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COCHON555 2012CHEF’S COURSE | Landing Page (default)

70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Pala...

COCHON555 2012CHEFS COURSE | (Default Page)

BECOME A MEMBER

Now is the time to sign up and enjoy exclusive membership in our new Chef's Course program. Chef's Course is designed to reward you for supporting heritage agriculture and local food producers. As a member, you will be entitled to a complimentary Chef's Course (an amuse, appetizer, or family-style entree) whenever you dine out at participating restaurants.

COCHON Cardmembers enjoy one year of benefits*, special perks, and savings, including:

- Complimentary Chef's Course at more than 60 premier restaurants around the country- Insider information about special events- Priority Entry for all COCHON events- Discounts from National Sponsors (i.e wineries, knives)- Card Valid 12/26/2011 thru 01/31/2012

HOW IT WORKS

- Check the Website regularly for program updates- Reservations are required by Phone or Email- Please announce "chef's course" when making reservations- Alert your server of allergies at the time of ordering the meal- Chef will create a complimentary taste for your table- Membership fee is $50 a year // $20 of that will be donated to the causes we care about...

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NATIONAL PARTNERS

2012 RESTAURANTS

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TICKETS

2012 RESTAURANTS

SAXON + PAROLE - websiteBrad Farmerie - chef bio210 New York Street - open tues-sunCuisine: Free-spirited America Classics ...moreReservations: 212-343-7011 // email

TORO Restaurant - websiteJamie Bissonnette & Ken Oringer - chef bios245 Washington Street - open sun-sunCuisine: Tapas, small plates and cocktails ...moreReservations: 212-675-7223 // email

Lark - websiteJohn Sunstrom - chef bio200 South Seattle Street - open sun-sunCuisine: Seasonally influenced menu ...moreReservations: 301-900-0023 // email

Michael Mina San Francisco - websiteDavid Varley - chef bio100 California Street - open sun-sunCuisine: New American, Classic Cocktails ...moreReservations: 707-555-2443 // email

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TICKETSTICKETS

NATIONAL PARTNERS

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COCHON555 2012PARTNER LISTING | ANCHORS

LE CREUSET - websiteOFFICIAL COOKWARE OF COCHON US TOUR15% OFF online purchases - code: THENEWPORKFirst Access to Cochon Cookware - get listed

BLACKBERRY FARM - websiteGRAND PRIZE OF GRAND COCHON 2012Private Tasting with Butcher Michael Sullivan - inquireSpecial Tasting Course in The Barn - inquire

ELK COVE Vineyards - websiteWINE PARTNER OF COCHON US TOURLimited Edition Cochon Rose - buy direct here15% OFF winery purchases - code: THENEWPORK

MURRAY’S Cheese - website254 Bleecker St. // (212) 243-3289Gourmet & Artisan Cheeses and Specialty FoodsTHE DEAL: 15% OFF Online Orders

JAMES BEARD FOUNDATION - website20% OFF New Memberships - code: THENEWPORK


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Each card has an email [email protected]

Users can email us for the terms 24 hours a day, 7 days a week.

Instant Reply includes list of currentparticipants and rules.

Terms of the program are always available to partners and members.

Membership is limited to 1000 people nationwide. This is a great way to engage our Cochon community.

TERMS & FAQs

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ABOUT US

Anyone who’s ever been to a Cochon 555 tasting can attest that it’s a memorable evening. Each event provides pig-loving epicureans with a sampling of pork dishes served with wines from five different small wineries. After tasting, guests and a panel of 20 judges vote for the winning local chef (the Prince or Princess of Porc) who will travel to the FOOD & WINE Classic in Aspen to compete in the finale for the title of King or Queen. Guests at our local tastings are also invited to feast off a whole roasted heritage breed pig, try some of the unconventional desserts (bacon ice cream, anyone?), and watch two butchers in a head to head cutting competition, featuring every last edible bit, from the snout to the hocks. Participants have the opportunity to eat well and be part of an amazing food and wine community while supporting sustainable agriculture.

For anyone following the local food trend, Cochon 555’s tour is a great place to take part in the conversation and meet some of the up and coming ambassadors of the back to basics food movement. We’re especially excited to have new and returning chefs joining us this year. Look for updates at twitter.com/cochon555 and on Facebook Fan Page or Facebook “Cochon on Tour“.

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MEMPHIS 3/4

PORTLAND 3/11

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WASHINGTON DC 4/22

CHICAGO 4/29

LOS ANGELES 5/6

SAN FRANCISCO 5/20

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting

event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate

Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua Whigham

of The Bazaar. Pig-loving epicureans will also sample wines from small producers, including The Scholium Project.

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Pala...

NEW YORK 1/22

NAPA 1/29

MEMPHIS 3/4

PORTLAND 3/11

BOSTON 3/25

MIAMI 4/1

WASHINGTON DC 4/22

CHICAGO 4/29

LOS ANGELES 5/6

SAN FRANCISCO 5/20

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70 word count -- Join COCHON 555 on May 1 to celebrate the eighth stop on the mpetition and tasting event to promote sustainable farming of heritage breed pigs. Competing chefs include Octavio Becerra of Palate Food & Wine, Chad Colby of Mozza, Suzanne Tracht of Jar, Ben Ford of Ford’s Filling Station and Joshua ....

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COCHON555 2012CONTACT PAGE | NO UPDATES


COCHON555 2012MISSION PAGE | NO UPDATES

website update

Documents

complimentary chefs

new chefs course program

cochon cookware

cochon cardmembers

cochon events discounts

meal chef

new memberships code

new american