Cochon 555 Los Angeles
Here an oink, there an oink, everywhere an oink oink
On Sunday, May 5th gaggles of patrons joined the packed house at the Los Angeles House of Blues to take “pigging out” to a whole other level at Cochon 555. In Cochon tradition, five of Los Angeles top chefs came together for an epic culinary battle of heritage pigs from nose to tail paired with binge eatting, booze, booze, and booze.
Competing for the title of Prince of Pork were Jet Tila of The Charleston with pork sliders and khao soi, Sean Dent of House of Blues/Event Host with pork egg rolls, Gavin Lansdale of Ford’s Filling Station with an array of pork dishes from the delectable bacon toffee to pig skin ramen, Ray Garcia of FIG with a spin on classic mexican dishes like pork butt tamales, posole, and pork infused Lucas, and Joshua Whigham of The Bazaar with a variety of dishes from pig head croquettas to chicharrones bravas. Once guests completed the round of tastings and perhaps an additional round if they managed to squeeze through the crowd, they were each given a token to vote for their favorite chef. With much anticipation and after the official count, sporting a festive luchador ensemble, Chef Ray Garcia was dubbed the Prince of Pork and is advancing to the Grand Cochon in Aspen.
In addition to the pork tastings, guests pillaged through a craft American cheese bar, oysters, Michael Mina’s pop-up tartare bar, and experienced a butcher demo of a Guniea Hog from Lindy and Grundy. To wash that pork fat down our throats were 5 wineries – Paul Mathew, Elk Cove, Simi, Robert Kacher, and Vibrant Rioja; 5 American Whiskeys – Four Roses, Templeton Rye, Breckenridge Distillery, High West Whiskey, and Buffalo Trace; as well as aperitifs from Fernet Blanca, Ilegal Mezcal, Cripin Hard Ciders, and Anchor Brewing.