So I am slowly recovering from the Epic pig battle known as Cochon 555 a roving pig cooking competition. It pits 5 chefs in each city cooking 5 Heritage pigs tail to snout. There are wineries pouring much wine, beers and this year, whiskey. An overall big day in food and drink. Come hungry and leave satiated. I was so full I couldn’t even get down the ice cream Scoops was dishing out.
This year the 5 chefs were Chad Colby of Mozza, Ben Ford of Ford’s Filling Station, Neal Fraser of The Strand House, Jason Neroni of Superba Snack Bar, and Micah Wexler of Mezze. Last year Chad Colby of Mozza was the winner, and this year Ben Ford took home the honor. He gets to go to the Grand Cochon at the Food & Wine Classic in Aspen.
I am still trying to take it all in right now. It was a lot to take in, and I’m still trying to process it, and the pictures I took. Here is a link to a pig shot I took and entered in the Cochon Hipstamatic contest.
I will have more later. Stay tuned……