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14 CHEFS FROM AROUND THE COUNTRY COMPETE FOR THE CROWN
When
Sunday, Oct. 1st, 2017
5PM VIP | 5:55PM GA | WINNER @ 8:30PM
Where
Morgan Manufacturing
Cost
All-Inclusive VIP $225 | 5:00 pm
GA $150 | 5:55 pm

JOIN US!

14 CHEFS FROM AROUND THE COUNTRY COMPETE FOR THE CROWN

Grand Cochon, the epic finale to the 14-city touring culinary competition, will crown its “King or Queen of Porc” at Morgan Manufacturing on Sunday evening, October 1st. Cochon555 brings together the 14 winning chefs of regional competitions and 14 pigs for a friendly competition with a cause. More than 2,500 pounds of heritage pork raised by American family farms will be served to a crowd of 30 celebrity chefs and 500 pork-loving epicureans. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. Tickets start at $150 for general admission and $225 for VIP (includes early entry). Tickets are available online.

This fairy-tale heritage pork event will feature celebrated chefs and nose-to-tail cookery. Representing an array of cultures, cities and cooking styles. Each of the chefs are tasked with preparing at least 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a stand-up tasting menu, with dozens of competition plates served alongside artisan wines, boutique spirits, handcrafted cocktails, and some of the best cheeses, charcuterie, sweets, and pop-up food experiences the country has to offer. Grand Cochon is also an event with a greater meaning and a message: to combine responsible agriculture, culinary excellence, and luxury hospitality alongside modern culinary interpretations of heritage breed pigs raised by family farmers with purpose and passion.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 42 chef-competitor dishes – all told, some 2,500-plus pounds of heritage pork from family farms – guests will sample beef tartare featuring Sabatino truffles prepared by Joshua Pollack of Rosenberg’s Deli in Denver paired with the wines of Antica Napa Valley; a farmhouse cheese spread from Pastoral Artisan Cheese Wine & Bread featuring Savile Row and Cypress Grove; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring truffle butter, foie gras, and more; and Chef Zac Young of Craveable Hospitality will create an innovative take on pastry presented by Perfect Puree of Napa Valley.

Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include a special cocktail experience inside the Glenfiddich Experimental Dome, Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum and Perfect Puree of Napa Valley; a Courvoisier Cognac cocktail and “neat” tasting with hand-crafted chocolates; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will be unveiled at the Swizzle Bar. An array of wines grouped under the “5 Winemakers” banner featuring Scholium Project; Kosta Browne, CIRQ, Pax Wine Cellars; Silver Oak and more. Other experiences include the Welcome Lounge featuring Buffalo Trace; non-alcoholic sodas from DRY Sparkling; Wines of the World and Azzurro Wine Company.

Where: Morgan Manufacturing
CHECK OUT THE VENUE

When: Sunday, Oct. 1st, 2017

Description

Grand Cochon, the epic finale to the 14-city touring culinary competition, will crown its “King or Queen of Porc” at Morgan Manufacturing on Sunday evening, October 1st. Cochon555 brings together the 14 winning chefs of regional competitions and 14 pigs for a friendly competition with a cause. More than 2,500 pounds of heritage pork raised by American family farms will be served to a crowd of 30 celebrity chefs and 500 pork-loving epicureans. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region. Tickets start at $150 for general admission and $225 for VIP (includes early entry). Tickets are available online.

This fairy-tale heritage pork event will feature celebrated chefs and nose-to-tail cookery. Representing an array of cultures, cities and cooking styles. Each of the chefs are tasked with preparing at least 3 bites of heritage breed pig from the whole-animal menu they created to win their respective cities. The event is akin to a stand-up tasting menu, with dozens of competition plates served alongside artisan wines, boutique spirits, handcrafted cocktails, and some of the best cheeses, charcuterie, sweets, and pop-up food experiences the country has to offer. Grand Cochon is also an event with a greater meaning and a message: to combine responsible agriculture, culinary excellence, and luxury hospitality alongside modern culinary interpretations of heritage breed pigs raised by family farmers with purpose and passion.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 42 chef-competitor dishes – all told, some 2,500-plus pounds of heritage pork from family farms – guests will sample beef tartare featuring Sabatino truffles prepared by Joshua Pollack of Rosenberg’s Deli in Denver paired with the wines of Antica Napa Valley; a farmhouse cheese spread from Pastoral Artisan Cheese Wine & Bread featuring Savile Row and Cypress Grove; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring truffle butter, foie gras, and more; and Chef Zac Young of Craveable Hospitality will create an innovative take on pastry presented by Perfect Puree of Napa Valley.

Cochon555 events are theaters for innovative spirit, wine, and cocktail experiences. Libations include a special cocktail experience inside the Glenfiddich Experimental Dome, Smoked Old Fashioneds with Breckenridge Bourbon; The Manhattan Project presented by Poached Jobs; the Tiki Bar featuring Angostura Rum and Perfect Puree of Napa Valley; a Courvoisier Cognac cocktail and “neat” tasting with hand-crafted chocolates; and a Heritage Rum Cart. New pours incorporating the historic bitters and luscious rums of Angostura will be unveiled at the Swizzle Bar. An array of wines grouped under the “5 Winemakers” banner featuring Scholium Project; Kosta Browne, CIRQ, Pax Wine Cellars; Silver Oak and more. Other experiences include the Welcome Lounge featuring Buffalo Trace; non-alcoholic sodas from DRY Sparkling; Wines of the World and Azzurro Wine Company.

Learn More

LAST CALL

Our Competition inside a Competition. A whole-bottle battle to determine which barkeep is to be crowned the Punch King or Queen among our country’s cocktail royalty. The return of spirit-driven, large-format hospitality starts now with 75 of the country’s top barkeeps.

Click here to to check out the bartenders competing in this year’s finale Punch Kings event, LAST CALL!

Talent

THE CREATORS

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NICOLE GAJADHAR
Saxon + Parole
NICOLE GAJADHAR

Chef Biography

NICOLE GAJADHAR

After externing at Tabla and working in the kitchens of 10 Downing, Tertulia, and The Lion, Nicole joined the team at Saxon + Parole in 2013. Moving her way up to Chef de Cuisine, Nicole has worked alongside Chef Brad Farmerie managing the culinary partnership with JetBlue's Mint Class menu. She aided in the opening of Saxon + Parole Moscow and in 2015 helped curate the menu for GENUINE. Most recently, Nicole helped build the menu for Ghost Donkey, AvroKO's Mexican-focused bar with a menu of gourmet nachos.

Pig Breed Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
GRAE NONAS
Minneapolis Chef

Chef Biography

GRAE NONAS

New England-bred, Grae Nonas’ childhood years exposed him to all that the East coast had to offer, he graduated from The Culinary Institute of America in 2008. His experience runs from large to small scale service including Centro Vinoteca, Le Pigeon, Mario Batali’s Tarry Lodge, Eataly, Restaurant North, Animal, Son of a Gun which all led to opening of Olamaie, a modern Southern, farm-to-table restaurant in Austin. Since opening in August 2014, chef Grae has received many notable accolades including Food & Wine Magazine’s Best New Chef 2015. He was also selected as a James Beard “Rising Star Chef” semifinalist in 2015, with a repeat nomination in 2016 as a finalist.

Pig Breed Information

FARMER’S CROSS

The Large Black breed is known for its taste, pasture foraging skills, and overall hardiness. The Tamworth is known for its ample belly - aka the best bacon hog - and displays a firm, trim jowl underlined with muscular hams. When harvested at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with complex flavors.
KAELIN ULRICH TRILLING
Nashville Chef

Chef Biography

KAELIN ULRICH TRILLING

Kaelin Ulrich Trilling, son of acclaimed cookbook author, cooking school founder and Mexican food authority Susana Trilling, was born and raised in Oaxaca. His technique- and ingredient-driven menu at Bajo Sexto Taco offers a menu of authentic Mexican cuisine.

Pig Breed Information

FARMER’S CROSS

A farmer’s cross of two breeds, a Guinea Hog and a Large Black. Guinea Hogs are known for their gentle nature and excellent foraging abilities and considered by chefs for being an exceptional animal, yielding outstanding hams, bacon, and lard. Large Blacks are known for their pasture foraging, large belly, and high micro-marbling. Old Spots are known for their floppy ears, high fat ratio, and flavorful meat. Combining the traits of the two breeds ensures a luscious and deliciously moist pork.
JONATHAN GRANADA
Otium
JONATHAN GRANADA

Chef Biography

JONATHAN GRANADA

In 2007, Chef Jonathan Granada began working at Bouchon. After moving up the ranks, Granada moved to The French Laundry in 2009, and met Timothy Hollingsworth. In 2015, Granada moved to LA to begin working with Hollingsworth on the opening of Otium, where he currently serves as Chef de Cuisine.

Pig Breed Information

OLD SPOT

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 medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent foraging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
WILL NOLAN
Viceroy Snowmass
WILL NOLAN

Chef Biography

WILL NOLAN

Executive Chef Will Nolan graduated from the Western Culinary Institute in Portland, Oregon, a Le Cordon Bleu School. Nolan’s most recent culinary experiences include Executive Chef roles at the Palace Restaurant in Durango, Colorado and the Bourbon Orleans Hotel in New Orleans, Louisiana. Nolan traveled to Singapore and opened a New Orleans style restaurant at “The Big Easy” fine-resort property, and he was awarded first place in Durango, Colorado's “First Iron Chef Battle.” Nolan’s experience includes numerous fine restaurants throughout North America including New Orleans’ Café Adelaide, and he further focused his expertise on Colorado cuisine at the Cascade Grill in Purgatory, Colorado, the Palace Restaurant, Foxfire Grill, and Lady Falconburgh’s, in Durango, Colorado.

Pig Breed Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, 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 a by-product of the finishing process in several areas.
PAULA DASILVA
Burlock Coast Seafare + Spirits
PAULA DASILVA

Chef Biography

PAULA DASILVA

South Florida culinary darling Chef Paula DaSilva is the executive chef of Artisan Beach House at The Ritz-Carlton Bal Harbour. The former Hell’s Kitchen contestant is known for her soulful, farm fresh dishes that have earned her critical acclaim.

Pig Breed Information

HEREFORD

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower growing breed, yielding richly colored and marbled meat.
RICARDO JARQUIN
Travelle Kitchen + Bar
RICARDO JARQUIN

Chef Biography

RICARDO JARQUIN

Travelle Kitchen + Bar Chef de Cuisine Ricardo Jarquin is a force on Chicago’s culinary scene with an impressive pedigree. Originally from Miami, Jarquin’s American cuisine is inspired by seasonality, historical styles, genuine ingredients, and a background in refined, modern techniques.

Pig Breed Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
MITCH MAYERS
Lark
MITCH MAYERS

Chef Biography

MITCH MAYERS

A Washington native, Mitch graduated from the CIA and Cornell University. After interning at the Herbfarm, he was recruited by Hillstone Restaurant Group. In 2011, he became the Executive Chef at Denver’s Black Pearl, until returning to Seattle to work at Lark and was named Chef de Cuisine.

Pig Breed Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
MANABU HORIUCHI
Kata Robata

Chef Biography

MANABU HORIUCHI

Born in Shizuoka, Japan, Chef Hori as he is known, had culinary dreams in his blood. He was inspired by his mother, a chef and precisionist known for preparing meals with fresh ingredients. After graduation from the Tsuji Culinary Institute in Osaka at 19, he moved to Tokyo to work at the most prestigious sushi restaurants, Sushi-Ko Honten and Ichimura Kansai Kappou. He was invited to be the personal chef to the Consulate General of Japan and moved to Houston. Today, he is one of Houston’s most acclaimed chefs, and has been recognized by James Beard Foundation Awards.

Pig Breed Information

FARMER’S CROSS

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.
JORDAN KEAO
'āina Restaurant
JORDAN KEAO

Chef Biography

JORDAN KEAO

Chef Jordan was born and raised in Hawaii, growing up on the Big Island. Jordan started working at Roy’s Hawaiian in La Jolla. He then worked directly alongside Roland Passot at the Michelin-starred French restaurant La Folie, for exposure to French and modern cooking techniques. This was followed by a few years in the tech industry managing large scale food operations with farm direct products. Jordan is grateful for the opportunity to have worked for many different chefs and travel throughout Asia, gaining exposure to a wide range of skills, techniques and ingredients.

Pig Breed Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
DREW VAN LEUVAN
Seven Lamps

Chef Biography

DREW VAN LEUVAN

I am a 21 year veteran of cooking. I have been trained in 2, formal 5 Star Restaurants, by Chef's Jean Louis Palladin & Guenter Seeger. I have been a Chef in numerous Atlanta restaurants, such as, Asher, Spice, Toast, Woodfire Grill, Saga, Trois & One Midtown Kitchen. But, I have always wanted to work for myself. I started my first business, a Handmade Pasta Company called Pain de Mie. We made fresh pastas for 30 restaurants in Atlanta & Athens. Thus leading to my restaurant, Seven Lamps my bar Grain Cocktail Bar.

Pig Breed Information

FARMER’S CROSS

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. Tamworth hogs originated in Ireland, with a muscular top, rounded back, upright ears, and long snout, thought by many to be the best bacon hog. The crossing of these breeds yields a lean and flavorful pork with subtle hints of nuttiness.
KOSTA KONTOGIANNIS
Kingbird
KOSTA KONTOGIANNIS

Chef Biography

KOSTA KONTOGIANNIS

Originally from Athens Greece , Kosta has been integral part of many notabe kitchens and having collaborated with chefs of the likes of Sean Brock, Michael Solomonov, Eddie Lee, Bryan Voltagio and Gabrielle Hamilton in the past. After a 2 year stint at Michael Mina's Wit & Wisdom and a brief hiatus Chef Kosta returned this time to Washington, D.C. where you can find him behind the stoves of Kingbird at the Watergate Hotel.

Pig Breed Information

SADDLEBACK

This English breed is known for its hardy vigor and a superior fat to meat ratio in the belly and loin. The trim, fine-coated Saddleback is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.
EVAN LEROY
LeRoy and Lewis
EVAN LEROY

Chef Biography

EVAN LEROY

Known for his innovative takes on Texas barbecue, Chef and Pitmaster Evan LeRoy incorporates elements of fine dining and from-scratch cooking into his menu, shining a new light on the traditional cuisine. Comfortable around a live fire from a young age, Evan’s culinary experience ranges from fine dining, at Hudson’s On the Bend, to barbecue at Hill Country Barbecue in NYC and serving as the founding pitmaster of Freedmen's in Austin. He has traveled to Australia and Russia, to train and work with prospective pitmasters and has been known for his openness to teaching and sharing smoking secrets.

Pig Breed Information

FARMER’S CROSS

Farmer’s Cross: Red Wattle / Large Black Large Blacks are known for their pasture foraging, large belly, and high micro-marbling. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.
ROB LEVITT
THE BUTCHER & LARDER
ROB LEVITT
JOSH POLLACK
Rosenberg's Bagels
JOSH POLLACK
GREG O’NEILL
Pastoral
GREG O’NEILL
JAMES LINTELMANN
Baptiste & Bottle
JAMES LINTELMANN
CORY MORRIS
Boleo at the Kimpton Gray Hotel
CORY MORRIS
ZAC YOUNG
Craveable Markets
ZAC YOUNG
PAX MAHLE
PAX WINE CELLARS
PAX MAHLE

WINEMAKER BIO

PAX MAHLE

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000.
ABE SCHOENER
SCHOLIUM PROJECT
ABE SCHOENER

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
NATE WEIS
SILVER OAK
NATE WEIS

WINEMAKER BIO

NATE WEIS

Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.

THE SPOTLIGHT

CABERNET

Our 2012 Napa Valley Cabernet Sauvignon artfully combines the classic elegance of the old world and the ripe fruit of California. It displays an opaque garnet color with a bouquet driven by fruity aromas of blackberry liqueur and hoisin sauce. It also offers the savory components of sage and molasses. These complex aromatics are complemented by sandalwood and nutmeg characteristics indicative of American oak aging. This is a well-structured wine with a compact and rich mid-palate buttressed by silky tannins and generous acidity. Given proper cellaring, this wine will provide drinking pleasure through 2037.
NICO CUEVA
Kosta Browne
NICO CUEVA

Winemaker Biography

NICO CUEVA

Nico has worked at the winery since starting as an intern 8 harvests ago. He recently took over as winemaker at the Sonoma County winery where he crafts our Pinot Noir and Chardonnay from special vineyards throughout California. Originally from San Diego, when Nico isn't making wine he can be found cooking or surfing.

Wine Information

PINOT NOIR

The 2015 Sonoma Coast Pinot Noir is a case study in combining intensity with elegance. Local geology can be complex here, a direct result of being located on the intersection of two tectonic plates. For this wine, we find ourselves drawn to vineyards that are particularly influenced by the Pacific Ocean and are fortunate to work with some spectacular sites. They work together to form a singular wine that is distinctively Sonoma Coast. A wine with deep flavor and rich texture as well as the savory and spice characteristics that we love.
MICHAEL BROWNE
CIRQ
MICHAEL BROWNE

Winemaker Biography

MICHAEL BROWNE

20 years ago Michael chased a winemaking dream that was the foundation of Kosta Browne. In 2009, he started growing his own Pinot Noir on two estate properties in the Russian River Valley. These places are unlike any other. The wine from these magical sites is called CIRQ and is Michael’s latest project.

Wine Information

PINOT NOIR

The 2012 Treehouse Vineyard Pinot Noir is from our estate property in the Russian River Valley.  The unique site - just 13 acres of iron rich volcanic soil atop a hill on the Western edge of the region – has a variety of clones and aspects that contribute complexity and power to the wine.  Windswept hillsides make the vines work hard and the resulting low yields provide the bright aromatics and rich intensity that we crave. Treehouse is a mouthfilling and deeply textured wine, generous and pretty at the same time.
CHRISTOPHER BATES
Element Winery
CHRISTOPHER BATES

EAT & DRINK

EAT+DRINK

SUNDAY AFTERNOON WITH COCHON555 IS AN EPIC CULINARY EXPERIENCE CENTERED ON 1500 POUNDS OF HERITAGE BREED PORK. DINERS FEAST ON DOZENS OF CHEF-CRAFTED TASTINGS AND SIP ON 40+ TYPES OF BOUTIQUE WINES, CRAFT COCKTAILS, AND ARTISANAL BREWS. THINK OF A GOURMET TASTING MENU TAKEN STANDING UP. A PORTION OF ALL SALES BENEFIT THE PIGGY BANK CHARITY.

WANT TO SEE THE CULINARY ROSTER AND BEVERAGE LINEUP? CLICK BELOW.

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Ticket Info

General Admission

Includes:
Feast on epic dishes and vote for your favorite bite of the day. Endless rounds of craft cocktails, boutique wines, artisanal charcuterie, and cheeses are simply the beginning. General Admission is the signature culinary experience.

VIP

Includes:
Welcome to next-level access at Grand Cochon! VIP passes grant 55 minutes of early access and insider benefits. Imagine an extended tasting menu at your favorite restaurant, only you can go back more than once for your favorite courses.

Bespoke

Includes:
Bespoke is for guests who demand memorable tastes and singular experiences. The journey begins on Tuesday night with guest chef multi-course charity dinner at Travelle. Sunday begins with a VIP | 55 minute early access and a nice donation to Piggy Bank.

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