On April 19, Cochon 555 is returning to South Florida at the Loews Miami Beach Hotel. The popular pork-centric culinary competition will pit local chefs against each other while guests reap the spoils of an endless feast featuring tasty bites, wines, brews and spirits.
The one-of-a-kind event is a celebration of family farms, heritage breed pigs and the “good-food” movement. Cochon 555 dates back to 2009, when Taste Network’s Brady Lowe created it to fight the lack of consumer education surrounding heritage breeds. Each year, the Cochon US Tour visits 20 different cities and hosts hyper-local events to raise awareness about these issues.
Miami’s iteration of Cochon 555 has five South Florida culinary leaders battling it out for a chance to be crowned “Prince or Princess of Porc”:
Todd Erickson (Haven)
Jason Pringle (db Bistro Moderne)
Lindsay Autry (Fin & Feather)
Xavier Torres (Drunken Dragon)
Richard Hales (Blackbrick)
Each chef will prepare up to six dishes that will be judged by culinary peers like last year’s winner Jose Mendin (Pubbelly), Aaron Brooks (Edge Steakhouse), Danny Serfer (Mignonette) and Bradley Herron (Michael’s Genuine Food and Drink). The winner will go on to compete at the 6/20 tour finale in Aspen for the title of “King or Queen of Porc.”
Attendees of the all-inclusive Sunday event can pig out on over 36 chef-inspired dishes and experience a number of unique tastings. At the Monger Cheese Bar, guests can sample items from the Cheese Course, Black River Caviar and Hudson Valley Foie Gras. Meanwhile, hungry foodies can gorge at the TarTare Bar where Mendin will be working his magic with Creekstone Farms.
Other innovative culinary concepts at the pork feast include the “Perfect Manhattan Experience” where eventgoers can quench their thirst with the namesake drink courtesy of Eagle Rare, Buffalo Trace, Breckenride Bourbon and Hirsh.
Those who participated in last year’s event will get to witness the return of the Pop-Up Butcher Shop thanks to Williams-Sonoma. Andres Barriento of Miami Smokers has been tapped to lead the live butchering demonstration, which will raise funds to support Johnson & Wales students.
Leading up to Sunday’s party are two nights of dinners hosted by Mendin. Friday night’s Chef’s Course Dinner is a five-course meal at Pubbelly designed by five guest chefs and paired with Wines of Germany. Saturday’s “Large Format Dinner” at Pubbelly will have Big Beef and Heritage Pork facing off in an epic celebration.
VIP tickets ($200) and General Admission tickets ($125) for Cochon 555 can be purchased at cochon555.com. Both ticket options include unlimited food and drinks. VIP ticketholders get one-hour early access to the event and the chance to hang out with chefs, judges and other notable guests. Tickets to the individual dinners can also be bought on the official website.
All photos courtesy of Cochon 555.