COCHON 555 FIFTH ANNIVERSARY TOUR RETURNS TO CHICAGO FOR A HERITAGE BREED PIG COOK-OFF AND ARTISAN WEEKEND

Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. The competing chefs are Aaron Brooks (Four Season Hotel Miami); Timon Balloo (Sugarcane); Jeffrey McInnis (Yardbird); David Thomas (The Bazaar by Jose Andres) and Cesar Zapata (The Federal).

Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Elk Cove Vineyards, Bethel Heights, Hamacher, Montinore, and Alloro plus special tastings from Vibrant Rioja, Anchor Brewing, Eminent Domaine, Crispin Ciders, and Illegal Mezcal. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16. Also included in the evening is a preview of the new Heritage BBQ event in which Conor Hanlon of The Dutch will roll out family meal – an additional whole pig cooked barbecue-style immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to "Punch Kings" - a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar featuring Todd Erickson of Haven Gastrolounge, Rappahannock River Oysters, and reserve wines and spirits.

In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. Also new in 2013 is the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas, Illegal and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

The fun continues when Miyabi/Zwilling USA present a butcher demonstration featuring Sara Bigelow of The Meat Hook and a raffle to benefit the student volunteers. There will be Fernet Branca digestifs, ice-cold local suds from Gravity Brewlab, and our infamous pork-spiked dessert course from Giorgio Rapicavoli of Eating House presented right before a special toast and the awards ceremony. Everyone is welcome to join us at the after party immediately following on the terrace at Edge Restaurant & Bar with food and drink specials each available for $5.55 and dj spinning some fun tunes.

The Judges of 2013 include: James Petrakis of Ravenous Pig • James Strine of Cafe Boulud • Nick Betancourt of Extraordinary PR • Todd Erickson of Haven Gastro Lounge • Darren Brass of Miami Ink • Tony Guerra of Citrus Miami • Jose Santiago of Miami Ink • Lee Schrager of South Beach Wine and Food Festival • Ray Raymond of Santa Teresa • Elad Zvi of Freehand • The Chowfather • Simon Pettigrew of Four Seasons • Conor Hanlan of The Dutch • Bradley Herron of Michaels Genuine Hospitality • Giorgio Rapicavoli of Eating House • Gio Gutierrez of Chat Chow TV • John Rivers of 4R Smokehouse • Dena Marino of MC Kitchen • Jose Mendin of Pub Belly

Please join us on Sunday, April 21st - 4 pm VIP opening ($200); 5 pm general admission ($125)

Where: Four Seasons Miami - Official Hotel of Cochon 555

Stay with us! Celebrating its 10th Anniversary this year, the Four Seasons Hotel Miami is located in Downtown Miami on bustling Brickell Avenue. Within an architecturally striking tower of glass and granite that reflects the dazzling Biscayne Bay, 221 newly redesigned guest rooms and suites feature Miami flair and European-style luxury. Taking their color cue from the hotel’s celebrated multimillion dollar art collection and its glittering Biscayne Bay views, Nicholson and his team designed two themes – red and gray and gray and blue – anchored by deep chocolate brown accents. Nicholson opted to enhance each room’s views with built-in window seats and fabric-surround treatments that frame postcard views rather than covering them. For more information or reservations, call (305) 358-3535 or visit fourseasons.com/Miami.