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Cochon 555

Details on Cochon Epic in Philly

Posted by Sam Bloch on May 23rd, 2013

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If you didn’t put the Cochon 555 event on Sunday, July 28 into your calendar after our first post about it in January, it is time to add it now. The event is called EPIC by Cochon, and boy is it going to be epic. Over 1200 pounds of heritage pork will be served by some of Philly’s most talented chefs alongside some of the best chefs in the country. In all, over 25 chefs will prepare six heritage breed pigs. In addition to the local chefs, Chef Matt Jennings of Farmstead (Providence, Chef Jamie Bissonnette of Toro (NYC & Boston), and 2013 Food & Wine Best New Chef/2012 Grand Cochon Winner Jason Vincent of Nightwood (Chicago) will be preparing dishes for the barbecue. There will also be bars stocked with bourbon, mezcal, artisan cheeses, sausage, wines, local beers, oysters, and even a few SnoCone machines. This tasting event is really a once in a lifetime experience.

Unlike other Chocon 555 events, EPIC is not a competition, rather it is a celebration of chefs, farmers, and pork enthusiasts. Tickets to the event are on sale and a tad on the pricey side at $135+, but according to the Cochon event description, “your ticket guarantees you one thing, pork bliss.” Pork bliss is something worth paying up for.

Buy your tickets to EPIC here before they run out.

EPIC Cochon [Official Site]

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Epic: Cochon 555 Coming To Philly

Posted by Jason Sheehan on January 9th, 2013

BabyPiglet

Okay, so this is a long way off, but there’s no reason why you shouldn’t start buying bigger pants right now. We just got word that Cochon 555 is coming to Philly this summer. Unfamiliar with the porktastic madness that is Cochon? Let the folks behind it enlighten you…

Five chefs, five pigs, five winemakers – [Cochon 555] is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans and celebrated judges – one winner will advance to Grand Cochon.

What it really means is a bunch of lucky guests getting to completely devour 7 whole heritage pigs, prepared by 5 of the best chefs in the city and, at the same time, wash it down with wine from 5 local artisan winemakers, lots of beer, plenty of liquor and all the fun that comes of mixing food nerds, pigs and booze.

Tickets aren’t available yet, but you should really mark off July 28 on your calendar. Just draw a little picture of a pig to remind yourself.

As a matter of fact, while you’re at it, you might want to just take that whole week off.

Cochon 555 [Official]

 

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