Cochon 555, the country’s most talked about culinary competition returns to New York City on Jan. 25, 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 kickoff event features five chefs cooking five pigs in a friendly competition for a cause. This year’s competing chefs include Mike Santoro of Andaz 5th Avenue – Official Host & Hotel, Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji. The five chefs, champions to whole hog utilization, will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges. Seamus Mullen of Tertulia, last year’s Cochon 555 winner, will lead the pack of judges in selecting New York’s “Prince of Porc.” The winner goes on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June and that winner is then rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.
The fairy-tale heritage pork event includes more than 36 chef-prepared dishes in an all-inclusive stand up reception. Going on its seventh year, Cochon 555 is regarded as the nation’s most flavorful culinary event, from entry to exit, each bite is specially designed to win over the public.