Subscribe Now »

Special Cyber Monday Deal

Give the Gift of the

Take advantage of our Cyber Monday deal and get the Washingtonian for just $12. That's 87% off our newsstand rate! Digital subscriptions are just $5.99!

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Details on This Year’s Cochon 555
Chefs from Toki Underground, Red Apron, and more compete in the pork-fest. By Anna Spiegel
One of the many porky spreads from last year’s competition. Photograph by Jeff Elkins.
Comments () | Published February 27, 2014

The annual pork-fest that is Cochon 555 announced its Washington lineup and location today for the March 23 battle, and there are a few changes from last year.

The concept remains the same: Five local chefs compete in a swine-and-wine-filled battle, and the victor goes on to the national Grand Cochon finals at the Aspen Food & Wine Classic. This year’s event will be held for the first time at Union Market, and features a number of toques who are affiliated with the venue: Red Apron’s Nate Anda, Erik Bruner-Yang of Toki Underground (and the Maketto market stall/upcoming restaurant), and Dylan Fultineer of Rappahannock River Restaurants. Also ready to throw down the bacon: Marjorie Meek-Bradley (Ripple/Roofers Union) and the Red Hen’s Mike Friedman.

In addition to the main show, previously crowned victor Scott Drewno will prepare a whole late-night pig “Asian speakeasy” style. Other treats include a Righteous Cheese fromage bar, a mixology competition with Breckenridge Bourbon, and a pre-event Cochon dinner on Friday at the Source. If any and all pique your interest, tickets (starting at $131) and more information are available through the website.

Categories:

Events
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 09:56 AM/ET, 02/27/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs