Chef Joshua Henderson of Huxley Wallace Collection
Using a Farmer's Cross pig, chef Joshua Henderson created (clockwise from the top):
Cappalletti filled with milk-braised pork in brodo di testa, hazelnuts, and sage
Pork leg: gravlax-inspired, pickled mustard seed gribiche
NW oyster Rockefeller with creamed stinging nettles and lardo crumbs
Crispy fried pig ears, chicharron and chickpeas with Aleppo chili, fenugreek salt, and fresh coriander
Crepinette with sultana mostarda and pistachio
Beautifully plated, here we again have a broth with head cheese, simmered for four days, just as the pork leg was cured for four days. The oyster Rockefeller contained pureed pork brains as well as cracklins.
Holding the trophy is chef Jason Franey of the Canlis team, winner of Seattle's Cochon 555 for 2013.
Chef Jonathan Sundstrom of Lark
Using a Hampshire pig from Jones Family Farm, chef Jonathan Sundstrom created (clockwise from the top):
Double pork broth with nettles, cilantro, basil, and pork tenderloin, liver and crispy ear
"Green eggs and ham": pickled quail egg, fried ham, pea puree, pea bacon fricassee
Lard-poached pork loin with chorizo and Rockwell bean ragout
Pork belly onigiri with grilled scallion aioli
Corned pork brisket and cabbage tartine with beer bread and Guinness stout mustard
Chicharron "Nutter Butter"
Sundstrom is a two-time winner of Seattle’s Cochon 555 and his double pork broth was delicate and delicious. The onigiri was especially interesting, with the rice made with warishita sauce that’s sweet and savory, seasoned with furikake, and stuffed with pork belly before being chilled overnight and then fried.
Chef Jason Franey of Canlis
Using an Old Spot pig from White Buffalo Ranch, chef Jason Franey created (clockwise from the 1:00 position):
Pork rind, sauerkraut powder, fleur de sel, and Shigoku oyster aioli
Pâté en croûte with sauce gribiche, sauternes and pickled radish
Chorizo on milk and honey roll, rouille and fermented Fresno chili relish
Tête de cochon with Dijon mustard gel
This dish looks as elegant as what you’d expect at your fine dining experience at Canlis.
Canlis' Dessert Plate
Bon bon with smoked back fat and bourbon caramel
Pork pot de crème with bacon brittle, cinnamon macaron and green apple espuma
The bon bon was incredibly smoky and fatty, while the pot de crème was made with pork blood, with the green apple providing fresh balance.
Chef Shane Ryan of Matt's in the Market
Using a Berkshire Pig from Mosaic Farms, chef Shane Ryan created:
Fried pork wrapped in betel leaf, with coconut, fried shallots, peanuts, and lime
Betel leaf was a surprising ingredient to see, and is one that stimulates the appetite.
More from Matt's in the Market
Clockwise from top left:
Pork broth with head cheese and prawn, grilled riblets, basil, and lime
Confit pork belly with rice noodles, dried shrimp, scallions, tamarind, and rau ram
Smoked Vietnamese sausage with cucumber, chicharron, tomato, onion, and banana flower
Shane Ryan surprised many by serving bold Asian flavors.
Chef Rachel Yang and Seif Chirchi of Revel and Joule
Using a Berkshire pig from Florek Family Farm, chefs Rachel Yang and Seif Chirchi created (clockwise from 12:00 position):
Squealing noodle: pickled pig skin, green curry, prik
Cochon tonnato: kombu cured and roasted loin, seaweed mayonnaise, and bonito
Kalbi bowl: Korean sweet chili, marinated rib, and oyster kimchi
Red hot: shoulder, sausage, kimchi, extra fat, and wild sesame
Head cheese roll: head cheese sausage, lardonnaise, scallion
Pig a la mode: chocolate chip cookie (spicy), lardo, Szechuan peppercorn ice cream
The "Squealing Noodle" was perhaps the most polarizing dish at the event. So many people loved the pig skin noodles with curried ground pork and the prik sauce with pickled ginger. Others couldn’t get past the texture of the noodles. (I loved it!)
Chef Jason Barwikowski of The Woodsman Tavern
Using a Red Wattle pig from McKinlay Vineyards, chef Jason Barwikowski created (clockwise from the 1:00 position):
Posole: smoked shoulder, Rancho Gordo hominy, cabbage, relish (also includes head and feet)
Tacos: chorizo, pickled onions, cilantro, Red Wattle lard tortilla (made with offal, fatback off shoulder, and hind leg)
Torta: pork loin al pastor, pineapple, avocado mayonnaise, refried beans (beans cooked in lard)
Mole: smoked belly, red chili mole
Churros: chicharrones, cinnamon sugar, tequila-chocolate sauce
Barwikowski of Portland decided to do something different for him: a Mexican taqueria-inspired menu.