Brad Farmerie Wins The Whole Hog at COCHON 555 NYC

24 Jan
The team from restaurants Public/Double Crown. First row (from left to right): Ryan Butler, Adam Farmerie, Brad Farmerie, Chris Rendell, Matt Lambert. Second row: Marion Emmanuelle, Dana Lapan, Kim Johnson.

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.

The winning menu.

Advertisements

One Response to “Brad Farmerie Wins The Whole Hog at COCHON 555 NYC”

Trackbacks/Pingbacks

  1. Battle Hymn of The Goat Father, Part 2 « Stunt Foodways - December 5, 2011

    […] I called Chef Brad and asked him for a recipe that might cover the funk in the hams resulting from them goat hanging […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: