Morgan Webber of Coltivare Pizza & Garden in Houston
, takes home the Golden Gloves at Last Call,
Cochon 555’s National Punch Bowl and Spirit Competition featuring Breckenridge Bourbon
Snowmass, Colo., (June 25, 2015) — Heritage Fire by Cochon 555, a premier hyper-local, whole animal, live-fire, outdoor food and wine event, easily became the most raved about back-to-back culinary events of the summer in Snowmass/Aspen. Drawing guests who attended the Food & Wine Classic in Aspen down the hill, the goal of the events produced by the team at Cochon 555 are to promote honest food artisans, celebrate family farms, and create culinary awareness for those hard working people responsibly raising heritage species. The sold-out events tilted the scales in favoring the farms, but also the emerging chef community who constantly struggle with paying premium food prices when the decision is made to serve their guests safer, flavorful food raised locally. While the Viceroy Snowmass was getting ready for Grand Cochon, Heritage Fire pulled together the most-talked about collection of dishes cooked over live-fires. The high-energy food and wine experience included a live music performance from hip-hop turntablist DJ Lord of Public Enemy and jazz entertainers The Potash Twins. To see pictures from the event on Cochon555’s Flickr, click here
Heritage Fire showcased more than 50+ notable chefs and butchers from Colorado alongside top chefs from around the country, cooking 3,000 pounds of heritage breed animals. Chefs and farmers worked together to spotlight traditional outdoor cooking techniques paired with amazing wines, craft beers, and amazing spirits. The list of heritage dishes featured included wood roasted duck, assorted cuts of dry-aged beef from Creekstone Farms, spit roasted Colorado rabbit, cocoa nib roasted goat, garlic oysters and clams, octopus with chorizo, salmon escabeche, and many variations of heritage breed pig with artisan cheeses and heirloom vegetables all paired with the best beverages.
“Hosting back-to-back events in Snowmass was epic! More than 50 chefs worked together on the first Heritage Fire event in Colorado and it was an absolute success! I’m so passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
Guests witnessed the nation’s top barkeeps competing at Punch King’s Last Call featuring Breckenridge Bourbon. More than 50 bartenders competed in the Punch King Competition at Cochon 555 events across North America throughout the year. The 10 barkeep finalists recreated their winning Breckenridge Bourbon Punch, plated them in stunning Open Kitchen tumblers from Williams-Sonoma and presented them to 14 judges who scored on presentation, creativity and flavor. The Punch Kings competitors included Sother Teague of Amor y Amargo (NYC), Brian Sassen of Repour (MIA), Devon Espinosa of The Church Key (L.A.), Patrick Williams of Punch Bowl Social (DEN), Taha Ismail of Graffiato (WDC), Tenzin Samdo of Trade (BOS), Stephen Cole of Barrelhouse Flat (CHI), Brian Means of Dirty Habit (SF) and Britt Tracy of Heyday (MPLS). In the end, Morgan Webber of Coltivare Pizza & Garden (HOU) took home the Golden Gloves with his “Blissfully Unaware Punch” featuring Breckenridge Bourbon infused with Earl Gray Tea, finished with rum, apricot, Meyer lemon oleo, and bitters. The national title came with prizes from Breckenridge Distillery, Williams-Sonoma, and a customized barkeep bag from Butcher & Baker.
In addition to the meat-laden feast, the afternoon included the Breckenridge “Burro” featuring special cocktail pairings with Drew Estate Cigars, including Smoked Old Fashioned's, Vodka with Black River Caviar, and Billie’s Special Punch with Slow-Roasted Sturgeon and the Preservation Project featuring renowned tattoo artists Darren Brass and Jose Cordova of Miami Ink tattooing heritage breed hams. The Perfect Manhattan Experience presented by Groupon featured Buffalo Trace, Eagle Rare, Westland Distillery and Breckenridge topped with Luxardo Cherries and a specially cured garnish by Creminelli Fine Meats. The Bacon Hall of Fame presented by Maggy Hawk Vineyards showcased Single Vineyard Pinot Noir paired with artisan bacon from Black Pig Meat Co, Allan Benton, and Burgers’ Smokehouse. A huge hit of the event was tequila tasting of the Don Julio portfolio including 1942 and draft cocktails courtesy of the electric blue Don Julio Draft Truck. The Pop-Up Butcher Shop presented by Williams-Sonoma featured a live butchering demonstration with Mountain Primal Meat and Kate Kavanaugh & Josh Curtiss of Western Daughters. Guests enjoyed exceptional experiences like tasting reserve Prosciutto di Parma on a roaming Berkel slicer, ice-cold Rekorderlig Cider, wines from The Infinite Monkey Theorem and special cocktails from Whistle Pig Rye.
About Cochon US Tour
The Cochon US Tour
executes a variety of unique, local food events that are focused on raising enthusiasm for supporting family farms with the world’s first environmentally conscious nose-to-tail pig competition. The flagship Cochon 555 event is celebrated as the world’s first environmentally conscious nose-to-tail pig competition. Created in response to the lack of consumer education around heritage breed pigs, this epic pork feast visits 20 major cities in North America annually. The tour also features a multitude of live-event expressions including Heritage BBQ (global cultures), Heritage Fire (live-fire event), EPIC Cochon (hyper-premium), and Cochon Island (agri-tourism). The events feature top chefs preparing whole heritage breed pigs and other locally raised proteins. Together with winemakers, brewers, distillers and craft food makers they create authentic culinary events celebrating champions in the good food movement. Since its launch, the tour has supported responsible family farming by allowing 50,000 people to taste heritage pork for the first time and by donating more than $450,000 to charities and culinary schools, and more than $750,000 directly to farmers. For more details about the events, visit