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Posts Tagged ‘Cochon 555’

Food, Craft Beer, Korean, BBQ, Oyster and Wine Festivals to End 2015

October 17th, 2015 • No Comments

2015-09-30 18.48.10So why not start with a National Cherry Blossom Festival Grand Sake Tasting?  This image comes from the National Cherry Blossom . I attend this event almost every year and find that Sake is still a bit of a stranger to my palate – I shall explain: often the most highly rated “Daiginjho” which are the most expensive because of the process of buffing down the rice to such a small size – don’t have the most flavor. They can actually be quite subtle and even a bit mushroomy/earthy even floral notes. I guess it’s like Pinot Noir – which when they’re great are awesome, but when they’re made in a tough vintage or stored improperly, they can be quite drab! Although there’s food at this event, it’s really about the sake.
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UFO Siting at Taste of DC – Cafe Bellas!

There was a UFO siting at Taste of DC – WhAAaatttt?? No, it’s this new Pop Up Cafe Concept called Cafe Bellas. Overall, I enjoyed Taste of DC – I went on the late side, so I couldn’t partake in the wine and beer tents which had virtually no lines and a pretty decent selection, especially of craft beers.

So what was the most unusual food I saw at any event? See the image at the Korean Festival for “Wild Caught Fresh U.S. Eel”..yep, those slippery little creatures ended up in my rice bowl! Is eel really that exotic – I mean if you watch Bizarre Foods/Andrew Zimmern? No, not really, but it scares most American diners just from the name and the thought of eating it! Having had eel many times in Sushi restaurants, I was more curious by the tent’s name – it seems that at least one Korean company is attempting to make a successful business in the U.S. of supplying this animal protein..will it succeed? Hard to tell, but just like rabbit, there are probably enough chefs and diners to make it an interesting focus on a few menus. Ohh, and of course it’s Gluten-Free!
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Heritage BBQ DC – Fried Pork Rind Phone – it was a prank call!

2015-09-19 17.45.00Cochon 555 brought us Heritage BBQ which was a rockin’ experience around 5 great chefs (but I counted many more), 5 pigs and 5..well I think it’s wines, but as far as I could tell it was bourbon and mezcal..This is an Over the Top Event – it’s the Rock n Roll of Piggie Festivals, the Lamborghini of Porcine Madness, the Exclamation Point for the End of Western Civilization as we know it drowning in good things like Fidencio Mezcal, Handmade cocktails, Creekstone Farms Heritage Pigs, Pigs Heads, Bulleit, Breckenridge Booze, Buffalo Trace, Rappahannock Oysters and pretty much everything but actual Chef Porn (I always miss the After-Party to avoid the potential for Sodom and Gomorrah experiences!)..You Gotta Go Next Year!!

TasteUSA Upcoming Events for End of 2015

-Oct. 24th, 2015 – DC Scotch Walk – 8 Bars, 8 Scotches and only $35..Sweet Deal!

-November 7th, 2015 – DC Beerathon – 26 Beers at 26 Bars – yes, 12 oz. beers, and No, nobody expects you to finish all of them! Fun Tour, I’ve Done it, and you have all day to drink and mingle..

-Nov. 14th, 2015 – Brew & Bourbon Classic, Laurel Park – Special Priced Tickets – Only $20 inclusive of all the beer and bourbon you care to drink.

Cheers!

Charlie “I Drink on the Job” Adler

Getting’ Piggy – Cochon 555 DC 2015

March 24th, 2015 • No Comments

Cochon 555 Is the Pigging Party That Never Stops Giving!

2015-03-22 18.12.56Making Old Fashioneds 2015-03-22 17.01.34Whistlepig Cocktail
2015-03-22 18.03.45 2015-03-22 16.00.15Mr. Piggy Says “Hello”
2015-03-22 17.50.48Mike Isabella Being Piggie!2015-03-22 17.47.32Mandu – the Piggie Winners! 2015-03-22 17.29.36Yona Piggie! 2015-03-22 17.44.12Piggie Pieces (Heritage!) 2015-03-22 17.20.00Piggy Heart (Actually, Beef Heart – but REALLY Good!) 2015-03-22 16.47.00Piggy Jowl with Spike Mendelsohn of Bearnaise 2015-03-22 17.23.09Ummmm…Bacon!

2015-03-22 15.52.50Glorious Whistlepig! 2015-03-22 16.03.18Punch Competition (Taha Won!) 2015-03-22 16.35.07Ommegangness! 2015-03-22 16.28.20There was wine too – Washington State Wines 2015-03-22 16.33.34More Oinky Deliciousness! 2015-03-22 15.56.08 2015-03-22 15.55.55Did I mention there was PLENTY of Booze?? 2015-03-22 15.58.28Charlie Adler Taking A Shot from “Say Hello to My Little Friend” Mojito Gun

Cochon 555..My First Time!

April 8th, 2013 • No Comments

I Got My Piggy On..

Cochon 555 in DC..This event is not just about the Pig..it’s also about the drink, the chef, and the Foodie..maybe even the Foodie Groupie (did I make that up??)..

Mike Isabella, Graffiato/Bandolero

Mike Isabella, Graffiato/Bandolero

I attended my first Cochon 555 on Sunday, April 7th, 2013 and it was all that I expected and even more..More pig combinations,

Kyle Bailey, Birch & Barley

Kyle Bailey, Birch & Barley

More food, More drink, More.. well.. let’s just say this is a feast of the senses. In wine, we always say that you use all of your senses except for your sense of hearing – Cochon 555 must be heard as well! This event is the Rock n Roll of Tasting Events – personalities larger than life like Mike Isabella with salamis wrapped around his neck, chefs and students from L’Academie showcasing their passion for food, a butchering of a WHOLE PIG – yep..although, the innards had mostly been already removed, if you had never been to a slaughterhouse, this took you there minus the squeal!

Cochon 555 is a celebration of life – just as everyone must eat, some of us eat to fulfill our passion or maybe it IS our passion. If I was going to explain this event to someone from outer space, I would say that man was once a primitive animal that lived primarily in caves or on the savannah. Over a period of thousands of years, he formed civilization and started culture (she too!)..but the need to satisfy those primitive urges never disappeared – thus Cochon 555!

This Little Piggie..

This Little Piggie..

Heritage Pigs – well, ever since modern industry took over the majority of our food system, food has been “designed” to fit consumer lifestyles – thus was created the modern pig – it gets fat fast, needs little space to roam (or it may need it, but it doesn’t get it!) and it has lean meat..Why lean? We food consumers (actually, I should change that to “industrial pig consumers” – forgive me if you’re Vegan..) read a study in the 70’s that suggested that eating too much fat, especially animal fat, caused heart disease and will shorten your life..it seems to make sense right.. I mean ever since the times of Henry VIII, only the wealthy could afford meat on a regular basis, and all of them were rotund and had gout – so obviously the study is right – I mean, surely if you eat Fat, you get fat, the fat becomes fat around your belly and thighs and of course there’s cholesterol in the fat, and that fills your arteries and you die young.. right??

Pig Heart Tartare

Pig Heart Tartare

No way – bad study, bad logic, but smart companies taking advantage of the reality of modern life: sell the benefit, not the product..it’s easy to convince people that fat = fat = fat..it’s total nonsense, but hey, who has time to even thing about such stuff??

Conclusion: these Heritage pigs with their thick covering of serious fat are actually healthier for the environment, healthier for the pig, but most of all – THEY WILL MAKE YOU HEALTHY – Eat Them!

Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].

2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the nation’s capital on Sunday, April 7 at The Newseum, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].

2013-04-07 17.04.46Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.

Templeton Rye

Templeton Rye

In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

High West Whiskey

High West Whiskey

The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.

Sunday, April 7, 2013
4 p.m. (VIP); 5 p.m. (general admission)

The Newseum
555 Pennsylvania Ave NW
Washington, DC 20001
(202) 292-6100

Cochon 555 Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com

So Much Food!

So Much Food!

ADDITIONAL EVENT: CHEFS COURSE DINNER
To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 will curate an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 5 at The Source by Wolfgang Puck hosted by Scott Drewno, two-time Cochon winner. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks driving the flavor train. Tickets to this dinner are $110, all inclusive and reservations can be made by calling the restaurant at (202) 637-6100 and please reference Cochon555.

Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
Please invite your facebook friends to this event. Invite over 75 friends, show us screenshot proof, and get a $25 discount code for being a partner to responsible agriculture.