Pigging out at Cochon555

By Brian Freedman
Add Comment Add Comment | Comments: 2 | Posted May. 14, 2014

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My feelings for pork and its related products are both passionate and deeply felt. The mere smell of sizzling bacon is enough to send me into convulsions of happiness, and a well-fried sausage or a perfectly sliced ham are all I need to swoon. Which is why I’m a little concerned about attending as one of the judges of Cochon555 again this year: It is, simply put, among the greatest pig-o-centric events around, and I’m nervous about being in the presence of all that porky fun. I fear I’ll eat myself into oblivion.

On Sun., May 25 at Le Méridien Philadelphia, from 4pm to 8pm, five chefs—Mike Santoro, Jason Cichonski, Jeremy Nolen, Patrick Szoke and Douglas Rodriguez—will each craft five dishes from five heritage-breed pigs. Later on in the evening, there will be a pig-butchering demo by the Four Seasons Baltimore’s Marc Pauvert and a special added treat from Robert Marzinsky and Eli Collins. And of course, there will be plenty to drink: Goose Island Beer, Four Roses Bourbon, a Bourbon Bar, mezcal, wine (think Rioja and more) and plenty of other treats. Come hungry. Very, very hungry. And if you see a guy in the corner, unconscious from eating his body-weight in pig? That’ll be me. Best to just walk on by—or maybe offer to get me some more. Tickets range from $125 to $200 and can be purchased at events.cochon555.com.
 

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1. Anonymous said... on May 22, 2014 at 07:50AM

“Chef Gene Giuffi would have been a perfect addition to the event.”

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2. Anonymous said... on May 22, 2014 at 07:50AM

“Chef Gene Giuffi would have been a perfect addition to the event.”

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