Cochon 555 – the nation’s leading tail-to-snout chef’s competition – is gearing up for its March 10, 2013 competition in Vail. On March 2, the company chose Denver-based Tender Belly pork company to supply heritage pigs for a contest that will give Coloradans a unique food, wine and spirit experience. As a celebration of Cochon’s five-year anniversary, the Vail contest will include five Tender Belly pigs, five wine makers and five well-known Colorado chefs.
“Brady Lowe and his team at Cochon 555 put on such a great event, it is truly an honor for Tender Belly to be the Vail 2013 pork provider,” says Shannon Duffy, co-owner of Tender Belly. “For five years running, it has been the premier tail-to-snout culinary event in the country. You can bet Vail Cochon will be the best one yet, it just keeps getting better,” Duffy says.
In Vail, the talent is rich, with chefs like Hosea Rosenberg, owner of Blackbelly Catering and winner of Top Chef season five; Lyn Symensma, owner of Denver’s ChoLon and Gather; Alex Seidel, chef owner of Denver’s Fruition; Jason Harrison from Flame, Vail Four Seasons; and Kelly Liken of Restaurant Kelly Liken, also in Vail. The winning chef will compete at the Aspen Food and Wine competition on June 16, 2013 against winners from other cities.
For Tender Belly, the competition is an opportunity to showcase a superior type of pork, one that is raised without antibiotics and in humane conditions. Tender Belly is setting an example of how pigs can be raised with standards that far exceed those used in traditional pig farming. Unlike other pork suppliers, who use antibiotics and raise hogs in crowded conditions, Tender Belly focuses on heritage breeds, raised in humane conditions without antibiotics.
Until recently, heritage-breed pork was only available to chefs. But Tender Belly is available online and in stores at Tony’s Markets in Denver, Lucky’s and Cured in Boulder, Colo., as well as AI’s Fine Foods and Bodega Market in Phoenix.
Cochon 555 organizes heritage-breed competitions across the country. The organization gives a portion of proceeds to support heritage-breed pig farms and the James Beard Foundation. The Cochon 555 chef winners in each city are chosen by a team of twenty judges and 400 Cochon dining fans who vote for the “best bite of the day.”
New additions to 2013 include a cocktail competition called “Punch Kings” featuring Breckenridge Bourbon, prepared by local bartenders. All attendees will have access to butcher demonstrations, oysters and pork dishes from all the chefs, including pork-spiked desserts. Also new to 2013 is the Chupito Bar, a mezcal tasting experience. Will Frisckorn from Cured Boulder will oversee the Craft Cheese Bar, featuring Cypress Grove Chevre, Vermont Butter & Cheese, exclusive blues from Rogue Creamery, Spring Brook Farm and favorites from Kerrygold.
Cochon historically sells out, so reserve your tickets now.
Cochon Tickets and Getaway Package
Vail Four Seasons
March 10, 2013
General Admission $125
Four Seasons Hotel package $385 (plus $25 ticket discount)
Tender Belly Pork
Order online www.tenderbelly.com