Four Seasons Resort and Club Dallas at Las Colinas to Host Regional Culinary Competition
With an all-star cast of chefs who specialise in whole animal cooking paired with farmers responsibly raising delicious heritage breed pigs, Cochon555 returns to Dallas on Sunday, February 10, 2019. The all-inclusive feast will feature 100+ prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments that educate the palate. At the heart, Cochon555 aims to create moments of inspiration, and to engender discussion and action - to buy, cook, shop and donate in the name of safe, honest and delicious food. For an in-depth look at the Cochon555 movement, watch the overview video, and tickets may be purchased online.
Cochon555 is proud to announce this year’s group of cutting-edge chefs from across the city, each cooking one whole heritage breed pig raised by a family farm. This year’s competing chefs include Host Chef Christof Syré of LAW at Four Seasons Resort and Club Dallas at Las Colinas, Chef David Uygur of Macellaio, Chef Bruno Davaillon of Bullion, Chef Matthew Scott of Great Scott, and Chef Josh Bonee of Fine China. One week before the event, each chef receives a 200-pound (90 kilogram) heritage breed pig sustainably sourced from Legend Meats, Chubby Dog Farm, Black Hill Meats, Whitehurst Heritage Farm and Blackland Prairie Pork to create a maximum of six dishes for competition. One chef from Dallas will be crowned for their whole pig cookery skills. With dozens of bites from iconic local chefs, boutique distillers and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings.
To win the friendly competition for a cause, a chef’s menu must woo 14 celebrity judges with their “Judge’s Plate” scored on utilisation, technique and overall flavour, and be voted “best bite of the day” by guests. The winning “Prince of Pork” in Dallas will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 15, 2019. Additionally, running in tandem are two satellite beverage competitions to complement the whole-animal tilt; Punch Kings presented by El Tesoro Tequila, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with heritage pig.
- Official Host and Hotel: Four Seasons Resort and Club Dallas at Las Colinas, 4150 N. MacArthur Blvd, Irving, Texas 75038
- Date: Sunday, February 10, 2019
- Time: 4 p.m. for VIP entry (USD 200), 5 p.m. for General Admission (USD 130)
- Buy Tickets: online
VIP Access USD 200
Start celebrating the night early and enjoy to the VIP area. With an extra hour of extravagance, get up close with chefs, winemakers and farmers who make it all happen. Chefs serve up two preview dishes to entice the palate while professional bartenders and sommeliers bring their best game forward with specialty cocktails at Punch Kings and reserve wines from Somm Smackdown.
General Admission USD 130
A unique signature three hour culinary experience of delight and wonderment. Feast on responsibly raised heritage breed pig, ethically sourced food and a variety of beverages from local craft breweries, distilleries and wineries, all created by some of the city’s most forward thinking food and beverage leaders.
Placing the spotlight on “knowing where your food comes from," each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and charitable Silent Auction. Together with gifts from chefs, sponsors and John Boos & Co., the event will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of transparent “open-source agriculture.”
Dishes for the competition are just the beginning -all in, it’s about 1,500 pounds (680 kilograms) of responsibly raised heritage breed pork. Guests will enjoy innovative preparations and cocktails from some of the most critically-acclaimed kitchens and bars in Dallas. Start the event by exploring the signature Cheese Bar curated by Scardello. Sip sparklers from LaCroix, fresh juices from Natalie’s Orchid Island Juice Company, neat tastings from Bulleit, Zacapa and Westland Distillery, inventive cocktails from Ketel One and enjoy the Manhattan Project featuring premium bourbons from Eagle Rare and Buffalo Trace topped with Luxardo cherries. Enjoy the Starter Bar experience paired with a stunning selection of rosés from Chateau D’Esclans, learn about pairings at the Surf & Turf TarTare Bar aligned to the wines of Patz & Hall and taste through the stunning portfolio of Riboli Family Wines. Guests wanting a sweet bite with a savoury twist will enjoy innovative desserts spotlighting notable pastry chefs working with Perfect Puree of Napa Valley.
“We’re incredibly excited to return to Dallas during our 2019 tour,” says Cochon555 founder Brady Lowe. “The tour is about uplifting small family farmers through epic culinary moments. We create and restore connections between the farmer and chef who want to raise, source and serve food with purpose and passion. Together, through eating, we become stewards of the good food movement, motivating change and celebrating ‘landscapers' who lead us to a safer and more delicious future.”
About the Cochon555 National Tour
The Cochon555 National Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through an innovative nose-to-tail pig cooking competition. This epic pork feast visits 14 major cities in North America annually. The tour is comprised of an array of live expressions and cultivates a long-term impact for heritage species. Both educational and inspirational messages are circulated among 16,000 guests; 2,200+ chefs; 150+ family farms; and culinary schools each year. Since 2009, 108,000+ consumers have experienced heritage pork for the first time, more than USD 1,100,000 has been donated to charities, and more than USD 1,200,000 has been paid directly to farmers.
About Piggy Bank
Launched in 2015, Piggy Bank is creating a farming sanctuary for heritage breed pigs, many of which are endangered. Piggy Bank will provide genetics and access to shared business plans for raising heritage pigs to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can learn about safer, more responsible practices and share genetics, livestock, and the very information needed to thrive as small businesses. Piggy Bank is building a model of socially responsible agricultural transparency. Piggy Bank proudly operates as a project of the Trust for Conservation Innovation, a 501(c)3 tax-exempt non-profit organisation that accelerates impact for initiatives focused on protecting and fostering a healthy, sustainable, resilient and equitable world. Watch the video here.
Four Seasons Resort and Club Dallas at Las Colinas