Cochon Houston "Big Beef vs. Heritage Pig" Dinner Kicking Off Cochon 555 Houston Event
Creekstone Farms is proud to be a part of this year's kick-off to the Cochon 555 main event for Houston.
Cochon 555, the country’s most hyper-local culinary competition, along St. Francis Winery & Vineyards, a Certified Sustainable, family-owned California winery, announces the debut of “Private Dining Cochon” when they host their first-ever “Large Format Feast” at Killen’s Steakhouse on Saturday, February 7. The PDC “Large Format Feast” is a series showcasing 10 of the nation’s top chefs who are reinventing the steakhouse culture and will celebrate source-driven chefs, prominent winemakers and humanely certified proteins. The dinners events are designed to spotlight the growing popularity of premium cuts of heritage pork on prominent steakhouse menus. PDC supports the conversation of responsible farming, buying whole animals and sourcing the best naturally raised beef and pork, ultimately setting the course for a safer food system.
“Killen’s Steakhouse is changing the way diners look at steakhouse experiences. There is a lot of positive buzz around the country about Killen’s … it’s an honor to be hosting a special Large Format Feast alongside one of the protein pioneers responsible for shifting steakhouse culture from boring back to inspiring,” says Brady Lowe, founder of Cochon 555. “I can’t wait to see how Ronnie and the team shape this dinner, it’s an experience I would not miss for the world.”
The four-course “Big Beef vs. Heritage Pig” dinner, prepared by Killen’s Steakhouse Owner/Chef Ronnie Killen and Executive Chef Joe Cervantez, begins with a welcome reception of reserve Prosciutto di Parma followed by a seated dinner of family-farm raised, antibiotic-free, Creekstone Duroc Pork, side-by-side with Creekstone Farm Black Angus Beef. The courses will be paired with St. Francis Sonoma County Sauvignon Blanc and the winery’s Reserve Tier Merlot, Cabernet Sauvignon and Zinfandel.
Katie Madigan and Chris Louton, along with Vineyard Manager Jake Tyrrell, represent a new generation of winemakers who are defining the future of Sonoma winemaking with their vision for St. Francis wines. Proud to support this celebration of responsible agriculture, they will present the four new-release wines to a limited audience of Houston’s wine and food lovers. Guests will also enjoy desserts followed by a cheese course from Lowe.
The following day, Sunday, February 8, the St. Francis winemaking team will be pouring wines at Cochon 555, where Killen, along with chefs Erin Smith, Brandi Key, Ryan Pera and Mark Decker, are challenged to create a winning menu from a locally raised heritage breed pig.
“Dinners like these support whole animal culture, which helps lessen the burden on small family farms,” says Lowe. “We would like to offer a special thanks to the dinner hosts, including the winemaking team of St. Francis Winery, the culinary team of Killen’s Steakhouse, Creekstone Farms, and The Cochon US Tour.”
WHERE: Killen’s Steakhouse, 2804 S. Main St., Pearland, TX 77581
WHEN: Saturday, Feb 7, 2015, Welcome Reception and Dinner: 7:00-9:30 p.m.
COST: $125 per guest(includes wine pairings plus tax and gratuity)
For more information about Cochon 555 events that will be taking place in Houston throughout the weekend, visit the Cochon US Tour online at www.cochon555.com. Sign up for the newsletter to be among the first receive chef announcements and a chance to win prizes from Cochon sponsors. All participants are also invited to upgrade their Cochon experience by pre-ordering a copy of EPIC PORC – The Cochon 555 cookbook, to be released in August 2015. Additionally, all Cochon 555 ticket buyers will receive a free year-long PANNA subscription, a $24.95 value.