Cochon 555: Time to dine on swine


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)
Big names who’ll surely bring big game to the event. I’m looking forward to it, and with over 300 pounds of pig, will hope to see you there for some plates of pork.
For more info: Cochon 555 is open to the public at $125 per person (advance purchase required). For tickets or more information, visit www.amusecochon.com. The event is Sunday, March 8 starting at 5pm at the Bell Harbor International Conference Center.

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