Cochon 555 Is Back: All the Details for 2014's Pig-Centric Throwdown
Anne FishbeinCochon 555 in 2011
Now in its sixth year, Cochon 555 is the porky festival and competition that tours the country each year looking to crown a king (or queen? maybe?) of pork. As in the past, they're making a stop in Los Angeles and, as usual, the public is invited.
The format is five pigs, five chefs, five wineries and a bunch of food personality judges. You come, you drink, you eat way too much pig. I judged this competition one year and had pork sweats for days. If that sounds fun to you, here are the details:
The five L.A. chefs competing this year are Ray Garcia of Fig Restaurant, Jason Neve of B&B Ristorante (Mario Batali and Joe Bastianich's Vegas restaurant), Ray England of Craft, Brian Howard of Comme Ça and Christian Page of Short Order. According to press materials, the chefs ...
will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. In celebration of the tour's 6th anniversary, Erika Nakamura and Amelia Posada of Lindy & Grundy will butcher a pig for the audience, and Jet Tila of The Charleston will prepare an additional late-night sixth pig in an Asian Speakeasy style before dessert and the awards ceremony. A portion of the event proceeds will benefit the American Institute of Wine & Food (AIWF).
A bunch of great food journalists will act as judges, including the Los Angeles Times' Jonathan Gold and Russ Parsons, and chefs including Jason Neroni, Jet Tila, Micah Wexler and the ladies from Lindy & Grundy.
As well as the five pigs, there will be a bourbon bar, a cocktail competition, an artisan cheese bar and more. Tickets are $125 for general admission and $200 for VIP tickets, which give you early admission and premium access to some of the fancier elements of the event. To purchase tickets and learn more, visit cochon555.com.
10100 Constellation Blvd.
Century City, CA 90067
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.