Cochon 555 Brings Snout to Tail to Seattle
Does "snout to tail" get you giddy?
If so, you'll want to check out Cochon 555, Taste Network's national pig-cooking, pig-eating, and pig-educating tour that comes to Seattle this Sunday.
Five chefs will be cooking up five heritage pigs (coming in at 70-pounds each) in whatever way they'd like: pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. (The third "5" refers to the five winemakers offering pairings for the pork.) Based on creativity, classic preparation, and overall best flavor, one will be named the prince(ss) of pork.
But the real winners will be the Neighborhood Farmers Market Alliance and the Good Farmer Fund, who'll benefit from awareness and event proceeds.
The participating chefs:
- John Sundstrom (Lark)
- Jason Wilson (Crush)
- Tamara Murphy (Brasa)
- Matt Dillon (Sitka & Spruce and Corson Building)
- Anthony Hubbard (Chow Foods)
Oh, and the other winners are those who love to dine on swine. Any and all parts, and we bet we'll be seeing some interesting pork products at the event.
Sunday, March 8, 5:00 p.m. // Bell Harbor International Conference Center // $125, advanced purchase only
