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Food/Wine

Celebrates the whole pig and nothing but the pig

Editor Pick
Editor Pick

This culinary competition celebrates the whole pig and nothing but the pig. Now in its sixth year, Cochon 555 is a touring ten-city porkdown where five chefs compete using five breeds of heritage pigs. A cut above the standard supermarket fare, heritage breeds are generally fattier, better marbled, and tastier. The evening's hog whisperers include Frank Langello of Babbo Ristorante e Enoteca, Michael Toscano of Perla, Seamus Mullen of Tertulia, Lauren Hirschberg of Craftbar, and David Standridge of Market Table. Each chef prepares six delectable dishes, so pork fans have 30 to sample. On the adult beverage menu, guests can sip on a selection of premium wines, offerings from Crispin Cider, and mezcal, or if cocktails are more what you seek, the barkeeps competing in the Breckenridge Bourbon presented Punch Kings competition should have some wonderful creations to imbibe. Other features include a butchery demonstration, a Craft Cheese Bar, the Goose Nest, a TareTare Bar, and pork-spiked desserts. So come out, indulge your inner piglet, and help the panel of judges crown the next King or Queen of Porc.

Mindy Bond Editor

Sold Out: Cochon 555 - 2014

Sunday, January 26 4pm

The Ritz-Carlton New York, Battery Park (2 West Street, New York City, NY 10004, United States) Map it $125

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Picture?width=50&height=50 Added By Mindy Bond