Pig butt
While guests took in a hog butchering demo in the main room the judges at Cochon555 were sequestered with a diligent task. Gathered around a large table we took notes while the host chefs presented dishes to be graded on presentation utilization and flavor. Some feverishly wrote notes while others artistically sketched dishes before deconstructing each component to be evaluated on its own.
John Manolatos’ crispy skinned pork belly with rhubarb mostarda drew exclamation from my end of the table, later dubbed the “clean plate club”. Despite being served 40 distinct presentations I was repeatedly called a light weight by my neighbors. Nicholas Stefanelli’s egg in wanton over scrapple also garnered much praise. Every chef presented at least one dish that was a show stopper but in the end R.J. Cooper was crowned the Prince of Pork.
I personally thought Cooper was doomed as the last contestant. We’d already had 29 preparations and he had the balls to plate 11 more. At this point even the clean plate club was loosing steam. But clean flavors and brilliant presentation secured his prize.
Titles of royalty aside the real winner of the event were the heritage breeds featured in the event. While you could certainly argue they didn’t seem too happy during the event, you can’t deny their cause. I’m hoping that in the future I’ll have more opportunities to work with and consume such fine swine.
