Cochon 555: Whole Hog Experience Returns to Miami
Cochon 555 returns to Miami.
Miami pork lovers, mark Sunday, February 9, on your calendars, because that's the day Cochon 555 returns to Miami.
The Four Seasons Miami hosts the annual pig-fest, where five of Miami's best chefs will each prepare up to six pork-centric dishes. From 4 to 8 p.m., guests can watch live butchering demos, drink premium wine and spirits, and indulge in their every porcine fantasy as a group of talented chefs deploys all the tricks in their collective cookbooks to use an entire heritage pig in as many unique and delicious ways as possible.
Chefs competing for the title of "boss hog" are Jose Mendin of Pubbelly, Conor Hanlon of the Dutch, Bradley Herron of Michael's Genuine Food & Drink, Aaron Brooks of Edge Steak & Bar, and Dena Marino of MC Kitchen.
Brooks is defending his title after his stellar performance at the 2013 Cochon 555, where he presented the crowd with a meal of flaky headcheese pastelitos, kielbasa with Pink Lady apples, and smoked maple syrup; a porchetta sandwich with shaved foot; pork 'n' clams with roasted garlic and coconut; smoked pork rib chili with blue cheese and fried tortillas; and a chocolate bacon brownie with blood ice cream.
If you think five chefs and 30 pork dishes aren't enough, consider this addition: a sixth chef and pig! To celebrate Cochon's sixth anniversary, Rick Mace of Café Boulud will prepare a "bonus Asian speakeasy pig" right before dessert, a "swine-and-sweet" creation featuring Jeni's Splendid Ice Cream.
Miami's winning chef will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the "King or Queen of Pork" and a four-day wine experience in Rioja, Spain.
Of course you'll need to wash all that porky goodness down with something, so Goose Island Beer Co. will host the Goose Nest, a place to get vintage ale paired with Hudson Valley foie gras. You'll also be presented with a Four Roses Bourbon welcome cocktail, enjoy the "perfect Manhattan experience" featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Templeton Rye, and Luxardo; fine wines; and a mezcal bar.
And in case you're inspired to go whole hog at home, a live butchering demonstration will show you how to turn an oinker into dinner.
Tickets cost $125 for general admission and $200 for VIP, which includes early admission and premium access to limited experiences, wines, and spirits. To purchase tickets, visit cochon555.com.
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