Get ready all of you pork loving Seattleites. It’s just over a week before Cochon 555 blows into town for its whole hog, tasty assault on the Emerald City.
For the uninitiated, Cochon 555 is a traveling culinary competition that makes stops in food loving cities (like Seattle) and pairs five top local chefs with five heritage breed pigs and five winemakers. The chefs prepare a menu based solely on the pig that lay before them. Once they have worked their porcine magic, they will spend the rest of the evening dishing out the goods to the 400 guests who, along with twenty official judges, will crown Seattle’s newest Prince (or Princess) of Porc.
Mixing things up this year, Cochon 555 has sweetened the pot in Seattle by adding a 6th chef to the competition.
The competing chefs are Jason Franey of Canlis, Johnathan Sundstrom of Lark (and winner of the Seattle 2011 Cochon 555), Jason Barwikowski of the Woodsman Tavern in Portland, Joshua Henderson of Skillet, Rachel Yang and Seif Chirchi of Joule/Revel and Shane Ryan of Matts in the Market.
As if pork and wine pairings were not enough, Cochon 555 is celebrating its 5th anniversary by launching the "Punch Kings” cocktail competition featuring Breckenridge Bourbon and six local bartenders.
But save room for more pork because once the winner is crowned the night continues as Mark Bodinet of Copperleaf Restaurant previews a new Cochon Heritage BBQ event by rolling out a whole pig cooked barbecue-style.
This year’s action will take place Sunday, March, 17 as Cochon 555 sets up shop at the official host of this year’s fete - Cedarbrook Lodge. Doors open at 5 pm for general admission ($125) or you can check in an hour earlier to the 4 p.m. VIP opening reception ($200). And if you are looking to relax before (and especially after) all of the food and drink Cedarbrook Lodge makes it easy with its “Sleep & Swine” package for Cochon 555 patrons.
For additional information on Cochon 555 in Seattle visit: http://amusecochon.com/2013/seattle/
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