Seattle chefs brought their A-game to Sunday's Cochon 555, the Super Bowl of Sustainable Swine. And by A-game, I mean pork belly topped with kimchi, bacon brittle gelato, pork blood ravioli, Scrapple Bomba, ham topped with "lardonnaise", trotter fritters, lard biscuits and much, much more. The event, which hits eight cities in the U.S., was created to showcase family farms raising heritage breed pigs.
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Rachel Yang assembling her dishes. Since coming out from behind my critic's cloak of anonymity, I've met a few chefs whose restaurants I’ve reviewed. There’s often that awkward pause during which I wonder whether they're going to stick a fork in me. Not so with Rachel Yang, the chef-owner of Joule, who said she was happy for us to finally meet. Yang and her husband/business partner Seif Chirchi came to Seattle a few years ago after working in New York for some of the biggest names in the business: Alain Ducasse (at the now-shuttered Essex House), Thomas Keller (at Per Se), and Daniel Boulud (at DB-Bistro Moderne). The French-Korean restaurant she helmed in 2007, the now defunct Coupage, was...