Tag Archives: Cochon 555

From the Judges’ Table: Cochon 555 and Big Pig Pictures

Productivity is probably down in Seattle this morning in the aftermath of yesterday’s pork-filled Cochon 555. There were butchers breaking down pigs, sampling from whole roasted heritage breed pigs, and even chicharrones dipped in chocoloate. All this after the opportunity to eat plates of pork…
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Cochon 555: A view from the judging room

Last week at this time, it was year two of the Cochon 555 tour’s visit to Seattle, in which five local chefs prepare five (um…not necessarily local, but the point is to raise awareness about heritage breeds and family-owned farms around the country) pigs to…
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Cochon 555: Pigging out on pork in Seattle

Okay. I think I’ve finally digested all the pork I pigged out on at Cochon 555. With clear head and calm stomach, I’m happy to submit this report. What a fascinating event! Cochon 555 is in the middle of an ambitious, ten-city tour, with five…
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Cochon 555: Come here, little piggy

Cochon 555 meant five chefs cooking five heritage pigs, with five winemakers pouring. I pigged out on pig, but just what am I doing there between Jason Franey, executive chef at Canlis, and Armandino Batali, father of Mario and founder of Seattle’s Salumi? Stay tuned…
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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…
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