Competition to Celebrate Heritage Breeds

Friday, March 12, 2010

Cochon 555 and School of Hotel and Restaurant Administration bring five chefs, five pigs, five wineries to Stillwater April 3

(Stillwater, OK   March 12, 2010) -- The School of Hotel and Restaurant Administration at Oklahoma State University and Cochon 555 will host a group of top chefs from Oklahoma and the surrounding region as each prepare a heritage breed pig from head to toe. Featuring five chefs, five heritage pigs and five winemakers, the event will begin at 4:30 p.m., Saturday, April 3 in the ConocoPhillips OSU Alumni Center in Stillwater.

OSU is the fourth stop on Cochon 555’s 2nd Annual 11 city tour. The event is the only national chef competition promoting heritage pigs and breed diversity.  

The 11 city event serves as a link to preserving heritage breed pigs by promoting breed diversity in the national culinary community. This year’s focus will be consumer education with a special Field Guide to Heritage Pigs given to every attendee and special presentations by resident butcher Ryan Farr of 4505 Meats in San Francisco.

Ticket prices are $100 for the main event that begins at 4:30 p.m. and $150 for the VIP event which begins at 3:00 with a reserve wine tasting and artisan cheese reception. VIP guests will have the opportunity to meet and greet the chefs, winemakers and judges before the event begins. A portion of the proceeds will go to scholarships for students in HRAD. Visit www.cochon555.com for more information and to purchase tickets.

Chefs Chris Shepherd from Catalan in Houston; Matthew Harris, of J&G Grill in Park City; Curt Herrmann, from the White Owl in Tulsa and Kurt Fleischfresser of the Coach House in Oklahoma City, will join an unnamed mystery chef in the competition to crown the “Prince or Princess of Porc”. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor.

Five family-owned wineries Domaine Serene, Revana Family Vineyard, Raptor Ridge, Miner Family Vineyards, and K Vintners will showcase their wines during the event.

Hospitality students will work with the chefs and vintners in planning, preparing and serving the specialty pork and wines.  

“The school and the college are very pleased with this unique educational opportunity for HRAD students,” Bill Ryan, school director said.  “They will gain valuable experience working with top chefs and vintners.”

“We were pleased to be the fourth stop on this amazing tour,” said Philippe Garmy, HRAD clinical instructor, who is helping organize the Stillwater stop.

“We wanted the heartland and OSU to be able to showcase the heritage breeds in our area. Our guests will be totally amazed at the different tastes these special swine deliver.”

Cochon 555 Founder Brady Lowe is surprised at the response the events have generated in less than 18 months.

“It’s a personal passion of mine to bring awareness of heritage breeds and the family farms committed to raising these extraordinary animals,” Lowe said.  “It’s a healthier and more sustainable approach to livestock compared to large scale commercial agriculture – and as the chefs and foodies who’ve come to Cochon 555 will tell you, they’re more flavorful.”

CloseBend, The Restaurants at Chesapeake, Ben E. Keith, U.S Foodservice, Cusack Meats, Beau’s Wine Bin, The Atherton Hotel at OSU and The Ranchers Club are sponsors for the event.

Special packages for the weekend are available at the Atherton Hotel and Ranchers Club.  For more information, please contact the hotel at 405-744-6835 or visit www.cochon555.com.