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COCHON 555 Los Angeles 2015: A Pictorial Essay (Photo Story)

TheOffalo | Apr 2, 201501:15 PM

I've written probably the longest post ever for my blog, covering the COCHON 555 event that happened at the Viceroy in Santa Monica on Sunday. There's no way I can condense it to fit here, and it also has 25+ photos in it! So, if you would like to read the full piece, please check it out here:

Instead, I'll take a page from J.L. and post an abridged pictorial essay here on Chowhound.

(I guess I should at least quickly recap the premise: 5 chefs compete using 5 heritage whole pigs to produce dishes. Judges and attendees vote on a winner, who goes on to a national event in June. Last year's Los Angeles *AND* national winner was chef Ray Garcia, formerly of FIG at the Fairmont, now of B.S. Taqueria and Broken Spanish, opening now/soon respectively.

This year's competing chefs were Tony DiSalvo of CAST at the Viceroy, Steven Fretz of The Church Key, Walter Manzke of République, Kris Morningstar of Terrine, and Ricardo Zarate, formerly of Mo-Chica, Picca, and Paiche.)

Tony DiSalvo's Coppa di Testa Entry for COCHON 555

Coppa di Testa, Romesco, Roasted Calçot and Weiser Potato Salad, Crispy Ear. By chef Tony DiSalvo of CAST (at Viceroy Santa Monica).

Tony DiSalvo's 'Biscuits & Gravy' Entry for COCHON 555

Green Chorizo Gravy, Poached Quail Egg, Pork Fat Biscuit. By chef Tony DiSalvo of CAST (at Viceroy Santa Monica).

Steven Fretz' Green Papaya Salad Entry for COCHON 555

Green Papaya Salad, Cured Pork “Vietnamese Style”, Nuóc Châm Vinaigrette, Crispy Shallots, Mint Roasted Peanuts. By chef Steven Fretz of The Church Key.

Walter Manzke's Pork Belly Entry for COCHON 555

(Sous Vide) Pork Belly, Black River Caviar, Polenta. By chef Walter Manzke of Republique.

Walter Manzke's Arroz Caldo Entry for COCHON 555

Arroz Caldo, Filipino Rice Porridge (with pig blood, poached egg). By chef Walter Manzke of Republique.

Kris Morningstar's Charcuterie Board Entry for COCHON 555

Charcuterie Board: Smoked Ham, Rillettes, Andouille, Headcheese, Terrine de Campagne. By chef Kris Morningstar of Terrine.

Ricardo Zarate's Arroz Chaufa Entry for COCHON 555

Arroz Chaufa: Chifa Style Peruvian Fried Rice, Smoked Cecina, Baby Scallop, Popped Quinoa, Ginisang Bagoong Sauce. By chef Ricardo Zarate, formerly of Mo-Chica, Picca, Paiche.

Michael Kahikina's Beef Heart Tartare at COCHON 555

Beef Heart Tartare, with smoked brisket, burnt ends, braised tendon, and sirloin. By chef Michael Kahikina of Barrel & Ashes.

Coppa di Testa at COCHON 555

Coppa di Testa by Cook Family Butcher Shop(?).

Carlos Enriquez's Curry 'Chicharrón' at COCHON 555

Curry “Chicharrón” (vegan puffed rice cracker), with coconut, coriander, passion fruit, finger limes, espelette pepper. By pastry chef Carlos Enriquez of Patina Group.

(Oh, I got to meet and chat with *the* Jonathan Gold for 15 minutes. And he's heard of my blog! Guess Andy Warhol was right...)

Taqueria La Mexicana,
Broken Spanish,
B.S. Taqueria
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