Cochon 555 Brings Porcine Pleasures to San Francisco

Categories: Last Night, Meat

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Jason Henry
Ravi Kapur's game plan includes chocolate blood cake.
​On Sunday, June 5, a sold-out crowd of pig enthusiasts descended upon Cochon 555 to enjoy more than 50 dead pig preparations and crown S.F.'s Prince of Pork. Pig-shaped balloons led the way into the Julia Morgan Ballroom, where guests were treated to an interesting juxtaposition of upscale food and casual atmosphere. Case in point: eating David Bazirgan's brain flan with blood espuma and crispy offal while a Notorious B.I.G. mashup blared from the speakers. Gangsta!

Five chefs each used a different breed of heritage pig to craft a barrage of dishes for guests and judges, who voted for their favorite plates of food. The winning team was led by Matthew Accarrino of SPQR, who crafted nine dishes from a Devil's Gulch Berkshire Tamworth Cross hog. Other competitors included Ravi Kapur of Prospect, David Bazirgan of Fifth Floor, David Varley of Michael Mina, and Brandon Jew of Bar Agricole. After sampling the chefs' dishes, hundreds of insatiable attendees swarmed around a whole roasted pig -- it appeared to be a pagan ritual of some sort. At the end of the day, there were more than enough porky delights and wine to go around (insert "hog heaven" joke here).

Some of our highlights from the event included egg in pork aspic with pickled anchovy, and rotolo di testa with horseradish leaves from Brandon Jew; Magnolia Brewery's bacon-infused brown ale; whole roasted pig head stuffed with kimchi sausage from Ravi Kapur; Tcho-Charrones, 4505 Meats' chicharrones with Tcho chocolate dipping sauce; and Lonza's Terrina Classico, pork loin terrine in a lard crust with almond butter, green strawberry, and gin gel.

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