Porcine Party – Cochon 555 returns to Seattle

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Imagine a party. With a decadent and debaucherous vibe. A lively hum of conversation. All sorts of interesting people. Plenty of food and booze to revel with. And amongst the food, a focus on pork. And the people cooking are some of the best in the biz. The pigs they’re using to cook with are prized for unique fat and flavor. The booze has a local slant of buzzy wineries and distilleries that are so hot right now. Have that picture in your mind? Good. Because it’s real. And it is awesome. Cochon 555 makes its return to Seattle after a hiatus in 2012. The food lovers of Seattle couldn’t be happier.

We last touched on Cochon 555 in 2011. At that Cochon, the focus had the ‘555’ format; five chefs, five types of pork, and five wineries. I remember Ethan Stowell’s pork zeppole, Holly Smith’s maltagliatti, and John Sundstrom’s pork belly. And strips of bacon stuffed into Mason jars dotting every table as a snack. There were epic lines to each of the chef’s table. It was like Disneyland, but instead of waiting for Space Mountain, you waited for the swoon of pork fat. It was awesome and the Prince of Porc in 2011 was Chef John Sundstrom. And I couldn’t wait to the next Cochon 555.

Alas, it wasn’t to be as Cochon didn’t swing through Seattle in 2012. But the porky people at Cochon are returning to Seattle this weekend and they’re turning up the volume. They are referring to this year’s event as the 5th Anniversary Tour (pdf). This time there will be even more chefs featured; instead of the five of years past, there are no eight that’ll do their thing. They are:

A highlight of Cochon 555’s is to see what the chefs will do with their pigs. Be assured that each dish is unique from one another and taking it further; because of the various breeds of pigs, the flavor and texture will be different from one to the next. To get a gauge of the types of pork you’ll taste, check out what each chef is making and be mindful of the fat levels and richness from each one. Some pork will have a real milky fat, while others are very full and rich. God, I love pork.

Here is the breakdown of the event; it’s this Sunday, March 17th, with VIP starting at 4pm, and general admission at 5pm. The host for this pork gitdown is the Cedarbrook Lodge in South Seattle near Sea-Tac Airport. This page will give you all of the information you’ll need. And if pork isn’t your thing (impossible), there are a bunch of other things going on: butcher demo, bourbon tasting, mezcal tasting, a ton of wine, lots of beer, and so much more fun to celebrate with pork. In fact, if I was a playwright, I’d write a sequel to Die Fledermaus where pork is the source of all the fun.

Look forward to seeing you around the table, I’ll be the guy stuffing my face with crispy skin, pork fat, and trotters. Oh yeah.

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