Last weekend, we attended the Cochon555, and had a blast!
Cochon555 supports farmers and educates buyers about the importance of eating heritage breed pigs. At all events, they source only the highest quality products and ingredients available. The meat they produce is recognized for it’s superior texture, appearance, flavor and nutritious qualities. They also support Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms. The event raised up $3,800 dollars for Piggy Bank.
There were two different packages available, VIP and General Admission. The VIP ticket was worth it, as it included an extra hour to eat with no lines, exclusive dishes from the chefs, welcome drinks, and rum punch bowls.
Welcome drinks were made with Buffalo Trace Bourbon and were self served through a baster, which was fun.
Apps included cheese, cured pork, foie gras, and a tartar bar.
There was a guest appearance from Danny Mena, owner of La Loncheria, whom had previously competed at a Cochon555 event. He was making Tacos Al Pastor.
Credit: NYC Plugged
There were also various drinks and cocktails, ranging from those made with whisky, wine, gin, and rum. Tom Walker of Pig Bleecker won the title of best rum punch bowl. It was served through an ice bowl which was aesthetically pleasing and delicious.
5 chefs competed for the title of Cochon555 and 1,500 pounds of heritage breed pigs were consumed usinf all body parts of the pig from nose to tail. Each chef was assigned a breed of pig to use for their dishes.
The first chef was Chef Marc Murphy who is an owner of Landmarc, Ditch Plains, and Landmark Tribeca Events. He worked with the Gloucester Old Spot Pig from Debragga, New York’s Butcher. We recently interviewed Marc, read our interview here!
Chef Byrant Hunt is an executive chef of Temple court. He worked with a Mulefoot Pig, from Dogpatch Farm.
Chef Fabian Gallardo is the head chef of La Esquina. He worked with the Red Wattle Pig from Heritage Foods USA.
Chef Matt Abdoo is the chef/partner of Pig Beach and Pig Bleecker. He worked with the Berkshire pig from Autumn’s Harvest Farms.
Chefs Ginger J Pierce executive chef of Jams Restaurant and Chef Preston executive chef and co-owner of Bellwether in Long island City, opening this winter. The husband and wife duo worked with the Mulefoot Cross Pig from The Piggery.
All dishes were amazing, but in the end, Chefs Ginger J Pierce and Chef Preston took the winning title of Cochon555. The dishes they created were the Charcoal Roasted Chilled Loin, Pimento “Head Cheese”, Pigs Blood Tortilla Chip “Nachos”, Mulefoot Cracklings, Fried Bologna Sandwich and a Bourbon Maple Bacon Push Pop.
Can’t forget about the dessert! Giant Cannolis and chocolate peanut butter bars were made from Zac Young of Craveable Hospitality and Cat Schimenti of Baked by the Ocean and Gelso & Grand.
Hands Down, Cochon555 was super fun and we already can’t wait till next year!