Cochon 555

A few weeks ago I came across a culinary event called Cochon 555, the description read: “five chefs, five pigs, five winemakers”. Considering that by this point I had already pulled out my credit card to purchase tickets, there was no need to read on, but I did. Five local chefs are given a whole pig to dream up their best recipes, nose to tail. The event is casual and is meant to be interactive with high tops and prep stations. At the end of the night the audience and a panel of judges vote on the best bite. The winner gets local bragging rights and a place in the Grand Cochon competition at the Food and Wine Classic in Aspen. Along with the chef’s creations, wines, spirits, and brews keep your whistles wet between stations while mingling with farmers or taking in a butcher demonstration and [why not] a tattoo challenge.

The mastermind behind such a sinister event is Brady Lowe of Taste Network. With event cities including: New York, Chicago, Boston, Los Angeles, San Francisco, DC, Portland, Memphis, Napa, and for the first time Miami, his goal of spreading the word about heritage pigs, the farmers that breed them, and their amazing benefits to the culinary world is catching on.

Tickets in hand and grumbling stomachs we head to the Four Seasons, Brickell. The sights and smells are overwhelming. We grab a drink and set our eyes on the first table.

The Chefs

Michael Schwartz [ Michael’s Genuine ]

James Petrakis [ The Ravenous Pig ]

Michelle Bernstein [ Michy’s ]

James Strine [ Café Boulud Palm Beach ]

Aaron Brooks [ Four Seasons Hotel ]

The Wineries

Elk Cove Vineyards

Chehalem Wines

Sokol Blosser

Scholium Project

K Vintners

Notable bites included; Chef Strine’s Milk Braised Pork Shoulder, Heart Tartar, and Bacon Jam (caution: when eating bacon jam, whatever you spread it on, toast, paper plate, all will taste delicious); Chef Brooks’ Pork Belly Anticucho and Smoked Hock Ice Cream Sundae; Chef Bernstein’s Pork Ceviche, Croqueta, and PB & J; Chef Schwartz’s Scapple with Fried Quail egg and Bacon Maple Pecan Pie; and Chef Petrakis’ Head Boudin and Bacon Fat Biscotti. 

If that wasn’t enough pork for one night Yardbird’s Jeffery McInnis served up Steamed Asian Buns, Tator Tot Croquetas and Yardbird Fiddle Faddle.

The event’s promise did not disappoint, it was every bit as decadent and delicious as it sounded. With a traditional champagne toast, the much anticipated results: the winner of the Miami Cochon 555 event is…

Michelle Bernstein!