{"id":1593,"date":"2010-05-19T20:35:49","date_gmt":"2010-05-19T20:35:49","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1593"},"modified":"2010-05-19T20:35:49","modified_gmt":"2010-05-19T20:35:49","slug":"cochon-555-seattle-five-chefs-five-pigs-five-winemakers","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1593","title":{"rendered":"COCHON 555 SEATTLE (Five Chefs, Five Pigs, Five Winemakers)"},"content":{"rendered":"

WHAT:<\/strong> A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.<\/p>\n

LOCATION: <\/strong>Bell Harbor International Conference Center. 2211 Alaskan Way, Pier 66 Seattle, WA 98121<\/strong><\/p>\n

WHEN:<\/strong> Sunday May 23rd, 5:00 p.m.
\nVIP Reception 3:30 p.m.<\/p>\n

WHY: <\/strong>To promote heritage pigs and breed diversity in local and national communities. A portion of the proceeds will benefit the Neighborhood Farmers Market Alliance.<\/p>\n

—<\/p>\n

Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event<\/span>.<\/p>\n

FIVE CHEFS:<\/strong>
\nJOHN SUNDSTROM, Lark
\nADAM STEVENSON, Earth & Ocean
\nANTHONY HUBBARD, Chow Foods
\nCHESTER GERL, Matt\u2019s in the Market
\nTAMARA MURPHY, Brasa Restaurant<\/p>\n

FIVE WINES:
\n<\/strong>McCrea Cellars
\nLong Shadows Wineries
\nButy Winery
\nFidelitas Wines
\nElk Cove Vineyards<\/p>\n

VIP WINES: <\/strong>(reserve tasting)
\nLong Shadows Wineries
\nSyncline
\nCordon Selections
\nElk Cove Vineyards<\/p>\n

Resident Butcher:
\n<\/strong>RYAN FARR – 4505 Meats San Francisco<\/p>\n

Special Guest Chef:
\n<\/strong>Gabriel Claycamp \u2013 The Swinery<\/p>\n

VIP EXPERIENCE:<\/strong> Start early with an oyster tasting and special selection of reserve wines. Enjoy artisan cheeses from DeLaurenti while sipping on savory cocktails by Daniel Hyatt of Alembic SF and craft brews from Pike Brewing Company. Guests can meat and greet with the chefs, winemakers and judges of COCHON 555.<\/p>\n

MAIN FLOOR: <\/strong>Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines and brews. A whole roasted pig and swine infused desserts by Xocolatl de David will precede the award ceremony. The after party sponsored by the American Lamb Board will be held at Earth & Ocean and will feature a handful of surprises. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.<\/strong><\/p>\n

—<\/p>\n

HOW:<\/strong> The cost is $125 per person and is open to the public. For tickets or more information visit http:\/\/www.cochon555.com<\/a>. Advance ticket purchase required. Stay the night! W Seattle is the Official Hotel Sponsor of COCHON555 and special room rates can be found on the website.<\/p>\n

Details are listed on FaceBook. Click on the link, under event image -> Invite your friends. http:\/\/tinyurl.com\/porky555<\/a><\/span><\/strong><\/strong><\/a>
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

WHAT: A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[1135,1136,1134,859,17,865,1137,997,11857,13,532,1138,1139,1000,1140],"class_list":["post-1593","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-all-day","tag-butchers","tag-cochon-555","tag-cocktail","tag-dessert","tag-event","tag-pig","tag-pork","tag-recent","tag-restaurants","tag-seattle","tag-stand-up","tag-vineyard","tag-wine","tag-wineries"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1593"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1593\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}