French Technique + Asian Flavors Win LA Cochon 555 Competition

(Gerry Furth-Sides) ” Cochon555, the LA stop toward the national finals is still the comprehensive celebration of the pig!  We have been honored guests the past three years. For more information, visit www.cochon555.com.  For more details on past parties, please see:  //localfoodeater.com/this-whole-piggy-starred-in-a-wow-charity-competition-party/

 

The idea: The creators of the series aim to engender discussion and action – to buy, cook, shop and donate in the name of safe, honest, and delicious food.  Five notable chefs, earn votes from notable judges, chefs have one week to prepare a 200-pound pig and present a “Judge’s Plate” scored on utilization; technique; and overall flavor.  

How it is done:  Five chefs.  Five pigs.  Five winemakers.  Five Somms and five barkeeps. Over one hundred prominent chefs, farmers, sommeliers, distillers, brewers, and barkeeps work together seamlessly to create the best of the best and most exuberant stand-up party.

You never lose sight at this event of the mission.  A pop-up butcher Shop and SILENT AUCTION featuring beautiful cutting boards and butcher tables from John Boos & Co., as well as wines and liquors from sponsors benefitted sister charity, Piggy Bank, the Open Access Agriculture (OAA) sanctuary for heritage breed pigs. (see below).  Piggy Bank, a genetic sanctuary, enables responsive solutions for emerging farmers and supporting communities.

It is a great introduction to the culinary skills of five of LA’s finest chefs, or a reintroduction to them in a new way and this year three entirely new to us, including Philippino Chef Lord Maynard Llera who prepared dishes with Duroc Pork from Rancho Llano Seco.

 

The winner of the regional competition is announced as “the Prince or Princess of Pork” and earns an amazing 4-day wine and gastronomy experience in Rioja, Spain’s most prominent wine region. They also advance to the national finale, Grand Cochon, where the  ‘Best 3 Bites’ from all Cochon555 regional events will be presented in a head-to-tail, winner-takes-all showdown for the crown.

It adds up to each guests enjoying 25 total “pork plates” with five from each chef.  Highlights of Chef Brian Redzikowski’s tables are below.  His Pig Mac BAO is at the top of the post.

This is how you do pork belly – right off the Swallow Belly Mangalitsa like Chef Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.  Chef also cooked the sausage performance style.

A number of “extras”  this year included Harry’s Pies, the Punch Kings of Breckenridge and Chef Christopher Ford, Beverly Wilshire Four Seasons with desserts from The Perfect Purée.

We will feature The Starter Bar (Trois Petite Cochons, Cello, and Cypress Grove) plus  Tartare Bar (Brandon Kida of Hinoki & The Bird) in a future “supporting cast” post.

And “at the end of the day,” at each Cochon 555 events, entire pigs are up for sale.  This part of the fundraiser, along with ticket sales, benefits Cochon555’s sister charity, Piggy Bank.  Piggy Bank is a start-up farm in Missouri that serves as a Kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire, and disease).

The takeaway and the mission of Cochon555 is to provide education to chefs and consumers and to create experiences that guests can sink their teeth into honest food from real farmers. Through education, the Cochon555’s goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.

For more information or to donate, visit www.piggy-bank.org or follow @PiggyBankOrg on Twitter. Watch the video //j.mp/PIGGY_BANK.

 

  For more information and to make a reservation, please visit www.viceroyhotelandresorts/en/santamonica or call (800) 622-8711.