Cochon 555 Miami at Four Seasons Hotel: A Pignificant Way to Celebrate Pork

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

We didn't know what to expect from Cochon 555 -- a national, pig-centric culinary event that made its way to Miami for the first time this past weekend at the Four Seasons. We knew that five chefs would be playing with pig parts from five heritage breed animals, but we had no idea how long they had been working on the project. There were components that had been aging or pickling for a month and menus that had been in the works for much longer than that.

These chefs delivered complex, well-thought-out variations on pork everything in what turned out to be a serious competition among some of Florida's top toques: Michelle Bernstein (Michy's, Sra. Martinez, Crumb on Parchment), Michael Schwartz (Michael's Genuine Food & Drink, Harry's Pizzeria), Aaron Brooks (Edge Steak & Bar), James Petrakis (Ravenous Pig), and James Strine (Cafe Boulud). Each chef received a different piggie, ranging from Hereford to Berkshire. The focus was on farmers -- Cochon 555 hopes to promote awareness of the need for a more "natural, sustainable food system."

The judges' scorecards (all 20) included utilization (how did they use the pig?), presentation (how did they dress up the pig?) and flavor (how did the pig taste?). It seemed that all pig parts were present and accounted for, from chicharrones to chorizo-wrapped lomo to braised belly.

Expert butchery met culinary creativity, and what was the outcome? The populace claimed 51 percent of the vote, and the winner is...

Michelle Bernstein, whose "PB & J" was slathered with whipped lard "jelly" and liver pâté. She also served up a nose-to-tail croqueta with a filling of snout, shoulder, rib, belly, butt, feet, and skin.

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.