The Newseum, Washington DC
Sunday, April 7, 2013
COCHON 555 – five chefs, five pigs, five winemakers, five years! Do not miss it when this one-of-a-kind traveling culinary competition and tasting event comes home and marks a culinary milestone with its 5th Anniversary Tour. Created to promote a national conversation around the sustainable farming of heritage-breed pigs, each event challenges five local chefs to prepare a menu from the entirety of one 200 pound family-raised heritage breed of pig, nose-to-tail. Twenty judges (culinary luminaries) and 400 guests help decide the winning chef by voting on the "best bite of the day". The winner will be crowned the Prince of Porc and will compete at Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.
D.C. chefs Mike Isabella, Haidar Karoum, Kyle Bailey, Jeff Buben and Bryan Voltaggio will face off against each other for the coveted title at this year's event. The Source's Scott Drewno was the winner last year and the year before; the winner goes on to compete at the Food & Wine Classic in Aspen for a national title. The evening will also feature Bourbon Steak's John Critchley, previeiwng a new Heritage BBQ event - he'll be cooking a whole hog barbecue style before the awards, as well as a butchery demo from Chris Fuller of Alleghany Meats.
This year's event will feature five wineries and, as new additions, the launch of an exciting cocktail competition called "Punch Kings" featuring Breckenridge Bourbon, prepared by  local bartenders, as well as the new TarTare Bar to round out the exclusive VIP hour. All attendees enjoy butcher demonstrations, sustainable oysters, creative pork dishes from all the chefs, a visit to the Manhattan Bar or new Chupito Bar featuring Mezcals, plus the infamous Cheese Bar saw bold enhancements, ice-cold brew from Anchor Brewing, pork-spiked desserts and cold-brewed coffee will close out the evening.
The COCHON 555 event is 100% inclusive and always on Sunday.