Sunday afternoon, my wife and I attended the Miami Cochon555 event at The Ritz-Carlton in Miami Beach. Cochon555 is a traveling culinary competition featuring heritage breed pigs and benefiting Piggy Bank, a genetic sanctuary created by founder Brady Lowe to provide free heritage breed pigs and business plans to start-up farmers.
Cochon555 features 5 local chefs, 5 heritage breed pigs and 5 winemakers. Get it? This year's competing chefs were Anthony LePape of host Ritz-Carlton South Beach, Xavier Torres of Drunken Dragon, Alex Chang of Vagabond, Michael Fiorello of Beachcraft /1 Hotel Miami and Diego Oka of La Mar by Gastón Acurio, the winner to be crowned Prince of Porc and headed for the Grand Cochon finale in Aspen in June.
This was my third Cochon555 and I must say I had a blast again! The chefs were really accessible as always, talking about each of their dishes. Totally creative. The special side stations were awesome: an oyster bar, charcuterie galore, tartare bar, ramen bar, wine bar, etc.
And the super-special spirits stations kicked ass! I wore my "Respect the Buffalo" t-shirt in honor of The Perfect Manhattan bar, by far my favorite of the afternoon. The two fabulous bartenders used Buffalo Trace (and Eagle Rare, if you preferred) bourbons along with Luxardo cherries to create a spectacular drink. Heck, I gave one of them to DJ Lord from Public Enemy, and I'm pretty much in the band now! Seriously, DJ Lord was there playing "Cuba is Back," the first of five tributes to influential eras in Cuba. DJ Lord featured the Buena Vista Social Club album. Excellent music!
|Prince of Porc Chef Diego Oka of La Mar by Gastón Acurio|
We tried all the offerings from each chef. Besides Chef Oka, our other favorites were Chef Fiorello and Chef Chang. Chef Adrianne Calvo was there with a welcome station showcasing her restaurant. What an awesome bite that was, highlighted by a think slice of candied bacon!
While I didn't drink any wine, the entire center area of the room was filled with a very impressive set of wine makers. Instead, I stuck mostly (and frequently) to The Perfect Manhattan though I did also fall in love with this moving rum cart and the Diplomatico and Plantation rums (especially that awesome pineapple one).
There were also stations featuring The Perfect Margarita with Don Julio tequila and The Smoked Breckenridge Manhattan. Oh, and don't forget Punch Kings preparing some terrific cocktails. My only disappointment was that there wasn't any beer sponsor at the event. Gravity Brewlab and Goose Island from prior years were great additions. Oh well!
Of course, one of the highlights of the Miami Cochon happens when the guys from Miami Ink give the "6th pig" a tattoo before it's butchered by Andres Barrientos of Miami Smokers and sold for charity in a pop-up butcher shop. Very cool tattoo this year and my wife actually asked artist Jose Cordova for a picture afterward when he was admiring his work (I'm pretty sure no other photographers caught that moment, maybe one).
Attendees had a few hours to sample the food before voting for their favorite chef's food. In the end, Chef Diego Oka prevailed as the Prince of Porc creating 5 dishes using the Large Black breed of heritage pig.
An excellent event and I'm already thinking about 2017! Below are more of my photos and be sure to check out the Flickr album created by Cochon.
And check out Chef Oka's signed and numbered menu art series...
|Chef Xavier Torrws and his crew|
|Chef Michael Fiorello|
|Chef Anthony Le Pape|
|Chef Alex Chang|