Vegetarians, you might want to click away now.
Yes, dinner has a face
Cochon 555 Official Ballot
Chefs were judged on presentation, utilization of pig parts and taste. It was a challenge to pick a winner because everything tasted porktastic.
Rachel Yang's pork belly
It wore a fiery kimchi crown. "Serving it room temperature might seem kind of strange, but it really melts in your mouth," she told judges. And, yes, it did.
Ethan Stowell's pork belly crostini
Topped with pickled apples, quite a pairing.
Please pass the pig blood ravioli
Seattle restaurateur Ethan Stowell's dark pasta was stuffed with "every part of the pig," he explained, and was topped with crispy pig's skin.
One of the 300-plus pork fans who showed up for Cochon 555 in Seattle.