winemakers
A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, 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 and heirloom breeds, chefs and winemakers.
Each 140 lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event.
CHEFS:
GABRIEL RUCKER – Le Pigeon
NAOMI POMEROY – Beast
JASON BARWIKOWSKI – Olympic Provisions
ANDY RICKER – Pok Pok
CATHY WHIMS – Nostrana
THE FIVE WINES:
Elk Cove Vineyards
Bethel Heights Vineyard
Domaine Drouhin Oregon
Soter Vineyards
Domaine Serene
VIP WINES: (reserve tasting)
Elk Cove Vineyards
Chehalem Winery
Sokol Blosser Winery
Big Table Farm
R. Stuart & Co. Winery
Et Fille Wines
Anne Amie Vineyards
McCrea Cellars
Long Shadows Wineries
Domaine Serene
Syncline
Resident Butcher:
RYAN FARR – 4505 Meats San Francisco
Special Guest Chefs:
GREG DENTON – Metrovino
DAVID ANDERSON – Genoa
ETHAN POWELL / TOBIAS HOGAN – EaT
ADAM SAPPINGTON – The Country Cat
VIP EXPERIENCE: Start early with an oyster tasting and special selection of library of Rieslings. Responsibly raised oysters will be sourced by Ethan Tobias of EaT, they will be prepared by Greg Denton of Metrovino, David Anderson of Genoa and Ethan Powell of EaT. Artisan cheeses from Cheese Bar, Reserve Salts with Mark Bitterman of The Meadow and a reserve wine tasting from Elk Cove Vineyards, Chehalem Winery, Sokol Blosser Winery, Big Table Farm, R. Stuart & Co. Winery, Et Fille Wines, Anne Amie Vineyards, McCrea Cellars, Long Shadows Wineries, Syncline and Domaine Serene. While sipping on savory cocktails by Daniel Hyatt of Alembic SF, craft brews from Double Mountain Brewery guests can meat and greet with the chefs, winemakers and judges of COCHON555.
MAIN FLOOR: Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines, brews and pig perfect dessert by Xocolatl de David. The after party will be held at Davis Street Tavern and will feature a handful of surprises. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.
WHY: To promote heritage pigs and breed diversity in local and national communities.
LOCATION: The Governor Hotel, 614 SW 11th Avenue, Portland, Oregon 97205
WANT TO WIN TICKETS? Please sign up to “Bacon Bits” the newsletter for event updates, ticket contests and announcements. Visit the website where you can also find us on FaceBook and Twitter under “Cochon555” and “Cochon on Tour”. All contests are announced to our social media friends.
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