Jonah Kim of Yona wins the Prince of Porc at the 2016 Cochon 555 in Washington, DC!
Cochon 555 is one of my favorite events, period. “The 2016 tour continues to further the conversation of heritage pigs on dinner tables across the nation.” It takes the idea of farm-to-table to a whole new level. The tour has 10 stops this year, educating influencers all along the way.
At each event, 5 local chefs are each given one of 5 locally raised heritage breed pigs. Each chef is to make up to 6 bites using any and all parts of the pig. Fried pork belly? Pigs brain? Pigs blood ice cream? Yup- it’s all here. The third 5 is for 5 winemakers- bringing in some of the finest, most desirable wines for you to pair with your dishes.
This year’s 5 DC chefs were:
-Jennifer Carroll of Requin
-Anthony Lombardo of The Hamilton
-Louis Goral of Rural Society
-Jonah Kim of Yona
-Marjorie Meek-Bradley of Ripple
But before we get into that, meet the Spring House Farm pig that Master French Butcher Marc Pauvert broke down and, well, butchered in 27 minutes!!
Oh and here’s me cheesin’ hard with Marc and le pig
In just 27 minutes Marc butchered the whole pig into the pieces and cuts that you wrap up and take home. It’s truly amazing. And people were FASCINATED to watch.
The winning chef, Jonah, served up unqiue, great, savory dishes.
My favorite of his was a broth-based dish was pork jowl, shoulder, and king crab dumpling. Dumplings are such a fun comfort food. You just feel good and satisfied eating them, amiright!?
My favorite chef of the evening? Chef Marjorie, hands down. In my opinion, she served up the most interesting and flavorful (and cleverly named) bites:
You want to try all of it don’t you!? My favorite was the pork belly beignet
Ahhh yeahhh. We went back for seconds of these little sweet-savory doughy, sugary bites of heaven. Mmmm
Also her porkstrami sandwich
I commend Jennifer for being (at least from what I saw) the only chef to use the pigs blood. She made pigs blood ice cream. What!? How cool is that!? Definitely unique. It was served with a “proc”iterole. See what she did there??
Also loved her fried pork belly. It was my favorite pork belly bite of the evening.
The best food porn item was Anthony’s pig’s head slider.
Lots of components, full of flavor.
After enjoying all that delicious meat, a family meal of ramen was served (homey, cozy, comfort food 😀) and then…
First, there were more than 15 different types of desserts, from apple cinnamon poptarts to chocolate pecan pie. And it was all the most perfect sweet ending to the meal.
Second, it was also Bryan Voltaggio’s birthday, so they brought him out a pig shaped rice krispie treat cake with pork in it. (think bacon, not pulled pork) Guys, it was AMAZING.
Once dessert started being served, well, the term sugar rush now has a new meaning. It was a sweet treat frenzy.
This event never disappoints. However, never again in this sized space. It was WAY too small. The logistics side of my brain was exploding. Otherwise though, amazing.
Oh yeah, and there were also lots of
other alcohol vendors, oysters, a cheese spread, punch kings competition, AND MORE!
If you haven’t been before, you’ve got to check this event out next year! And if you have been, you already know that you’d like to attend again. Great cause, awesome people, and a fantastic time.