Cochon 555, a culinary tour paying homage to the flavor and benefits of eating heritage breed pigs, has just announced its lineup for the Miami, er, leg, from 4 p.m. to 8 p.m. Sunday, February 9 at the Four Seasons Miami.
This year’s competing chefs include Jose Mendin of The Pubbelly Group, Conor Hanlon of The Dutch, Bradley Herron of Michael’s Genuine Food & Drink, Aaron Brooks of EDGE Steak & Bar and Dena Marino of MC Kitchen. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from guests and judges. In celebration of the tour’s 6th anniversary, Rick Mace of Cafe Boulud will prepare an additional late-night sixth pig in an Asian Speakeasy style before dessert and prior to the awards ceremony.
Defending his title from last year, Host Chef Brooks will kick off the weekend on Friday night with a guest chef dinner at EDGE Steak & Bar at the Four Seasons. Event judges include David Thomas from The Bazaar by Jose Andres, Timon Balloo of Bocce Bar and Chef Norman Van Aken. The winner of the event will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.
“Heritage Breed Pigs celebrate the history of the animal and this humane treatment is something all chefs should be behind,” said Mendin. “I grew up on an island where this practice is normal and eating pig is an essential part of the culture, so it just seems the only way to me. As for the event, I’m so excited to compete, I can barely stand it. Such a great line-up of chefs; I’m eager to see what everyone puts out. Game on.”
Tickets are $125 for general admission and $200 VIP, which includes early admission and premium access to limited experiences, wines and spirits); to purchase tickets visit
In addition to 30 chef-prepared dishes, you can pig out on:
• The Goose Nest, an area featuring the Vintage Ales of Goose Island Beer Co. paired with Hudson Valley Foie Gras.
• Live butchering demonstration at the Pop-Up Butcher Shop, benefitting the local culinary school.
• Different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg.
• “Punch Kings” cocktail competition presented by Breckenridge Bourbon.
• A welcome cocktail from Four Roses Bourbon.
• A Perfect Manhattan Experience featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye and Luxardo.
• Libations include the portfolio of Crispin Ciders table, featuring wines of Rioja, Elk Cove Vineyards, Barlow Vineyards, and the infamous Mezcal Bar.
• TarTare Bar featuring Creekstone Beef, Rappahannock River Oysters, Cheese Bar including Rogue Creamery and the artisan breads of La Brea Bakery.
• Swine & Sweets signature dessert course featuring Jeni’s Splendid Ice Creams.