Over 20 amazing local chefs will team up to prepare six whole heritage breed pigs from local farms. Philly’s chef crews include: Garces Restaurant Group: Jose Garces & Michael Fiorello; The Starr Team: Alma de Cuba & The Continental with Douglas Rodriguez, Will Zuchman & Reinaldo Alfonso; Alla Spina with Jeff Michaud & Brad Spence; The Mildred with Michael Santoro & Michael Rafidi; Team Katz with David Katz of Creekstone Farms with Kevin Sbraga of Sbraga, Joe Cicala of Le Virtu, Jeremy Nolen of Brauhaus Schmitz, & Nick Macri of Southwark; and ELA’s Jason Cichonski with Jon Cichon of Lacroix, Shola of Studio Kitchen & Chef Adam Lazarick.
As if that wasn’t enough local fire power, Daniel Stern of R2L Restaurant will man The TarTare Bar, while Eli Collins and Robert Marzinsky of Pub & Kitchen serve up Scrapple, a dish celebrating Pennsylvania Dutch Cuisine. Additionally, Host Chef Nathan Volz of 10 Arts at The Ritz-Carlton, Philadelphia will create tasty and memorable experience.
National talent includes three-time Cochon 555 Winner Matt Jennings of Farmstead in Providence; 2012 Cochon Heritage BBQ Grand Champion Todd Mussman of Muss & Turners and Local 3 Atlanta; and 2012 King of Porc, Grand Cochon Winner and 2013 Food & Wine Best New Chef Jason Vincent of Nightwood Chicago. These powerhouse chefs will be using their collective skills in a collaborative menu, in the expression of Cochon Heritage BBQ, a new event by Cochon designed to build enthusiasm for the utilization of whole heritage breed pigs in BBQ communities nationwide.
“With Heritage BBQ making the cut for EPIC, we hope to inspire a new conversation and place in the culinary landscape for environmentally conscience BBQ restaurants. Throughout our year-round events, we raise the enthusiasm for supporting family farms and we also offer marketing support. For heritage breed pig farmers, participating in our events creates word-of-mouth marketing and that has been one of the most successful tools for increasing a familys annual harvest. BBQ is the next logical entry point for tipping the scales in favor of the good food movement.” says Cochon Founder Brady Lowe.
Also taking the stage at EPIC is the Miyabi butcher demonstration lead by meat-mavens Tom Mylan and Sara Bigelow of The Meat Hook in New York City. Cochon will also officially announce the new Butcher Shop Pop-Up – a farm-to-market butchery program poised to raise over $25,000 for culinary schools across the country in 2014.
Guests of EPIC will enjoy pig every way possible, from head-to-toe, in addition to Crispin Cider, Anchor Brewing, Antica Formula, Breckenridge Bourbon, Buffalo Trace, Eagle Rare, Fernet Branca, Fidencio Mezcal, Four Roses, Illegal Mezcal, Mezcals de Leyenda, Pierde Almas, Rappahannock River Oysters, Cypress Grove Creamery, Springbrook Farm, Vermont Butter & Cheese Creamery, and more, to be announced. Tickets will sell out, do not wait to buy.
Where: The Ritz-Carlton, Philadelphia Hotel - Official Host & Hotel of COCHON EPIC
EPIC is an all-inclusive tasting event. Tickets are on sale at $135 for general admission and $200 for VIP.
VIP includes early entry and access to oysters, first round of special cures, and limited amount of dishes like ears, jowls, trotters, and tails.
THE CITY GOES WHOLE HOG w. 1500 POUNDS of heritage porc, raised by local farmers at this celebratory event. 10 chef teams throw down everything tasty and awesome. Don't worry there will be plenty to drink with all that pig ;)
Food & Restaurant