Harvest Restaurant

Archives: September 2013

Cochon Heritage BBQ

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“PUTTING LOCAL BACK INTO BBQ”
THIS SUNDAY
FLAVOR COUNTRY
NAT’L BOURBON MONTH
5 CHEFS, 5 WHOLE PIGS
A BUTCHER, BOURBON
WINES, ARTISAN CHEESES
BBQ’D OYSTERS, CIDERS
ICE CREAM, AWARDS
AND AFTER PARTY

 SPREAD THE WORD!TICKETS AVAILABLE
This Sunday, September 8th at 21c Museum Hotel – COCHON 555 makes a stop in town with the “white hot” Heritage BBQ event – a BBQ cooking competition making its way across the country. Come eat pig and drink bourbon, it’s National Bourbon Month!The action starts at 5pm.

Don’t think pulled pork and baked beans, think of five amazing chefs cooking Korean BBQ, Chile Rellenos, Corn Salad w. Tasso, Fennel-Glazed Ribs, Sweet Potato Kimchee, Local Collard Greens, Pork Belly Lolly-Pops, Peach Pies on Lard Pastry, Pork Loin Apple Fritters, and Smokehouse Candied Bacon Panna Cotta paired with premium wines & spirits, it’s a steal.

Spread the word, look at this lineup!

Levon Wallace of Proof on Main
Kevin Ashworth & Edward Lee of MilkWood
Tyler Morris of Rye on Market
Coby Lee Ming of Harvest
Annie Pettry of Decca 

When & Where: 
Sunday, Sept. 8th; 5pm (VIP); 5:55pm (GA)
21C Museum Hotel

This is a premium event, 100% flavor from nose to tail. It’s all about heritage breed pigs and great farmers. Ticket price includes drink and tons of food in a hyper-local BBQ Competition, unlike anyone has ever known.

Want to get a quick taste for it? Check out the photos from the past two BBQ events here. St. Louis BBQ photos // Memphis BBQ photos

Tickets:  $125 for General Admission
From Korean BBQ to Asado, Japanese Hibachi to celebrating American regional styles, this event combines top chefs with globally-influenced BBQ. Guests will be treated to an epic pork feast, and intimate event for 400 people who get to eat over 1200lbs of pig. There will be a Welcome Cocktail “Old-Fashion-Style” from Urban Bourbon Trail, Artisan Cheeses, Rappahannock River BBQ Oysters, Against The Grain Brewing, reserve wines from Taste Network / Charles Smith / K Vintners and sangrias from Old 502 Winery, Crispin Ciders, the Perfect Manhattan Bourbon Bar featuring Buffalo Trace, Eagle Rare, Four Roses, Hirsh, Hudson, Breckenridge, A Full Mezcal Bar, cocktails from Templeton Rye and Four Roses, Fernet Branca, a whole pig butcher demo, amazing ice cream sandwiches from Comfy Cow, followed by a Four Rose’s After Party for the chefs at Proof on Main. Anyone looking to celebrate PIG and National Bourbon Month should come not miss this BBQ. Cochon puts on all-inclusive premium food and drink events.

$200 for VIP
Includes all of the above as well as early access to the five chefs and opportunity to hang out with the judges of the event. Additional VIP tastings includes Ribs from Feast BBQ paired with a reserve wine, passed BBQ’d Oysters, first dibs on the chef offerings, access to meet the judges and one whole hour to soak-up the bourbon.

Similar to COCHON 555, Heritage BBQ is a tasting event where six chef teams are each challenged to utilize one whole heritage breed pig to win votes from 20 noteworthy judges. Each chef crew must prepare one plate showcasing the whole hog in six distinct dishes comprised of four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW, and sides are MAYO and MUSTARD. The winner of Cochon Heritage BBQ receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially selected cask-strength Four Roses Bourbon, a keg of Cochon Edition “BBQ King” and a CVAP POD from Winston Industries.

“My goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is our best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus unwanted animal parts during any part of our competition.”

“The events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right now and to work with such amazing chefs. We are developing a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people.

I hope to see you there.

Brady Lowe
Founder