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Beale Street Landing 251 Riverside Drive, Memphis, TN, USA

Cochon Heritage BBQ returns August 30, 2013 to Memphis “The World Fair of BBQ”

From Korean BBQ to Asado, Japanese Hibachi to celebrating American regional styles, this event combines top chefs with globally-influenced BBQ for a truly authentic experience. Heritage BBQ by the team at COCHON555 includes the tastiest and hottest in names in kitchens, brewing, bartending, winemaking and distilling in a “join in the action” competition tasting-bacchus style reception. Guests will be treated to an epic pork feast alongside live music from Brad Birkedahl and his Burnin’ Love Band along with Emcee Extrodinaire Joey Thorsen.

There will be a special toast to celebrate the life of our good friend Mark Newman, a gigantic Bourbon Barrel-sized Birthday Cake, followed by an after party for the chefs with food and drink specials Central BBQ’s new downtown location. If you are looking for the best way to kick-off your Labor Day weekend, DON’T MISS Friday Night. Enjoy heritage porc from the best chefs and tons of premium drink. If you dont get enough, come to Louisville next weekend (September 8 – 21C Museum Hotel) for another chance to enjoy the “White Hot” Heritage BBQ event that supports a new direction for heritage breed pigs. The event raises awareness for responsible farming. 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: Competing teams in Memphis include Ryan Trimm & Josh Galliano of Southward (TN) / The Libertine (, Travis Grimes of Husk Restaurant (SC), Jackson Kramer of Interim Restaurant (TN), Craig Blondis & Chris Taylor of Central BBQ (TN), Rick Farmer & Miles McMath of St. Jude Culinary Team (TN), and Chad Clevenger & Nick McCormick of Alma Cocina / Tap A Gastropub (ATL).

VIP Guests will walk into an "Welcome Cocktail Party" where barkeeps Evan Potts from The Cove, Brian Hamilton of Hog & Hominy, Chris Ferri of Southward, and Busters Liquor’s serve tasty libations. Before announcing the winner, guests will watch David Newman butcher a whole pig, listen to live music, enjoy BBQ Grilled Oysters, Artisan Cheeses, Reserve Wines from Taste Network, Busters Liquors and Charles Smith Wines / K Vintners. VIP guests receive early entry, intimate access to the judges and chefs, a special showcase tasting of local BBQ favorites and access to the famed Bourbon Bar presented by BreadcrumbPRO! An interactive beverage experience, guests will place orders via BreadcrumbPRO, an easy-to-use, powerful and affordable iPad POS system for restaurants, bars and cafes. Guests of the event can also sign-up to win round-trip tickets from Southwest Airlines. General admission guests will enjoy six chef teams cooking 1500+ pounds of heritage pig (more than 3 pounds of meat per person). From your welcome cocktail to the awards, it’s just the right amount of wrong. Everyone enjoys whole heritage pigs cooked every way possible, from head-to-toe, in addition to Crispin Cider, brews by Anchor Brewing, and libations including Antica Formula, Breckenridge Bourbon, Buffalo Trace, Eagle Rare, Fernet Branca, Fidencio Mezcal, Four Roses, Illegal Mezcal, Mezcales de Leyenda, Pierde Almas. Also on deck will be Rappahannock River Oysters, Cypress Grove Creamery, Spring Brook Farm, Vermont Butter & Cheese Creamery, the brand new Pop-Up Butcher Shop raising money for the local culinary school, and more. Immediately following the event, guests can join everyone Central BBQ for the Official After Party for the Chefs presented by Four Roses.

In addition to CityEats, lead sponsors include FedEx, Southwest Airlines, our friends at Graceland and BreadcrumbPRO!

Similar to Cochon 555, Heritage BBQ is a tasting event where six chef teams are each challenged to utilize one whole heritage breed pig to win votes from 20 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 1,500 pounds of pig for 400 guests, plus premium drink.

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!

WHERE: Beale Street Landing & Rooftop Terrace
WHEN: Please join us Friday, August 30th, 2013 - 5:00 pm VIP opening ($200); 5:55 pm general admission ($125)

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.


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.

If you have ever been to a COCHON 555 event, you know that its all about a ton of food, tasty drinks, and great times. Started in 2012 in an effort to bridge the gap between family farms and all categories of BBQ restaurants, Heritage BBQ by Cochon 555, is the first national BBQ event dedicated to supporting a new direction for heritage breed pigs. Created by Cochon Founder Brady Lowe, Heritage BBQ aims to engage BBQ chefs/restaurant in local and sustainable food conversations in an effort to raise awareness for responsible farming by hosting events with well-known chefs, craft brewers, great winemakers, and prestigious distillers.

“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...

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il 17 August 2014



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