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Exclusive: Cochon 555 announces chef lineup for L.A. pork fest

March 14, 2011 |  2:21 pm

Pigs

The first Los Angeles Cochon 555 -- the pork-a-palooza that pits five chefs in a friendly whole-pig cooking competition -- takes place May 1 (the name is a reference to five chefs, cooking five pig breeds, served with five wines). The event aims to promote the sustainable farming of heritage pig breeds. The just-announced five L.A. chefs set to compete are: Octavio Beccera of Palate Food & Wine; Chad Colby of Mozza; Suzanne Tracht of Jar; Ben Ford of Ford's Filling Station; and Joshua Whigham of Jose Andres' Bazaar at the SLS Hotel.  

The five pig breeds are yet to be determined, but the five wines are: Scholium Project, Alysian, Arnot-Roberts, Copain Wines and Red Car Wine. Each chef will prepare a 175-pound heritage breed hog from head to toe. Guests and judges will sample pork dishes and pick the winner (the "Prince or Princess of Porc") based on presentation, utilization and flavor. There will also be a butchering competition, and VIP ticketholders will have access to a butchering demo by Lindy & Grundy. Bacon Hall of Fame will host the afterparty at a location TBD. 

Tickets, starting at $125, are available at www.Cochon555.com. The venue is still to be announced. 

-- Betty Hallock

Photo credit: Carsten Rehder/EPA

 

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