Five pigs + five wines + five chefs = one event that will satisfy even the most voracious of eating/drinking/merrymaking appetites. A celebration of heritage breeds, local agriculture and culinary creativity, Cochon 555 is designed to promote breed diversity through education and, of course, consumption!
For two years in a row, I've had the pleasure attending Cochon 555, stuffing myself full of the most delicious pork dishes available in all of Boston and washing it down with some fine wines. The evening began with a VIP hour, featuring cheeses, oysters, wine and local beer, followed by a few hours of tasting the dishes created by each chef, butchering demonstrations, cocktails, more wine and even a raffle for various parts of a heritage breef pig!
This year, the chefs were Jamie Bissonnette of Toro/Coppa, James Margate of Clink, Tony Maws of Craigie on Main, Barry Maiden of Hungry Mother and Matt Jennings of Farmstead. Each chef prepares a series of dishes from the entire pig, from snout to tail, and a panel of judges and event attendees vote on their favorite dishes. For the second year in a row, Matt Jennings took home the Prince of Porc title, this year with his "Pig Mac," modeled after the infamous Big Mac, with a side of vinegar crackling.
As long as Cochon 555 comes to Boston, I will come to eat pigs at this event and support the cause. They tour in ten cities around the country, so be sure to see if Cochon is coming to a town near you. read more