meatmeister » pork events

Lard & Cracklins Green Tea Cake – COCHON555 (SF)

admin — Wed, 05 Aug 2009 10:32:43 +0000

GREEN TEA CAKE with LARD, CRACKLINS, & MOCHI
Nate Appleman (A16 / SPQR) – COCHON555 San Francisco 2009

June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had a different breed of heritage pig to cook and make dishes from. Unbelievable. I could write 100 posts on that event alone. And I just might…

Nate Appleman was one of the 5 chefs invited to participate in Cochon555 San Francisco’s 2009 competition. His team was slicing up and doling out beautiful pulled pork for the first hour of the event, then they started turning Japanese on the pork dishes, with elegant, subtle, and innovative new textures and flavor combinations.

Green Tea Cake with Lard, Cracklins - Chef Nate Appleman

One of my favorite dishes from later in the evening was a thick, soft green tea cake, plopped with gooey pink lard, upon which some tiny minced cracklins (crispy pig skin) were sprinkled. A little mochi ball crowned the thing, in translucent white like a beckoning orb. This was a marvelous display of color, texture, and flavor from Appleman and his crew. The tea cake resembled a strange little spaceship or some maquette from a forward-thinking architectural firm. And it was delicious!

Amazing Haggis – COCHON555 (SF)

admin — Wed, 05 Aug 2009 09:57:14 +0000

HAGGIS – POGGIO’S PETER McNEE – COCHON555, San Francisco 2009

Poggio’s Peter McNee took the title, and he definitely had a few very memorable pork dishes. His haggis was really incredible. Haggis is pig viscera with onions over oats, a traditional Scottish fare, and something you’ll rarely see at a restaurant. (Kinda hard to pitch it to most folks.) Safe assumption that not many people like offal (animal innards and such), but I love them when leveraged by a great chef. There’s so much interesting texture and flavor in the ‘weird’ parts of the animal; it’s a great exploration for the palate to venture into new territories.

Haggis - Haggis - Haggis from Peter McNee, Poggio

The haggis was indelibly delicious in McNee’s capable hands. My funky little haggis pile didn’t win over compadres at my little standup dining circle during Cochon555, but after I raved a bit about it, two guys went over to get a plate before the Poggio team ran out.

You could say I loved the haggis, which I did, but you can obviously see the subliminal messaging in the photo: the dark, heart-shaped pig innards thumping out from the yellow oats, yellower than a pirate’s teeth but just a bit less salty. Arrrg, it was good, matey. Haggis. Yes, haggis.

I Heart Haggis from Poggio (Cochon555, SF)

Charcuterie Plate – COCHON555 (SF)

admin — Wed, 05 Aug 2009 09:08:21 +0000

AWESOME CHARCUTERIE PLATE

Peter McNee of Poggio (Sausalito CA) at Cochon555, San Francisco

Among the (many) favorite dishes of the evening was a splendid charcuterie plate from Peter McNee, the chef at Poggio restaurant in Sausalito. (Poggio won the event and was crowned SF’s “Prince of Porc” for the season.) Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia.

Cochon555 SF: Charcuterie Plate from Poggio's Peter McNee

When you visit Poggio, sit at the bar for your appetizer if it’s Tuesday through Saturday. Ask Tony the bar man for the house-made prosciutto ($15 for the platter); it’s not on the menu and only available while supplies last. (Honestly, since they’ve been aging their prosciutto for nearly 2 years now; it won’t last long.)

And **do not miss** any future Cochon555 event. Sign up for the newsletter (upper RH corner once page loads) so you know when they’ll return in the fall.

http://www.amusecochon.com/

High on the Hog @ EPIC Roasthouse

meatmeister — Tue, 23 Jun 2009 07:29:08 +0000

High on the Hog, EPIC Roasthouse

When: Saturday, June 27, 1 to 4 pm

What: “High on the Hog” – an afternoon of “swing, swirl, swine”

A festival of pork dishes from EPIC Roasthouse Co-owner/Chef Jan Birnbaum, plus pinot noir pairings from 9 regional wine producers, including Iron Horse Vineyards & Hirsch Vineyards. Good stuff.

Extras: “Passion for Pinot” author Jordan McKay in the house for a book signing, and some stompin’ bluegrass from Nell Robinson & Red Level Band.

Where: EPIC Roasthouse (www.epicroasthousesf.com)

369 The Embarcadero (S. of the Ferry Building)

How: Call 415.369.9995 for reservations.

How Much: $50 for a great party and Slow Food event.

Great Pork Event: Cochon 555 (Sunday, June 14 2009)

meatmeister — Thu, 11 Jun 2009 08:33:59 +0000

Cochon 555 Comes to SF This Sunday June 14

Pig lovers rejoice, and go to The Fairmont this Sunday June 14 (5 to 8 pm) for a whole pig breakdown demo and snout-to-tail pig chef competition to promote awareness and raise support for local and national farms who breed heritage pigs. With over 350 pounds of pig tasties to dole out to you and your friends, lucky reader, be ready to enjoy yourself at this glorious pig-out. (See www.amusecochon.com for tickets; type “baconbits” into the promo code field for $30 off tickets.)

5 San Francisco chefs will go at it, each wrangling his own great dishes from 5 heritage pigs, while 5 family-owned wineries will pour freely. One meat expert will break down an entire heritage pig for your shock, awe, and amazement. A small cadre of celebrity food judges will evaluate the porcine output and crown San Francisco’s “Prince of Porc,” which has a very different ring than “Top Chef.”

Officially, this is a benefit for our heritage pig farms, but with your wine & swine in hand, you’ll benefit just as much.

Cochon 555 Details:

Chef competitors: Staffan Terje of Perbacco; Ravi Kapur of Boulevard; Nate Appleman of A16/ SPQR; Peter McNee of Poggio Trattoria; and Ryan Farr of 4505 Meats. (Check out Ryan’s chicharrones!)
Wines from Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery, and K Vintners/ Charles Smith’s Wines.
Whole pig breakdown demonstration by Taylor Boetticher of Fatted Calf Charcuterie. (They produce outrageously good meaty goods, including one of America’s best bacons. Check site for retail outlets or order online for delivery at Berkeley and SF Farmer’s Markets.)
Event produced by Taste Network; check out their other events across the US and sign up for their newsletter.

Cochon 555 Official Overview:

A group of top San Francisco chefs will each prepare a heritage breed hog from head to toe for this competition. Cochon 555 is the only national chef competition promoting heritage pigs and breed diversity. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five family-owned wineries will showcase their wines.

The Damage: $125 per person ($95 with promo code BACONBITS)

Industry discount available.
Advance tickets required.
For tickets or more info visit www.amusecochon.com
Save $30 per ticket with promo code: BACONBITS