Cochon 555 – the epic traveling-swine competition, returned to San Francisco for the third year in a row to a sold-out crowd of 400 plus hungry Heritage pig lovers. The event included five local chefs (David Barzigan of Fifth Floor, Dave Varley of Michael Mina, Brandon Jew of Bar Agricole, Ravi Kapur of Prospect, and Matthew Accarrino of SPQR) five winemakers (Scott Paul Wines, Peay Vineyards, Failla Wines, Behrens Family Winery, Elk Cove Vineyards) and five pigs (Devil's Gulch Berkshire Tamworth Cross Hog, Yorkshire from Paul Christian Brothers, Red Wattle from TC of Walnut Keep, Wild Old Spot Cross from Mac of McGruder Ranch, and Old Spot from Dan of Clark-Summit).
The Julia Morgan Ballroom was packed and the food offerings were plenty (50 varietal pig dishes). In addition to ALL the food and liquor, there was an intense, high-energy butcher competition between Chris Arentz from Avedano’s of Holly Market and Tracy Smaciarz of Heritage Meats in Rochester, Washington.
I was a judge at the recent, inaugural Cochon 555 L.A. and noticed both here and there the various execution level of the chefs at these events. When you put all these chefs side by side, although all talented in their own right, it is quite clear who the real standouts are.
This competition with the five local chefs was particularly thrilling with the reigning King of Porc (David Varley) in the running. There were a few crowd-favorite front runners, but in the end, SPQR's Matthew Accarrino was crowned the winner and will go on to represent S.F. at the Aspen Food & Wine Festival for the King of Porc title.
Chef Matthew Accarrino (The new Prince of Porc SF)
Peay & Piggy Banks at Cochon 555
Chef David Varley & his Bahn Mis w/ Liver Pate, Shaved Loin, "Secret Sauce"
Team David Varley offered 11 various preparations
Team David Varley (Michael Mina)'s Poulet en Vessie Preparation
Ravi Kapur's Swine ChalkBOARd Menu
Chocolate Blood Cake w/Marshmallow, Pig Fat Streusel, Peanuts
David Barzigan's Pork Fat Gougeres Rillettes
For more info on Cochon 555, visit HERE