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. Rye Chef Tyler Morris says his team is "excited to participate again" because "Cochon is a challenge and that's why it is fun for us ... we already practice whole animal utilization, so for us it's a natural direction." Morris says Rye chefs will be using their smoker "to fire roast and slow smoke" and that "there will some ethnic flavors as always mixed into our tastes."
· Cochon Heritage BBQ [Official Site]