Barbecue University and Primal Grill television cooking host and prolific cookbook author, Steven Raichlen, in a recent interview addressed my question, “Do you have any explanation for the pork, bacon phenomenon?”
Raichlen, the author of Planet Barbecue replied, “Several things. It’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than a prime or aged beef.” Watch slide show HERE.
Well are you?
Are you a pork connoisseur? Do you start to salivate when you hear words like ham, pork belly and spare ribs? You say you love bacon, but do you love the whole hog? Can you get enough swine to dine? Coming locally to Washington DC is Cochon 555 (Five Chefs, Five Pigs, Five Winemakers) next Sunday, May 2nd at the Ritz Carlton those of you who want to enjoy pork in various delectable permutations.
Cochon 555 - Swine, Wine and Dine
Five regional chefs, five heritage pigs and five local wineries come together under one roof for a friendly culinary competition. The challenge is laid down for each of the chefs to create multiple culinary dishes using the whole heritage pig for all who attend to enjoy. Local judging panels are given the task of picking the local “prince or princess of porc” winner from each city participating with a grand finale at the Aspen Food and Wine Classic, June 18-20 for the title of ‘king or queen of porc”.
BRADY LOWE, creator of COCHON 555, and his team carefully select each participant to the event. The chefs are selected based upon their support of local agriculture and heritage species. The pigs are sourced from local ranches devoted to sustaining heritage breeds.
THE FIVE CHEFS:
R.J. COOPER – Vidalia Restaurant
NICHOLAS STEFANELLI – Bibiana
DAVID VARLEY - Bourbon Steak
DAN SINGHOFEN - Eola
JOE PALMA - Westend Bistro
THE FIVE WINES:
Anderson's Conn Valley
Chehalem Wines
Domaine Drouhin Oregon
Donkey and Goat Winery
Twomey Cellars
The chefs each prepare an entire heritage breed pig from snout to tail for the competition. Twenty notable judges and guests taste the chef creations and vote on a winner.
The event includes the following:
• Over 750 pounds of heritage pork
• Family-owned wineries showing their best
• Whole Pig breakdown demonstration
• “Swine & Spirits” mixologists showcase
• Meat & Greet VIP Lounge featuring artisan cheese, oysters and reserve wine
The cause
Cochon 555’s goal is making the consuming public aware of heritage pigs and what they bring to the table. The rise in the demand for lower fat pork changed how we raise and breed our pigs offering a less flavorful, sometimes genetically unstable product because of the inbreeding. By eating and creating a demand for heritage pigs we preserve these breeds, support our local farmers and eat a healthier raised product.
Types of Heritage Pigs: Berkshire, Duroc, Gloucester Old Spot, Large Black, Red Wattle, Tamworth and Yorkshire. Check out www.localharvest.org for more details on heritage pork and Bon Appetit’s Heritage Pork column.
Special Discount Code will save you $25
Put it on your calendar and join the pork festivities on Sunday, May 2nd at the Ritz Carlton in Washington, DC for Cochon 555
Tickets: $125 per person
VIP Tickets: $175 per person ~ Start early with an oyster station, a tasting of reserve wines from Anderson's Conn Valley, Silver Oak Cellars, and Donkey and Goat Winery, an artisan cheese reception presented by Cowgirl Creamery, savory cocktails by Daniel Hyatt, local craft brews and best of all, guests can meet and greet with the chefs, winemakers and judges of COCHON 555.
Save $25 – enter “farmfresh” as your discount code when purchasing tickets.
Purchase tickets: www.cochon555.com
WANT TO WIN TICKETS? Sign up to "Bacon Bits" the newsletter for event updates, ticket contests and announcements. Visit the website where you can also find us on FaceBook and Twitter under “Cochon555” and “Cochon on Tour”. All contests are announced to our social media friends.
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