COCHON 20TH ANNIVERSARY CONTINUES WITH ARDNAMURCHAN x COCHON x BUTCHER
Exclusive Whisky Dinner Set for November 4
NEW ORLEANS, LA – Link Restaurant Group is excited to announce the next event in its curated series of specialty dinners celebrating Cochon’s 20th anniversary. On November 4, Cochon will host “Ardnamurchan x Cochon x Butcher,” a special anniversary collaboration featuring award-winning Ardnamurchan Whisky and sister restaurant Butcher. The one-night-only dinner will take place on Wednesday, November 4, 2026, at 5:30 p.m.
The “Ardnamurchan x Cochon x Butcher” Anniversary Whisky Dinner will showcase award-winning single malt whisky from Scotland’s Western Highlands alongside a four-course menu crafted by Cochon’s Chef John Malone and Butcher’s Chef Sean Carroll. Each course will be thoughtfully paired with selections from Ardnamurchan’s portfolio.
Guests will begin the evening with a welcome cocktail, the Penicillin featuring Ardnamurchan Maclean’s Nose, and small bites of venison skewers with juniper oil, plus white and blood pudding with mustards. The four-course dining experience starts with seared scallop with white bean purée, pickled leeks, fresh thyme, and hog jowls, paired with an Ardnamurchan Tokaji Cask Release. The second course is oyster bisque, poured tableside with oyster crackers and chow chow, paired with an Ardnamurchan Cask Strength Release. The evening’s entrée, smoked ponce with sweet potato and pork belly, popcorn rice, and sautéed mustard greens, is balanced with Ardnamurchan’s flagship single malt, Ardnamurchan AD/.
The celebration concludes with chocolate and chicory pudding with criolla sella whip and sea salt, a nightcap of Sherry Cask Release, a fitting toast to two decades of Cochon.
The dinner is $150 per person, inclusive of service charge, plus tax. Seating is extremely limited, and reservations are available through Resy.
The Link Restaurant Group (LRG) includes Herbsaint Restaurant and Bar (Michelin Recommended); Cochon Restaurant (Michelin Bib Gourmand); Cochon Butcher (Michelin Bib Gourmand); Calcasieu, a private dining facility; Pêche (Michelin Recommended), named Best New Restaurant in America by the James Beard Foundation; La Boulangerie, a neighborhood bakery and café, and Gianna, nominated for Best New Restaurant in America 2019 by the James Beard Foundation.
Link’s flagship restaurant, Herbsaint, earned Donald Link the James Beard Award for Best Chef: South in 2007. Cochon was nominated in 2007 by the James Beard Foundation for Best New Restaurant in America and was listed in The New York Times as “one of the top 3 restaurants that count.” Stephen Stryjewski, LRG chef/partner, was named Best Chef South at the 2011 James Beard Foundation Awards, and Ryan Prewitt, chef/partner of Pêche, was named Best Chef South at the 2014 James Beard Foundation Awards. Pêche chef de cuisine Nicole Mills was a semifinalist for Best Chef South at the 2025 James Beard Foundation Awards and was included in the 2024 class of Best New Chefs by Food & Wine.
The James Beard Foundation also honored Link’s first cookbook, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter), with its top award for Best American Cookbook. In 2014, Chef Link published his second cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter). In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, and the lack of quality education and job-training opportunities available to young people in New Orleans.