Sunday

Cochon 555



Cochon 555 was in full swine in New Pork City. 5 Pigs, 5 Chefs, 5 Winemakers sow-cased their talents while attendees pigged out in hog heaven! The event was held at Chelsea Piers, Pier 60 to help raise awareness of Farms for City Kids, Heritage breed pigs and family owned farms. Chefs from New York's best restaurants presented dishes in a culinary competition using Heritage Pigs and winemakers provided tastings or their delicious products.


FIVE CHEFS AND FIVE PIGS

Corwin Kave, Fatty' Cue -Berkshire
Mark Ladner, Del Posto -Large Black
Gavin Kaysen, Cafe Boulud -Large Black
Marco Canora, Hearth Restaurant -Duroc
Adam Kaye, Blue Hill at Stone Barns -Ossabaw and Large Black


FIVE WINEMAKERS

K. Vitners
Buty Winery
Wind Gap Wines
Elk Cove Vinyards
Gamble Family Vineyards


Pigs were flying as hungry people devoured delicious competition submissions.

Fatty' Cue Smoked Pork and Lobster Curry

Del Posto Cold 100 Layer Lasagna and Pork Cracklings


Porchetta with crispy skin 
Pork Sausage and White Beans
Pig head Agnolotti in it's broth



Blue Hill
at
Stone Barn
3 Different sausages with lentils
Bacon Focaccia with Whipped Lard
Pork liver mousse in Chocolate




Pork Tamales
Pork Belly Sliders
Fried Tete de Cochon with Gribiche
Bacon Bourbon


Brooklyn Brewery served copious amounts of cold beer. Daniel Hyatt from The Alembic was tending bar making delectable libations like the Double Old Fashion. "Rye Whisky, Maple Syrup, Fig Vinegar, squeeze of orange and love."


Ryan Farr from 4505 Meats showed off his talents skillfully breaking down a whole pig, proving that there is an art in butchering. Afterwards the animal pieces where raffled off.


Chef Gavin Kaysen
invites the winners of the pig's head to come to Café Boulud
where he will cater a dinner for them using their prize. That's going to be quite a dinner party
prepared by the headcheese himself!





The Chef's dishes were judged by a panel and the peoples votes were also registered naming Chef Adam Kaye from Blue Hill at Stone Barns the winner! The chef seemed tickled pink by the news. He will now advance to compete at the Grand Cochon during the Food & Wine Classic in Aspen where everyone is expected to go hog wild, oink!








AFTER PARTY

If all that pork wasn't enough, there was a lamb after party at Resto. And what better way to get there than a double decker tour bus. Beer was flowing at Resto as well as hors d'oeuvres such as lamb ribs, lamb carnitas and lamb sausages. If that still wasn't enough, an entire lamb was roasted in a caja china and served with all the fixins. Baaah...

2 comments:

  1. Everything looks AMAZING. It must have been like heaven to be there. Were there any pork sweets? That is always a challenge..

    ReplyDelete
  2. Yes! Dessert was chocolate bacon bits, bacon popcorn and bite size peanut butter, bacon, chocolate "fusterclucks" by xocolatl (sorry no pics, afterall people are pigs)

    ReplyDelete