Image courtesy Cochon 555
Even before the omnipresent put-bacon-on-everything culinary trend, Portland's been a pork-centric city. Which is why an event like Cochon 555 — a party that pairs five local chefs with five whole pigs, then encourages attendees to gorge — seems tailor-made for this town. This Sunday (May 16), a slew of Portland super-chefs — Le Pigeon's Gabriel Rucker, Beast's Naomi Pomeroy, Olympic Provisions' Jason Barwikowski, Pok Pok's Andy Ricker, and Nostrana's Cathy Whims — will each prepare a 140-pound whole pig that will get carved up at the reception in an effort to crown the local "Prince of Porc" [sic].
In addition to having four James-Beard-nominated chefs go at it in the friendly competition, pours from five Oregon wineries are available; VIP ticket holders get into an early reception, which features extra vittles, nosh, and oysters (!) by Greg Denton of Metrovino, David Anderson of Genoa, and Ethan Powell and Tobias Hogan of EaT Oyster Bar.
Tickets to the pork fest are still available online. As a warning, know that Eater will be in attendance, hoarding its share of those almost-750 pounds of pig (including as much pork belly as humanly possible). Friendly tip: Don't judge, and stay the hell out of our way.
· Cochon 555 [Official site]