5 chefs, 5 pigs, 5 winemakers. This can only mean one thing: ~COCHON 555~ is coming back to San Francisco. On Sunday June 6th at The Fairmont San Francisco, experience a tribute to heritage pork like no other: watch whole-animal butchery demonstrations by acclaimed butchers, dine on head-to-toe preparations from five stellar chefs, and taste the wines of five family-owned wineries, all while supporting local farmers passionate about preserving heritage pig breeds.
On COCHON 555’s main floor, guests will see a whole pig butcher demonstration by Ryan Farr of 4505 Meats, and they’ll be tasting the whole-animal offerings of chefs Staffan Terje (Perbacco), Anthony Strong (Pizzeria Delfina), Dennis Lee (Namu), Thomas McNaughton (Flour + Water), and Morgan Maki (Bi-Rite Market) as the chefs compete for the title of “Prince of Porc.”
Between chef stations, guests can drink wines from Krupp Brothers, Elk Cove Vineyards, Wind Gap Wines, Chase Cellars, and Pey-Marin Vineyards. Preceding the award ceremony will be a whole roasted pig and swine-infused dessert by Xocolatl de Davíd. To wrap it all up, an after party sponsored by the American Lamb Board promises a handful of surprises.
You can also sign up for the VIP experience: start at 3:30pm with a local, sustainable oyster station; an artisan cheese reception by Cheese Plus and Oxbow Cheese Merchants; and a reserve wine tasting with Hirsch Vineyards, Arnot-Roberts Winemakers, Miura Vineyards, Scholium Project, Silver Wines, Matthiasson, Kermit Lynch, Dashe Cellars, La Clarine Farm, Gamble Family Vineyards, Farm Wine Imports, The Natural Process Alliance, Miner Family Vineyards, and Zacherle Wines. Yours truly will also have a table at the event, selling and signing my book.
VIPs will also enjoy savory cocktails by Daniel Hyatt of The Alembic and craft brews from Magnolia Brewery, and see special guest Dave the Butcher in action while the team from Avedano’s Holly Park Market cooks up slices of heritage pork. Best of all, VIP guests can me(a)t and greet with the chefs, winemakers and judges. (This portion is $200 and well worth it.)
Why not swine, wine, and dine the evening away with this killer lineup of chefs, wineries, and butchers? Advance tickets are required, so get them here. tablehopper readers: use discount codes “farmfresh” for $15 off general admission, and “VIP” for $25 off VIP admission.
Sunday Jun 6, 2010
5pm—8pm General Admission; 3:30pm VIP Reception
$125 per person; $200 VIP; tablehopper readers can use discount codes "farmfresh" for $15 off general admission and "VIP" for $25 off VIP admission
950 Mason St. at California, San Francisco
Advance tickets required