Sunday I was lucky enough to attend Cochon 555 at the Drake. The event intends to raise awareness for heritage breed pigs and Farms for City Kids. Since it was the Drake I suited up even though I wanted to wear my pig t-shirt.
Walking into the room it was set up like something out of Top Chef with each of the five chefs having stations setup around the room. Before digging in I walked around and got a feel for what was going on. I also ran into Ed, who writes Cooking and Eating in Chicago. We had a nice chat about writing and food.
My next stop was the Bristol and Chris Pandel. They had a porchetta sandwich (a reoccuring theme) that was excellent. They also were deep frying some little dougnnut things that had bits of pork in the center that were really good, though looking through my notes I forgot to write it down.
Graham Elliot Bowles had a very Southern tinge to his food. The pork belly pasty has the lightest and most delicate crust I've ever tasted, really, really good. He also had a pulled pork sandwich on a little biscuit with cole slaw (picture below) that may have been the best thing I has the entire time there. It was so rich I don't think I could have eaten a real sized sandwich like it.
The food overall was very good, though a bit too much head cheese and some other weird stuff that I just don't have the stomach for at this point. I tried some headcheese but the texture just throws me off.
Hopefully a year from now Rory and I will be getting ready to move into out own home and I'll be preparing for my very own pig roast. I can't wait.
No comments:
Post a Comment