Four Seasons Resort and Club Dallas at Las Colinas to Host Cochon555

Published on : Wednesday, January 24, 2018

cq5dam.web.press.400.keepaspectratioWith an all-star cast of chefs who specialise in whole animal cooking paired with farmers responsibly raising delicious heritage breed pigs, Cochon555 heads to Dallas for the first time on February 11, 2018. The all-inclusive feast hosted by the beautiful Four Seasons Resort and Club Dallas at Las Colinas will feature a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments that educate the palate. At the heart, Cochon555 aims to create moments of inspiration, and to engender discussion and action – to buy, to cook, shop and donate in the name of safe, honest and delicious food. Click here for an in-depth look at the distinguished providers behind the Cochon555 movement, to share a video, and to purchase tickets.

 

Cochon555 is proud to announce this year’s group of cutting-edge chefs from across the city, each cooking one whole heritage breed pig raised by a family farm. The competing chefs include Host Chef Christof Syré of LAW at Four Seasons Resort and Club Dallas at Las Colinas, Josh Sutcliff & Junior Borges of Mirador, David Uygur of Lucia, Matt McCallister of FT33, and Misti Norris of Petra and the Beast. One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Black Hill Meats, Chubby Dog Farm, Legend Meats, Blackland Prairie Pork, and Augustus Ranch to create a maximum of six dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

 

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilisation, technique and overall flavour and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Dallas will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30, 2018. Additionally, running in tandem are two satellite beverage competitions to complement the whole-animal tilt; Punch Kings, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with heritage pig.

 

Placing the spotlight on “knowing where your food comes from,” each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and Silent Auction to benefit charity. This year’s headlining all-star butcher is Zach Dunphy of Commissary Dallas. Together with gifts from chefs, sponsors and John Boos & Co., they will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of transparent “open-source agriculture.”

 

The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.

 

 

Source:-Four Seasons

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