Gastrolust

Want to dine on swine? And help choose the prince(ss) of pork?

This Sunday, five local chefs will each be given a 70-pound heritage pig and marching orders to serve it up: pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared.

I’ll be part of a panel of professional judges, but all guests can contribute toward choosing the chef who best prepares the pig from head to foot (or snout to tail, if you will). Judging will be based on creativity, classic preparation, and overall best flavor. Matching those piggy flavors will be great wines, with chocolate and cheese thrown in for good measure.

It’s all part of Cochon 555, Taste Network’s national tour to preach about the pig while providing education and proceeds to local farm-related causes; in Seattle, that will be the Neighborhood Farmers Market Alliance and the Good Farmer Fund. The participating chefs:

• John Sundstrom (Lark)
• Jason Wilson (Crush)
• Tamara Murphy (Brasa)
• Matt Dillon (Sitka & Spruce and Corson Building)
• Anthony Hubbard (Chow Foods)