COCHON555 CONGRATULATES GINGER PIERCE & PRESTON MADSON OF JAMS BY JONATHAN WAXMAN AS NEW YORK CITY’S 2018 PRINCESS AND PRINCE OF PORK

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COCHON555 CONGRATULATES GINGER PIERCE & PRESTON MADSON OF JAMS BY JONATHAN WAXMAN AS NEW YORK CITY’S 2018 PRINCESS AND PRINCE OF PORK

National Culinary Tour Announces 2018 Regional Winner in New York City at SECOND Floor.

Piggy Bank Raises over $3,800 for Start-Up Farm in Missouri

 

NEW YORK CITY (January 22, 2018) — After an epic afternoon feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests, including chefs, somms, barkeeps, and notable judges gathered with full glasses to toast New York City’s Princess and Prince of Pork, Ginger Pierce and Preston Madson of Jams by Jonathan Waxman, for a magnificent utilization of an entire Mulefoot cross raised by Heather Sandford of The Piggery. Cochon555 founder Brady Lowe bestowed Ginger and Preston with the regional title in addition to a an amazing 4-day wine and gastronomy experience in Rioja, Spain's most prominent wine region.  Ginger and Preston secured a seat to proudly represent New York City at Grand Cochon, the national finale on September 30 in Chicago. The event also raised $3,800 for Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). To view photos and videos of the event, click here: http://bit.ly/555NYC2018.

 

Over 36 dishes were presented by this year’s competing chefs including Bryan Hunt of Temple Court, Marc Murphy of Benchmarc Restaurants, Fabian Gallardo of La Esquina, and Matt Abdoo of Pig Beach. The winning menu by Ginger Pierce and Preston Madson featured a Mulefoot cross from The Piggery. The aspects of the breed (quality meat and flavor) worked in tandem to create six winning dishes. The menu included Charcoal Roasted Chilled LoinPimento “Head Cheese”Pigs Blood Tortilla Chip “Nachos”Mulefoot CracklingsFried Bologna Sandwich and the Bourbon Maple Bacon Push Pop to end on a sweet note.

 

Additionally, winners were named in our Somm Smackdown -- best wine paired with heritage breed pork -- and Punch Kings -- a whole-bottle punch bowl competition featuring Breckenridge Bourbon. Kristen Goceljak of Little Park won Somm Smackdown with her selection; Parusso, 2013 Langhe Nebbiolo Spumante from Piedmont, Italy. Cochon555 thanks Amy Racine of Dovetail, Nicole Hakli of Momofuku Ssäm Bar, Carrie Lyn Strong of Casa Lever and Stefanie Schwartz of Le Coucou who rounded out the Somm Smackdown competition. VIP guests enjoyed a show-stopping lineup of hand-crafted punches from five of the city’s top barkeeps, including Alli Torres of Jams by Jonathan Waxman, Bryan Santos of La Esquina, Jane Danger of Mother of Pearl, and St John Frizell of Fort Defiance. Tom Walker of Pig Bleecker won Punch Kings with his “Confederate Punch”, combining mint-infused Breckenridge Bourbon, lime, sugar, absinthe, cucumber, sparkling water and bitters.

 

“The national competition gets more intense and dynamic every year, and the performance of New York City’s chefs, somms, and barkeeps shows precisely why the city is now synonymous with landscaping a responsible culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Ginger and Preston’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that enhance what heritage breed pigs have to offer.”

 

Communal feasting is an integral part of Cochon555; the events are theaters for innovative spirit, wine, and cocktail experiences -- all in, a 40-course gourmet tasting menu taken standing up with endless wines and hand-crafted cocktails from some of the best bars in New York City. The Welcome Lounge ushered guests into the Buffalo Trace Punch Barfollowed by the Signature Starter Bar and Cheese Experience featuring Cello, Cypress Grove and local cheesemongerFormaggio Essex Market.  Guests sipped sparklers from Topo Chico; enjoyed a signature Gin Cocktail Experiencepresented by Monkey 47 Schwarzwald Dry Gin; and The Manhattan Project featured premium bourbon from Eagle Rare, Buffalo Trace, and Breckenridge PX Cask Finish topped with Luxardo cherries. Guests learned about pairings at theTarTare Bar showcasing chef Garrison Price from il Buco Alimentari & Vineria and the wines of Antica Napa Valley; stunning wines from the portfolio offerings of Codorniu and The Lineage Collection paired with organic pates from Les Trois Petits Cochons, and the racy Wines of Germany paired with a culinary pop-up spotlighting a “Taste of New York City” with Chef Stefano Marracino or Paola’s.  Cochon555 debuted a new experience called Trompo “Hora de Familia” hosted byDanny Mena of La Loncheria in celebration of its first Global Cochon555 event in Mexico City later this year. Just before awards, guests received a sweet ending via an Innovative Dessert Pop-Up spotlighting celebrity pastry chef Zac Young of Craveable Hospitality and Cat Schimenti of Baked by the Ocean and Gelso & Grand working with The Perfect Puree of Napa Valley in a #SprinkleBae spin-off.

 

This year’s judges included local luminaries such as Adam Kaye of Blue Hill at Stone Barn, Brad Farmerie of Saxon + Parole, Matthew O’Neill of Craveable Hospitality Group, Thomas Schneller of the Culinary Institute of America, Hyde Park, well-known Emcee Billy Harris, as well as our headline all-star butchers, Erika Nakamura and Jocelyn Guest fromWhite Gold Butchers.

 

About the Cochon555 US Tour

The Cochon555 US Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through the world’s first nose-to-tail pig cooking competition for the past ten years. This epic pork feast visits 20 major cities in North America annually and stages over 60 events. The tour is comprised of an array of live expressions including Heritage Fire (live-fire cooking in mountainside and vineyard settings) and Heritage BBQ (global grilling traditions). All Cochon555 events cultivate a long-term impact for heritage species raised by family farms, in top culinary markets in North America. Both educational and inspirational messages are circulated among 16,000 guests; 2,200+ chefs; 150+ family farms; and 16 culinary schools. Since 2009, 50,000+ consumers have experienced heritage pork, more than $500,000 has been donated to charities, and over $750,000 has been paid directly to our farmers. For more details and videos of events, visit www.cochon555.com or follow @cochon555 on Twitter and Instagram.

 

About Piggy Bank

Launched in 2015 by Brady Lowe - founder of the Cochon555 US Tour and Taste Network - Piggy Bank is a pig farming sanctuary. Harboring a Noah’s Ark-worthy selection of heritage breeds, it provides free genetics and business plans to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can learn about safer, more responsible practices and benefit from the sharing of genetics, livestock, and the very information needed to not just survive, but to thrive as small businesses. The Piggy Bank farm, located in Missouri, raises pigs to be gifted to communities dedicated to elevating the cause and expanding through a model of social and agricultural transparency. Piggy Bank is a nonprofit corporation with federal tax exempt status as a public charity under Section 501(c)(3). Follow the Piggy Bank conversation on Twitter @PiggyBankOrg. For more information, watch the videohttp://j.mp/PIGGY_BANK or visit www.piggy-bank.org.

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Contact 

MEDIA CONTACT: James Carr

E: media@cochon555.com

P: 404-279-2124