After years of research and careful consideration—OK, I’ll be honest: shameless gluttony—I have come to the conclusion that I could reluctantly and unhappily go the rest of my life without beef, but not, under any circumstances, without pork. Which is what makes the upcoming EPIC by Cochon event such a glorious one to look forward to this coming Sun., July 28. Beginning at 4 p.m. (VIP admission) or 5 p.m. (general admission), more than 20 of Philly’s best chefs will convene at 10 Arts at the Ritz-Carlton to prepare six entire heritage breed pigs—that’s more than 1,500 pounds of porky goodness—in a snout-to-tail homage to all that this most magnificent and tasty creature has to offer. The roster of participating chefs reads like a who’s-who of our local scene: Garces, Sbraga, Stern, Santoro, Cichon, Michaud, Cichonski, Volz and more than a dozen more. There will be plenty to drink, too, from Four Roses Bourbon to Illegal Mezcal and beyond. Tickets are available at cochon555.com, and a portion of the proceeds benefits both food charities and farmers.
Dinner with Luke Palladino