Win Cochon 555 Tickets!
Cochon 555, the pork-tastic party that features five local chefs preparing five heritage breed pigs, is heading back to DC May 2, and Metrocurean is pleased to offer two VIP tickets to one lucky winner. Comment on this post by Thursday, April 22 at 10 a.m., and I'll choose one winner at random. Check back Thursday afternoon to see if you've won.Here's the essentials on the piggy event (where I'll be a judge!), presented by Taste Network:
Cochon 555 will take place Sunday, May 2 at 5 p.m. at The Ritz-Carlton (1150 22nd St. NW). Five chefs — R.J. Cooper of Vidalia, Joe Palma of Westend Bistro, Daniel Singhofen of Eola, Nicholas Stefanelli of Bibiana, and David Varley of Bourbon Steak — will each prepare a heritage breed pig from head to toe. Five family-owned wineries will showcase their wines.
Guests will sample the chefs' creations and, along with the judges, determine a winner. The event promotes heritage pigs and breed diversity in local and national communities.
Tickets are $125 per person ($175 for VIP). For tickets and info visit www.cochon555.com.
Comments
-James Beard
Actually any time of day is ok with me!!
Love it! Thanks for the opportunity to win; I'm SQUEALING with de-light!
Bacon, ham or ribs,
I'll take down all of the pig
Even the gristle.
:)
When living in South America to living in a small village in Azua, Dominican Republic (on the border of haiti), I have developed a sincere appreciation for the preparation of suckling pork.
Along with the necessary food ingredients, one thing that was common in each culture was a sincere love of pork and the patience in preparing it.
Interestingly, in South America, our pig was prepared in the countryside of Mendoza paired with delightful and decadent Malbec wine. Yet, in the Dominican Republic, the pigs were roasted to feed an entire village of people, as this was one of the few meals that we had for the week.
Yet, despite the cultural context and social/economic circumstances, both the DR and Argentina shared a common passion for the preparation of the pig.
Additionally, there was an appreciation for the patience that the slow roasting of the pig demands. Inevitably, this demands a sense of communality because it allows for families and friends to sit and talk to each other while the pig is roasting.
If you have ever had a sizzling, crisp, suckling pig paired with the right wine, then you will understand why I am up at midnight reminiscing, drooling and pitching my case to win tickets for COCHON 555.
I am getting so hungry and happy just thinking about these experiences.
I hope to be picked.
And, would love to win tickets to the cochon555 event!!!