Minneapolis Goes Whole Hog with Cochon 555
Cochon 555 is bringing its prestigious and pork-centric culinary competition to Minneapolis for the first time and local chefs are getting involved. Launched in 2009 by Brady Lowe, Cochon 555 aims to promote sustainable heritage pig breed diversity and whole animal utilization.
As part of 2015′s 10-city tour, the three-day stop in Minneapolis will include two chef’s dinners and culminate Sunday, March 1, with an event bringing together five chefs who’ll tackle five whole heritage breed hogs to create their best pork dishes. Five winemakers will also be highlighted, along with plenty of bourbon.
Participating chefs are:
Thomas Boemer of Corner Table
Mike DeCamp of La Belle Vie
Gavin Kaysen of Spoon and Stable
Steven Brown of Tilia
Jim Christiansen of Heyday
The winner of the Minneapolis competition will join fellow city winners from New York City, Houston, Boston, Denver, Washington, D.C., Los Angeles, San Francisco, Miami and Chicago at Grand Cochon in Aspen, Colorado on June 20.
Tickets to the main event, which starts at 5 p.m. March 1, are $125 ($200 VIP) and available online HERE, along with other ticket packages. The venue announcement is expected soon.
Cochon 555′s Michael Sullivan tells me attendees will be able to check out butcher demonstrations from Erik Sather, Seward Community Co-op’s meat and seafood manager, and enjoy meats from Red Table Meat Co. and cheeses from Surdyk’s. Pat Weber and his culinary students from Ai Minnesota are also getting involved.
Chef Kaysen will host the first private dining room dinner Friday, February 27, at his Spoon and Stable restaurant. He’ll be joined by guest chefs Paul Berglund of The Bachelor Farmer and Steven Brown, along with Andrew Zimmern and Doug Flicker. Burch Steakhouse will host the second dinner Saturday, February 28, which Sullivan describes as a “steak versus pork” night with wine pairings from St. Francis Winery and a selection of bourbon cocktails. Both dinners help support the James Beard House.