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: http://theoffalo.com/2015/04/cochon-5....
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.)
Coppa di Testa, Romesco, Roasted Calçot and Weiser Potato Salad, Crispy Ear. By chef Tony DiSalvo of CAST (at Viceroy Santa Monica).
Green Chorizo Gravy, Poached Quail Egg, Pork Fat Biscuit. By chef Tony DiSalvo of CAST (at Viceroy Santa Monica).
Green Papaya Salad, Cured Pork “Vietnamese Style”, Nuóc Châm Vinaigrette, Crispy Shallots, Mint Roasted Peanuts. By chef Steven Fretz of The Church Key.
(Sous Vide) Pork Belly, Black River Caviar, Polenta. By chef Walter Manzke of Republique.
Arroz Caldo, Filipino Rice Porridge (with pig blood, poached egg). By chef Walter Manzke of Republique.
Charcuterie Board: Smoked Ham, Rillettes, Andouille, Headcheese, Terrine de Campagne. By chef Kris Morningstar of Terrine.
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.
Beef Heart Tartare, with smoked brisket, burnt ends, braised tendon, and sirloin. By chef Michael Kahikina of Barrel & Ashes.
Coppa di Testa by Cook Family Butcher Shop(?).
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...)