CHEHALEMOregon@chehalemwines

BARLOW VINEYARDSCalifornia@barlowvineyards

ARCADIAN WINERYCalifornia@ArcadianWinery

SYNCLINE WINERYWashington@synclinewine

VIBRANT RIOJASpain@vibrantrioja

ERIC OTTENSMEYERLEONs Full Service

RYAN SMITHEmpire State South

TAMWORTH-BERKSHIREGum Creek Farms GEORGIA

DUROCRiverview Farm GEORGIA

YORKSHIRERiverview Farm GEORGIA

GLOUCESTER OLD SPOTHeritage Spots & Feathers Farm GEORGIA

BERKSHIREGum Creek Farms GEORGIA

RED WATTLEFudge Family Farms ALABAMA

GUY WONGMiso Izakaya

WHITNEY OTAWKAFarm 255

JOSEPH SCHAFERKing + Duke

TODD MUSSMANMuss & Turner’s / Local Three

Originally from State College, PA, he has called Atlanta home for the last 10 years. After Penn State University and The Culinary Institute of America, Ryan received his degree in 2000 and was drawn to Atlanta by a fellow chef. Ryan has a sincere fondness for the history and traditions of the Southeast.

Born in Munich, Germany. Eric spent his youth between Germany and Dayton, OH as a USAF “brat.” Since beginning culinary school in Atlanta in 2004, he has worked with Richard Blais and Kevin Rathbun. After 2 years at Brick Store Pub, Eric took the lead at LEONs Full Service in 2009.

Known for its ample belly “aka the best bacon hog” the Tamworth displays a firm trim jowl and underline with muscular hams. The Tamworth has a reddish coat, muscular top and rounded back. Succulent roast flavor overall when crossed with the Berkshire because of its intramuscular marbling.

The modern Yorkshire white in color, with erect ears, and is the most recorded swine breed in the United States. It is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio while remaining hardy with flavorful meat which has a distinctive layer of back fat, adding to the succulent flavor overall.

Red Wattle gets its name from its red color and thefleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

Berkshire is the most popular heritage breed, yielding a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness.

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Whitney trained under two James Beard Award winning chefs, Hugh Acheson and Lipton Hopkins. She has worked as Executive Chef at Cumberland Island’s Greyfield Inn, appeared on Top Chef Texas and won a Star Chefs’ Rising Star Chef Award in 2012. She is Executive Chef at Farm 255 in Athens.

Originally from Atlanta, Guy studied in Japan for one year before opening a Japanese Izakaya. Influenced by his parents who were both Chinese Chefs, self-taugth Guy loves cooking because it changes people’s lives. He loves the hard work, mostly because at the end of the day, honest work feels right.

“Muss,” as he’s known, is a CIA-trained chef seriously passionate about sourcing real food. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and creating culinary delight. These guys won Cochon Heritage BBQ in 2012, a national event featuring top talent.

Over the past 17 years, Joe has worked at several notable Atlanta restaurants, including award-winning JCT. Kitchen & Bar. With a passion for smokers, he enjoys smoking his own bacon in a smokehouse he constructed in his backyard. Currently, he is the Executive Chef at soon to open, King+ Duke.

EVENT SCHEDULE 5 WINERIES4:00-5:00PM

5:00-7:30PM

VIP

GA

• Exclusive Tastings: (reserve wines and spirits)• Oysters, Cheese Bar & Brews

•Main Tasting Floor Opens to all chefs

5:15-6:30

• Butcher Demo w. Rusty Bowers• Butcher Raffle proceeds go to Culinary School

6:45-7:15

• Heritage BBQ Family Meal w. Todd Mussman preview to Labor Day Event

7:00

• Swine And Sweets coffee and dessert

7:15

• AWARDS winner announced• Champagne Toast

5:15-6:30

• Makesureyouvoteforyourwinner,“BEST-BITE”

streaming video sessions4:00-4:30• Punch Kings Competition4:30-5:00

• Tartare Bar

VOTE

JOIN US FOR THE AFTER PARTY AT FANDANGLES

THE CHEFS THE CHEFS

FAMILY MEAL SERVED6:45-7:15

HERITAGE BREED PIGS HERITAGE BREED PIGS

CHEESE BAR

BOURBON BARBUTCHER DEMO COCHON POD

THE FIFTH ANNIVERSARY TOURATLANTA

CHUPITO BAR

RUSTY BOWERSPine Street Market

FEAT. PERFECT MANHATTAN STREAMING VIDEO

SMOKED SALT + CUCUMBERENJOY CRAFT AMERICAN!

SPECIAL TASTINGS

MANGALITSAGum Creek Farms GEORGIA

A CIA graduate with culinary experience spanning kitchens in Maui, Austria, New York, Florida and Atlanta. His true calling as a butcher came in 2008 when he planned to open Pine Street Market. Located in Avondale Estates, all of its products are handmade, with fresh meats from local sources.

PRESEnTED BY

To show our appreciation, 100% of raffle proceeds will benefit the culinary students helping today specialthankstothestudentsof

C555COCHON BAR

CUTTInG

-SPECIAL THAnKS-

FOUR ROSES DISTILLERYLawrenceburg, KY@4rosesbourbon

TEMPLETON RYETempleton, IA@templetonrye

BRECKENRIDGE DISTILLERYBreckenridge, CO@breckdistillery

HIGH WEST WHISKEYPark City, UT@HighWest

CYPRESS GROVEArcata, CA

@CypressGrovers

wITHChad Clevengerof Alma Cocina@ChadClevenger

EAGLE RAREFranklin County, KY@eaglerarelife

FIDENCIO100% Agave Espadín

Santiago Matatlán, Oaxaca @FidencioMezcal

ILEGAL MEZCAL100% Agave Espadín

Cuajimoloyas, Oaxaca@IlegalMezcal

MEZCALES DE LEYENDA100% Agave Angustifolia

Sierra Madre, Oaxaca@MezcalDeLeyenda

MEZCALPIERDE ALMAS100% Agave

San Baltazar Chichicapam, Oaxaca@PierdeAlmasNYC

LUXARDO @AnchorSpirits

ATLANTA FOODS INTERNATIONAL

Atlanta, GA

EMILY G’SDunwoody, GA@EmilyGsJams

VERMONT CREAMERYWebsterville, VT

@VermontCreamery

ROGUE CREAMERYCentral Point, OR@Rogue_Creamery

SPRING BROOK FARMReading, VT

@FarmsForCityKid

BUFFALO TRACEFrankfort, KY@BuffaloComstock

5 AMERICAN WHISKEYS

Cardholders enjoy one full year of benefits at participating restaurants and parnters around the country. Today’s Special, Half Price T-shirts for cardholders (maximum of two).

SIGN UP AT THE MERCH BOOTH

A PORTION OF THE PROCEEDS FROM CHEF’S COURSE CARD WILL BENEFITTHE JAMES BEARD FOUNDATION.

@ beardfoundation

&SPOTLIGHT SPONSORS

CHEF’S PANTRY SPONSORS

HERITAGE & MEDIA SPONSORS

wE wOULD LIKE TO THAnK OUR SPOnSORSFOR SUPPORTInG THE VISIOn AnD PAVInG THE

ROAD TO A BETTER FOOD SYSTEM

RAPPAHANNOCK RIVER

OYSTERS

Le Cordon BleuCollege of Culinary ArtsAtlanta