Let’s get ready to
rumbbbbbbbbllllleeeeee eat some poooooorrrrrrrrkkkk.
This Sunday at Cochon555, you’ll play witness to a culinary battle royale that is one part fine dining, one part cocktail party, and one part Lord of the Flies.
Five chefs from local powerhouses like Comme Ca, Craft, and Fig Restaurant are going head to head to create six nose-to-tail dishes each from their own whole heritage breed pig.
After all of the butchering, roasting, and tasting is done, the last chef standing will get the chance to compete in the Grand Cochon at this year’s Food & Wine Classic in Aspen.
But as usual, the real winner here is you.
Along with the multitude of pig-filled competition plates, you’ll get 30-month-old Prosciutto di Parma, Hudson Valley foie gras, and knockout cocktails from the well-stocked whiskey bar.
Speaking of whiskey: If the culinary combat doesn’t quite satisfy your competitive side, you can always head over to the “Punch King” battle where five local barkeeps will be stirring enough Breckenridge Bourbon to fill a trough.
Which is good, since you’ll need that much to wash down all the pork you’ve eaten.
In the battle of you vs. pig, you always win.