Some of our city’s top chefs pre­pare to smoke out the com­pe­ti­tion at the Co­chon555 US Tour 2017.

Five Austin chefs, from Trio, Épicerie Cafe and Gro­cery, Ju­niper, East Side King, and LeRoy and Lewis Bar­be­cue, will com­pete in the Co­chon555 com­pe­ti­tion.

Austin Way - - CONTENTS DEPARTMENTS - –Becca Hens­ley

SWINE AND DINE

Sup­port­ing the nearly lost art of fam­ily farm­ing and rais­ing her­itage breed pigs, the Co­chon555 US Tour 2017 brings its an­nual in­no­va­tive feast to 14 ma­jor cities, in­clud­ing Austin, where the culi­nary fes­ti­val will set up camp at the Four Sea­sons Aug. 20. Fea­tur­ing bar­tenders, chefs, dis­tillers, and other culi­nary and hospi­tal­ity tal­ent, the event pays homage to nose-to-tail cook­ing. Five lo­cal chefs will each re­ceive one whole her­itage breed pig and have one week to pre­pare the 200-pound an­i­mal for 450-plus guests. Each chef must present a Judge’s Plate of six dishes for the din­ers and 20 note­wor­thy judges, who will crown the Prince or Princess of Porc, with the win­ner mov­ing onto the na­tional fi­nale, Grand Co­chon, in the fall. Other high­lights will in­clude more than 30 bou­tique wines from ar­ti­sanal vint­ners in­clud­ing The Scholium Pro­ject and Sil­ver Oak, and craft and her­itage dis­tillers such as An­gos­tura (rum) and Breck­en­ridge Dis­tillery—not to men­tion dozens of other gas­tro­nomic ex­pe­ri­ences, from a her­itage pork ra­men bar to a Tiki bar and smoked Old-Fash­ioneds. A por­tion of the pro­ceeds goes to Piggy Bank, Co­chon555’s sis­ter char­ity. The event will be pre­ceded by Be­spoke, a half-day sym­po­sium Aug. 19 fea­tur­ing some of the food in­dus­try’s big­gest thinkers. Be­spoke Ul­tra-VIP $400, VIP $200, gen­eral ad­mis­sion $125, co­chon555.com/2017-tour/austin

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