Cochon 555, the country’s most talked about culinary competition returns to Miami to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement — notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming. Going on its seventh year, Cochon 555 is regarded as the nation’s most flavorful culinary event, from entry to exit, each bite is specially designed to win over the public.
This must-do culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with endless wine, brews and spirits. This year’s competing chefs include Lindsay Autry of Fin & Feather, Xavier Torres of Drunken Dragon, Todd Erickson of Haven South Beach, Jason Pringle of db Bistro Moderne and Richard Hales of Blackbrick. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges. The winner goes on to compete for the title of “King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.
Ticket prices are, VIP Admission: 4PM / $200. General Admission: 5PM / $125. Both ticket levels include endless food and drink options. Admission offers over 36 dishes prepared from nose to tail, paired with wines, brews and spirits. VIP grants one hour early access to food, drink and an opportunity to mingle with notable chefs, judges and media. All are invited to the Cochon 555 After Party. Click here to purchase tickets.
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