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 they've been doing in the days before Cochon kicks off. Chef Brian Enyart says he's "really wanted to do something with Cochon for a long time" because he "likes the idea of spreading the word of local and heritage breed animals and practices." Enyart added that focusing on the whole animal is "a fun challenge and forces you to think more intentionally about what you're cooking." As for the food, Enyart said his team is "working on a pig head tostada and a smoked loin torta with a chorizo pâté," adding "we have a couple other fun things but we are still testing them so I don't want to let the cat out of the bag just yet."
· Cochon Heritage BBQ [Official Site]