If you're vegetarian, you might want to stop reading: this one's strictly for the carnivores.
Next Sunday's Cochon 555 pits five of the city's finest in Iron Chef-like culinary combat to see who can prepare the best menu based on a heritage breed pig — which they must cut, carve and serve from snout-to-tail.
You heard right. The chefs (from restos including the South End's Coppa and sushi house O Ya) will be charged with creating the perfect pig platter, then serving it to a live — and hungry — audience.
The winner, determined by audience and judges' vote, goes on to compete in the national finals in Aspen in June.
And since pairing your meal with the right wine will be crucial to success, five wineries will be on-hand to provide plenty of drinking options, along with several sponsored liquor bars.
VIP access includes welcome cocktails and one hour early access to sample dishes from three of the competing chef stations.
Finally, a chance to pig out and still look classy.