Oink Oink, Time to Get Ready for Cochon 555

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Who will win the pork statue at Cochon 555? Photo from Facebook.

Are you ready to go completely hog wild at ~COCHON 555~? (Careful, that link plays some beats.) The festival of all things pork is just around the corner, and the lineup this year is pretty fab. Sunday April 12th at the Fairmont marks the seventh year that five chefs come together to compete for the ultimate in porcine glory: being crowned the King or Queen of Porc.

Participating chefs this year are David Bazirgan (Dirty Habit), Robin Song (Hog & Rocks), Salvatore Cracco (Trou Normand), Thomas Kalb (Cafe du Nord), and Evan and Sarah Rich (Rich Table). Each of the chefs will prepare a whole hog menu for attendees and judges, and then voting will determine the winner. The hogs are all heritage breeds from small-scale farmers (including Marin Sun Farms, Front Porch Farm, and Belcampo Meat Co.), to bring attention to the value and importance (and deliciousness!) of responsible ranching. The winner will go on to compete in the national competition in Aspen.

In addition to the main event, you’ll find a hog butchering demonstration with Brian Merkel of Belcampo Meat Co.; a station featuring cheeses from Mission Cheese; an oyster shelf; the “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, and Luxardo; a mezcal bar with chupitos; the tartare bar with Adam Sobel of RN74; and more. Yeah, they are not messing around.

Tickets are $125 for general admission, or $200 for VIP, which includes early admission and more drinks and experiences and other good stuff. The event runs from 5pm-9pm for general admission or 4pm-9pm for VIP. The Fairmont, 950 Mason St. at California, 678-744-5886.

Event Info

Sunday Apr 12, 2015
5pm-9pm for general admission, 4pm-9pm for VIP
$125 for general admission, $200 for VIP
Information
The Fairmont
950 Mason St. at California