Here's an event report I wrote up last year to give you a feel for what to expect at Cochon 555
And here's more information on this year's event:
WHAT: Cochon 555 ? five chefs, five pigs, five winemakers ? is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. Cochon 555 Boston, presented by Infiniti and media partner Boston Magazine, will challenge five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans.
WHO: 2012 Boston competing chefs include Jamie Bissonette of Coppa and Toro, Tim Cushman of O Ya, Barbara Lynch of Menton, Barry Maiden of Hungry Mother, and Steve "Nookie" Postal of Fenway Park.
DETAILS: Guests will be treated to a epic pork feast of five whole heritage pigs prepared by five chefs and wines from five family wineries, including Buty Winery, Elk Cove Vineyards, Syncline Wines, Sokol Blosser, Chehalem Wines, and K Vintners. The evening will also include wines by SALDO, an interactive tasting contest with Matt Jennings of Farmstead and Le Creuset, Anchor Brew, tastings of ChinacoTequila and the "Perfect Manhattan" Cochon 555 Bar with Daniel Hyatt of Alembic featuring five craft American spirits, and Domaine Serene of Oregon paired with Iberico De Bellota by Fermin. Joshua Smith from TICO will host a Heritage BBQ whole hog family meal after the completion of the voting. The night will conclude with a special 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year; and dessert samples of exclusive chocolate bar flavors from Xocolatl de David, paired with cold-brew Safari Cup Coffee.
At the end of the night, attendees and local judges will select the Prince or Princess of Porc. The winning chef will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.
WHEN: Sunday, March 25th
4 pm VIP opening; 5 pm general admission
WHERE: Mandarin Oriental Boston
776 Boylston Street
Boston
TICKETS: $125 per person for general admission; $200 for VIP, which includes one hour early access to sample dishes from three of the competing chef stations, welcome cocktails from The King's Ginger, artisan cheeses from Formaggio Kitchen and Murray'sCheese, and Island Creek Oysters.
For more information and to purchase tickets:
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