Details on This Year’s Cochon 555

Chefs from Toki Underground, Red Apron, and more compete in the pork-fest.
Details on This Year’s Cochon 555
One of the many porky spreads from last year’s competition. Photograph by Jeff Elkins.

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.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.