GRAND COCHON OVERVIEW | 2018

COCHON555 ANOINTS CHICAGO AS GRAND COCHON HOST AND THE EPIC END TO THE 14-CITY TOURING CULINARY COMPETITION Chicago takes center stage this fall at Cochon555’s epic finale featuring 14 Chefs Competing for the Coveted Crown makes a stop in the West Loop CHICAGO, IL (August 4, 2017) — Grand Cochon, the epic finale to the 14-city touring culinary competition, will crown its "King or Queen of Porc" at Morgan Manufacturing on Sunday evening, October 1st. Cochon555 brings together the 14 winning chefs of regional competitions and 14 pigs for a friendly competition with a cause. More than 2,500 pounds of heritage pork raised by American family farms will be served to a crowd of 30 celebrity chefs and 500 pork-loving epicureans. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. Tickets start at $150 for general admission and $225 for VIP (includes early entry). Tickets are sold online at http://grandcochon.com. This fairy-tale heritage pork event will feature celebrated chefs and nose-to-tail cookery. Representing an array of cultures, cities and cooking styles. Each of the 14 chefs are tasked with preparing at least 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a stand-up tasting menu, with dozens of competition plates served alongside artisan wines, boutique spirits, handcrafted cocktails, and some of the best cheeses, charcuterie, sweets, and pop-up food experiences the country has to offer. This year’s winners and competing chefs include Nicole Gajadhar of Saxon + Parole in New York City (Meat-Centric American Eatery), Grae Nonas of Minneapolis (Nordic-Inspired Cuisine), Kaelin Ulrich Trilling of Nashville (Ingredient-Driven Mexican), Jonathan Granada of Otium in Los Angeles (Ingredient-Driven American), Will Nolan of Eight K at Viceroy Snowmass in Denver (Southern Roots), Paula DaSilva of Burlock Coast Seafare & Spirits at The Ritz-Carlton, Fort Lauderdale in Miami (New American), Ricardo Jarquin of Travelle in Chicago (Inventive American), Mitch Mayers of Lark in Seattle (Ingredient-Driven American), Manabu 'Hori' Horiuchi of Kata Robata in Houston (Modern Japanese Fare), Jordan Keao of āina Restaurant in San Francisco (Modern Hawaiian), Drew Van Leuvan of Seven Lamps in Atlanta (Rustic American Fare), Kosta Kontogiannis of Kingbird Restaurant at The Watergate Hotel in Washington D.C. (Contemporary American) and Evan LeRoy of LeRoy and Lewis in Austin (New School Barbeque). Follow the tour on Instagram and Twitter @Cochon555 to discover the chefs headed to Chicago, and immerse yourself by watching the Grand Cochon trailer. Where: Morgan Manufacturing, 401 N. Morgan St, Chicago, IL When: Sunday, October 1st, 2017 | General Admission 5:55PM | VIP 5PM | ULTRA-VIP 4:30PM Tickets: Purchase tickets at http://cochon555.com/2017-tour/grandc... $150 General Admission includes all-inclusive tastings of food and beverage $225 VIP includes 60 minutes early entry, exclusive tastings and access apply Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 42 chef-competitor dishes - all told, some 2,500-plus pounds of heritage pork from family farms - guests will sample beef tartare featuring Sabatino truffles prepared by Joshua Pollack of Rosenberg’s Deli in Denver paired with the wines of Antica Napa Valley; a farmhouse cheese spread from Pastoral Artisan Cheese Wine & Bread featuring Savile Row and Cypress Grove; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring truffle butter, foie gras, and more; and Chef Zac Young of Craveable Hospitality will create an innovative take on pastry presented by Perfect Puree of Napa Valley. Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include a special cocktail experience inside the Glenfiddich Experimental Dome, Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum and Perfect Puree of Napa Valley; a Courvoisier Cognac cocktail and “neat” tasting with hand-crafted chocolates; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will be unveiled at the Swizzle Bar. An array of wines grouped under the “5 Winemakers” banner featuring Scholium Project; Kosta Browne, CIRQ, Pax Wine Cellars; Silver Oak and more. Other experiences include the Welcome Lounge featuring Buffalo Trace; non-alcoholic sodas from DRY Sparkling; Wines of the World and Azzurro Wine Company.