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Cochon 555 DC 2016

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Cochon 555 is a pig feast on steriods. 5 chefs compete regionally for a chance to win the big trophy at the Grand Cochon in Aspen. Simultaneously held at the same event is a libation competition called Punch King and a butcher demo of a whole hog. Added into the mix are a ramen station and a tartare station plus a few more cheese, wine and rum stations spread across the different sections of ballroom at the Loews Hotel in DC.
 
Cochon 555 DC 2016
 
Jonah Kim won this year’s DC Porc King trophy. I think all the chefs executed well conceived and superbly flavored dishes. However, Jonah’s offering had a consistent theme, asian cuisine with his own twist. His offerings were mapo tofu, sour pork sausage tartare, pork belly & turnip cake and pork dumpling soup. I can’t remember the fifth dish, it was chaos when the general public was allowed to start tasting.
 
I did not judge the DC feast. However, in my experience as a judge, I was invited twice in Philadelphia, if my palate is confused, I will score a chef with lower points. I think Jonah’s winning strategy was his unified flavors with increasing intensity. And, a palate cleanser like his pork dumpling soup in between.
 
Cochon 555 DC 2016
 
Chef Louis Goral of Rural Society Argentine Steakhouse.
 
Cochon 555 DC 2016
 
Chef Marjorie Meek-Bradley of Ripple.
 
Cochon 555 DC 2016
 
Chef Jennifer Carroll of Requin.
 
Cochon 555 DC 2016
 
Chef Anthony Lombardo of the Hamilton with his dad doing a last minute taste.
 

Punch King Competition

 
DC’s libation experts battle it out. I’ve tasted the concoctions and I’ve noticed that most had tried to infuse more natural flavors like fruit or cocoa into the drinks unlike past competitors which relied on mixing different hard liquor to get a buzz at the end.
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 

Butcher Demo

 
Marc Pauvert, a master French butcher, did the honor of breaking down a whole hog in a luxe hotel ballroom. Parts of the hog was auctioned off to raise funds for the local culinary school. This event is awesomely bad ass.
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 

Tartare Bar

 
Previous DC Porc King, Danny Lee offered a korean inspired tartare small plates infused with asian pear juice which had just enough sweetness to keep me coming back for a few more servings. And, it was so cute that his mom who is also a successful restaurant owner in her own right help out plate as the line was so long.
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 

Ramen Station

 
Chef Erik Bruner-Yang used this opportunity to test a brew for his new restaurant Maketto. The soup was awesome !!
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 
Cochon 555 DC 2016
 

Celebrity Chef Sighting

 
Cochon 555 DC 2016
 
Cochon 555 Founder, Brady Lowe with multi-awarded chef Scott Drewno.
 
Cochon 555 DC 2016
 
Cochon 555 Founder, Brady Lowe with Bravo’s Top Chef, Bryan Voltaggio.
 

My Favorites

 
Interesting stuff I saw at this event.
Cochon 555 DC 2016
 
A turkey baster being used as a punch server.
 
Cochon 555 DC 2016
 
Vodka cooled inside a pig shaped block of ice.
 
Cochon 555 DC 2016
 
Anthony Lombardo’s pork belly with dressed with flowers. It was cute as well as delicious.
 
Check out Cochon555 for similar events in your city.

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