Whoa, if you love pork, you’ve got your work cut out for you with these upcoming events. Come hungry. For pork.
Five is the magic number when COCHON 555 returns to The Fairmont San Francisco on Sunday May 20th: five chefs, five pigs, five winemakers in a culinary competition and tasting event all about sustainably raised pigs. The five local chefs will prepare nose-to-tail menus created from heritage breed pigs, and you, the pork-eating attendees, get to vote for your favorite.
The chefs competing to represent SF at the Grand Cochon finale are Nicolas Borzee of Bouche, Traci Des Jardins of Jardinière, Jason Fox of Commonwealth, Anthony Strong of Locanda, and Thomas McNaughton of Central Kitchen, Salumeria, and flour + water. The five family wineries are Arnot-Roberts, Elk Cove, K Vintners, Matthiasson, and Scholium Project, plus additional wines from SALDO, Sokol Blosser, and Simi. Other libations include Anchor Brewing beer samples, Chinaco Tequila tastings, and the “Perfect Manhattan” Cochon 555 Bar with Daniel Hyatt of Alembic, featuring craft American spirits (Templeton Rye, Hirsch, Angel’s Envy, Eagle Rare, Buffalo Trace, and Hudson Whiskey’s Baby Bourbon, plus Luxardo, an interloper from Italy).
Attendees also get to check out a butcher demonstration from David the Butcher of Marina Meats and an interactive tasting contest with 2011 Grand Cochon winners Duskie Estes and John Stewart of Zazu. The event ends with a barbecue family meal by Magnolia Brewery and a 25th anniversary champagne toast to the James Beard Foundation.
4pm VIP, 5pm general admission. $125/person general admission; $200/person VIP (includes a welcome cocktail from The King’s Ginger, oysters, reserve wine tastings, artisan bacon from Black Pig Meat Co., and the chance to win a year’s supply of meat and cheese from Cochon 555 and Murray’s Cheese). The Fairmont San Francisco, 950 Mason St. at California.
ADESSO is bringing back their Pig Parties, starting Sunday May 20th, 2pm-6pm. They’re spit-roasting porchetta, ham, and sausages, and serving them alongside seasonal side salads. Purchase tickets at dopo or adesso. $30 (beverages not included). 4395 Piedmont Ave. at Pleasant Valley, Oakland, 510-601-0305.
CHOP BAR and LINDEN STREET BREWERY are throwing their next Pig Roast on Sunday May 20th at 4pm at Linden, with Dynamic performing a blend of R&B, hip hop, and funk. In fact, every third Sunday of the month through September, Chop Bar will be roasting Marin Sun pigs in a Caja China roasting box, and each event will feature a different Bay Area band. Sides will include cornbread, watermelon, German potato salad, and housemade barbecue sauce, tomatillo salsa, and roasted vegetable mojo. $20, beer and wine additional. 95 Linden St. at Embarcadero W., Oakland, 510-812-1264.
Chop Bar’s La Caja China (photo from Facebook).
