4th Annual Touring Culinary Competition and Tasting Event Celebrates
COCHON 555: A PIG FEAST & COOK-OFF @LiaisonCapHill in D.C.
It’s hard to PASSOVER this event. Luckily our Jewish holiday is through by the time a unique traveling culinary competish snorts its way into town on Sunday, April 22nd.
Yes, Cochon 555 challenges five chefs to prepare a menu with Heritage Breed pigs, “snout-to-tail,” for an audience of pork loving fools (i.e. ME.) All with the message to promote sustainable farming of these delicious beasts.
Some of my favorite local chefs will be carving their way to first place on April 22nd. The D.C. line-up includes Scott Drewno of The Source by Wolfgang Puck, Mike Isabella of Graffiato, Wes Morton of Art and Soul, Nicholas Stefanelli of Bibiana, and Ed Witt of 701 Restaurant. Talk about a show!
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Not only will you feast on dishes prepared by some of our top chefs in Washington, but you will be delighted by sips from 5 family wineries, including Adelshiem Vineyards, Elk Cove Vineyards, Buty Winery, Matthiasson Wine and Arnot-Roberts.
What else can you expect?
- Wines from SALDO
- Butcher demonstration from Wagshal’s Pamela Ginsberg
- Interactive tasting contest with 2010 King of Porc and Grand Cochon winner David Varley and Le Creuset
- Beers from Anchor Brewing
- Tastings of Chinaco Tequila
- The “Perfect Manhattan” Cochon 555 Bar with Daniel Hyatt of Alembic featuring five craft American spirits, and Domaine Serene of Oregon paired with Iberico De Bellota by Fermin.
- Adam Sobel of Bourbon Steak will serve a Heritage BBQ whole hog family meal
- A 25th anniversary champagne toast to the James Beard Foundation (sponsored by Laurent-Perrier Champagne)
- An exclusive chocolate experience from the great city of Portland by Xocolatl de David and cold-brew from Chicago’s own Safari Cup Coffee.
- Not to mention Ferrarelle is the official water of the tour so digestion becomes easier … (The BNC’s favorite water in the world. Hooves down!)
*After the feasting and merriment, the winning chef will be selected by attendees and local judges as the Prince of Porc. The winning chef will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.
WHEN: Sunday, April 22nd (4pm VIP )pening, 5pm General Admission)
WHERE: The Liaison Capitol Hill, An Affinia Hotel 415 New Jersey Avenue, NW, Washington DC
TICKETS: $125 per person for general admission; $200 for VIP, which includes one hour early access to sample dishes from three of the competing chef stations, welcome cocktails from The King’s Ginger, artisan cheeses from Murray’s Cheese, and Rappahannock Oyster Company serving Stingrays, Olde Salts and Rappahannock River.
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AFTER-PARTY: Art and Soul in the Liaison Hotel will host the official after party on their patio immediately following the event. The ode to porc will continue with a special menu of $5.55 beverages and snacks.
ABOUT COCHON 555