GRAND COCHON RETURNS TO ASPEN

10 Chefs from 10 Cities Compete for the Crown as the Cochon 555 National Tour Culminates with an Extraordinary Feast Featuring with 10 Heritage Breed Pigs

June 16, 2013 is not your traditional Father’s day - the day represents a national holiday for farmers and chefs working to put heritage porc back on the menus. Grand Cochon, is the finale of the fifth national tour of Cochon 555, which officially concludes the first five years and 50 events, cementing Founder Brady Lowe’s Cochon 555 place in the history books as the first national tour to support heritage breed pig farming and responsible agriculture.

Arriving at the Food & Wine Classic in Aspen, at the newly-renovated Hotel Jerome, the one-of-a-kind traveling culinary competition and tasting event gathers the 10 chefs, who won their regional competition, for a head-to-tail, winner-takes-all culinary showdown – crowning the winner King or Queen of Porc! In addition to reaching monarch status, the winner will receive a four-day Mezcal Experience presented by Mezcales de Leyenda.

Following the 10 regional Cochon 555 events, the previously crowned Princess and Princes of Pork will descend on the Rocky Mountains and serve up 1200 pounds of pork as they compete for the title “King or Queen of Porc”. The winner is chosen by an audience of 500 pork-loving epicureans and 20 celebrated judges!

The event includes more than 30 dishes from around the country, a butcher demonstration presented by Miyabi / Zwilling USA, a special Tar Tare Bar presented by SIMI Winery, “Perfect Manhattan” Bourbon Bar presented by Breadcrumb, the new Mezcal Tasting, 2013 Punch King Winner (presented by Breckenridge Distillery), the infamous Cheese Bar, reserve wines, craft brews, swine-infused dessert, and a celebratory toast immediately preceding the awards.

The Princess and Princes of Pork competing at Grand Cochon 2013 are: Missy Robbins of A Voce – New York, Ryan Smith of Empire State South – Atlanta, Jason Harrison of Flame at the Four Seasons Resort Vail, Jason Franey of Canlis – Seattle, Michael Scelfo of Russell House Tavern – Boston, Mike Isabella of Graffiato – Washington, D.C., Adam Sobel of RN74 – San Francisco, Aaron Brooks of Edge Steakhouse at the Four Seasons Miami, Cosmo Goss of Publican Quality Meats – Chicago and Ray Garcia of Fig – Los Angeles.

Guests of the Grand Cochon event will be treated to an epic porc feast alongside samples from wineries including: Jordan Winery, Elk Cove Vineyards, Robert Kacher Selections, Sandhi Wines, Wind Gap Wines, Arcadian Winery, Colección Internacional del Vino, and McCrea Cellars. Additional tastings from Anchor Brewing, Crispin Ciders (the official cider of Cochon 555), Fredrick Wildman’s Pig’s Nose Scotch, Ilegal Mezcal, and a special tasting of Taza Chocolate will be served. Guests can also enter to win a roundtrip ticket from Southwest Airlines, the Official Airline of the Cochon US Tour.

VIP guests receive early access to the event including quicker access to a tasting of the competing chefs in addition to experiences such as the all-new Tar Tare Bar presented by SIMI Winery, featuring Chefs Jamie Bissonnette of Toro NYC/BOS, Brian Busker of Matsuhisa Vail, and Phil Tanaka of Matsuhisa Aspen; as well as Rappahannock River Oysters, and reserve wines and spirits. The infamous Cheese Bar sees a facelift with cheeses from Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm and an exclusive tasting of blues from Rogue Creamery.

In addition, to celebrate five years of Heritage Breeds, Cochon has added incredible bourbons to the lineup! All attendees will be able to imbibe at the “Perfect Manhattan” Bourbon Bar presented by Breadcrumb featuring samples of Eagle Rare, High West, Buffalo Trace, Hudson Whiskey, and Four Roses, Luxardo cherries and Eagle Rare. Guests can place orders via Breadcrumb Pro, an easy-to-use, powerful and affordable iPad POS system for restaurants, bars and cafes. Equally exciting, the winner of the Breckenridge Bourbon “Punch Kings” cocktail competition will be onsite pouring craft libations. Rounding out the cocktails and spirits are Templeton Rye, Four Roses, High West, Fernet Branca and Antico Carpano, as well as the not-to-be-missed Mezcal Bar – a memorable tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio.

The fun continues when Zwilling J.A. Henckels presents a butcher demonstration featuring Bill Greenwood of Beano’s Cabin. The butchered meat will be raffled off to benefit the students of Johnson & Wales. Guests can enter to win multiple prizes including an overnighted Grand Cochon Gift Bag shipped by FedEx, the official shipping partner of the tour (value $750), in addition to airline flights, cookware and knives from our partners. The earlier the guest arrives, the better the chances of winning.

We invite the guests of Grand Cochon to join us with a glass of the recently bottled Cochon Rosé right before the award ceremony and announcement of the 2013 Grand Cochon “King or Queen of Pork”.

Please join us Sunday, June 16th, 2013 - NOTE EVENT TIMES: 3:00pm VIP ($200); 3:45pm General Admission ($150)

GRAND COCHON event is 100% inclusive.

Hotel Jerome, 330 East Main Street - Aspen, CO 81611