The way Cochon555 works is as follows: 5 of Miami's best chefs will compete for the title of "Prince Of Porc" and go on to the National competition. Each chef will get one whole hog, must cook it nose to tail and prepare six different dishes. This is NOT your drunk Tio Pepe's lechon who always ends up burning the poor pig to a crisp. This year’s competing chefs include Rene Reyes & John Gallo from Pinch Kitchen, Jeremiah Bullfrog from P.I.G., Paula DaSilva from Artisan Beach House, Rick Mace & Clarke Bowen from Team DB'Que and finally, Tito Vargas from The Bazaar by Jose Andres.
If that's not enough to satisfy you, Chef Timon Balloo from Sugarcane Raw Bar Grill will be there with a Tartare bar and Xavier Torres from Drunken Dragon at the helm of a pop-up Ramen bar. Still not full? Well there's also a ribeye bar, cheese bar, La Brea bakery pop-up, a god damn butter bar and a cured meat station. Thinking about dessert? yea me too and there will be an ice cream social and a dessert station to finish the night off.
Tickets to this shindig are definitely pricey, but proceeds go to Piggy Bank. Piggy Bank’s mission is to create a heritage breed pig sanctuary that provides free genetics and business plans to emerging family farms. General admission tickets are $125 per person. VIP gets you into the event an hour early and costs $200. Lucky for you, I'm giving away a pair of VIP tickets! The lucky winner will be randomly selected on March 24, 2017.
All participants MUST BE ATLEAST 21 years old! NO EXCEPTIONS!