PROGRAMS // 2010

RAISING AWARENESS FOR HERITAGE BREED PIGS

grand prize sponsor

P R E S E N T E D B Y

SUNDAY, JUNE 20, 2010

HOTEL JEROMEASPEN, CO

FAMILY-OPERATED & RESPONSIBLE WINERIES

GRAND COCHON & COCHON555BROUGHT TO YOU BY

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Grand Cochon at the Classic10 Chefs, 10 Pigs, 1 Crown

Cochon 555 (5 Chefs, 5 Pig, 5 Winemakers) searched the national chef community in 2010,

hoping to find the “King / Queen of Porc”.

In ten markets, 50 celebrated chefs known for whole pig utilization competed for a local title.

Chefs will each prepare dishes from a whole heritage-breed pig in this “head to toe” competition

and the winner will be determined by you.

Vote for the most memorable bite of the dayThe crown will be presented at 5:45pm

Hosted by Gail Simmons of Top Chef and Brady Lowe of Taste Network

REPRESENTING MULTIPLE WINERIES

BUTCHER Ryan Farr, 4505 MeatsBerkshire ~ Newman Farm, MOJoined by Mark & Rita Newman

Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations.

Official Beer

Stella Artois

“MEA

T” THE C

HEFS

John Sundstrom, LarkSeattle, WABerkshire / Duroc ~ Sun Basin Farm, WA

John was formally trained in Montpelier, VT and moved to Seattle in 1991. He invested time learning about local ingredients and meeting northwest farmers and forag-ers. After touring Japan, NYC and SF John returned to Seattle to open Lark in 2003 and Licorous in 2006.

David Varley, Bourbon SteakWashington, D.C.Burkawattabaw ~ Eco-Friendly Foods, VA

A native of New Jersey, David watched at a young age his mother tend the family’s organic garden which served local restaurants of Sussex. Varley earned a culinary degree from the renowned CIA Hyde Park. He has been executive of BOURBON STEAK within the luxurious Four Seasons Hotel since 2008.

Jason Barwikowski, Olympic ProvisionsPortland, ORDuroc / Berkshire ~ Sweet Briar Farms, OR

Olympic Provisions is home to Oregon's first USDA certified meat-curing facility. Jason’s kitchen show-cases local ingredients influenced by European and North African flavors. Salumist Elias Cairo crafts "American Charcuterie" using ingredients from some of the area's finest purveyors. Jason is a native of Michigan.

Scott Romano, Charlie Palmer at The JouleDallas, TXBerkshire ~ Newman Farm, MO

Executive Chef Scott Romano spent the last decade working bi-coastally in Palmer's restaurants before settling in at Wolfgang Puck's famed Spago and well-known Cut steakhouse. But it was the chance to regain control of a Charlie Palmer kitchen that lured him away from Puck's Los Angeles restaurants and into Palmer's first Texas location in Dallas.

Corwin Kave, Fatty ‘CueNew York City, NYOssabaw ~ Flying Pigs Farm, NY

A native to Long Island, Corwin currently resides in Park Slope, Brooklyn. His kitchen experience includes Heartbeat, Halcyon, Jean Louis Dummonet’s Rhone and Eleven Madison Park. Corwin’s time in Singapore sparked his passion for southern Asian cuisine. After Fatty Crab, a new child has been born: enter Fatty ‘Cue.

Devin Knell, French LaundryNapa, CAMangalitsa ~ Suisun Valley Farm, CA

A California native, Devin developed his culinary acumen in the San Francisco Bay Area. He took an interest in charcuterie after being inspired early on by one of his mentors. As Executive Sous Chef at The French Laundry Restaurant, he makes an effort to use meat and produce sourced from carefully selected farmers.

Matt Steigerwald, Lincoln CafeMount Vernon, IARed Wattle ~ Grass Run Farm, IA

Raised in Raleigh, NC. Matt has worked in some of the best restaurants in the triangle area including Magnolia Grill in Durham. In 2000, when partner Michelle accepted a teaching job at Cornell College, Matt opened Lincoln Café in Mount Vernon to kind praise. He is the returning 2009 Prince of Porc. His ideology is rooted in local, seasonal and sustainable.

Sean Brock, McCrady’s RestaurantCharleston, SCOssawattabaw ~ Eco-Friendly Foods, VA

Growing up in rural Virginia, Sean developed a passion for cooking, farming and preserving. Today, Brock maintains 1.5-acres on Thornhill Farm in SC, where he continues to plant heirloom seeds and cultivate new crops for his modern farm-to-table restaurant in Charleston.

Staffan Terje, PerbaccoSan Francisco, CAGloucester Old Spot ~ Clark Summit Farm, CA

Raised on a farm outside of Stockholm, Staffan discovered his passion for food at an early age. When asked why a Swedish-born chef would choose to open an authentic Italian restaurant replies, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.”

Matt Jennings, Farmstead Inc.Providence, RITamworth / Berkshire ~ Stony Hill Farm, MA

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

Manglitsa Suisun Valley FarmOssabaw Flying Pigs FarmTamworth / Berkshire Stony Hill FarmBerkshire Newman FarmOSSAWATTABAW - Ossabaw & Red Wattle Eco-Friendly FoodsRed Wattle Grass Run FarmBURKAWATTABAW - Ossabaw, Red Wattle & Burkshire Eco-Friendly FoodsDuroc / Berkshire Sweet Briar FarmsBerkshire / Duroc Sun Basin Farm in Ephrata, WAGloucester Old Spot Clark Summit Farm

YorkshireGumcreek Farms - Georgia Todd Mussman, Muss & Turners

PIGS

SPONSORS

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscu-lar, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Ossabaw / BerkshireEco-Friendly - VirginiaSean Brock, McCrady’s Restaurant

Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, A distinc-tive layer of back fat adds to the memorable flavor.

Gloucestershire Old SpotsFreckle Face Farm - ArkansasKelly English, Restaurant Iris

Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed because of its intramuscular marbling and thick, delicious fat cap and exceptional belly.

TamworthKeegan-Filion Farm - South CarolinaMike Lata, FIG Restaurant

BerkshireRiverview Farms - GeorgiaKevin Rathbun, Rathbun’s

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this black pig has white legs, and is a favorite with chefs because of its intramuscular marbling.

Food + Wine Magazine, Georgia Organics, Atlanta Foods International, Edible Metro & Mountains, Taste Network, Xocolatl de David, Chef Nick Melvin / Parish, Cesar Wurm, W Atlanta Downtown, BLT Steak / Jean-Luc Mongodin, Tommy Searcy, The American Lamb Board, Ryan Farr / 4505 Meats, Yelp, Craig Deihl, Hop City Craft Beer, Atlanta Brewing Company, Newman Farms, Craig Deihl, Carolina Heritage Farm, Tito’s Vodka, LeBlon, Thrillist, Magnolia Breads, Cityse-arch, Eric Simpkins / DRINKSHOP, Buckhead Wine Storage, Sauced Atlanta, Ceteka Holder, Le Cordon Bleu, Suzanne Welander and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

FIVE CHEFSplease vote by 6:30pm, award will follow

SEAN BROCK, McCrady’s RestaurantOssabaw / Berkshire

KELLY ENGLISH, Restaurant IrisGloucestershire Old Spots

MIKE LATA, FIG RestaurantTamworth

TODD MUSSMAN, Muss & Turner’sYorkshire

KEVIN RATHBUN, Rathbun’sBerkshire

FIVE WINEMAKERS

Anne Amie VineyardsButy Winery

Domaine SereneGamble Family Vineyards

Hirsch Vineyards

WHY

Raising awareness for heritage breeds and family owned farms

MORE TO FOLLOW

Stick around for more food, swine and sweets, the award and after party

SUNDAY - APRIL 18W ATLANTA DOWNTOWN

While it remains challenged, it is possible that the Tamworth originated in Ireland before bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

CHEFS

BUTCHER

WINERIES

SPIRITS

SEAN BROCK, McCrady’s Restaurant

Growing up in rural Virginia, Sean developed a passion for cooking, farming and preserving. Today, Brock maintains 1.5-acres on Thornhill Farm in SC, where he continues to plant heirloom seeds and cultivate new crops for his modern farm-to-table restaurant in Charleston.

MIKE LATA, FIG Restaurant

A self-taught chef and New England native. He began his culinary career traveling along the East Coast, working in various kitchens. Lata opened FIG (Food Is Good) in 2003 and his active endorsement of local purveyors has helped guide the conscience of the Charleston culinary scene.

KELLY ENGLISH, Restaurant Iris

Growing up in southern Louisiana, Kelly put himself through college at the University of Mississippi. A serious passion for food led him to graduate the CIA at the top of his class. English is committed to using local ingredients in his kitchen and strives to inspire his peers in the Memphis community.

KEVIN RATHBUN, Rathbun’s

Kevin's background started in Kansas City as a dishwasher. He has worked with Bradley Ogden, Emeril Lagasse and Pano Karratossos. In May of 2004, Kevin opened his namesake restaurant “Rathbun’s” in Atlanta followed by Krog Bar and Rathbun Steak. Rathbun won the first ever COCHON 555 in Atlanta last year.

TODD MUSSMAN, Muss & Turner’s

Local produce and proteins have always found their way into the kitchen of this New England native. A strong culinary team maintains relationships with local farmers and changes the menu every four weeks to flow with the seasons. For over five years, this Atlanta restaurant has been an neighborhood joint for local food advocates. His ideology is rooted in local, seasonal and sustainable.

Ryan Farr, 4505 MeatsBerkshireNewman Farm - Myrtle, Missouri

Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to the national community with his passion for keeping the art of butchery alive.

CRAFT BREWSselected by:

Eric SimpkinsDRINKSHOP

Special ThanksTito’s Vodkaand Leblon

Anne Amie VineyardsYamhill - Carlton, Oregonwinemaker: Thomas Houseman

Pinot reigns supreme at Anne Amie Vineyards with Pinot noir, Pinot gris, & Pinot blanc forming the heart of production. All state vineyards are Salmon Safe & LIVE certified. Anne Amie’s mission is to produce wines that express the unique characteristics of Oregon.

Gamble Family VineyardsNapa, Californiawinemaker: Jim Close

“We are hands-on farmers, working closely with our managers and employees. All the effort we’ve put in comes to nothing if we aren't constantly observing, fine tuning, anticipating and experimenting." - Tom Gamble

Buty WineryWalla Walla, Washingtonwinemaker: Caleb Foster

Now 21 vintages deep in winemaking, 10 since their founding of Buty, Caleb Foster and Nina Buty Foster are dedicated to creating blended white and red wines that speak of place. Their family-owned organic estate and winery are located in the Walla Walla Valley. Buty wines are 100% winemaking, 100% vineyard, 100% terroir.

Domaine SereneDundee Hills, Oregonwinemaker: M Eleni Papadakis

Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres. They planted, grow and produce ultra premium Pinot Noir. Now celebrating the 20th Anniversary of Domaine Serene nows they own 450 acres of land.

Hirsch VineyardsSonoma, CaliforniaWinemaker: Ross Cobb

Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard in 1980, and since has become one of the leading sources for pinot noir grapes. They have been producing coveted estate wines since 2002.

BOSTON - MAR. 28THE LIBERTY HOTEL

Gloucestershire Old Spots/Tamworth North Hollow Farm, Rochester, VT Tony Maws, Craigie on Main

PIGS

SPONSORS

&

THANKS

GOS is from England and nicknamed the “orchard pig”, the breed remains remarkably hardy with flavorful meat. Tamworth is known for its ample belly “aka the best bacon hog”, and the breed displays a firm trim jowl.

YorkshireAdams Farm - Athol, MAMatt Jennings, Farmstead


TamworthCodman Community Farms - Lincoln, MA Barry Maiden, Hungry Mother

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

TamworthCodman Community Farms - Lincoln, MA Joseph Margate, Clink

The Tamworth disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

Duroc / YorkshireRockville Market Farm - Starksboro, VTJamie Bissonnette, Toro / Coppa

Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable on pasture.

Food + Wine Magazine, Johnson & Wales Univer-sity, Farms for City Kids, Farm Aid, The Liberty Hotel, Ryan Farr of 4505 Meats, Alibi Lounge (after party), How2Heroes, STUFF, CitySearch, Yelp, South End Formaggio, Formaggio Kitchen, St. Germain, Smuttynose Brewing Co., Xocolatl de David, Island Creek Oysters, Edible Boston, Don Ottos Natural and Organic Market, The American Lamb Board, FoodBuzz, S. Pellegrino - Acqua Panna, Ghost Horse World, Elk Cove Vineyards, Clover Food Lab, Allan Benton, Anthony Renda, Jason Bond and the Beacon Hill Bistro (after party guest chef), Leblon and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.


JOSEPH MARGATE, ClinkTamworth

MATT JENNINGS, FarmsteadYorkshire

BARRY MAIDEN, Hungry MotherTamworth

TONY MAWS, Craigie on MainGloucestershire Old Spots / Tamworth

JAMIE BISSONNETTE, Toro / CoppaDuroc / Yorkshire

FIVE WINEMAKERS

Anderson’s Conn ValleyAnne Amie VineyardsElk Cove VineyardsWind Gap Wines

Westport Rivers Winery

WHY

Raising awareness for Farms for City Kids, heritage breeds and family owned farms

MORE TO FOLLOW

Stick around for more food, dessert, the award & after party at Alibi

Anderson’s Conn ValleyNapa, Californiawinemaker: Mac Sawyer

Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Ronene. The first vintage was the 1988 Cabernet Sauvignon and within a few years, critics were showering the winery with accolades and scores rated in the 90's. Todd’s Ghost Horse World has a cult wine following.

Anne Amie VineyardsYamhill - Carlton, Oregonwinemaker: Thomas Houseman

Pinot reigns supreme at Anne Amie Vineyards with Pinot noir, Pinot gris, & Pinot blanc forming the heart of production. All state vineyards are Salmon Safe & LIVE certified. Anne Amie’s mission is to produce wines that express the unique characteristics of Oregon.

Elk Cove VineyardsWillamette Valley, Oregonwinemaker: Adam Campbell

One of Oregon's oldest and most respected wine produc-ers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

Wind Gap WinesSonoma & Paso Robles, Californiawinemaker: Pax Mahle

Wind Gap is the latest project by Pam and Pax Mahle. Started in 2006 in an old historic winery building in Forestville, CA. Wind Gap is not about making the “perfect” wine. It’s about making honest, authentic and compelling wine from special vineyard sites.

Westport Rivers Vineyard & WineryWestport, MAwinemaker: Bill Russell

Bill graduated from Boston College in 1988. He started making wine that following year and joined his parents and brother Rob at Westport Rivers. Today, 20 harvest years later, Bill and Rob continue to pursue the family’s passion for farmland, farming and, of course, wine.

CHEFS

BUTCHER

WINERIES

SPIRITS

Joseph Margate, CLINK

As Executive Chef at The Liberty' Hotel restaurant, CLINK, Margate brings a modern French approach and a passion to support the region's local farms. Margate has worked along San Francisco’s Traci des Jardins and then went on to help John Sundstrom open the widely popular Lark in Seattle. Currently, he spends his free time sourcing fresh foods and intense herbs for his menu.

Barry Maiden, Hungry Mother

Born in Southwest Virginia, Barry had his earliest influences in cooking with his mother and grand-mother. With a decorated background in pastry and baking, he moved onto kitchens such as L’Espalier, Sel de la Terre and Michael Leviton’s Lumière. At Hungry Mother his food is inspired by Southern roots, classic techniques and a commitment to sustainability.

Matt Jennings, Farmstead

In 2003, Matt, Master Cheesemonger and his wife Kate opened Farmstead in Providence; one of America's most dynamic artisan cheese shops. In 2006, they added the restaurant, La Laiterie. Matt is an advocate and supporter for small New England farms and sources his meats, cheeses, vegetables and fruits from surrounding producers.

Jamie Bissonnette, Coppa / Toro

Jamie Bissonnette and Ken Oringer collaborated on Toro, a truly authentic tapas restaurant. Recently they introduced an Italian meatery called COPPA to Boston’s Southend. At an early age, he watched cooking shows rather than cartoons. By 19, he had a culinary degree. He knows pig very well and supports local ranchers.

Tony Maws, Craigie on Main

Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. This James Beard nominated chef is found in his open kitchen every day, bringing together precise technique and creative instincts resulting in amazing head-to-toe cuisine. His ideology is rooted in local, seasonal and sustainable.

Ryan Farr, 4505 MeatsTamworth / Berkshire / Large BlackNorth Plain Farm - Great Barrington, MA


Smuttynose Brewing Co.

Daniel HyattAlembic SF

Special ThanksSt. Germainand Leblon

Red WattleGrass Run Farm - IowaMatt Steigerwald, Lincoln Cafe

PIGS

SPONSORS

This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

BerkshireNewman Farm - MissouriCody Hogan, Lidia’s Kansas City


Gloucestershire Old SpotsGasper Family Farm - KansasHoward Hanna, River Club KC


Berkshire / Farmers CrossCleverly Farm / Niman Ranch - IowaGeorge Formaro, Django / Centro

DurocIowa Farm Families - IowaHal Jasa, Homage

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Food + Wine Magazine, The Leukemia & Lymphoma Society of Iowa, The Suites at 800 Locust, Bernie Lowe & Associates, Gate-way Market, Orchestrate Hospitality, Edible Iowa River Valley, Xocolatl de David, Arrow-head Specialty Meats, Aaron King, MadHouse Brewing Co., Newman Farms, Cleverly Farms, Niman Ranch, Grass Run Farm, Willis Family Farm, Gasper Family Farm, Templeton Rye, Iowa Farm Families, Eden Farms, La Quercia, Okoboji Wines, Carefree Patisserie, Stuart Alexander, Erin Wormely, Django, Tim Lowe, Joel Drake, Brooks Reynolds and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.


CODY HOGAN, Lidia’s Kansas CityBerkshire

GEORGE FORMARO, Django / CentroBerkshire / Farmers Cross

HOWARD HANNA, River Club KCGloucestershire Old Spots

MATT STEIGERWALD, Lincoln CafeRed Wattle

HAL JASA, HomageDuroc

FIVE WINEMAKERS

Hill Family EstateElk Cove Vineyards

Chase CellarsMadrigal Vineyards

Jasper Winery

WHY

Raising awareness for heritage breeds and family owned farms. A portion of proceeds

to The Leukemia & Lymphoma Society of Iowa.

MORE TO FOLLOW


SATURDAY - APRIL 24HOTEL FORT DES MOINESThis is a combination of five breeds called the Farmer’s

Cross. This consists of Poland/China, Chester White, Duroc, Berkshire and another English breed called Tamworth. A great pig by all standards.

CHEFS

BUTCHER

WINERIES

SPIRITS

CODY HOGAN, Lidia’s Kansas City

Before being distracted by food, Cody Hogan was a classical pianist prior to working at Chez Panisse. As Chef de Cuisine of Lidia’s KC, he also has the enviable position of being Lidia Bastianich’s travel-ing assistant, food stylist and the studio chef for her Emmy nominated television program. He teaches regularly at the Culinary Center of Kansas City and is an avid gardener.

HOWARD HANNA, River Club KC

Howard ate his first pig ear the day before his first birthday. It was love at first bite. In the years that followed, he graduated from the Culinary Institute of America, worked at Union Square Café with stages at Michelin starred restaurants in NYC and France. Currently he resides in Kansas City.

GEORGE FORMARO, Django / Centro

Raised in an Italian family on the city’s east side, Formaro knew the power of good food. A long-time traveler; George longed to find products unique to Iowa. A passionate lover of food, George loves developing restaurant concepts like his latest venture, Django, a casual French brasserie.

HAL JASA, Homage

He started his career in Des Moines. Recently, his underground dining club Underground Inc. was featured in Secret Suppers by Jenn Garbee of the LA Times. Homage, a restaurant focused on local, seasonal and sustainable agriculture, is set to open this spring in Des Moines.

MATT STEIGERWALD, Lincoln Cafe

Raised in Raleigh, NC. Matt has worked in some of the best restaurants in the triangle area including Magnolia Grill in Durham. In 2000, when partner Michelle accepted a teaching job at Cornell College, Matt opened Lincoln Café in Mount Vernon to kind praise. He is the returning 2009 Prince of Porc. His ideology is rooted in local, seasonal and sustainable.

AARON KING

BerkshireEden Farms, Iowa

CRAFT BREWSby:

SPECIAL THANKS

Madrigal VineyardsNapa & Anderson Valley, Californiawinemaker: Chris Madrigal

The Madrigal family came to California via Numarin Mexico in 1932. Today the vineyard company manages 500 acres in the Napa Valley, 300 acres in Anderson Valley and 15 acres of estate fruit. They grow grapes for Duckhorn, Chateau Montelena, Clos Pegase, Stags Leap, Shafer and Fife.

Jasper WineryNewton, IowaWinemaker: Mason Groben

Being avid gardeners and enjoying all aspects of “the good life,” Jean and Paul Groben first planted grape vines in the year 2000. Described as “a hobby that went astray,” they planted vines at their property located outside of Newton. In 2003, their son, Mason, graduated from the UC Davis. The rest is in bottle.

Hill Family EstateNapa, Californiawinemaker: Alison Green Doran

Hill Family Estate is a combination of Doug Hill's 25 years of vineyard management in the Napa Valley with (son) Ryan Hill’s passion for innovative marketing techniques. Together, the family has entered a new frontier in wine.



Chase CellarsNapa, Californiawinemaker: Nile Zacherle

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

EATfive chefs celebrating heritage breeds

CHRIS KOSTOW, MeadowoodGloucester Old Spots / Duroc

PETER PAHK, Silverado ResortYorkshire

JOHN STEWART & DUSKIE ESTES Zazu Restaurant + Farm

Yorkshire / Berkshire

DEVIN KNELL, French LaundryGloucester Old Spots

DENNIS LEE, NamuDuroc

DRINKfive family-owned wineries

Hill Family EstateGamble Family Vineyards

Hirsch VineyardsZacherle WinesWind Gap Wines

VOTEcast your ballot by 6:30pm

MORE TO FOLLOWstick around for more food,

sweets and the awards

www.COCHON555.com

SILVERADO RESORTNAPA, FEB. 28, 2010

Gloucester Old Spots / DurocClark Summit Farm - Tomales, CA Chef: Chris Kostow, Meadowood

PIGS

SPONSORS

GOS is from England and nicknamed the “orchard pig”, the breed remains remarkably hardy with flavorful meat. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

Gloucester Old SpotsHudson Ranch - Napa, CAChef: Devin Knell, French Laundry


YorkshireChristian Brothers Ranch - Napa, CAChef: Peter Pahk, Silverado Resort


DurocLong Ranch Inc - Manteca, CAChef: Dennis Lee, Namu


Yorkshire / Berkshire CrossDevils Gulch Ranch, Marin, CA Chef: Zazu Restaurant + Farm

Two English breeds, the Yorkshire and Berkshire. Yorkshire known for a high proportion of lean meat. Berkshire is a favorite with chefs because of its intra-muscular marbling and thick, delicious fat cap.

This program would not be possible without the support of:

Food & Wine Magazine, Taste Network, Silverado Resort, Where Foodies Go, Xocolatl de David, Smart Water, Boccalone, Jeremy Fox, Hog Island Oysters, Cheese Plus, Oxbow Cheese Merchants, 7x7, Magnolia Brewing, Alembic, Yelp, CIA Greystone, CitySearch, foodbuzz.com, Laiko Bahrs, Biago Artisan Meats, Ryan Farr of 4505 Meats, Peter Jacobsen, Wooly Pigs, Allan Benton, Fatted Calf, Rob Larman. Special thanks to the amazing judges, chefs, wineries, participants of the VIP, family farms and you.

Hill Family EstateNapa, CaliforniaWinemaker: Alison Green Doran

Hill Family Estate is a combination of Doug Hill's 25 years of vineyard management in the Napa Valley with (son) Ryan Hill’s passion for innovative marketing techniques. Together, the family has entered a new frontier in wine.

Hirsch VineyardsSonoma, CaliforniaWinemaker: Ross Cobb

Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard in 1980, and since has become one of the leading sources for pinot noir grapes. They have been producing coveted estate wines since 2002.

Zacherle WinesNapa, CaliforniaWinemaker: Nile Zacherle

Inspired. Young. Innovative. Artistic. Nile and Whitney Zacherle are a husband and wife team blending the best of their ideas and skills to create unique wines that remain both true to their origin, yet explore the full potential and opportunity in each varietal.

Wind Gap WinesSonoma & Paso Robles, CaliforniaWinemaker: Pax Mahle


Gamble Family VineyardsNapa, CaliforniaWinemaker: Jim Close

We are hands-on farmers, working closely with our managers and employees. “All the effort we’ve put in comes to nothing if we aren't constantly observing, fine tuning, anticipating and experimenting." - Tom Gamble

CHEFS

BUTCHER

WINERIES

Chris Kostow, Meadowood

As chef of The Restaurant at Meadowood, Chicago native, Kostow is always pushing the envelope with innovative dishes and local sourcing. A philosophy degree from Hamilton College and a culinary trip to France landed him a position under Daniel Patterson to be followed later by mentor Daniel Humm.

Peter Pahk, Silverado Resort

An Oahu, Hawaii native, Chef Pahk began in Waikiki. After receiving training in French cuisine at Michel’s, JB’s, he worked at Nick’s Fishmarket and Rex and Eric’s. Today he leads the culinary team of Silverado Resort in Napa, California. Peter is a leader in the heritage community.

John Stewart & Duskie Estes, Zazu

ZAZU RESTAURANT + FARM is a roadhouse restau-rant, inspired by a true sense of place. Duskie likes to update comforting American classics with the best local ingredients Sonoma has to offer. John likes to prepare authentic Italian foods. They are both avid gardeners and have four mangalitsa pigs.

Devin Knell, French Laundry

A California native, Devin developed his culinary acumen in the San Francisco Bay Area. He took an interest in charcuterie after being inspired early on by one of his mentors. As Executive Sous Chef at The French Laundry Restaurant, he makes an effort to use meat and produce sourced from carefully selected farmers.

Dennis Lee, Namu

Dennis learned to cook from his mother, who provided him with a very warm and practical approach to cooking. His unwavering pursuit for perfection, local sourcing and incredible attention to detail fearlessly catapult traditional Korean and Japanese flavors to the forefront of the daily menuat Namu in San Francisco.

Ryan Farr, 4505 Meats


WHYThe purpose of Cochon 555 is to raise

awareness of heritage breed pigs. In addition, a portion of today’s proceeds will benefit The City of Napa Fire Explorers Program.

NEW YORK CITYPIER SIXTY - MARCH 21

Large BlackFlying Pigs Farm - New York Gavin Kaysen, Cafe Boulud

PIGS

SPONSORS

&

THANKS

Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat, chefs agree.

BerkshireKeefhaver Farm - MissouriCorwin Kave, Fatty ‘Cue

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. The moist meat is packed with old world flavor.

Large BlackLeaping Waters Farm - VirginiaMark Ladner, Del Posto

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known because of its intramus-cular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

DurocGood Farm - IowaMarco Canora, Hearth Restaurant


Ossabaw / Large BlackFlying Pigs Farm - New York Adam Kaye, Blue Hill at Stone Barns

Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed characteristics include an overall hardi-ness, exceptional bellies and and old world flavor.

Food + Wine Magazine, Frank Alexander NYC, French Culinary Institute, Farms for City Kids, Pier Sixty, Formaticum Cheese Papers, Xocolat de David, Murray’s Cheese, Domaine Serene, Shinn Estate Vineyards, Yelp, Templeton Rye, Citysearch, foodbuzz, Edible Manhattan, Brooklyn Brewery, Roni-Sue's Chocolates, Heritage Foods USA, La Quercia, Tom Mylan (The Meat Hook), Joshua Applestone (Fleisher’s Grass Fed-meats), Ryan Farr of 4505 Meats, Resto NYC (after party), The American Lamb Board, Allan Benton, Liz Thorpe, Anthony Renda, Phil DeMaiolo, Bobby Hellen, Christian P., Daniel Hyatt, Leblon and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.


CORWIN KAVE, Fatty’CueBerkshire

MARK LADNER, Del PostoLarge Black

MARCO CANORA, Hearth RestaurantDuroc

GAVIN KAYSEN, Café BouludLarge Black

ADAM KAYE, Blue Hill at Stone BarnsOssabaw / Large Black

FIVE WINEMAKERS

K VintnersButy Winery

Elk Cove VineyardsGamble Family Vineyards

Wind Gap Wines

WHY

Raising awareness for Farms for City Kids, heritage breeds and family owned farms

MORE TO FOLLOW

Stick around for more food, sweets by Roni-Sue, the award and after party

Buty WineryWalla Walla, Washingtonwinemaker: Caleb Foster


K VintnersWalla Walla, Washingtonwinemaker: Charles Smith

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moni-ker “rock star” of Washington State Syrah. Charles, originally from northern California arrived in the Valley after 11 years of managing Scandinavian rock bands.





Gamble Family VineyardsNapa, Californiawinemaker: Jim Close

“We are hands-on farmers, working closely with our managers and employees. All the effort we’ve put in comes to nothing if we aren't constantly observing, fine tuning, anticipating and experimenting." - Tom Gamble

CHEFS

BUTCHER

WINERIES

SPIRITS

Corwin Kave, Fatty ‘Cue

A native to Long Island, Corwin currently resides in Park Slope, Brooklyn. His kitchen experience includes Heartbeat, Halcyon, Jean Louis Dummonet’s Rhone and Eleven Madison Park. Corwin’s time in Singapore sparked his passion for southern Asian cuisine. After Fatty Crab, a new child has been born: enter Fatty ‘Cue.

Mark Ladner, Del Posto

Boston native Mark Ladner began his education at Johnson & Wales University in Providence, RI. He has cooked with Todd English, Scott Bryan and Jean Georges Vongeritchen before opening Babbo as sous chef. He has since opened, and is chef of, Lupa, Otto and Del Posto, with partners Mario Batali, Jason Denton, and Joe & Lidia Bastianich.

Marco Canora, Hearth Restaurant

Marco Canora's appreciation for good food flour-ished as a child growing up in upstate New York. Marco worked with Gramercy Tavern, at Cibero under Fabbio Picchi, Craft, Craftbar and Craftsteak LV with Tom Colicchio. In the fall of 2003, Marco and Paul Grieco started the foundation for Hearth, Insieme and Terrior.

Gavin Kaysen, Café Boulud

Originally from Bloomington, MN, Gavin’s interna-tional experience has been celebrated time and time again. He has represented the U.S. at Bocuse d’Or, been awarded Food & Wine’s Best New Chef in 2007 and appeared on Food Network’s Next Iron Chef. Currently, he is Café Boulud’s Executive Chef.

Adam Kaye, Blue Hill at Stone Barns

Raised in South Africa, Adam’s love for the culinary arts stems from a long family history - his great grandfather was a butcher and his parents own a cookware and catering company. Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director.

Ryan Farr, 4505 MeatsTamworth / YorkshireHawks Family Farm, New York


Brooklyn Brewery Daniel HyattAlembic SF

Special ThanksTempleton Ryeand Leblon

Yorkshire / HampshireClifford Farm - Utah Matt Harris, J&G Grill at The St. Regis

PIGS

SPONSORS

The Yorkshire breed was developed in England in the county of York and is very muscular, with a high proportion of lean meat and low backfat. Hampshire is known for its amazing carcass, hardy vigor and superior fat ratio. Known as a farmer’s cross.

MangalitsaWooly Pig - WashingtonChris Shepherd, Catalan


BerkshireColpitts PineRidge Ranch - OklahomaCurt Herrmann, White Owl

Originating in Hungary in the early 1800’s, this is a very rare breed. Mangalitsa pork is known for its high-quality, lard-type fat and its high percentage of marbling, which doubles that of average pork.

BerkshireColpitts PineRidge Ranch - OklahomaKurt Fleischfresser, The Coach House

The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas of the country.

BerkshireNewman Farm - MissouriScott Romano, Charlie Palmer

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known because of its intramus-cular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

Food + Wine Magazine, Oklahoma State University School of Hotel and Restaurant Adminstration, Philippe Garmy, Close Bend, Marc Dunham, The Ranchers Club, Atherton Hotel, US Foodservice, Revana, Ben E. Keith, Cusack Meats, Beau’s Wine Bin, Thirst Wine Merchants, The Restaurants at Chesapeak, Xocolatl de David, La Donna’s Fancy Foods, CHOC Beer, Newman Farms, Clifford Farm, Colpitts PineRidge Ranch, Allan Benton and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you.

Learn more... www.cochon555.com


CHRIS SHEPHERD, Catalan - Houston

Mangalitsa

CURT HERRMANN, White Owl - Tulsa

Berkshire

KURT FLEISCHFRESSER, The Coach House - OKC

Berkshire

MATT HARRIS, J&G Grill at The St. Regis - Utah

Yorkshire / Hampshire

SCOTT ROMANO, Charlie Palmer at The Joule - Dallas

Berkshire

FIVE WINEMAKERS

Miner Family VineyardsK Vintners

Raptor Ridge WineryDomaine Serene

Revana Family Vineyard

WHY


MORE TO FOLLOW


OKLAHOMA STATE UNIVERSITY

SAT. APRIL 3, 2010

Miner Family WineryNapa, Californiawinemaker: Gary Brookman

K VintnersWalla Walla, Washingtonwinemaker: Charles Smith

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moni-ker “rock star” of Washington State Syrah. Charles, originally from northern California arrived in the Valley after 11 years of managing Scandinavian rock bands.

Raptor Ridge Winery Willamette Valley, Oregonwinemaker: Scott Shull

Raptor Ridge produces about 6500 cases of wines per vintage using traditional Burgundian winemaking techniques. Uncompromised quality is the focus, not large quantities.


Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres. They planted, grow and produce ultra premium Pinot Noir. Now celebrating the 20th Anniversary of Domaine Serene nows they own 450 acres of land.

Revana Family VineyardsNapa, Californiawinemaker: Heidi Peterson Barrett

Located in the heart of Napa Valley, Revana Family Vineyard is a vineyard and winery estate focused on producing world-class Cabernet Sauvignon. For Dr. Madaiah Revana, it is the culmination of his dream to grow and craft wines of exceptional quality.

CHEFS

WINERIES

Chris Shepherd, Catalan

Chris values the essence of fresh ingredients and the need to resource locally grown foods. His talent and dedication has been amply rewarded. Among his national recognition, Catalan has been named among the “100 Favorite Restaurants” worldwide by The Robb Report. In addition, the Houston based Catalan has received praise in the Wall Street Journal, Saveur and Wine Spectator amongst others.

Curt Herrmann, White Owl

Curt’s Grandfather was a well known Lithuanian butcher and sausage maker in Chicago. His culinary training started at a very young age and led to his "seasoned life". At 17, fresh out of the CIA, Kurt went onto to the Broadmoor Hotel, Scottsdale Princess, Montrachet, Le Gavroche and The White Owl in Tulsa, where he currently resides.

Kurt Fleischfresser, The Coach House

The OSU dorm cafeteria is an unlikely setting for the passionate relationship that began 30 years ago for Chef Kurt Fleischfresser. Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier. In 1988, Kurt joined The Coach House in Oklahoma City and went onto conceptualize several of state’s most forward thinking restaurants.

Matt Harris, J&G Grill at The St. Regis

Born and raised Georgia, Matt Harris received culinary training at some of the most renowned restaurants in the country. Matt is a long-time practitioner of slow food principles and farm-to-table cuisine. Harris recently opened Jean-Georges’ restaurant, J&G Grill, at The St. Regis Deer Crest Resort in Park City, Utah.

Scott Romano, Charlie Palmer at The Joule

Executive Chef Scott Romano spent the last decade working bi-coastally in Palmer's restaurants before settling in at Wolfgang Puck's famed Spago and well-known Cut steakhouse. It was the chance to regain control of a Charlie Palmer kitchen that lured him away from Puck's Los Angeles restaurants and into Palmer's first Texas location in Dallas.

BUTCHER

Bob WhitsonBerkshireNewman Farms, Missouri

CHOC BEER

Founded by Dave and Emily Miner in 1998, Miner makes a stellar collection of elegant wines. Wine-maker Gary Brookman uses a combination of old world winemaking techniques and modern technology to make wines that reflect the pure clarity of the varietal while capturing the essence of the vineyard.

PIGS

SPONSORS

Berkshire / DurocSweet Briar Farms, OregonAndy Ricker, Pok Pok

Duroc is a blending of two strains of hogs from New Jersey and New York in 1830 known for fleck intramus-cular marbling. The Berkshire meat is sweet and creamy making it one of the most popular heritage breeds.

FIVE CHEFS

please vote by 6:30pm, award will follow

NAOMI POMEROY, BeastRed Wattle

GABRIEL RUCKER, Le PigeonBerkshire / Duroc

ANDY RICKER, Pok PokDuroc / Berkshire

CATHY WHIMS, NostranaDuroc

JASON BARWIKOWSKI, Olympic ProvisionsRed Wattle

FIVE WINEMAKERS

Elk Cove VineyardsBethel Heights Vineyard

Domaine Drouhin OregonSoter VineyardsDomaine Serene

WHY


MORE TO FOLLOW


The Red Wattle populated the backyards of New Orleans during the 18th and 19th centuries. These gentle Red hogs are noted foragers and when allowed to roam and their meat develops traces of the forage in their locale.

Red WattleKoerperich Farm, IowaJason Barwikowski, Olympic Provisions

Red WattleHeritage Farms Northwest, OregonNaomi Pomeroy, Beast


Berkshire / DurocTails & Trotters, OregonGabriel Rucker, Le Pigeon

Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

DurocGood Farms, Kansas Cathy Whims, Nostrana


SUNDAY - MAY 16THE GOVERNOR HOTEL

Food + Wine Magazine, Formaticum, Prince Edward County, Xocolatl de David, Cheese Bar, The American Lamb Board, Ryan Farr / 4505 Meats, Double Mountain Brewery, Willamette Week, Ruby Jewel, Picklopolis, Adam Sapping-ton / Country Cat, Sweet Briar Farm, Et Fille, Chehalem, R. Stuart & Co., Sokol Blosser, Anne Amie Vineyards, Long Shadows, Big Table Farm, McCrea Cellars, Bethel Heights, EaT Oyster Bar, Metrovino, Genoa, Leblon, Chefs Collaborative, The Meadow, Quince, Daniel Hyatt / Alembix SF, Heritage Radio Network, FoodBuzz, Davis Street Tavern, Yelp, Thrillist, Citysearch, and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

Naomi Pomeroy, Beast

Born and raised in Corvallis, Oregon Naomi spent her childhood hanging around the stove and in backyard gardens with her Mother. At Beast, Naomi preserves the intimacy of supper with a 24-seat restaurant where people can chat freely while enjoying a six-course locally inspired menu

Andy Ricker, Pok Pok

With more than 20 years spent exploring the back roads and street markets of Thailand, Vietnam, and Cambodia. Andy Ricker is the chef/owner of Pok Pok restaurant, and the chef/partner of Ping, Whiskey Soda Lounge and Foster Burger in Port-land, Oregon. He likes unicorns, rainbows and isa Capricorn.

Gabriel Rucker, Le Pigeon

The Santa Cruz native began his culinary career by dropping out of Santa Rosa Junior College’s culinary program when he was eighteen. Since then, this decorated chef has worked with some of the best in the business. His local, seasonal and sustainable approach built momentum for the launch of Le Pigeon in June of 2006.

Jason Barwikowski, Olympic Provisions

Olympic Provisions is home to Oregon's first USDA certified meat-curing facility. Jason’s kitchen showcases local ingredients influenced by European and North African flavors. Salumist Elias Cairo crafts "American Charcuterie" using ingredients from some of the area's finest purveyors. Jason is a native of Michigan.

Cathy Whims, Nostrana

Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathy’s close, personal relationships with Northwest farmers. Cathy attended the University of North Carolina at Chapel Hill, where she majored in Latin. Currently she is an active member of Chef's Collaborative and Slow Food.

Ryan Farr, 4505 MeatsBerkshireSweet Briar Farm - Eugene, Oregon


Domaine Drouhin OregonDundee Hills, Oregonwinemaker: Veronique Drouhin-Boss

Established in 1987, Domaine Drouhin Oregon is owned by famed Burgundy producer Maison Joseph Drouhin. The wines are handcrafted by fourth-generation winemaker Véronique Drouhin-Boss, and reflect the Drouhin Family’s special talent for producing wines of great distinction, balance, elegance and finesse.

Soter VineyardsYamhill-Carlton, Oregonwinemakers: Tony Soter & James Cahill

Tony gained recognition as founder of Etude Wines and consultant to such luminaries as Araujo, Shafer, Spottswoode and Dalle Valle. Founded in 1982, their Mineral Springs Ranch is regarded as a haven for raising world-class Oregon Pinot Noir and sparkling wines.

Bethel Heights VineyardEola-Amity Hills, Oregonwinemaker: Ben Casteel

Founded in 1977 by the Casteel family in the Eola Hills northwest of Salem, Bethel Heights has earned a special reputation for its Estate Grown Pinot Noirs, and for the legendary view from their tasting room. Additionally, the family focuses on lovely white wines known to refresh the palate.

Official Beer

Double MountainHood River, Oregon


Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres. They planted, grow and produce ultra premium Pinot Noir. Domaine Serene is now celebrating their 20th Anniversary.


One of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now total 180 acres on four separate sites in the Willamette Valley. Winemaking follows principles of respectful handling of the fruit and land.

PIGS

SPONSORS

BerkshireNewman Farms, MissouriJohn Sundstrom, Lark

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan. Known because of its intramuscular marbling. The breed yields a brighter pork with a thick, delicious fat cap. The meat is sweet and creamy.

FIVE CHEFS


CHESTER GERL, Matt’s in the MarketRed Wattle

ADAM STEVENSON, Earth & OceanBerkshire / Duroc

JOHN SUNDSTROM, LarkBerkshire

TAMARA MURPHY Productions Tamworth

ANTHONY HUBBARD, CHOW FoodsMangalitsa

FIVE WINEMAKERS

Buty Winery Long Shadows Winery

Elk Cove VineyardsFidelitas

McCrea Cellars

WHY


MORE TO FOLLOW



MangalitsaWooly Pig, WashingtonAnthony Hubbard, CHOW Foods

Red WattleLazy S Farm, KansasChester Gerl, Matt’s in the Market


Berkshire / DurocTails & Trotters, OregonAdam Stevenson, Earth & Ocean

Berkshire is a favorite with chefs because of its intramuscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spareribs. Succulent roast flavor overall when crossed.

TamworthMetzger Farm, KansasTamara Murphy Productions

The Tamworth disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams. Smaller in comparison, the Tamworth has a reddish coat, muscular top and rounded back.

SUNDAY - MAY 23BELL HARBOR INT’L CENTER

Food + Wine Magazine, Official Hotel Sponsor W Seattle, Xocolatl de David, DeLaurenti Specialty Market, The American Lamb Board, Earth & Ocean, Ryan Farr / 4505 Meats, Pike Brewing Co., Sweet Briar Farm, Templeton Rye, Heritage Radio Network, Formaticum Cheese Paper, Elk Cove, Suzuki + Chou Com-munimedia, Seattle Central Community College, FoodBuzz, Yelp, Citysearch, and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

CHESTER GERL, Matt’s in the MarketHeritage Breed: Red Wattle

Chester attended Western Culinary Institute (WCI) in Portland, Oregon studying under Chef and master gardener Dan Brophy. His travels to Thailand, Vietnam, the Caribbean, Spain and Mexico (where he studied under Rick Bayless) have been paramount in defining his culinary approach.

JOHNATHAN SUNDSTROM, LarkHeritage Breed: Berkshire

John was formally trained in Montpelier, VT and moved to Seattle in 1991. He invested time learning about local ingredients and meeting northwest farmers and foragers. After touring Japan, NYC and SF John returned to Seattle to open Lark in 2003 and Licorous in 2006.

ADAM STEVENSON, Earth & OceanHeritage Breed: Berkshire / Duroc

The Albuquerque native started cooking after high school when he moved to Portland to attend the WCI. Adam’s cuisine reflects the eastern Euro-pean influences combined with his commitment to cooking with local, artisan, organic and natural products in all of his recipes.

ANTHONY HUBBARD, CHOW FoodsHeritage Breed: Mangalitsa

A Seattle boy, born and bred. He’s been cooking for CHOW Foods since 2002, and was formally trained at Johnson & Wales University in Provi-dence, RI. Anthony is defending his title as the 2009 Prince of Porc.

TAMARA MURPHY Productions Heritage Breed: Tamworth

Tamara Murphy is a celebrated, award winning chef. Trained in NYC, Tamara learned her trade on the go. In 1988 she was drawn to the Northwest’s bounty of fresh ingredients and budding artisan producers and quickly became a fixture on the Seattle cooking scene. Tamara continues to garner outstanding reviews both locally and nationally.

Ryan Farr, 4505 MeatsBerkshireTails & Trotters – Oregon


FidelitasRed Mountain & Columbia Valley, WAwinemaker: Charlie Hoppes

Fidelitas is a family-owned boutique winery on Red Mountain. They are faithful to Cabernet Sauvignon, loyal to classic Bordeaux winemaking techniques and true to Washington State’s unique terroir. Charlie Hoppes is an acclaimed Columbia Valley vintner whose first crush here was in 1988.

Long Shadows WineryColumbia Valley, Washingtonwinemakers: Allen Shoup & guests

Long Shadows Vintners was founded in 2002 by Washington wine visionary Allen Shoup. A foundation built by bringing an elite cadre of the world’s most celebrated winemakers from the finest wine regions around the globe. Together, they create world class wines that showcase the viticultural excellence of Washington State's Columbia Valley.

Official Beer

Pike Brewing Co.Seattle, Washington

McCrea CellarsRed Mountain, Washingtonwinemaker: Doug McCrea

Founded in 1988, McCrea Cellars is Washington State's first winery dedicated exclusively to Rhone varietals, owned and operated by winery partners Doug and Kim McCrea, Susan and Bob Neel. Doug transforms grapes from Washington's finest vineyards into wines of elegance, balance, complexity and finesse.



Buty WineryWalla Walla, Washingtonwinemaker: Caleb & Nina Foster


PIGS

SPONSORS

YorkshireGleason Ranch, CaliforniaDennis Lee, Namu


FIVE CHEFS


STAFFAN TERJE, Perbacco Swabian Hall

ANTHONY STRONG, Pizzeria DelfinaGloucester Old Spot

DENNIS LEE, NamuYorkshire

THOMAS McNAUGHTON, flour+water Berkshire / Duroc

MORGAN MAKI, Bi-Rite MarketMangalitsa

FIVE WINEMAKERS

Wind Gap WinesChase Cellars

Elk Cove VineyardsPey-Marin Vineyards

Krupp Brothers

WHY


MORE TO FOLLOW



MangalitsaSuisun Valley Farm, CaliforniaMorgan Maki, Bi-Rite Market

Swabian HallRustik Rooster Farm, IowaStaffan Terje, Perbacco

Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. This is the first event a Swabian Hall has been shown in the US.

Gloucester Old SpotClark Summit Farm, CaliforniaAnthony Strong, Pizzeria Delfina

Originating from England and nicknamed “orchard pig”, the breed remains remarkably hardy with flavorful meat. Known for excellent foraging abilities, a distinctive layer of back fat adds to the memorable flavor.

Berkshire / DurocDevil’s Gulch Ranch, CaliforniaTom McNaughton, flour+water

Berkshire is a favorite with chefs because of its intra-muscular marbling and thick, delicious fat cap. Durocs known for sweet meat, amazing shoulders and spare-ribs. Succulent roast flavor overall when crossed.

SUNDAY - JUNE 6THE FAIRMONT HOTEL

Food + Wine Magazine, Prince Edward County Office of Gastronomy, Xocolatl de David, Cheese Plus, The American Lamb Board, Ryan Farr / 4505 Meats, Magnolia Brewing, Templeton Rye, Daniel Hyatt / Alembic SF, Formaticum Cheese Paper, The Fairmont Hotel, Bloodhound, John Fink / Whole Beast, California Culinary Academey, Laiko Bahrs, Avedano’s Holly Market, Wooly Pig, Magruder Meats, Dave the Butcher, Biago Meats, Golden Gate Meat Company, Rustik Rooster Farm, 7X7, J.W. Foster, Steve Sando, Laura Werlin, Nicolette Hahn Niman, Marcia Gaiglardi, Ladies Who Lunch Catering & Events, Far West Fungi, Peter Jacobsen, Thrillist, Tasting Table, FoodBuzz, Yelp, Citysearch, and special thanks to the judges, chefs, wineries, partici-pants of the VIP, family farms and you!

STAFFAN TERJE, Perbacco

Raised on a farm outside of Stockholm, Staffan discovered his passion for food at an early age. When asked why a Swedish-born chef would choose to open an authentic Italian restaurant replies, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.”

DENNIS LEE, Namu

Dennis learned to cook from his mother, who provided him with a very warm and practical approach to cooking. His unwavering pursuit for perfection, local sourcing and incredible attention to detail fearlessly catapult traditional Korean and Japanese flavors to the forefront of the daily menu at Namu.

ANTHONY STRONG, Pizzeria Delfina Twenty-seven year old Anthony cut his teeth on French technique in Minneapolis followed by a job in NYC at Le Bernardin. In 2005, he moved to SF for a fresh perspective on cooking. This fall, Anthony will take the helm at Delfina's fourth restaurant featuring a Roman menu and full bar in the Mission District.

MORGAN MAKI, Bi-Rite Market

Born in New Orleans. Delivered pizzas and washed a ton of dishes in Missouri. Raised hell and got chased out of North Carolina. Went to culinary school in Vermont. Made some pretty food in Boston. Cut a lot of meat in Montana. Now he’s the butcher at Bi-Rite.

THOMAS McNAUGHTON, flour+water

Thomas has already had a long career in the culinary industry at 26. After graduating from CIA Hyde Park, he worked for premier Bay Area restau-rants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. He was named a 2010 Rising Star Chef.

RYAN FARR, 4505 MeatsMeishanRustik Rooster Farm, Iowa

Ryan's culinary career has always focused on the simple pleasures of food. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to local and national communities with his passion for keeping the art of butchery alive.

Official Beer

Magnolia BrewingPork Lord





Chase CellarsNapa, Californiawinemaker: Nile Zacherle

For the past decade Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. Their century old vines have flourished in Napa Valley's best soil, allowing each vine to develop its own unique personality.

Krupp BrothersNapa Valley, Californiawinemaker: Nigel Kinsman

Krupp Brothers began in 1991 with the vision of Dr. Jan Krupp, a physician with a green thumb, and his brother Bart Krupp, an astute businessman, who both share immense passion for fine wine. From humble beginnings, the venture has grown in both size and reputation, now comprising three distinct vineyards and Stagecoach.

Pey-Marin VineyardsMarin County,Californiawinemaker: Jonathan Pey

Founders Jonathan and Susan Pey farm a small, eighteen year-old vineyard planted to Pinot Noir and Riesling. The Peys bring more than four decades of experience to their endeavor, having studied, lived and worked in France, Italy, Australia and New Zealand. Their small lots of sustainably farmed wines emphasize place over process.

PIGS

SPONSORS

Ossabaw / BerkshireEco-Friendly Foods - VirginiaNIcholas Stefanelli, Bibina

Ossabaws are small range pigs, meaning they are isolated foragers and durable. Both breeds are rare, when crossed because of its intramuscular marbling and thick, delicious fat cap and exceptional belly.

Food + Wine Magazine, The Ritz-Carlton, Whole Foods Market, FarmAid, Belmont Butchery, Farmers Fresh Market, Eco-Friendly Foods, Choptank Oyster Company, Formati-cum, Cowgirl Creamery, Xocolatl de David, FoodBuzz, David Gaus of Damn Good Sweet, Chef David Serus, BLT Steak / Victor Albisu, Collins Huff, The American Lamb Board, Ryan Farr / 4505 Meats, Yelp, Heavy Seas Beer, Tasting Table DC, Thrillist, Citysearch, Art Institute of Washington DC, Dennis & Amy Junius and special thanks to the judges, chefs, wineries, participants of the VIP, family farms and you!

FIVE CHEFS


JOE PALMA, Westend BistroTamworth

DANIEL SINGHOFEN, EolaDuroc

NICHOLAS STEFANELLI, BibianaOssabaw / Berkshire

DAVID VARLEY, Bourbon SteakRed Wattle / Tamworth

RJ COOPER, VidaliaGloucestershire Old Spots

FIVE WINEMAKERS

Anderson’s Conn ValleyDonkey and Goat Winery

Twomey CellarsChehalem Winery

Domaine Drouhin Oregon

WHY


MORE TO FOLLOW



Gloucestershire Old SpotsAyrshire Farm - VirginiaRJ Cooper, Vidalia

TamworthGryffon’s Aerie Farm - VirginaJoe Palma, Westend Bistro


DurocBlack Eagle Farm - VirginiaDan Singhofen, Eola


Red Wattle / TamworthT&E Meats / Greenmont Farm - Virginia David Varley, Bourbon Steak


SUNDAY - MAY 2WASHINGTON DC

JOE PALMA, Westend Bistro

Joe discovered his passion for food while attending the College of Charleston where he secured a job as line cook for famed Charleston chef, Frank Lee. Joe fell in love with French bistro cuisine combined with the vibrant flavors of the South. Joe is currently Chef de Cuisine at Westend Bistro in Washington DC.

NICHOLAS STEFANELLI, Bibiana

This Maryland native began his career working with Roberto Donna at Galileo in 2001. A natural in sourcing locally and responsibly, Stefanelli was named executive chef for Bibiana Osteria-Enoteca last fall. He has received recognition from the Restaurant Association of Metropolitan Washington for “Rising Culinary Star” and “Best New Restaurant.”

DANIEL SINGHOFEN, Eola

Relocating from his native Orlando, Florida, Singhofen showcases a continuously changing menu that utilizes the best of local and responsi-bly sourced ingredients. At 31 years old, Dan recently opened a cozy, yet refined eatery just off Dupont and has garnered critical acclaim in DC's culinary community.

RJ COOPER, Vidalia

Growing up in Michigan, RJ imagined playing star chef in the kitchen with his mother and Sicilian grandmother making everything from scratch. Cooper decided a culinary education at Kendall College was the next step. In the 1990s, Cooper moved to Washington D.C. and joined Vidalia as chef de cuisine. RJ is here today to defend his 2009 Prince of Porc title.

DAVID VARLEY, Bourbon Steak

A native of New Jersey, David watched at a young age his mother tend the family’s organic garden which served local restaurants of Sussex. Varley earned a culinary degree from the renowned CIA Hyde Park. He has been executive of BOURBON STEAK within the luxurious Four Seasons Hotel since 2008.

Ryan Farr, 4505 MeatsRedwattle OssabawEcoFriendly Foods - Moneta,Virginia


Domaine Drouhin OregonRegion: Dundee Hills, OregonWinemaker: Veronique Drouhin-Boss

Established in 1987, Domaine Drouhin Oregon is owned by famed Burgundy producer Maison Joseph Drouhin. The wines are handcrafted by fourth-generation winemaker Véronique Drouhin-Boss, and reflect the Drouhin Family’s special talent for producing wines of great distinction, balance, elegance and finesse.

Donkey and Goat WineryRegion: CaliforniaWinemakers: Tracey & Jared Brandt

Donkey & Goat is a Berkeley based winery owned and operated by Tracey and Jared Brandt. The work with organic and sustainable vineyards to craft natural wines that are vibrant, alive and true to their origin (place, grape and vintage).

Twomey CellarsRegion: Napa / Russian River ValleyWinemaker: Daniel Baron

Twomey was founded with the same philosophy that has guided Silver Oak since 1972: make food-friendly wines that are deliciously drinkable upon release. With two wineries, one devoted to Merlot and one designed for Pinot Noir and Sauvignon Blanc they focus on quality and making handcrafted wines.

Chehalem WineryRegion: Willamette Valley, OregonWinemakers: Mike Eyres and Harry Peterson-Nedry

Well known for quality red and white wines, Chehalem focuses on cool-climate varieties that reflect both site and climate in complex, structured, and intensely fruited wines.

Anderson’s Conn ValleyRegion: Napa, CaliforniaWinemaker: Mac Sawyer

Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Ronene. The first vintage was the 1988 Cabernet Sauvignon and within a few years, critics were showering the winery with accolades and scores rated in the 90's. Todd’s Ghost Horse World has a cult wine following.

Official Beer of the Chefs & Judges

Heavy Seas BeerBaltimore, MD

PROGRAMS // 2010

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Transcript of PROGRAMS // 2010