cochon-555

For a brief but heady time, the historic Beatrice Inn reigned as the most exclusive nightspot in New York City, cultivating a dubious reputation for its celebrity-heavy clientele and its neighbor-baiting wee-hour revelry. Needless to say, it was not known for its food. That perception is now changing, thanks to a new ownership group that notably includes…

Last week, chef Danny Mena was in Mexico, picking up some chilies and things. This week, he's back in New York City, preparing to use those ingredients to make tacos de canasta, steamed basket-style tacos filled with pressed chicharrones, as well as several other dishes fully utilizing every meaty morsel of one big heritage-breed pig.Mena,…

This just in from the gang at Cochon 555, the annual touring nose-to-tail heritage pig–cooking competition: The 2016 tour will begin on January 24 at Chelsea Piers, Pier 60, in New York City. Competing chefs will include Mike Poiarkoff of Vinegar Hill House, Danny Mena of Hecho en Dumbo, Angie Mar of the Beatrice Inn, Hillary…

The annual touring tournament of pork cookery, Cochon 555, rolled into Toronto over the weekend for its first-ever event north of the border. Five local chefs — Parts & Labour’s Matty Matheson, Momofuku Shōtō’s Mitchell Bates, Le Sélect Bistro’s Albert Ponzo, Fidel Gastro’s Matt Basile and Dailo’s Nick Liu — competed to see who could create…

Your dream kitchen might be just one click away, courtesy of Cochon 555. As part of its U.S. tour, the cooking competition is partnering with Food Republic — along with Williams-Sonoma, Wilsonart, Chefs Feed and Shun Cutlery — to give away over $14,000 worth of culinary prizes. Included in this exclusive package are a resurfaced…

Your dream kitchen might be just one click away, courtesy of Cochon 555. As part of its U.S. tour, the cooking competition is partnering with Food Republic — along with Williams-Sonoma, Wilsonart, Chefs Feed and Shun Cutlery — to give away over $14,000 worth of culinary prizes. Included in this exclusive package are a resurfaced…

Heritage is a term thrown around in the food world a lot these days. There’s heritage honey, green beans and dozens of types of grains to contend with. Southern chef Sean Brock used the term on the cover of his debut cookbook. The word evokes the concept of long ago — the way products were…

The Cochon Grand Finalists.[/caption] Fire was involved.[/caption] Fat back mapo tofu made with braised pig head and trotters from winner Adam Sobel.[/caption] Your 2013 Prince Of Porc, Adam Sobel.[/caption] Cochon 555 asks one simple question: What can you, talented and slightly insane chef, do with an entire heritage-breed pig? The answer has been answered loudly…

The traveling Cochon 555 competition made its annual stop in Chicago on Sunday and once again the event, which we call Porkapalooza, took place at the lovely Four Seasons Hotel. This year, the competitors included Kevin Hickey of Allium, the excellently named Cosmo Goss of Publican Quality Meats, Matthias Merges of Yusho, Ryan Poli of…

Cochon 555 is a 14-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind — to cook every last morsel of a particular breed of heritage hog like…

It was a freezing January afternoon in 2009 when Brady Lowe launched his multi-city Cochon 555 heritage pig cooking competition at the Hiro Ballroom in New York City. The crowd included journalists, fans of gratis wine, bloggers and the guy who wears overalls to food events around town. We walked around sampling pork-centric dishes from…

Heritage BBQ founder Brady Lowe wanted to test the eating endurance, culinary aptitude and passion for various forms of smoked pig during a 10-restaurant bus tour that challenged 12 chefs, farmers and journalists to eat and drink our way through some of Memphis’ most iconic barbecue restaurants — with twists along the way. Todd Mussman…

This past weekend we were on the ground at the inaugural Cochon Heritage BBQ — a three-day event that aimed to bridge heritage pig farming with America’s rich barbecue culture. Each event aimed in some way to demonstrate how quality pork can be utilized (smartly, responsibly, deliciously) in all aspect of barbecue. As in, not…

To close out the first day of the Cochon Heritage BBQ in Memphis, we hosted a late-night bourbon and fried chicken party on Friday at the Court Square Center on. The event pulled many of the weekend's participating chefs like Ed Lee and Jamie Bissonnette, who joined to toast National Bourbon Month (which began promptly…

Cochon 555 founder Brady Lowe is at it again. When we last saw him, he was wrapping up his year-long heritage pig cooking competition in Aspen — an annual showcase of chefs going hog wild for ultimate bragging rights. Think coconut red curried pigskin and Vietnamese-styled cold noodles made half egg, half lardo from the…

I’ve covered the wildly ambitious heritage pig cooking competition and brown liquid exhibition Cochon 555 for years, but have never had the chance to sit in the judge’s room until today. I had butterflies walking into the Jerome Hotel in Aspen — and it wasn’t just last night’s 2:30 a.m. Veuve talking. Why? Because this…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops, five local chefs compete with one goal in mind — to cook every last morsel of a particular breed of heritage hog, like…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…

On Sunday, Cochon 555 landed in Chicago at the ultra-lux Four Seasons Hotel. This time around, the competition consisted of Stephanie Izard (Girl and the Goat), Carlos Gaytan (Mexique), Danny Grant (recently named one of 12 Best New Chefs by Food & Wine Magazine of RIA and Balsan), Jason Vincent (Nightwood), and Mike Sheerin (The…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…

Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle,…