Thursday, January 29, 2015

Pigture Perfect

Good things come in fives as Cochon arrives in SF


You've heard of Iron Chef America. You TiVo Top Chef Masters. But when it comes to crowning the Prince of Pork, that's something you can only do in person.

Hit up Cochon 555's fifth anniversary this Sunday, a numbers game pairing five standout chefs with five heritage pigs, five small-batch wineries, five cheese mongers, and five bourbons to round out one exceptional evening.

The ten city mobile feast is stopping in SF to challenge local chefs (including Scott Youkills of Hi Lo BBQ/Hog & Rocks and Adam Sobel of RN74) to craft a unique snout-to-tail menu with one hog each.

Pig out, then join 20 judges in crowning the Prince of Pork. And of course, awarding such a semi-ridiculous accolade cannot be done stone cold sober.

Hence the Chupito/Mezcal and Perfect Manhattan Bourbon Bar, plus brews from Magnolia Brewery, and Crispin Ciders.

For even after the Prince of Pork is crowned, he who is King of Cocktails will still be up for grabs.

Cochon 555
Sunday, April 14
4p VIP opening; 5p general admission
Four Seasons San Francisco, 757 Market Street, FiDi

Tickets: $125-250 here
Still hungry? Stick around for a 4505 Meats butcher demo, bonus beers, a champagne toast, pork-spiked desserts, and an afterparty with (what else?) $5.55 food and drink specials.

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