COCHON 555 ANNOUNCES HERITAGE BBQ IN SAN FRANCISCO, CHICAGO, WASHINGTON DC, TORONTO, AUSTIN – THE WORLD’S FIRST GLOBAL BBQ EXHIBITION TOUR HITS 5 CITIES
Notable chefs and farmers will spotlight their passion for global BBQ grilling traditions and old world cooking techniques and at a hyper-local five-city culinary tour across North America.
Cochon555’s Heritage BBQ announces the chef lineup at the fourth annual North American tour promoting heritage breed pigs and global grilling cultures. The culinary competition challenges  chefs to cook one whole heritage pig from a family farm for a group of 20 notable judges. Chefs have seven days to prepare one whole pig and present a “Judge’s Plate” consisting of 6 dishes scored on utilization, global influences, cooking techniques and overall flavor. The winner in Austin will be crowned the “BBQ King or Queen” and takes homes over $3000 in prizes. In addition to sampling the competitor’s dishes, the all-inclusive ticket includes “BBQ Traditions”, another tasting inside the event where 10 notable chefs prepare one dish from their favorite BBQ culture in non-competitive spirit. If you love global flavors and star-studded culinary events, this educational event is like a top chef classroom including grilling-styles like Hibachi, Korean BBQ, Asador, Braai from Africa, Char Siu, Caja China, Churrasco, Barbacoa, as well as regional American BBQ styles from Texas to Kansas City.
Hosted at The Driskill, this year’s competing chefs include Sarah McIntosh of Épicerie Café & Grocery, Josh Jones of Salt & Time, Andrew Wiseheart of Contigo, Thai Changthong of East Side King Thai-Kun, and Quealy Watson of Hot Joy. Each chef will be given a 180 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Non-competing chefs cooking BBQ Traditions include Daniel Olivella of Barlata, Andrew Curren of Italic, Shane Stiles of Stiles Switch BBQ, and Bryan Butler of Salt & Time.
As North America’s only “World’s Fair of Global BBQ”, guests will have the chance to pair spectacular wines, brews, and spirits with globally inspired BBQ dishes. The tour motivates grilling communities worldwide to support responsibly raised animals from local farmers. Participation of chefs, partners, consumers and media help create motivation for the BBQ restaurants to support the hyper-local movement and give us something we can sink our teeth into, honest food from real farmers.
The all-inclusive stand up tasting event features 1,400+ pounds of heritage pig, “pop-up” culinary experiences, premium wines, artisan cheeses, sustainable seafood, hand-crafted spirits, fine cocktails, and a very impressive selection of whiskies, ryes and bourbon. The stunning lineup of sponsors behind this celebration of heritage species include Williams-Sonoma’s local butcher demo, Wilsonart’s “Perfect Manhattan” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch and Luxardo and Creekstone Farms. A portion of the proceeds always benefit the local culinary school while building opportunities for local food producers. All tickets include endless drink and tons of food and are limited to only 250 tickets per event.
“We’re incredibly excited to bring Heritage BBQ to Austin again this year and pay tribute to global cultures by consuming local food the way BBQ was intended to be. Today’s BBQ restaurant doesn’t give us a choice to buy local, safe food with our hard-earned money and we’re on a mission to change that by hosting incredible events that honor the greatest social traditions on the planet, cooking over fire. This event returns the BBQ conversation to the original context of local meats, cooked with native spices, over fires and shared with a community. Therefore, the event will tilt the scales back towards creating long-term relationships for family farms and big protein buyers like BBQ restaurants. It’s only a matter of time until people demand better food choices when standing at the counter.” explains Brady Lowe. “We are standing right there with them, promoting honest food and a choice to buy safe food.”