If you've ever been to a COCHON 555 event, you know that it's all about a ton of food, tasty drinks, and fun times... and you can expect all of this and more at COCHON Heritage BBQ. From Friday, August 31 through Sunday, September 2, we're hosting a never-before-done three-day culinary experience with some of the country's top chefs, all in the name of celebrating heritage pork, National Bourbon Month, and the classic American tradition of good old-fashioned BBQ in Memphis this Labor Day.
Highlights of the three-day weekend includes 4,000 pounds of chef prepared BBQ experiences, interactive demonstrations, butcher demos, panel discussions, food artisans, craft beers, family-owned wineries, mixologists and craft distillers. Tickets are sold separately for each event, or you can buy the VIP weekend pass and save yourself a little money.
On August 2, 2007, the US Senate declared the month of September as “National Bourbon Month.” National Bourbon Month is an observance in the United States that calls for celebration of bourbon as America's “Native Spirit.” Additionally, COCHON has claimed Labor Day weekend in Memphis to spotlight and promote the Craft American Spirit industry. We have invited craft distillers and craft cocktail makers to prepare cocktails for consumers to enjoy responsibly and in moderation. Through our appreciation of craft spirits, we send the message that family heritage, tradition, and the preservation of hand-crafted spirits are deep-rooted in the United States.
Every September starting in 2012, join us when we celebrate National Bourbon Month. The weekend is dedicated to celebrating the history and art of distilling craft American bourbon, whiskey, and rye spirits. Your ticket to Heritage BBQ includes passage to Felicia Suzanne's on Sunday afternoon to enjoy craft spirits, BBQ'd oysters and heirloom tomato BLT's.
FOR 2012 INCLUDE:
MORE TO BE ANNOUNCED
FINDING THE WINNING TEAM
The objectives for the chef teams cooking at the event are:
1. Have a fun, friendly competition with a 150-175 pound pig from a local farm
2. Inspire a menu strategy utilizing whole heritage breed pigs
3. Create 500+ servings showcasing pull, muscle, bone, stew + 2 sides, and 30 judge plates
4. Deliver and be scored on flavor, technique, animal utilization, sides, and presentation
The objective is to showcase BBQ using the whole animal on the plate with four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW and sides are MAYO and MUSTARD. The 4+2 format is a great approach to using a whole pig sufficiently in a restaurant system while not creating a burden on small farmers to surplus unwanted animal parts. The overall goal is to create a national demand for whole heritage breed pigs in BBQ restaurants.
|(utilization, of working fibers, low 'n slow shoulders, hams, classic or non-classic)||(loin, hams, and shoulders can be served in chopped, sliced, or spread)||(riblets, chopped and fried bones like spine, bone soup, broths, etc)||(brunswick, pho, frank and beans, or udon, use remaining bones and trim, no waste)|
|Pulled Korean BBQ, XO Sauce, Sesame Bun, Tumeric Pickles||Slow Roasted Shoulder & Trotter Tots, Smoked Cheddar, House Made-Ketchup||Ribs n' Spine Smoked with Mojo, Cilantro & Local Citrus||New Brunswick, Cornbread & Cheetos Nuggets|
|Crunchy Spanish Paella, Spicy Chorizo & Saffron Sofrito||Classic Porchetta in a "Not so Classic" Bhan Mi||Crispy Ginger Bones, Thai Chilis, Young Coconut, Green Tea & Fennel Glaze||Stewed Pork & Offal, Smoked Cashews, Creol BBQ and Hoisin|
|(can be a traditional side, or something new reinvented)||(can be slaw, or anything representing mustard)|
|Truffled Aioli Mac & Cheese, French Fried Onions & Crispy Pig Ears||or||Twice Baked"Lard Aioli" Potatoes, Dukes & Chive, Benton's Bacon||Mustard Kale Salad, Crisp Belly, Maple Bourbon Vinaigrette||or||Mustard Pork Rinds, Parmesan and WhiteCheddar|
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION
AND PAVING THE ROAD TO A BETTER FOOD SYSTEM