COCHON 555 is a culinary event featuring 5 chefs, 5 pigs and 5 winemakers in a friendly competition for a cause. Each chef will prepare a 70 pound heritage pig from head to toe for 200 enthusiasts.
COCHON 555 PDX
Five Chefs, Five Pigs, Five Winemakers
Sunday, March 1, 6 p.m.
Ecotrust, 721 NW 9th Ave, 2nd floor
WHAT: A group of five Portland chefs will each prepare a heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Porc.” In addition, five selected winemakers will showcase their wines. Amuse Cochon is a tribute to heritage and heirloom breeds, chefs and winemakers.
Each 70lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared.
CHEFS: A Taste Network event featuring
Vitaly Paley – Paley’s Place
John Gorham – Toro Bravo
Gabriel Rucker – Le Pigeon
Tommy Habetz – Bunk Sandwiches
Alex Bourgidu – Porta
WINES:
Elk Cove, Cristom Vineyards, Lange Estate Winery, Soter Vineyards, Sokol Blosser Winery
Van Duzer to host VIP reception.
WHY: An event building awareness and funds for Raphael House of Portland, a non-profit that has been offering shelter to women and children fleeing domestic violence since 1977.
HOW: RSVP IS REQUIRED. Tickets are $125 per person (discount to industry, email brady@tastenetwork.com)
About: COCHON 555 began in Atlanta and is national in scope. Other upcoming cities include New York, Chicago, Boston and Seattle. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com
|
|
