Grand Cochon is the tour's year-end finale in which 14 chefs from 14 cities cook their three best bites while competing to be crowned as the nation's King or Queen of Pork for 2017. Some ten heritage breed pigs in all are featured in this nose-to-tail culinary showdown. The chefs will serve more than 2,000+ pounds of responsibly-raised heritage breed pork, all in the name of supporting family farms and a future of safer, more honest, and delicious food.

The Competiting Chefs Are:

Chef Nicole Gajadhar of Saxon + Parole - Meat-Centric American Eatery - NYC
Chef Grae Nonas of Tullibee - Nordic-Inspired Cuisine - MPLS
Chef Kaelin Ulrich Trilling of Bajo Sexto Taco Lounge - Ingredient-Driven Mexican - NASH
Chef Jonathan Granada of Otium - Ingredient-Driven American - LAX
Chef Will Nolan of Eight K at Viceroy Snowmass - High Mountain Cooking with Southern Roots - DEN
Chef Paula DaSilva of Artisan Beach House - Bold New American Cooking - MIA
Chef Ricardo Jarquin of Travelle Kitchen + Bar- Inventive American - CHI
Chef Mitch Mayers of Lark - Ingredient-Driven American - SEA
Chef Manabu 'Hori' Horiuchi of Kata Robata - Modern Japanese Fare - HOU
Chef Jordan Keao of āina Restaurant - Modern Hawaiian - SFO
Chef Drew Van Leuvan of Seven Lamps - Rustic American Fare - ATL
Chef Kosta Kontogiannis of Kingbird Restaurant at The Watergate Hotel - Contemporary American - WDC
Chef Evan LeRoy of LeRoy and Lewis - New School Barbeque - AUS

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.

Enthusiasts can sign up for a national cocktail punch competition (Punch Kings) combined with an innovative day-long food summit held (BESPOKE) at the Chicago Athletic Association on Saturday, September 30. Kicking off at 9:30 a.m. in the Tank Room, keynote speakers and panelists will bridge the worlds of academia, food, and hospitality with BESPOKE: An Exploration of Taste & Thought. Immediately following, 14 barkeeps from around the country compete in the most notable punch-themed celebration featuring Breckenridge Bourbon. Tickets start at $55 (students with ID) / $75 (general admission) and are available

“It’s always an honor to see all the incredible talent and good food movement support in one place,” says Brady Lowe, Founder of Cochon555. “We’re putting the spotlight on heritage species, responsible agriculture, and amazing chefs and producers. As one of this country’s premiere dining cities, we’re proud to have Chicago as the centerpiece of our largest-ever Grand Cochon this year. Guests can expect an epic culinary experience that’s not just about quality, but wines, spirits, cheeses, pork dishes and much more, all created with purpose and passion. This is eating and drinking for a cause.”

GENERAL POLICY: Tickets are 100% non-refundable | This policy pertains to all events | VIP Registration opens 55 minutes before General Admission

What's the refund policy? Tickets are 100% non-refundable | ALL SALES ARE FINAL

FAQ: Are there ID or minimum age requirements to enter the event? Please bring a valid ID for Entry | No one under 21 permitted including infants and small children in child carriers