http://www.winedanddined.com/2009/01/cochon-555-nyc/ A Comprehensive Guide to the Restaurant and Bar Scene In and Around New York City Wed, 08 Feb 2012 03:02:03 -0500 hourly 1 http://wordpress.org/?v=3.1 http://www.winedanddined.com/2009/01/cochon-555-nyc/comment-page-1/#comment-1324 Swined & Dined! Cochon 555 Returns to NYC on March 21 | WINED & DINED Sun, 28 Feb 2010 14:58:56 +0000 http://www.winedanddined.com/?p=1923#comment-1324 [...] They’re baaaaack!  Praise the lard.  Our favorite food and drink event from last year is returning for some more wining and swining. Cochon 555 is a culinary event featuring 5 chefs, 5 heritage pigs and 5 winemakers with the chefs squaring off in a friendly competition for a good cause.  This year the event is taking place at Pier 60 at Chelsea Piers on March 21st ($125 general admission; $175 VIP; ticket info).  It all started in Atlanta where event founder Brady Lowe is from and has grown to become an 11-city event.  The 5 chefs for the NYC stop include Mark Ladner (Del Posto), Marco Canora (Hearth), Adam Kaye (Blue Hill at Stone Barns), Gavin Kaysen (Cafe Boulud), and last year’s winner Corwin Kave (Fatty ‘Cue).  The VIP Butcher is Tom Mylan from The Meat Hook.  The VIP experience starts early with a special wine tasting, artisanal cheese reception, signature cocktails, craft beers and a “meat” and greet with the chefs, winemakers and judges.  Each chef gets a 125lb heritage pig Each 125 lb pig that can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guests then get to taste all the chef creations during a 2.5 hour walk-around.  I’m telling you this is a DO-NOT-MISS EVENT.  Get your tickets before they sell out.  You will not be disappointed.  Check out our coverage from last year’s Cochon 555 event here. [...] [...] They’re baaaaack!  Praise the lard.  Our favorite food and drink event from last year is returning for some more wining and swining. Cochon 555 is a culinary event featuring 5 chefs, 5 heritage pigs and 5 winemakers with the chefs squaring off in a friendly competition for a good cause.  This year the event is taking place at Pier 60 at Chelsea Piers on March 21st ($125 general admission; $175 VIP; ticket info).  It all started in Atlanta where event founder Brady Lowe is from and has grown to become an 11-city event.  The 5 chefs for the NYC stop include Mark Ladner (Del Posto), Marco Canora (Hearth), Adam Kaye (Blue Hill at Stone Barns), Gavin Kaysen (Cafe Boulud), and last year’s winner Corwin Kave (Fatty ‘Cue).  The VIP Butcher is Tom Mylan from The Meat Hook.  The VIP experience starts early with a special wine tasting, artisanal cheese reception, signature cocktails, craft beers and a “meat” and greet with the chefs, winemakers and judges.  Each chef gets a 125lb heritage pig Each 125 lb pig that can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guests then get to taste all the chef creations during a 2.5 hour walk-around.  I’m telling you this is a DO-NOT-MISS EVENT.  Get your tickets before they sell out.  You will not be disappointed.  Check out our coverage from last year’s Cochon 555 event here. [...]

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