VIP Guests will walk into an "Old Fashioned Welcome Cocktail" to see Artisan Cheeses, Oysters, Cured Meats, and a Viking Style table of Pappy's Ribs paired a nice Rhone Syrah. General Guests will enjoy five chefs, cooking over 4lbs of heritage pig per person, done in globally influenced BBQ style hoping to win the competition. Ciders from Crispin, four local brewers, a special wine bar, bourbon bar, mezcal bar, Templeton Rye cocktails, Four Roses, Fernet Branca, and tons of other great things to drink. Before announcing the winner, there will be a whole pig butcher demo, great music, cold brew coffee from Sump and dessert from Pint Sized Bakery to only be followed an after party with food and drink specials. Spread the news, its going to be an EPIC BBQ event, unlike any you have ever known…
From Korean to Asado, Japanese to American, today’s foodie loves globally-influenced BBQ, and the “White Hot” Heritage BBQ series includes some of the hottest in names in kitchens, brewing, winemaking and distilling in a Cochon555-branded tasting-style reception, all taking place during National Bourbon Month. The Cochon US Tour is dedicated to practicing social and environmental responsibility, while continuing whole animal education through flavorful experiences.
Cochon 555’S Heritage BBQ fires up in St. Louis for first-ever Heritage Breed BBQ Competition August 25, 2013 Brady Lowe, Founder of Cochon 555, is proud to announce three incredible weekends celebrating local family farms at Cochon Heritage BBQ, an event dedicated to supporting all types and styles of BBQ! Following the successful 2012 launch in Memphis, Heritage BBQ by Cochon is expanding to include St. Louis (August 25 – Four Season St. Louis), and Louisville (September 8 – 21C Museum Hotel) in addition to Memphis (August 30, Beale Street Landing) this year. The “White Hot” Heritage BBQ series supports a new direction for heritage breed pigs and was created in an effort to raise awareness for responsible farming. The events include some off the hottest in names in kitchens, brewing, winemaking, and distilling in Cochon-branded tasting-style receptions during National Bourbon Month. Tickets are on sale now, with VIP tickets at $200 and an early admittance at 5 p.m. General Admission tickets are $125 with an entrance time of 5:55 p.m.
THE CHEFS: The competing chef teams in St. Louis include Kevin Willmann of Farmhaus Restaurant (St. Louis); Kevin Nashan of Sidney Street Café (St. Louis); Gerard Craft of Pastaria (St. Louis); Fabrizio Schenardi of Cielo at the Four Seasons Hotel St. Louis (St. Louis); and Matthew Accarrino of SPQR (San Francisco).
VIP Guests will walk into an "Old Fashioned Welcome Cocktail" to see Artisan Cheeses, Oysters, Cured Meats, and a Viking Style table of Pappys Ribs paired a nice Rhone Syrah. General Guests will enjoy five chefs, cooking over 4lbs of heritage pig per person, done in globally influenced BBQ style hoping to win the competition. Ciders from Crispin, four local brewers, a special wine bar, bourbon bar, mezcal bar, Templeton Rye cocktails, Four Roses, Fernet Branca, and tons of other great things to drink. Before announcing the winner, there will be a whole pig butcher demo, great music, cold brew coffee from Sump and dessert from Pint Sized Bakery to only be followed an after party with food and drink specials. Spread the news, its going to be an EPIC BBQ event, unlike any you have ever known…
Similar to Cochon 555, Heritage BBQ is a tasting event where five chef teams are each challenged to utilize one whole heritage breed pig to win votes from a pork-loving audience that includes industry professionals, media and noteworthy judges. Each chef crew must prepare one plate showcasing the whole hog in six distinct dishes comprised of four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW, and sides are MAYO and MUSTARD. The winner of Cochon Heritage BBQ receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially selected cask-strength Four Roses Bourbon, a keg of Cochon Edition "BBQ King" and a CVAP POD from Winston Industries.
The HERITAGE BBQ event is 100% inclusive. The epic pork feast is 1,200 pounds of pig for 400 guests, plus premium drink. VIP guests receive early entry, intimate access to the judges and chefs, a special showcase tasting of local BBQ favorites and reserve beers from Anchor Brewing. General admission is not a shabby experience by any lengths, from your welcome cocktail presented by Bourbon Country to the awards, it’s just the right amount of wrong. Everyone enjoys seven whole heritage pigs cooked every way possible, from head-to-toe, Crispin Ciders and four local breweries include Perennial, 4Hands, Schafly, and The Civil Life. Spiritual libations including Four Roses, Templeton Rye, Antica Formula, Breckenridge Bourbon, Buffalo Trace, Eagle Rare, Fernet Branca, Fidencio Mezcal, Four Roses, Illegal Mezcal, Mezcales de Leyenda, Pierde Almas and a Reserve Wine Bar from Taste Network. Also on deck will be a very special dessert course featuring Sump Coffee, Pint Sized Bakery and Gelato from Pastaria. The infamous cheese bar includes Ludwig Farmstead Creamery, Cypress Grove Creamery, Spring Brook Farm, Vermont Butter & Cheese Creamery, paired up with an amazing cured meat display from Salum Beddu and Parkers Table. There will be a Pop-Up Butcher Shop featuring Chris Bolyard from Sydney Street Cafe will be cutting a Newman Farm Berkshire, raising money for the local culinary school. Immediately following the event, guests can join everyone at the bar for the Official After Party for the Chefs presented by Four Roses.
What are you gonna be eating, well last year’s Heritage BBQ winning menu by Todd Mussman of Local 3 (Atlanta) featured the following – STEW: Master Peter Chang Broth; BONE: Pig Head Gumbo with Dirty Rice Calas; PULL: Tennessee State Fair Slider; MUSCLE: Chile Relleño Pie; MAYO: Tennessee State Fair Slider with Esquites, Pork Fat Mayo, Hominy Corn Nuts; and MUSTARD: Pork and Cranberry Beans, Belly, Ham Pastrami, Mustard Molasses Glaze. Get your sauce mops and stretch pants ready, the food will be spectacular!
“My goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is my best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus unwanted animal parts during any part of our competition,” says Lowe. “The events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right and develop a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people. This event series is unlike any BBQ event you know...
WHERE: Four Seasons St. Louis – The Official Host of Cochon Heritage BBQ located at 999 N 2nd St, St Louis, MO 63102
WHEN: Please join us Sunday, August 25th, 2013 - 5:00 pm VIP opening ($200); 5:55 pm general admission ($125)
THE KICK-OFF DINNER: Four Seasons Hotel St. Louis’ Chef Fabrizio Schenardi will prepare a four-course dinner during which guests will have the opportunity to toast heritage breed pigs with Brady Lowe, Founder and Host of Cochon 555 and Chef Matthew Accarrino of SPQR in San Francisco. Dinner, including wine pairings, is $88/pp and seating is limited. To secure a reservation, which is required, please call Cielo Restaurant & Bar at (314) 881-5759.
WANT TO WIN TICKETS? Click on the little VIP BBQ PIG above, sign up for the newsletter for your chance to win an all-star VIP package including 2 VIP Tickets; 2 Heritage BBQ T-Shirts, and 2- Le Creuset BBQ Pots in either of the 3 cities. Take chance, travel for your love of the pig.