cochon 555.jpg
Photo by Leslie Kelly
Cochon 555 founder Brady Lowe at last year's event, which included a pig-butchering demo.
It's still more than a month away,

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Getting Fired Up About Cochon 555's Chef Lineup

cochon 555.jpg
Photo by Leslie Kelly
Cochon 555 founder Brady Lowe at last year's event, which included a pig-butchering demo.
It's still more than a month away, but my mouth's already watering just thinking about all the pig I'm going to eat at Cochon 555, the porky showcase for heritage breeds set for Feb. 20 at The Westin. It's called a "friendly competition for a good cause"--the cause being the showcasing of heritage breeds at swinetastic events around the country.

After attending last year's Cochon 555, I speak from experience: Them heritage-breed pigs sure do taste good. (Well, if you actually got a hold of some meat. Supplies ran short way too soon and the lines were nasty long. Hope that issue will be addressed and remedied this year.)

This year's lineup of chefs is absolutely stellar: John Sundstrom from Lark; Café Juanita's Holly Smith; Rachel Yang from Joule and Revel; Ethan Stowell, the man behind How to Cook a Wolf, Anchovies & Olives, Staple & Fancy, and Tavolata; and Jason Stratton from Spinasse.

Each chef is given a whole pig and challenged to create a snout-to-tail sensation that'll wow the judges. The winner of the Seattle event goes on to a national competition. Those hard-working judges ate their weight in pork last year. While they're judging, we're snacking and sipping on wines from five great wineries: Syncline Wine Cellars, Elk Cove Vineyards, K Vintners, Scott Paul Wines, and Domaine Serene.

Tickets are kind of spendy: $125 for general admission, $175 for VIP. But there's also an oyster bar and a mountain of Northwest cheese. See you there?

 
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