Cochon 555 - An Evening in Pork Heaven

COCHON 555 is a competition featuring 5 chefs, 5 pigs and 5 winemakers. The main idea is to raise awareness of heritage breed pigs, and to bring hundreds of (ticket paying) people to try out different types of heritage pork prepared and cooked by some of the best chefs in our city. Not surprisingly, Adam Kaye, of Blue Hill at Stone Barns, took first prize by brilliantly utilizing every part of the pig and creating a wide array of delectable, heart attack-inducing treats like Canadian bacon over frittata, Coppa ham, terrine sandwiched between chocolate tuile, crackling focaccia with whipped lard, pork toe, fried bologna and pork belly on a bed of curried lentils.

Big thanks to Carolina Uribe and the Cochon 555 crew for having me shoot (and eat) this past Sunday at Pier Sixty, Chelsea Piers.