Wednesday, April 9, 2014

This Little Piggy Went to Cochon 555 2014 And Loved It

Cochon 555, the nation's most anticipated pork fest, came to Miami for its 6th run on Sunday, February 9th at the Four Seasons Hotel in Brickell. In its usual tradition of five chefs competing for the coveted prize, featuring creative preparations of a total of five heritage breed pigs, the event was a huge success.

Taking the Prince of Porc distinction was Pubbelly's Jose Mendin, whose take on cholesterol raising delights such as pig sushi nigiri, Neapolitan terrine and bacon bottom cookies was a mouthwatering affair. The other competitors: last year's reigning champ Aaron Brooks from Edge Steak & Bar, Dena Marino from MC Kitchen, Conor Hanlon from The Dutch, and Bradley Herron from Michael's Genuine Food had us drooling as well with their pulsating pork creations.

The eating continued throughout the evening with a special Tartare Bar featuring Creekstone Farms, headed by Timon Balloo from Sugarcane Raw Bar Grill and Bocce Bar, as well as with a table of tantalizing desserts prepared by St. Regis Bal Harbour's Anthony Bachour. There was no holding back possible and guests were part of a decadent  ritual of drink, eat, repeat, where the endless pork was paired with Goose Island beer, Breckenridge Bourbon and fine wine. As in tradition, five mixologists also competed to win the title of Punch King and this year's prize went to Joshua Holiday from the Khong River House.

Chef Mendin will now represent Miami in the Grand Cochon at the Food & Wine Classic in Aspen to be held on June 22, 2014. Wouldn't that be awesome if our very own could be named the King of Porc? Check out the pictures below and be sure to grab a bib while you're at it.

Event Gallery

Roaming around in a pork-filled haze

Doesn't it just bring a smile to your face?

Chef Conor Hanlon from The Dutch had a few tricks
up his sleeve

I'll take the tray please

Now imagine a night of this

Grabbing prosciutto slices became a vice

Chef Jose Mendin from Pubbelly talking about his creations

The Tartare Bar brought some more pig fun to the mix

Now can you tell me where this flag is from?

Cheese..or rather Pig..says Chef Dena Marino from MC Kitchen

Marino's treats had me grunting in satisfaction

Loving the Bourbon Punch

The Tartare Bar is in action

The cocktails were delicious and fun

There you have the special tartare from Chef Timon Balloo

No it's not a mirage

Up close and personal

Who says desserts can't have pig in them?

The Butcher Shop in the middle of the action

Can you tell these people have collectively consumed over
1,000 pounds of pork in one night?

The people cast their vote

Chef Aaron Brooks, last year's reigning champ, and his
team wowed the crowd with their pork dishes

The winning menu

The Punch King Champ

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