LA2013 Accordion Brochure

THE CHEFS
EVENT SCHEDULE
4:00-5:00PM
VIP
• Exclusive Tastings
reserve wines and spirits
• Oysters, Cheese Bar & Brews
HERITAGE BREED PIGS
THE CHEFS
SEAN DENT HOST CHEF
RAY GARCIA
House Of Blues
Dent has practiced the gastronomic arts
on several continents commencing with
training under Swiss Master Chef Rudi
Scherer. From there he worked his way
across Switzerland, the Caribbean and
Fiji before arriving in America. Making his
home in Los Angeles in 1999.
4:30
• Punch Kings Competition
5:00
• Tartare Bar presented by SIMI
Jubilee Family Farm CALIFORNIA
Red Wattle gets its name from its red color and thefleshy
skin that hangs under its jowls. This extremely rare breed
adapts to climates well and is an excellent forager. It is
prized for its tender meat and splendid hams. Red Wattle
pork is lean and juicy with a rich beef-like taste and texture.
GA
Floor Opens to all chefs
5:15
• Butcher Demo w. Lindy & Grundy
• Butcher Raffle
to BENEFIT THE Culinary School
VOTE
5:30-6:30
• Make sure you vote for
your winner, “BEST-BITE”
7:30
• Heritage BBQ Family Meal
w. Christian Page & Chris Fuller
PREVIEW TO LABOR DAY EVENT
7:00
• Swine And Sweets
w. TAZA Chocolate
• A Toast to 5 Years of COCHON
7:30
• AWARDS WINNER IS ANNOUNCED
CHESTER WHITE
Walnut Keep CALIFORNIA
The Chester White originated in Chester County,
Pennsylvania in the early 1800’s when strains of large, white
pigs common to the Northeast United States were bred with
a white boar imported from Bedfordshire, England. Today,
the Chester White consistently shows superior meat and
eating quality.
California
@ PMVineyard
ELK COVE VINEYARDS
Oregon
@elkcove
The Charleston
RED WATTLE-OLD SPOT CROSS
Walnut Keep CALIFORNIA
The Old Spot is known for its higher fat ratio while remaining
hardy with flavorful meat which has a distinctive layer of
back fat, adding to the succulent flavor overall. While the
Red Wattle pork is lean and juicy with a rich beef-like taste
and texture. When combined the cross breed makes for a
truly unique and delicious stock.
GAVIN LANSDALE
His family opened the very first Thai
grocery store in Los Angeles in the 70’s,
he also holds three Guinness World
Records for Largest California Roll
(440 feet); Largest Stir Fry (4,010 lbs.)
and Largest Seafood Stew (6,500 lbs.)
in addition to being a competitor on
Food Network’s Iron Chef America and
featured on “Best Thing I Ever Ate” for
his Drunken Noodles. His education from
Le Cordon Bleu paired with extensive
knowledge of classical Asian food has
allowed him to become a stand out in the
culinary community.
SIMI WINERY
BERKSHIRE
Cook Pigs Ranch CALIFORNIA
Berkshire is the most popular of the heritage breeds
and has become a favorite with chefs because of its
intramuscular marbling. the breed yields a brighter pork
than most, and features a thick, delicious fat cap. The meat
is sweet and creamy with hints of nuttiness, which is typical
of the finishing process in several areas.
LARGE BLACK
Bred for taste, hardiness, mothering ability, efficiency and
perfected by farmers for more than a century. Compared to
other breeds, the flavor of the Large Black Hog’s meat is
exceptional.The lean, micro-marbled meat is extra tender
due to the breed’s short muscle fibers. This produces a
tender, moist cut of pork with an exquisite & unique taste.
@SimiWinery
ROBERT KACHER
@RKSwine
Short Order & Alleghany Meats
Cook Pigs Ranch CALIFORNIA
California
New York
CHRISTIAN PAGE & CHRIS FULLER
Ford’s Filling Station
Gavin Lansdale is the Chef De Cuisine at
Ford’s Filling Station. A native of the rural
East of England, Chef Gavin is no stranger
to life on the farm and draws inspiration
from the hard work and sacrifice of those
who provide the building blocks that
enable him to hone his craft.
PAUL MATHEW VINEYARDS
JET TILA
The Bazaar by José Andrés
Joshua Whigham has been a member
of José Andrés team almost ten years,
having worked alongside Andrés at his
various Washington, DC establishments.
In 2008, Whigham relocated to the west
coast to open The Bazaar at the SLS Hotel
Beverly Hills and in 2009 took over as
Chef de Cuisine.
A Los Angeles native, Chef Ray’s
adoration for cuisine was cultivated
at his grandmother’s house where he
and his family would gather for Sunday
dinners. Following graduation, he
deferred enrollment to law school and
began studying at the California School
of Culinary Arts where he truly began his
epicurean journey. His commitment to
sustainability extends beyond the kitchen
and he has recognized on a national level
for his “locavore-acious” efforts.
RED WATTLE
JOSHUA WHIGHAM
• Main Tasting
5 WINERIES
FIG Restaurant
streaming video sessions
5:00-7:30PM
HERITAGE BREED PIGS
OLD SPOT
Cook Pigs Ranch CALIFORNIA
Originating from England, the Gloucestershire Old Spot is a
critically rare breed. Nicknamed “orchard pig”, the Old Spot
is white with black spots, has floppy ears and a mediumsized body. Known for its higher fat ratio while remaining
hardy with flavorful meat which has a distinctive layer of
back fat, adding to the succulent flavor overall.
VIBRANT RIOJA
Spain
@vibrantrioja
BUTCHER DEMO
WE WOULD LIKE TO THANK OUR SPONSORS
FOR SUPPORTING THE VISION AND PAVING THE
ROAD TO A BETTER FOOD SYSTEM
presented by
5 AMERICAN WHISKEYS
COCHON POD
SPECIAL TASTINGS
STREAMING VIDEO
Amelia & ERIKA
Lindy & Grundy
Local, Pasturized & Organic Meats
Two butchers with a
sustainable philosophy.
SPOTLIGHT SPONSORS
FOUR ROSES DISTILLERY
TEMPLETON RYE
Lawrenceburg, KY
@4rosesbourbon
Templeton, IA
@templetonrye
BRECKENRIDGE DISTILLERY
Breckenridge, CO
@breckdistillery
&
PRESENTED BY
CUTTING
Guniea
Hog
Jubilee Family Farm
@BuffaloComstock
@EAGLERARELIFE
100% of raffle proceeds
HIGH WEST WHISKEY
will benefit the culinary students
helping with today’s programming
CHEF’S PANTRY SPONSORS
@BRECKDISTILLERY
OYSTERS
RAPPAHANNOCK RIVER
@4ROSESBOURBON
CHUPITO BAR
ENJOY CRAFT AMERICAN!
SMOKED SALT + CUCUMBER
ROGUE CREAMERY
Arcata, CA
@CypressGrovers
Central Point, OR
@Rogue_Creamery
VERMONT CREAMERY
SPRING BROOK FARM
Websterville, VT
@VermontCreamery
BE SURE TO TWEET WHAT YOU EAT @COCHON555
Cardholders enjoy one full year of benefits at
participating restaurants and parnters around
the country. Today’s Special, Half Price T-shirts
for cardholders (maximum of two).
-SPECIAL THANKS-
CYPRESS GROVE
@ANCHORSPIRITS
BUFFALO TRACE
Frankfort, KY
@BuffaloComstock
CHEESE BAR
@HIGHWEST
HERITAGE & MEDIA SPONSORS
Park City, UT
@HighWest
Reading, VT
@FarmsForCityKid
CHEESE STORE OF
SILVERLAKE
Los Angeles, CA
@cheesestoresl
ATLANTA FOODS INT.
Atlanta, GA
FIDENCIO
100% Agave Espadín
Santiago Matatlán, Oaxaca
Mezcales de LEYENDA
SIGN UP AT THE MERCH BOOTH
100% Agave Angustifolia
Sierra Madre, Oaxaca
@MezcalDeLeyenda
@FidencioMezcal
MezcalPIERDE ALMAS
100% Agave
San Baltazar Chichicapam, Oaxaca
@PierdeAlmasNYC
A portion of the proceeds from
Chef’s Course Card will benefit
the James Beard Foundation.
@ beardfoundation
LOS ANGELES
THE FIFTH ANNIVERSARY TOUR