Hosted at the CIA 2555 Main Street, St. Helena, CA 94574
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Cochon 555 NAPA event at CIA in St Helena
Sunday, January 29, 2012
4:00 pm VIP opening; 5:00 pm general admission
More heritage pig. More family wineries. And more responsible chefs and farmers. The 10-city tasting tour and culinary competition promoting heritage breed pigs and breed diversity brings its nose-to-tail event series to St Helena, CA on January 29, 2012 at the Culinary Institute of America.
Each regional event celebrates whole animal utilization through a friendly competition, challenging five chefs to prepare a menu entirely from one breed of heritage pig. The winner, chosen by the audience and a panel of 20 local judges, will go on to compete for the title of King (or Queen) or Porc at the finale event, Grand Cochon at the FOOD & WINE Classic in Aspen. In addition to eating more than 20 different pork dishes, swine-loving epicureans will also have an opportunity to sample wines from five different small wineries, meet with farmers, try cured pork products, and experience a live butchering competition.
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An epic pork feast, seven whole heritage pigs, butcher demonstrations, an interactive tasting contest with Le Creuset, ice-cold Anchor Brew, family wineries, our new C555 Perfect Manhattan Bar and cocktails from Chinaco Tequila and The King's Ginger. Join us for all this + savory dessert and a special 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year. Don't miss our best year yet.
VIP guests start early with sustainable oysters, Black River Caviar, Murray's Cheese, cocktails and much more...
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Chef's Course Card
COCHON 555 is launching a special dining incentive in 2012 to reward our national community for supporting heritage agriculture and local food producers. The Cochon Chef’s Course card will give members added benefits with their card at more than 60-participating partners nationwide, including a complimentary tasting course at restaurants and discounts at wineries and Cochon partners. A portion of the proceeds from Chef’s Course Card will benefit the James Beard Foundation.
>> Chef's Course: How it Works...