5 CHEFS, 5 PIGS, 5 WINEMAKERSFOURTH NATIONAL TOURNEW YORK CITY KICK-OFF | JANUARY 22ND | WWW.COCHON555.COM

TO CELEBRATE THE RELEASE OF COCHON CHEF’S COURSE AND START OF THE US TOUR, EVENTS HAVE BEEN PLANNED FOR THE WEEK OF JANUARY 19TH. AN AMAZING LINEUP WILL GATHER AT THE JAMES BEARD HOUSE TO SUPPORT LOCAL AGRICULTURE AND HELP USHER IN THE 25TH ANNIVERSARY YEAR OF THE JAMES BEARD FOUNDATION. DON’T MISS A MAGICAL DINNER WITH BLACKBERRY FARM ON THURSDAY, JANUARY 19TH AND AN EPIC FEAST OF HERI-TAGE PORK WITH CHEFS OF COCHON ON FRIDAY, JANUARY 20TH PAIRED EXCLUSIVELY WITH CHAMPAGNE LAURENT-PERRIER, NOW CELEBRATING ITS 200TH YEAR.

COCHON AT THE BEARD HOUSEEpic Feast of Heritage Pork: Presented by Cochon 555Host Brady Lowe, Cochon 555 and Taste Network

Featuring Farmer Mark Newman, Newman Farms Berkshire, Myrtle, MOChampagne Laurent-Perrier, now celebrating its 200th year, isrun by two sisters whose family has deep roots in Champagne, steadfast in their belief that quality begins by respecting the vineyards.

Getting Started'Nduja on GrainMuu Wann on Shrimp CrackersUni & Salami BocadilloCrispy tete de Cochon, Pickled Mustard Seeds, QuinceCured Lard Tart, Black Truffle FondueGrammelschmaltz, Crispin Apple, Air BreadLAURENT-PERRIER ULTRA BRUT

MICHAEL SULLIVAN, Blackberry Farm, Walland, TNEPIC PLATTERS of Heritage Charcuterie with Matt JenningsPork Liver Mousse, Soprasatta de Testa, Head Cheese, Pork Pate duo, Lomo, Pancetta, Soprasatta, Toscano, Prosciutto & Pickled Tongue, Country Style Forcemeat, Aged Ham, Fatback & Hazelnuts, Smoked Tongue Loaf With Olives, Pressed Head With Preserved Orange & Chili, Black Pudding, Ham Hock & Braised Mustard Weissurst, Cotechino, Wild Boar Saucisson Sec,Farmstead's House 1-Year Cured Ham)LAURENT-PERRIER BRUT

ANDY RICKER, Ping, Pok Pok, Pok Pok Noi, and Whiskey Soda Lounge, Portland, ORTom Saep Muu - Isaan-style Sour & Spicy Soup, Pork Rib Broth, Aromatics & OffalLAURENT-PERRIER CUVEE ROSE BRUT

MATT JENNINGS, Farmstand and La Laiterie, Providence, RIRoasted Pig Face, Maple & Bourbon Vinegar, Pear, Vanilla & HorseradishLAURENT-PERRIER CUVEE ROSE BRUT

JAMIE BISSONNETTE, Coppa and Toro, BostonPork Belly Miso Ramen - Noodles, Nori puree, Crispy Pork Belly & OctopusLAURENT-PERRIER GRAND SIECLE

GAVIN KAYSEN, Cafe Boulud, New York CityButtermilk Biscuit & Trotter: Crayfish, Creamed Spinach, Sauce PerigordineLAURENT-PERRIER BRUT MILLESIME 2002

DAVID VARLEY, Michael Mina Group, San FranciscoPath Valley Parsnip CakeWhipped Lard Frosting, Bentons Bacon NougatineLAURENT-PERRIER DEMI-SEC

Petit Four Service + CoffeeHam Hock Butterscotch PuddingPork Blood CannellesCampfire Marshmallows