Pigging Out

One of the main purposes of Cochon 555 is to introduce the general dining public to heritage-breed pigs, which Cochon 555 founder Brady Lowe compares to heirloom tomatoes. “The main component of the event is the flavor profile of these animals,” he explains. “The difference between the standard pork we’re used to eating compared with what the heritage breed pigs put out for meat is like a standard tomato compared with the first time you have an heirloom tomato. It’s mind-blowing. It’s just a better product all around, and you can totally tell.”

Hence the Cochon 555 culinary tour, which has been introducing diners to these pigs for six years now. The Denver leg of the 2014 tour will feature chefs Jennifer Jasinksi, Paul C. Reilly, Justin Brunson, Bill Greenwood and Steve Redzikowski, who will create six dishes from one whole heritage-breed pig per team; diners and judges will vote on the dishes, which Lowe says inspires the chefs to bring their A-game. “They spend two weeks to a month planning for this one day, and every single bite that they’re producing is a campaign for the vote,” he says.

There will also be a live butchering event and preparation of an additional whole pig in an Asian-speakeasy style during the event, which runs from 4 to 8 p.m. at the Ritz-Carlton Denver, 1881 Curtis Street. Tickets are $130.95 and can be purchased at cochon555.com.
Sun., March 9, 4-8 p.m., 2014

 
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