Monday, January 26, 2015

Pig Out

This little piggy went to Cochon 555...


Hockey season just started, and yet it's almost over. And the Sox...well, let's not talk about the Sox.

It might be time for a new sport. Something timeless, fun to watch, and yes, fun to eat, too.

Say hello to competitive pig carving, otherwise known as Cochon 555, which goes down this Sunday at Revere Hotel

This one has it all: big stars (Top Chef alumnus Tiffani Faison, Menton's Colin Lynch, and Michael Dulock of MF Dulock among them), big knives, and one big 200-pound heritage breed pig that must be carved and served from snout to tail.

As a fan, feel free to share your opinions (just not as loudly as at Fenway) along with 20 guest judges. You'll be awarding the title of "Prince" (or "Princess") of Pork, with the winner advancing to the Grand Cochon event in Aspen this June. 

And no sporting event would be complete without a drink or three, but this isn't like pounding Bud Lights in the Foxborough parking lot. Think inspired bourbon cocktails coming from the "Punch Kings" bartending competition and ample pours from five guest wineries

We wouldn't mind a whole season of this.

Boston Cochon 555
Sunday, March 24
Revere Hotel, 200 Stuart St., Theatre District
(617) 482-1800

Tickets: $125-250 here
Nearby: Fleming's; Finale; Gypsy Bar

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