Oh my.
This was truly the best night of 2016 so far. And…read moreit's going to be tough to top.
How does one convey in words such high levels of epicness?
I will press on.
If you have a deep appreciation for heritage pork, then you should be at this venue.
If you don't, then you clearly do not belong in such a place with this kind of zeal and squeal. Nothing less than 5-stars, my friends; nothing less.
First, I have history with pigs (aren't reviews really just a way to tell the stories of our lives?).
I grew up loving pigs. Miss Piggy was my favorite.
In 6th grade, I begged my parents to get a pot-bellied pig (one day I'll give them the kudos for sticking to their guns on not letting that happen).
Also in 6th grade, I ate too much candy and started to resemble a pig, so I decided to stay quiet about my love of pigs until I got my waistline under control about a decade later (phew).
While loving pigs, pork did nothing for me...until I learned of heritage breeds back in 2008.
The color!
The flavor!
The texture!
There was no going back.
And just to show off ('cause that's fun to do from time-to-time), I discovered & tried, at a fundraiser dinner back in 2011 for the Farm to Consumer Legal Defense Fund, Mangalitsa pork belly for my first time, and knew right then there could be no other.
And this is where the Cochon555 story begins...
My sweet Mangalitsa was here in many culinary creations (and other breeds, too).
And many of its dear relatives were here.
It was a big family reunion and I was on cloud nine.
Out of sheer randomness (& a reminder from God that He loves me), I won 2 VIP tickets from Yelp to this event! I wasn't even aware of what Cochon555 until I saw the contest (HOW did I MISS THIS?). When I read up on it, I realized that this evening was scripted for me and soon enough I found that I won!
The joy!
The rapture!
The tears!
Thank you, Yelp!
The machine bots that chose my name were Divinely guided! I will write reviews for you until I perish from this earth.
I invited a foodie friend that gets as excited about sustainably raised heritage piggies, from our beloved local farmers, as I do. Our tickets were thoroughly redeemed with every delicious, lovingly prepared, & creatively presented piece of pork.
People talk about how drugs have altered their mind and enhanced their experience.
I can't speak to that.
But I can speak to what THIS pork did to me.
There were top notch, sustainably & creatively-based restaurants, competing & representing at this event, including:
Travail Kitchen & Amusements
Spoon & Stable
Chef Shack Ranch
Surly Brewing (who won the MN Pork King title)
Zen Box
My favorite food delivery mode was a man, from Travail Kitchen, scuffing around the room on his knees in a sombrero. The sombrero contained a delicious & subtly sweet pate in the center of the hat and the rim of the hat contained chicharrones broken up from a large hide they fried late the night before. The server was on his knees so that people could just grab from his hat at standing height...it was brilliant.
There was prociutto-like bacon (I know, it's either one or the other...but in this case, it wasn't!) "skewered" in waves on a thin crispy bread stick (no, it wasn't a pretzel ;-). There were also sweet lard-filled chocolates (I could have eaten those all night!). I was blown away by Spoon & Stable's creation of marshmallows made out of pork blood (same whipping properties as egg whites; who knew?!) and so much more.
There was also the whole hog butchery going on right after the votes were taken. This is something IMPORTANT! We're a society that is detached from where our food comes from. Majority of us aren't going to be able to tell others what portion of an animal that a particular cut comes from, so this was valuable, precious, AND educational. All parts of the animal were put out for sale! Loved that feature, too!
For as much gushing as I'm doing, I will say there were a few items that I thought were boring and uncreative for it being at an event like this: wonton-type items (wrapping pork in pasta is most likely what all of us would have thought of doing...just wasn't a "wow" (not that it has to be).
Another item is that this is NOT a gluten-free friendly event. Considering the focus on sustainability and that wheat is an overcropped item (which is overshadowed by those who have gluten allergies & sensitivities). While I CAN consume wheat, I choose not to, because of past wheat sensitivities. I was truly surprised that at this day and age how many chefs went with the bland wheat berry. There was even a separate pie outfit that came in as a pop-up towards the end that didn't offer gluten-free options. Wha? Yes, one can consume the filling if they must, but one can also create a stellar gluten-free pie crust.
Regardless, I would go to this event again & again.
Oh, and ladies, 3 out of 4 attendees (or more) are men. If you're looking for a piggy-partner-in-crime, you may find your match here ;-)