The Cochon Heritage BBQ returns to Louisville Sunday, Sept. 7 at 21c Museum Hotel, 700 W. Main St. A less-formal branch of food-forward entrepreneur Brady Low, the event wants to "bridge the gap between family farms and all categories of BBQ restaurants" by showing how much better BBQ could be using heritage breed pigs." Six local restaurant chefs receive a dressed heritage pig, and are encouraged to create six different dishes for event participants and a panel of judges. Last year's winner was Decca's Annie Petry, with one of the judges being Ryan Rogers of Feast BBQ, who is one of this year's contestants along with chefs Tyler Morris of Rye, Levon Wallace of Proof on Main, Brian Enyart of El Camino and Jeffrey Dailey of Corbett's. Along with over 1400 pounds of heritage pig transformed into over 36 chef-prepared dishes, Cochon Heritage BBQ will also have Goose Island Beer, Four Roses Bourbon and many other celebrations of National Bourbon Month.
Eater reached out to the participating chefs to see what's happening
in the days before Cochon kicks off. Chef Jeffery Dailey he's planning "globally influenced" dishes using the entire pig to create "smoked pigs head tamales, char siu, and a pork loin roulade that's similar to porchetta." Dailey says the prep for the event has been logistically tricky, but "it's been a blast working with farmers that I never would have known about and getting to develop relationships with them." He adds that he told his wife "it's going to be real hard to appreciate any other type of pork after this because the quality of these pigs is leaps and bounds above commodity pigs."
· Cochon Heritage BBQ [Official Site]