We request a moment of silence as we mourn the festive Cochon555 events of the past. To support the use of heritage breed pigs, amazing chefs competed for the title of Prince du Porc, passing out countless exciting plates made with heritage pork. And since there was also a bourbon “Punch Bowl” competition, everyone would get uproariously drunk.
This year, they aren’t calling off Cochon555, but they are transforming it into an at-home dinner experience. Every night over the course of five nights, starting this Tuesday, Cochon555 will partner with a different chef to offer a delicious take-home pork-infused menu along with wine and cocktails. The chef will offer heating instructions via Zoom, starting at 7:00 PM PST. Delivery is available for an additional fee. $100 for one person, $185 for two people. Includes one cocktail per person and a bottle of your choice of red or white wine. Must be 21.
We have been longtime fans of night one’s chef, Travis Strickland of Baltaire. His main course of Smoked SRF Pork Shoulder, Pibil-Style for Tuesday night is definitely tempting. And we are practically drooling over the menu on the final night from Chef Ben Diaz of Le Jardin at The Culver, which includes Szechuan Barbeque Pork Belly, Porchetta and Compressed Feta in a Maitake Cream Sauce, and a Chocolate Hazelnut Tart for a big finish Saturday night.
But, if we could only choose one night to splurge, it would have to be Friday night’s “Team HiFi Dinner” with a mixed team including Valerie Gordon of Valerie Confections, Minh Phan of Porridge & Puffs, Keegan Fong of Woon Kitchen and Roselma Samala of Genever Bar. They will be partnering with Peads & Barnetts farm. to create tempting courses like Pork Belly Bao, Persimmon Panzanella with Bacon Fat Fried Puffs and Fried Rice with Chinese Sausages. With Valerie Gordon on the team, you know dessert will be awesome.
Cochon555 supports local restaurant and farm partners during this difficult time by giving 80% of ticket sales directly to the chefs and their culinary team. And after seeing the problems with factory farms during Covid, it’s a good time to support small farms and heritage pigs. There is no word yet on the Prince di Porc competition.