I suppose it has happened, but I have never seen chef Brad Farmerie (co-owner of restaurants Public and Double Crown) take on the whole hog without leaving folks gasping for more. With steely resolve Farmerie turned the 200-pound Red Wattle from Heritage Farms USA into Pig on the Beach with lavender cured ham (Pork fat washed cachaca with homemade pineapple juice…I mean, who does this?); Pig liver creme caramel with maple roasted grapes; Pig’s head terrine with guindilla gribiche; Pig blood popsiclle, tomato chili jam and toasted peanuts; smoked pork bone laksa; Old school pot o’ pork with pickles; Pork and black pudding pie with pear chutney; Fakin’ bacon cinnamon rolls with miso caramel. The win guarantees him a slot at The Nationals at The Aspen Food & Wine Classic in Aspen festival this summer.
- Cochon 555: Taste True Love (friendseat.com)
- Third Annual Cochon 555 Comes to Boston (wellesleywinepress.com)
- Is Mangalitsa the next ‘it’ pig? (seattletimes.nwsource.com)
- Cochon 555: A Delicious Celebration of Heritage Pig Breeds (luxist.com)
- Spicing Up Thanksgiving (online.wsj.com)
- Diner’s Journal: Weekend Fare (dinersjournal.blogs.nytimes.com)