Cochon555 Chicago

Sunday  23 April  2017  4:00 PM    Sunday  23 April  2017 7:30 PM
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Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail competition dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock. We work with every type of restaurant and bar imaginable – Mom-and-Pop, farm-to-table, BBQ, Michelin star – and our participating chefs all share one core value: they source products responsibly. Our epic 2017 culinary tour starts in New York City and culminates with the finale, Grand Cochon.

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Morgan MFG.
401 N Morgan St, Chicago, 60642, IL, United States

Alexa Katz Commento inserito tramite Facebook
-- 23/04/2017 16:12
So excited for today!! 🐷🍷😋
Seth Marcus
-- 23/04/2017 16:12
See you there!

Kat Levitt Commento inserito tramite Facebook
-- 18/04/2017 23:46
Looking forward to PORK around at Cochon555 Chicago🐷🐽

Belinda Chang Commento inserito tramite Facebook
-- 17/04/2017 23:57
Wine + Pig = Heaven / the best way to spend Sunday, April 23!

COCHON 555 US TOUR Commento inserito tramite Facebook
-- 15/04/2017 00:27
CHICAGO competing chef spotlight > PETE COENEN of CHERRY CIRCLE ROOM Pete Coenen Pete Coenen is executive chef of Land and Sea Dept.'s concepts at the Chicago Athletic Association, including Cherry Circle Room Cherry Circle Room. Originally from the Berkshires, Coenen attended culinary school at Johnson and Wales. After travels around the US and Europe, Coenen relocated to Chicago, where he worked in the kitchen of Boka before becoming executive chef at The Gage. Pig Pairing: Berkshire from Catalpa Grove Farm Originating from Britain, Berkshire 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 a by-product of the finishing process in several areas.

COCHON 555 US TOUR Commento inserito tramite Facebook
-- 13/04/2017 20:44
CHICAGO competing chef spotlight > TOM CARLIN of PUBLICAN QUALITY MEATS Originally from Kansas City, Tom Carlin sharpened his culinary chops in kitchens across Texas and the Midwest. After serving as Sous Chef at The Rieger in KC, Tom found his home at Publican Quality Meats where he’s currently Sous Chef and Head Butcher. Pig Pairing: Berkshire from Faith's Farm Originating from Britain, Berkshire 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 a by-product of the finishing process in several areas.

COCHON 555 US TOUR Commento inserito tramite Facebook
-- 12/04/2017 20:45
CHICAGO competing chef spotlight > NATHAN SEARS of theWIT HOTEL CHICAGO Chef Nathan Sears began his career with the highly acclaimed restaurant Vie under Chef Paul Virant. During Chef Nathan’s tenure at Vie as Chef de Cuisine, the restaurant garnered regional and national attention. From there, Chef Sears departed to create and partner as Executive Chef of The Radler. In October of 2016, Sears joined theWit Chicago as Executive Chef. Pig Pairing: Hereford from Catalpa Grove Originating from the U.S. during the 1920’s, the Hereford is a rare, but well known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower growing breed, yielding richly colored and marbled meat. ############################# #CHICAGO is next! Join us in 2 weeks --> j.mp/TIX555CHI <-- TICKETS #CHI #chitown #CHICAGOeats #eeeeeats #eat #eats #goodfood

COCHON 555 US TOUR Commento inserito tramite Facebook
-- 12/04/2017 02:08
CHICAGO competing chef spotlight > RICARDO JARQUIN of TRAVELLE KITCHEN + BAR Travelle Kitchen + Bar Chef de Cuisine Ricardo Jarquin is a force on Chicago’s culinary scene with an impressive pedigree. Originally from Miami, Jarquin’s American cuisine is inspired by seasonality, historical styles, genuine ingredients, and a background in refined, modern techniques. Pig Pairing: Blonde Mangalitsa from 1936 Meadowbrook Farm Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

Edwina Ackie Commento inserito tramite Facebook
-- 21/02/2017 18:19
Hello I tried to sign-up as a volunteer for this year. I found the email address to send requests to but those emails are being returned unable to deliver. Is there another way to sign up?
Morgan MFG.
401 N Morgan St, Chicago, 60642, IL, United States
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