the fourth annual cochon 555 napa is one for the record books! while i did not bring home the trophy nor win the bragging rights, i am very pleased with the event. congratulations and a tip of the toque to Lars Kronmark, and his team from the CIA at Greystone. Lars and his team must have really brought it! because i know that we did and came up short. our menu consisted of:chorizo mac n cheese; moroccan spiced pork & chickpea stew; head & tummy with liver & kids/treviso marmellata; smoked ham biscuits/preserves/bourbon barrel sorghum; heart dog/house made condiments; porchetta/house made pickles.whew! it was a full week of intense preparations that began with the breakdown of a 200+ pound berkshire hog. then each day, step by step, preparations were made transorming this beautiful humanely raised hog, into the fantastic menu of dishes presented at the event.
also, I would like to extend a heart felt congrats and thanks to my supper talented and friendly competitors, Duskie Estes & John Stewart of Zazu Restaurant + Farm, and Black Pig Meat Co (last years national cochon champs), Mark Dommen of One Market, and Chris L' Hommedieu of Michael Mina. thanks goes to all of the great farmers of: Walnut Keep, Grabish Farms, Hudson Ranch, Stone Valley Farm & Devils Gulch Ranch that provided the heritage breed pigs that we all got to work with and continue to work with in our culinary endeavors. thanks to the small family wineries: Elk Cove Vineyards, Scholium Project, Matthiasson, Wind Gap & Bherens Family Winery that provided the delicious drink for everyone's pleasure that I heard, really complimented the food! thanks to all who attended the event to make it a success. afterall, without you it would not be possible. special thanks goes to Brady Lowe & Taste Network, creators of the whole Cochon, you are truly helping to make a better world! thank you for letting me be a part of it!