Cochon 555 is Rolling into San Francisco. With Luck, No Punches Will Fly

By Andrew Simmons Thu., May 20 2010 at 8:45 AM

Categories: Events, Meat, Simmons

wanderkeil/Flickr

Get ready for the thunderous, rollin' pig-pulling ― and hopefully brawl-free ― review.

Cochon 555 is coming to San Francisco ― you know, that thunderous, rollin' pig-pulling review boasting five lauded chefs, five hapless swine, and five exemplary wine crafters. On June 6, Morgan Maki (Bi-Rite), Staffan Terje (Perbacco/Barbacco), Anthony Strong (Pizzeria Delfina), Dennis Lee (Namu), and Thomas McNaughton (Flour + Water) will stew, smoke, baste, and broil away in the interest of friendly heritage breed-promoting competition ― all for the benefit of well-oiled diners willing to shell out $125.

Us, we're hoping for a star-studded jam sesh ― perhaps blessing attendees with some lengthy Kim Severson-worthy visitations on such delectably piggy standards as "At the Chop" and "Don't Talk (Put Your Head On My [Pork] Shoulder)."

Shockingly, we first heard of Cochon 555 the wrong way ― via a police report.

Apparently, a few nights ago, the founders of the pig-party enterprise found themselves entangled in a wee hour fracas instigated by a drink-sodden Oregon chef despondent that the Portland event had featured a pig sourced from the Midwest and guests from ― gasp ― San Francisco. The militant locavore's profoundly inaccurate battle-cry? "Food doesn't come from San Francisco, food comes from Portland."

Easy, tiger. There, there. There's plenty of Duroc pork belly to go around, even if Ryan Farr has to fly to Portland to carve it up.

Event details:
Cochon 555: San Francisco
Date: Sun., June 6, 5-8 p.m.; VIP reception at 3:30 p.m.
Where: The Fairmont San Francisco, 950 Mason (at California), 772-5000
Cost: $125; $200 for the VIP meet-and-greet , including wine-glugging with chefs, judges, and winemakers beforehand (think oysters, crackers, and cheese)
Tickets: Buy online

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