PigDiagram.jpg
Remember a couple hours ago when I was talking about pig roasts and barbecues and three things making a trend ? Yeah, well I guess

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This Week in Pork, Redux: Cochon 555

PigDiagram.jpg
Remember a couple hours ago when I was talking about pig roasts and barbecues and three things making a trend? Yeah, well I guess I was right.

So now we've got the Urban BBQ series of dinners at Joule scheduled to kick off June 6th.

For those of you who can't wait that long, there's the pig roast happening at Fresh Bistro on May 25th.

And if you can't even wait that long (and are willing to drop a bit more than a hundred bucks for some sweet, sweet pig), then there's Cochon 555 coming to the Bell Harbor Conference Center (2211 Alaskan Way, Pier 66) this weekend, on May 23, for an all-out celebration of the hog.

Never heard of Cochon 555? Well let me explain. It's a project from Brady Lowe--a multi-city tour (everywhere fro Napa, San Francisco and New York to Stillwater, Oklahoma, Seattle and Portland) which brings together five chefs, five heritage breed pigs and five winemakers for a competition to see who can make the best dinner out of their little piggy. The winners in each city will move on to complete at the Grand Cochon in Aspen during the Food & Wine Classic. And here in Seattle, our five chefs are:

John Sundstrom from Lark, Adam Stevenson of Earth & Ocean, Anthony Hubbard (who was last year's winner and thusly dubbed Seattle's "Prince of Porc") from Chow Foods (which operates 5 Spot, the Hi-Life and Endolyne Joe's), Chester Gerl from Matt's in the Market and Tamara Murphy from Brasa. These five will each be tasked with cooking a whole hog, nose to tail, and using it to their best of their abilities. Abilities which will be judged by a panel of experts and enjoyed by anyone willing to drop $125 for a single general admission ticket.

So is it worth it? Well, that depends on your dedication to the porky arts, I suppose. By all rights, this ought to be the be-all and end-all of piggery--the finest example of what can be done with a pig and an appetite. And you, as a paying guest, will get to taste and sample and drink to your heart's content.

For more info on Cochon 555 you can check out the website here. And if you're looking for tickets, they can be gotten here (and yes, there are still tickets available).

 
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