Yesterday Miami got a taste of hog heaven in the Fifth
Annual Cochon 555 held at the Four Seasons Hotel on Brickell Avenue.
Pigging out was an understatement for those
who attended this great feast. Five pigs, five renowned Miami Chefs and five
wine makers came together for this traveling competition which promotes
sustainable farming of heritage-breed pigs.
Each chef must prepare dishes using an entire 200 pound heritage-pig from
snout-to-tail, and both judges as well as attendees vote for their favorite.
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| Foodporn at its finest |
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| Chef Aaron Brooks |
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| Chef Cesar Zapata |
The creative juices were on full swing as chefs prepared everything
from pork-dogs to pork nitrogen bombs to blood ice-cream. Competing were Aaron
Brooks of EDGE Steak & Bar from the Four Seasons, Timon Balloo from Sugarcane,
Jeffrey McInnis from Yardbird, Cesar Zapata from The Federal and David Thomas
from The Bazaar. Don't miss
this awesome video clip courtesy of
Hedonist/Shedonist featuring Daniella Vera and I puffing the nitrogen dragon: Dragon's Breath Rinds from The Bazaar at the SLS Hotel. Watch out!
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| Nitrogen and pork...a smoky combination |
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| Perfect Manhattans |
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| Loving these |
In addition to the pork competition, this year also showcased a
cocktail competition called “Punch Kings” featuring Breckenridge Bourbon
prepared by six local bartenders. The winner for Miami was Robert Ferrara of Swine Southern Table & Bar. To add to the fun, there was also a TarTare
Bar where Executive Chef Todd Erickson from Haven Gastro Lounge worked some
magic. After tasting the delicious pork
creations from the participating chefs, Part Deux came in the form of a
scrumptious Heritage BBQ prepared by Conor Hanlon from The Dutch.
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| Like kids in a candy store |
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| And the winner is... |
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| Chef Aaron Brooks |
Although there was something spectacular at every table, Executive
Chef Aaron Brooks of EDGE Steakhouse at the Four Seasons won the competition
and was crowned the Prince of Porc. His
fabulous offerings included mouthwatering Porchetta Sandwiches made with shaved
feet, Headcheese Pastelitos and Kielbasa that had attendees licking their fingers. He will now go on to compete at the Grand Cochon event at the Food & Wine Classic in Aspen on Sunday, June 16.
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| With Chef Aaron Brooks and his beautiful daughter |
Highlights from Cochon 555 Miami
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| Can we have some privacy please? |
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| Say Pig...I mean Cheese! |
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| Some delicious treats at EDGE's table |
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| I'll take one of each please... |
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| Chef Brook's tasty creations..had to keep coming back! |
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| Yardbird's goodies...loved the porkbuns |
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| Chef Todd Erickson at the TarTare Bar |
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| Chef Erickson's Tartare Noir |
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| Daniella Veras from Hedonist/Shedonist and Louis Aguirre |
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| Porkness Grace...slider from The Bazaar |
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| Smoker's Delight from The Federal |
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| Fabulous dessert from Chef Timon Balloo of Sugarcane |
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| Pigging around with Daniella Veras |
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| Part Deux: Pop-up treats from Conor Hanlon of The Dutch |
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| More from the Heritage BBQ |
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| The low calorie part of the evening... |
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| Survival of the Fittest when these goodies came out! |
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| These aren't all for me...really! |
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| Swine and Sweets to end the night |
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