Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement – notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.
This culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with virtually endless wine, brews and spirits. This year’s competing chefs include Tony DiSalvo of CAST at the Viceroy Santa Monica – The Official Host & Hotel, Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terinne, and Steven Fretz of The Church Key. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes each with hopes to win voters from a crowd of hungry gourmands and celebrated judges.
A panel of notable judges, led by Ray Garcia, 2014 King of Porc, and chef at the soon to open Broken Spanish will help select LA’s “Prince of Pork.” The winner moves on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.
Brady Lowe, the founder of Cochon 555, joins us with all the pork-a-licious details.