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Jul 22, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Gear up for epic pork-fest Heritage BBQ by Cochon

August 5th 02:08pm, 2013

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Get your piggy bib on: The Heritage BBQ by Cochon is just a few weeks away. The Scoop announced in March that Cochon, a national event series focused around heritage breed hogs, would be coming to St. Louis. Heritage BBQ, taking place Aug. 25 at the Four Seasons St. Louis, is a competition and an eating extravaganza.

For the competition, five chef teams are challenged to utilize a whole heritage breed pig. Each team will showcase the whole hog in six distinct dishes: four meats and two sides. The winner receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially-selected, cask-strength Four Roses Bourbon, a keg of Cochon Edition “BBQ King” from Anchor Brewing and a CVap Pod from Winston Industries. The lineup of competing chefs is: Fabrizio Schenardi (executive chef of the Four Seasons St. Louis), Kevin Nashan (chef-owner of Sidney Street Cafe), Kevin Willmann (chef-owner of Farmhaus), Gerard Craft (chef-owner of Niche, Brasserie, Taste and Pastaria) and Matthew Accarrino (executive chef, SPQR in San Francisco).

But Heritage BBQ is more than just watching chefs mess with meat. There will be 1,200 pounds of pork and loads of other edibles for an anticipated crowd of 400 to feast on, along with a slew of libations – everything from bourbon to beer to Fernet Branca. VIP tickets are priced at $200 and receive a 5 p.m. early admittance. General admission tickets are $125, with an entrance time of 5:55 p.m. Purchase tickets here.

Looking to make it a full-on pig-out weekend? Attend the Heritage BBQ kick-off dinner Aug. 24 at Cielo at Four Seasons St. Louis. Fabrizio Schenardi will prepare a four-course dinner during which guests can toast heritage breed pigs with Cochon founder Brady Lowe and chef Accarrino. Dinner, including wine pairings, is $88 per person, and seating is limited. To make a reservation, contact Cielo.

 

 

 

By Ligaya Figueras

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