Four Seasons Hotel ST. Louis to host Chchon 555′s Epic heritage BBQ feast with cielo’s own gian Nicola colucci competing

Published on : Saturday, August 16, 2014

cq5dam.web_.press_.722.keepaspectratio-1-300x300Cielo’s own Chef Gian Nicola Colucci will be competing in Cochon 555’s prestigious Heritage BBQ Feast on Sunday, September 14, 2014 from 4:00 to 8:00 pm at Four Seasons Hotel St. Louis. The local-food focused BBQ tour started by Brady Lowe, Founder of Cochon 555, invites five notable chefs to put their love of globally influenced whole pig BBQ to the test in a friendly but fierce competition to promote the consumption of heritage breed pigs raised by local family farms.

 
“It’s an honour to be invited to compete in Cochon 555’s Heritage BBQ Feast this year,” says Chef Colucci. “I look forward to the great competition and creating inspired barbecue dishes.”
 

In addition to Chef Colucci, this year’s competing chefs in St. Louis include Jenny Cleveland and Eric Heath of Cleveland-Heath, Patrick Connolly of Basso, Josh Galliano of The Libertine and Lou Rook of Annie Gunn’s. Each chef will be given a 200-pound (90 kilogram) heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. A panel of 20 respected judges will vote for St. Louis’ “BBQ King or Queen.”
 

Also this year, Heritage BBQ will debut BBQ Traditions, a series of pop-up pairings where notable chefs will serve one dish that best exemplifies a culinary tradition and BBQ culture from anywhere around the world. Guests will have the chance to pair spectacular wines, brews and spirits with globally-inspired BBQ dishes such as braai from Africa, char siu from China, churrasco from Brazil, and barbacoa from Mexico.

 

 

Heritage BBQ is an edible education on the finest tradition in human history. Together with local food producers, craft brewers, winemakers and prestigious distillers, the Heritage BBQ tour motivates grilling communities worldwide to support local food producers and to break ground on a new hyper-local, globally themed BBQ culture while celebrating National Bourbon Month.

 

Source:-Four Seasons

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