COCHON 555: 5 Chefs, 5 Pigs, 5 Winemakers (SEA - national tour)

Email this Event to a Friend

March 8, 2009 (Sun)
5:00 PM - 8:00 PM

Bell Harbor International Conference Center, Pier 66
2211 Alaskan Way
Seattle, WA 98121

View Map  |   404 8493569

Cost: $125 (industry discount available)

View more details below

“Five Chefs, Five Pigs, Five Winemakers”
March 8th, 2009 at 5pm

WHAT: A group of top Seattle chefs will each prepare a 70lb heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 70lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared.

WHO: A Taste Network Event featuring:
John Sundstrom, Lark

Jason Wilson, Crush
Tamara Murphy, Brasa
Matthew Dillon, The Corson Building
Anthony Hubbard, Chow Foods
Wineries to include: McCrea Cellars, Cadence Winery, Fidelitas, K Vintners and Buty Winery.

A VIP RECEPTION: The experience starts at 3:30pm with the reserve wines of Elk Cove paired with artisan cheeses from DeLaurenti Specialty Food & Wine. Special guest Arie McFarlen (Maveric Heritage Ranch, SD) will be hosting a side by side comparison tasting of five rare breeds (whole shoulders presented by Earth & Ocean chef Adam Stevenson). Caviar provided by Black River Caviar. Event extras include a pig breakdown and porchetta demonstration by Ryan Farr, specialty beers and a pig perfect dessert by David Briggs (xocolatldavid) with after party at Earth & Ocean. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.

Judges: Erin Fetridge of The Stumbling Goat, Adam Stevenson of Earth & Ocean, Susan Neal of McCrea Cellars, David Briggs of Xocolatl de David, Armandino Batali of Salumi Cured Meats, Jason Franey of Canlis Restaurant, Dave Lefkow of Bacon Salt, Jay Friedman the Gastronaut, Chester Gerl of Matt's in the Market, Ken Avedisian of Cordon Selections, Christopher Chan of The Rainier Club, Chris Curtis of NFMA/Good Farmer Fund, Don Bourassa of yelp!, Graham Gaspard of Black River Caviar.

HOW: RSVP IS REQUIRED. Tickets are $125 per person ($25 discount to industry) For more info: (tele: 404-849-3569)

COCHON 555 began in Atlanta and is national in scope. Other upcoming cities include Boston, Chicago, Washington D.C. and San Francisco. Chefs and judges from each city are selected by Taste Network to participate in the event.

Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large.

Please Tell The Event Host That You Saw This Post On