Cochon555, the epic annual food, wine and spirit celebration, returns to Dallas on Sunday, February 9. This year’s all-inclusive feast will feature a prestigious group of chefs who are at the top of their game when it comes to whole animal cooking as well as farmers who are responsibly raising heritage breed pigs. One hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps will join together in creating an unforgettable experience that educates and entertains in the name of safe, honest and delicious food. Continue reading
by Steven Doyle photos by Joey Stewart
After an epic afternoon feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 600 guests, including chefs, somms, barkeeps, and notable judges, gathered at Cochon555 Dallas presented by Citi with full glasses to toast the Dallas “Prince of Pork” Chef Bruno Davaillon. Chef Davaillon and his team presented 6 magnificent dishes utilizing 1 whole Hereford-Mangalitsa Cross raised by Chubby Dog Farm. Cochon555 founder, Brady Lowe, bestowed the winning chef with the regional title. Chef Davaillon will represent Dallas at Grand Cochon, the national finale on September 15, 2019 in Chicago. Alongside Chef Davaillon, Stephen Garcia, the head bartender at Bullion, took home the trophy for Punch Kings, Cochon555’s spirit competition. Continue reading
Cochon555 Dallas promises to be a fantastic event featuring a half-dozen heritage breed pigs cooked or butchered by local champions of the good food movement. The event starts with 5 amazing chefs, Host Chef Christof Syré of Law at Four Seasons Resort and Club Dallas at Las Colinas, David Uygur of Macellaio, Bruno Davaillon of Bullion, Matthew Scott of Great Scott, and Josh Bonee of Fine China, in a friendly culinary competition where you, as a guest, get to cast  vote for the best bite of the day. There is also a live, whole-hog butcher demo and auction with Nathan Abeyta of Deep Cuts Dallas Custom Butcher Shop, the sister charity, Piggy Bank. Continue reading
by Steven Doyle slideshow by Joey Stewart
Five chefs, five pigs and five winemakers are ready to create the Dallas food ultimate experience for the first time since the competition’s inception.
Cochon555, a nose to tail competition, was created in 2008 in response to lack of education around heritage breed pigs. The event is also dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock. Continue reading
Cochon555 is excited to add more names to an already stellar lineup from the good food movement. From notable judges to celebrated somms, one chef will be crowned for their whole pig cookery skills in addition to winning an amazing 4-day wine and gastronomy experience in Rioja, Spain’s most prominent wine region. Continue reading