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.
VIPs (very important piggies?) were treated to strips of bacon as a warm up to the big pork fest that is Cochon 555.
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.
Holly Smith from Cafe Juanita added a savory zabaglione to her Scrapple Bomba. "I almost forgot about this, but you've got to have eggs with your scrapple," she said.
One of the 300-plus pork fans who showed up for Cochon 555 in Seattle.