Pork at Cochon
courtesy of bonappetitfoodie
The pork craze on the food scene may have quieted down a little bit, but that probably doesn’t (and shouldn’t) change anyone’s feelings about bacon, pork rinds, pork loin or any other delicious part of the hog. So to get quell your pork cravings, Cochon 555 is making its fourth annual stop in DC on April 22nd at The Liaison Capitol Hill Hotel.
This year’s competing chef lineup includes last year’s DC “prince of porc,” Scott Drewno from The Source by Wolfgang Puck, returning competitor Ed Witt from 701 Restaurant, as well as new competitors Mike Isabella from Graffiato, Wes Morton from Art and Soul, and Nicholas Stefanelli from Bibiana. The way it works is all five chefs prepare dishes using parts of heritage breed pigs from snout to tail, and you, dear attendee, get to feast on all of it. When all is said and done, one of our DC chefs will go on to compete against other chefs from around the country at the Grand Cochon event at the Food & Wine Classic in Aspen in June.
Additionally, you’ll get to sample wines from five family wineries, as well as beers from Anchor Brewing and other spirits. And just in case the dishes from the competition weren’t enough for you, Bourbon Steak’s Adam Sobel will be preparing a whole BBQ hog–you know, just in case you feel peckish. Those of you who enjoy wielding knives and playing Iron Chef in your kitchen when no one’s looking can check out a butchering demo from Wagshal Market’s Pamela Ginsberg.
Tickets can be purchased online for $125 per person or $200 for VIP tickets with early admission at 4 PM and access to “welcome cocktails” and oysters from Rappahannock River Oysters, LLC. The 2012 Cochon 555 in DC starts at 5 PM on Sunday, April 22nd at The Liaison Capitol Hill Hotel.