Fourth Straight win at Cochon 555
Fourth Straight Win for Cook Pigs Ranch Heritage Breed Pork at the Cochon 555 in Los Angeles
Teamed with Cook Pigs’ Large Black pig, Chef Walter Manzke prepares winning dishes at annual culinary competition.
Los Angeles, CA – March 31, 2015 —Cook Pigs LLC, a heritage pig ranch operation based in Julian, California, provided the winning pig for the culinary creations of Chef Walter Manzke of Republique for Cochon 555-Los Angeles last Sunday, marking the fourth crowning year in a row for Cook Pigs pork.
Last year, after a victory at the Los Angeles Cochon 555 featuring heritage pork from Cook Pigs Ranch, Chef Ray Garcia won the Grand Cochon in Colorado, crowning him “King of Porc” for 2014. This grand finale pits the winning chefs (and their heritage pig partners) from all ten regional events of Cochon 555. A Cook Pigs Berkshire pig starred in Chef Garcia’s triumphant entry.
“We’re honored to share this Cochon 555 win with Chef Walter Manzke,” said Krystina Cook, Owner of Cook Pigs Ranch. “Walter’s talent as an innovative chef made the most of our award-winning pork. Walter walks his talk about eating sustainably and the farm-to-table movement that is close to our hearts at Cook Pigs Ranch. So this win is for everyone who supports the local family farm, and champions the raising of heritage breed pigs.”
“I use Cook Ranch pigs at both of my restaurants (Petty Cash and Republique),” said Chef Walter Manzke. “They’re the best pig farm in Southern California.”
At this year’s event, butchers from the Cook Family Butcher Shop participated in a butchering demonstration called the Pop-up Butcher Shop, displaying the artistry of carving a French roast, tomahawks and pork chops, while raising money to support culinary students from Le Cordon Bleu.
The Cochon ten-city U.S. tour, now in its seventh year, presents a festive tasting event that celebrates family farms, sustainably raised heritage breed pigs, and locally grown food. Each of the selected chefs is assigned a specific heritage breed pig to prepare in five different dishes, using every part of the animal, in hopes of satisfying the palettes of judges and guests. Cochon 555 brings together local farmers, renowned chefs, outstanding winemakers, established restaurateurs, brewers, and distillers, as well as the pork loving public.
The Cochon organization, created by founder Brady Lowe, seeks to educate chefs, food-influencers and communities across the nation about heritage breed pigs and local sustainable farming. For more information on the event, see their website.