If you’ve found yourself thinking – “Gee, I could really use a mind-blowingly overwhelming amount of world-class pork dishes this weekend,” Then you are in luck.
Cochon 555, the traveling pig-tastic culinary competition, is celebrating its 5th anniversary this year and will be stopping into Atlanta this Sunday, Feb. 17th.
Created to spark a national conversation around the farming of heritage-breed pigs, Cochon 555 – “five chefs, five pigs, five winemakers” – pits five chefs against each other in a cook off where each chef is given a 200 lbs. whole hog to prepare an entire nose-to-tail menu with. The pork-centric full course meal is then tasted and ranked by a panel of 20 judges and each of the over 400 attendees.
This years contestants include Eric Ottensmeyer of Leon’s Full Service, Guy Wong of Miso Izakaya, Joe Schafer of King + Duke, Ryan Smith of Empire State South, and Whitney Otawka of Farm 255. The wineries include Elk Cove Vineyards, Arcadian Winery, Barlow Vineyards and Syncline, with more to be announced. As the winners of the Heritage BBQ 2012, Todd Mussman and the Local 3/Muss + Turners crew will cater the post-award show even with a family style whole-hog feast. Rusty Bowers of Pine Street Market will also put on a butchery demonstration.
In addition to the five wineries, in honor of the 5th anniversary, Cochon has added a few things to this year’s event. There will be a new cocktail competition call the “Punch Kings” where the mixologists from The Spence, Proof & Provision, Seven Lamps, 4th & Swift, Empire State South, and the Wrecking Bar will compete. They are also adding “five bourbons” to the list this year, with all attendees getting samples of whiskies from Templeton Rye, Breckenridge Bourbon, High West, Buffalo Trace, and Four Roses as well.
Tickets start at $125/ea for General Admission, and are all inclusive. The event begins at 5 PM this Sunday at the Downtown Sheraton. Additional details and ticket information can be found here.
- By Jon Watson, Food and More blog