Can you think of anything better than a pork-filled feast? How about a pork-filled feast prepared by five of the best chefs in San Francisco? The 5th Annual Cochon 555 may just have your name all over it. Featuring five chefs, five pigs, and five wineries, Cochon 555 challenges each chef to create a nose-to-tail menu using a whole 200-pound heritage breed of pig.
This year, the chefs up for the lauded "Prince of Porc" title include Scott Youkilis of Hi Lo BBQ, Adam Sobel of RN74, Christopher Thompson of A16, Omri Aflalo of Bourbon Steak, and Mark Richardson of the Four Seasons. The challenge? 40 judges and 400 guests will be trying the pig-centric menus and picking the best bite of them all. The winner will compete at the Grand Cochon event at the Food and Wine Classic in Aspen, on June 16, against winners from other cities around the country.
But that's not all! In addition to the five competing chefs, Kent Schoberle of 4505 Meats will be on hand doing a butchery demonstration, and Dennis Lee of Namu Gaji fame will sampling barbecue offerings from Dogpatch BBQ (a part of Magnolia's upcoming brewery location). Plus there will be oysters, cheese, Manhattans, and mezcal drinks aplenty.
VIP ticket holders can attend a special cocktail competition called the Punch Kings, featuring Breckenridge Bourbon and six local bartenders, along with the TarTare Bar (to help you work up your appetite for even more meat).
Sound like your idea of a good time? Us too! Win two VIP tickets to the event on Sunday, April 14 by telling us what your favorite pork product is in the comments. Read more about the event here.
You have until Sunday on April 7 to enter. The winner will be chosen at random from among the commenters. The standard Serious Eats contest rules apply.
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