Saturday, May 1, 2010

Don't forget to go to Cochon 555 Tomorrow!

I'll be one of the judges for the event. Great food and lots of fun!

Details are listed on FaceBook. Invite your friends.

$25 OFF: farmfresh

COCHON 555 WASHINGTON DC: Five Chefs, Five Pigs, Five Winemakers

A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the "Prince of Porc". In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 140 lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guest of the event will experience the chef creations during the stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event. The event concludes with a whole roasted pig, dessert and award presentation.

R.J. COOPER – Vidalia Restaurant
DAVID VARLEY - Bourbon Steak
JOE PALMA - Westend Bistro

Anderson's Conn Valley
Chehalem Wines
Domaine Drouhin Oregon
Donkey and Goat Winery
Twomey Cellars

VIP WINES: (reserve tasting)
Donkey and Goat Winery
Silver Oak Cellars
Anderson's Conn Valley
Blenheim Vineyards

Resident Butcher:
RYAN FARR - 4505 Meats San Francisco

Special Guest Chef:
Victor Albisu – BLT Steak

VIP EXPERIENCE: Start early with an oyster station, a tasting of reserve wines from Anderson's Conn Valley, Silver Oak Cellars, and Donkey and Goat Winery, an artisan cheese reception presented by Cowgirl Creamery, savory cocktails by Daniel Hyatt, craft brews from Clipper City Brewing Co. and best of all, guests can meat and greet with the chefs, winemakers and judges of COCHON555. (This portion is $175).

GENERAL ADMISSION: Guests will witness a whole pig butcher demonstration while consuming over 750lbs of swine, great wines, brews and pig perfect desserts. There will be an after party at a location to be determined. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.

WHY: To promote heritage pigs and breed diversity in local and national communities.

LOCATION: Ritz-Carlton Washington DC,
1150 22nd Street, N.W., Washington, D.C. 20037

WANT TO WIN TICKETS? Please sign up to "Bacon Bits" the newsletter for event updates, ticket contests and announcements. Visit the website where you can also find us on FaceBook and Twitter under “Cochon555” and “Cochon on Tour”. All contests are announced to our social media friends.

No comments: