2,000-Plus Pounds of Whole Pigs, Lamb and Goats Were Cooked at Cochon555 Heritage Fire Newport

Grand Cochon, the epic finale to the multi-city touring culinary competition, is up next on the national tour. Score your tickets now to an epic competition featuring nine chefs and more than 2,500 pounds of heritage pork raised by American family farmers.

Max Flatow Photography for Cochon555

Presented by Cochon555 US Tour  

Heritage Fire Newport showcased 2,000-plus pounds of fire-kissed meat roasted en plein air by 15-plus notable chefs, each of whom was inspired by global food cultures.

Heritage Fire Newport Chefs

The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, and goats alongside responsibly-raised fish, duck, chicken and locally grown heirloom vegetables.  

Participating chefs included Cody Sperry of Hoodoo Brown BBQ, Mark Bryson of Binge BBQ, Jason Bernier, Melanie Dulude & Melqui Corleto of Gurney’s Newport Resort & Marina, Andy Teixeira of Newport Vineyards, Edward Bolus of Mill’s Tavern, Jonathon Kirk of The Fat Pig PVD, Mariana Gonzalez-Trasvina of Bar ‘Cino, Brian Miller of Fat Hen Broadway East, Daniel J Gursha of Ledger, Judd & Kate Foster of South of Heaven BBQ, Nate Singer of Carter Country Meats, David Robinson of Formaggio Kitchen South End, William Myska of Ore Nells BBQ, Amanda Lowry of The Butcher Shop, Dan Hall of Perro Salado, Colleen Mulry of Newport Vineyards and Edward Baptista of Gurney’s Newport Resort & Marina.  

Chris Sexton of Hoodoo Brown BBQ preparing a Crispy Suckling Pig.

Additionally, the event also featured five of the city’s hottest barkeeps and Punch King’s chosen spirit: El Tesoro™ Blanco Tequila was the spotlight ingredient steeped with tradition. 

Matt Simmon’s punch “Fruity Fuego” combined El Tesoro™ Blanco Tequila infused with dehydrated Thai Chili Peppers, Suze Gentian Liqueur, The Perfect Purée Passion Fruit and Fresh Lime.  

Matt Simmons’ punch “Fruity Fuego”

Cochon555 and their partners helped raise money for Piggy Bank, a charitable foundation and start-up farm in Missouri that serves as a kickstarter for emerging family farms, as well as a safety net for farms in the wake of a disaster (flood, fire and disease). 

Elote prepared by Dan Hall of Perro Salado

If you love must-do culinary experiences, endless wines and spirits, making charitable donations and noshing on 50-plus chef-crafted dishes, then don’t miss when this tour comes to your city. 

Up next is the Grand Cochon finale on September 15. Buy tickets to the nation’s most talked about culinary event and follow @Cochon555 on Instagram to keep up with all of the excitement happening across the country.