These are meaty times in New York City. With Cochon 555 this weekend and next month’s Charcuterie Masters, I’m going to be in hog heaven. As a lover of the smoky arts and heritage breed pigs I’m excited for this year’s Cochon 555. Heck I’m even making the trek to Brooklyn for it. The event pairs five chefs—Justin Smillie of Upland, Angie Mar of The Beatrice Inn, Hillary Sterling of Vic’s, Danny Mena of Hecho en Dumbo and Mike Poiarkoff of Vinegar Hill—with five heritage breed pigs, including mulefoots, old spots, large blacks, and Berkshire breeds.
The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. As a veteran of the competitive BBQ circuit I can’t wait to see—and eat—what the chefs make, I’m particularly stoked for Angie Mar’s creation. (more…)