Carry Out with Cochon555 Goes Virtual


A much-anticipated annual culinary event with stops in cities across the United States, Cochon555 will return to Los Angeles Tuesday, October 13 – Saturday, October 17, 2020 as “Carryout with Cochon555” presented by Citi, a virtual and interactive feast featuring some of the city’s top talents.  For four of the five nights, a stellar line up of Los Angeles chefs and butchers – Travis Strickland (Baltaire), Chef Chris Flint and Head Butcher Teresa Cabansag (Gwen), Michael Puglisi (Electric City Butcher),and Ben Diaz  (The Culver Hotel) – will conduct “virtual dinners” via Zoom, offering participants the opportunity to partake in an intimate, interactive dining experience, complete with all of the ingredients necessary to enjoy a pork-centric meal including wine and cocktails. On Friday, October 16,  they will be hosting a special Chef Collaboration Dinner featuring Chef Valerie Gordon (Valerie Confections) Minh Phan (Porridge & Puffs),  Keegan Fong (Woon Kitchen), and Roselma Samala (Genever Bar). Each chef will be doing one course as part of the special, multi-course dinner available for one night only.

“Regretfully, as COVID-19 pandemic continues to disrupt our lives and community, we recognized we could not produce our event tour as we had hoped. As a result, we decided to create a carry out program with an online component as a creative alternative for our fan base while supporting local restauranteurs, and raising awareness for Heritage breed pigs,” Brett Friedman,  Partner & CEO of Agency 21 Consulting, which owns/operates Cochon555. “People are hungry to connect, so transitioning into something virtual was a natural reallocation of the brand. By inviting food lovers to enjoy a meal prepared by Los Angeles’ top culinary minds, while engaging in intimate cooking demonstrations, we are still able to generate excitement while supporting our local restaurant community.”  To that end, Cochon555 has committed to donate 80% of the ticket proceeds to the participating restaurants.

Guests will purchase tickets ($115 for one; $200 for two) which will include a multi-course meal, prepared by the featured chef with almost all of the ingredients sourced from local California farms including Rancho Llano Seco and Peads & Barnetts; a bottle of wine (red or white) from Patz & Hall and a cocktail kit or pre-mixed cocktail comprised of either Buffalo Trace, Mount Gay Rum or Wheatley Vodka.

During a 45-minute live Zoom, the Chefs will recreate one of the featured dishes (guests will cook along); the other dishes will be pre-prepared and ready to heat and/or serve. Guests can choose to pick up their kit at the chef’s designated restaurant or have it delivered for an additional $30 fee.

Participating Chefs and Schedule:

  • Tuesday, October 13:                     Chef Travis Strickland of Baltaire
  • Wednesday, October 14:                 Chef Chris Flint of Gwen
  • Thursday, October 15:                    Chef Michael Puglisi of Electric City Butcher
  • Friday, October 16:                        Chef Collaboration Dinner with Chef Valerie Gordon of Valerie Confections, Minh Phan of Porridge & Puffs, Keegan Fong of Woon Kitchen and Roselma Samala of Genevar Bar
  • Saturday, October 17:                    Chef Ben Diaz of The Culver Hotel

For further information and to purchase tickets go to

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