Cochon 555 is a culinary competition featuring heritage breed pork. The competition is a 10 city tour that stopped in New York City on Sunday April 13th.
It’s a “nose to tail” culinary event with 5 chefs, 5 pigs and 5 wine makers. The mission of the tour was conceived as a way “to educate buyers about the agricultural importance of eating heritage breed pigs”.
The event was held at the Weylin, a former Williamsburg Savings Bank at 175 Broadway in Williamsburg, Brooklyn. It’s an architectural gem with a beautiful copula in the center of the room.
As far as food festivals are concerned, this is on of the better ones with good wines, spirits and pork centric dishes from local restaurants.
There were a couple of cheese tables with excellent cheeses paired with various wines. A Sommeliers table that featured a rotating selection of eclectic wines throughout the evening. Spirits made a good showing with a good selection of brown spirits with some white spirits as well. I did have a nice cannoli too.
A butchering competition had a contestant breaking down a whole hog into kitchen ready parts.
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