Cochon 555 Brings Back Their Epic Pork Feast

Fiona Chandra

Not all pork is created equal, and the Cochon 555 culinary competition brings both the best of heritage pig breeds and the best of the city’s chefs in one epic party. Throughout the Cochon 555 US Tour, five chefs compete for each city’s “Prince of Porc” title and the winners go on to compete to be “King or Queen of Porc” at the tour’s finale in Snowmass/Aspen in June.

For the LA stop later this month, the following top chefs are confirmed to compete: Tony DiSalvo of CAST at the Viceroy Santa Monica (also the Official Host & Hotel), Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terrine, and Steven Fretz of The Church Key. Judges will be led by last year’s “King of Porc” winner, L.A.’s very own Chef Ray Garcia (formerly of FIG in Santa Monica), who will also be hosting two wine dinners on March 27 and 28. The Saturday dinner will be a preview of his upcoming restaurant, Broken Spanish.

During the main competition and reception, attendees will start the night with Buffalo Trace’s Welcome Punch Reception, where they’ll be treated to porky dishes prepared by 36 chefs along with wines featuring wines of Germany and St. Francis Winery.  Rappahannock oysters, whiskey cocktails, mezcal, Black River caviar, artisan cheeses from DTLA Cheese and Beecher’s Handmade Cheese and more will be available to savor. All the chefs, including those competing, will use locally raised, heritage pig breeds. Since no meal is complete without dessert, the signature “Swine & Sweets” course will be served right before the awards ceremony. VIP guests will also enjoy Breckenridge Bourbon cocktails from five of L.A.’s top bartenders as they compete for the title Punch King.

General admission tickets are $125, VIP admission tickets are $200. Tickets to the Friday dinner are $125.

Cochon 555 takes place on March 29 at Viceroy Santa Monica. Tickets may be purchased here.