Cochon de Lait (Photo credit: rdpeyton)
Attend Cochon 555
in St, Helena, California
to experience 5 amazing chefs, 5 pigs and 5 winemakers prepare over 11 tons of heritage pork in a “nose-to-tail” culinary competition.
This year’s competing chefs include: Host Chef Patrick Clark of The Culinary Institute of America, Kelly McCown of Goose & Gander, Jason Kupper of The Thomas, Cindy Pawlcyn
of Mustards Grill and Dustin Valette of Dry Creek Kitchen. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. In celebration of the tour’s 6th anniversary Dave Budworth of Marina Meats will butcher a pig for the audience, and for the first time at the event, a group of students under the guide of Larry Forgione of Conservatory for American Food Studies and will prepare an additional whole pig in an late-night Asian Speakeasy style before dessert and the awards ceremony. The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.”
English: A photo of chef Cindy Pawlcyn, taken at Congregation Beth Sholom in Napa, California (Photo credit: Wikipedia)
WHEN: Sunday, March 2, 2014, 4 p.m. – 8 p.m.
Napa Valley (Photo credit: Wikipedia)
English: Vineyard in Napa Valley (Photo credit: Wikipedia)
English: CIA Campus in St. Helena, California (Photo credit: Wikipedia)
Dr. EveAnn Lovero writes Travel Guides and Apps @ www.vino-con-vista.com