It’s 2012, and time to go whole hog!


What is Cochon 555? A clue, it’s all in the number “555.” As in five chefs, five pigs, five winemakers.

The one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs returns once again to the Culinary Institute of America in Napa.

Scheduled for January 29th, the event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans.

Chefs participating in the fourth annual edition of Cochon 555 include 2011 Cochon King & Queen of Porc Duskie Estes and John Stewart of Zazu Restaurant and Farm, Lars Kronmark of Culinary Institute of America, Chris L’Hommedieu of Michael Mina San Francisco, Mark Dommen of One Market Restaurant, and Michael Tuohy of Dean & Deluca.

The evening will include seven whole heritage pigs; butcher demonstrations, an interactive tasting contest with Le Creuset, ice-cold Anchor Brew and a newC555 Perfect Manhattan Bar and cocktails from Chinaco Tequila and The King’s Ginger.  Plus, savory dessert and special 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year.

At the end of the night, attendees and local judges will select the Prince or Princess of Porc. The winning chef will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.

Stark Insider TV: Going Whole Hog!

San Francisco Bay Area Arts and CultureCochon 555

Sunday, January 29, 2012

4 pm VIP opening; 5 pm general admission

Culinary Institute of America

Main Street, St. Helena

TICKETS: $125 per person for general admission;  $200 for VIP (including select wineries, sustainable oysters, Black River Caviar, cocktails and other special tastings.

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