Pork-loving chefs will ham it up for five nights, cooking some of the most delicious pigs in the world from snout to tail as part of a traveling food event that comes to Los Angeles Oct. 13-17.
Tickets are on sale for Cochon555, which returns to the city as a multi-day event that, due to the novel coronavirus pandemic, has been temporarily re-branded as Carryout With Cochon555.
“It’s supporting local restaurants; it’s supporting local farmers,” said Brett Friedman, CEO and partner of Agency 21 Consulting, which organizes the yearly event, adding that 80% percent of proceeds will go to the local restaurants participating.
Typically, the 10-year-old Cochon555 tour is a one-day event that travels from city to city where at each stop five competing chefs each get one approximately 400-pound Heritage breed pig from a local farm which they are challenged to cook from snout to tail.
The chefs present a variety of dishes to judges, who then pick a winner that moves on to the national Grand Cochon555 finals.
But this year, due to the pandemic, Cochon555 is transforming into a carryout event and there will be no chef’s competition, however there will still be plenty of delicious pork to take home, as well as a cooking lesson.
“It’s really a great package and the food, one person can’t possibly eat it, two people can’t possibly eat it. It’s like an abundance of food which is consistent with what the Cochon event is,” Friedman said.
For this year’s event, tickets are $115 for a dinner for one and $200 for a dinner for two for a date of their choosing between Oct. 13-17, when a different chef from Southern California will cook each day.
Each day, the chef will cook a unique pork-focused multi-course meal that can be picked up or delivered that afternoon.
That evening, the chef will lead a 45-minute live cooking class on Zoom where they will recreate one of the featured dishes in their multi-course dinner. The dinner also includes cocktails and wine.
“Each one of these chefs has created four to five dishes that you are able to pick up from the restaurant or have delivered to you at home, and then we do a virtual class. And in that virtual class you are cooking along with them. So for one of the items specifically, all of the ingredients are provided for you and you cook it with them,” Friedman said.
Cochon555
When: Oct. 13-17
Schedule: Oct. 13: Travis Strickland, of Baltaire Steakhouse on L.A.’s Westside, whose multi-course meal will include a smoked pork shoulder. Pickup is at Baltaire.
Oct. 14: Chris Flint and Head Butcher Teresa Cabansag of The Gwen in L.A. who are making dishes like pork baked in squash with hazelnut. Pickup is at Gwen.
Oct. 15: Michael Puglisi of Electric City Butcher in Santa Ana whose multi-course dinner includes Italian style pork and beans. Pickup is at Electric City.
Oct. 16: The event will include a collaboration between Valerie Gordon of Valerie Confections, Minh Phan of Porridge & Puffs, Keegan Fong of Woon Kitchen and Roselma Samala of Genever Bar, with dishes like pork belly bao and pork loin shish kebab on the menu. Pickup is at Genever Bar.
Oct. 17: Ben Diaz of Le Jardin The Culver Hotel in Culver City will serve a Szechuan barbecue pork belly as part of his four-course meal. Pickup is at The Culver Hotel.
Cost: $115 for one person, $200 for 2.
Information: cochon555.com/carryout.
The Link LonkOctober 01, 2020 at 11:22PM
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Ham it up with this pork-focused food event that returns to LA this month - LA Daily News
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