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Slideshow: Cochon 555

1Tracy Smaciarz from Heritage Meats cuts it up the VIP room.2Tracy Smaciarz from Heritage Meats cuts it up the VIP room.3Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.4Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.5Hama Hama oysters in the VIP room.6Hama Hama oysters […]

Author: Seattle Met
2 min.read
1
Tracy Smaciarz from Heritage Meats cuts it up the VIP room.

Tracy Smaciarz from Heritage Meats cuts it up the VIP room.

2
Tracy Smaciarz from Heritage Meats cuts it up the VIP room.

Tracy Smaciarz from Heritage Meats cuts it up the VIP room.

3
Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.

Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.

4
Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.

Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.

5
Hama Hama oysters in the VIP room.

Hama Hama oysters in the VIP room.

6
Hama Hama oysters in the VIP room.

Hama Hama oysters in the VIP room.

7
Carr Valley ‘Snow White Goat’ cheese in the VIP room.

Carr Valley ‘Snow White Goat’ cheese in the VIP room.

8
Carr Valley ‘Snow White Goat’ cheese in the VIP room.

Carr Valley ‘Snow White Goat’ cheese in the VIP room.

9
The K Vintners table with bacon from Snake River Farms.

The K Vintners table with bacon from Snake River Farms.

10
The K Vintners table with bacon from Snake River Farms.

The K Vintners table with bacon from Snake River Farms.

11
Chris Hansen of Mosaic Farms holds a photo of his Red Wattle pigs eating their last meal—butternut and delicata squashes.

Chris Hansen of Mosaic Farms holds a photo of his Red Wattle pigs eating their last meal—butternut and delicata squashes.

12
Chris Hansen of Mosaic Farms holds a photo of his Red Wattle pigs eating their last meal—butternut and delicata squashes.

Chris Hansen of Mosaic Farms holds a photo of his Red Wattle pigs eating their last meal—butternut and delicata squashes.

13
Pig heads about to be carved in the butcher competition.

Pig heads about to be carved in the butcher competition.

14
Pig heads about to be carved in the butcher competition.

Pig heads about to be carved in the butcher competition.

15
Cuts from butcher competitor Josh Graves (of Olympic Provisions in Portland).

Cuts from butcher competitor Josh Graves (of Olympic Provisions in Portland).

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Cuts from butcher competitor Josh Graves (of Olympic Provisions in Portland).

Cuts from butcher competitor Josh Graves (of Olympic Provisions in Portland).

17
A sample from Lark chef John Sundstrom’s winning dishes.

A sample from Lark chef John Sundstrom’s winning dishes.

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A sample from Lark chef John Sundstrom’s winning dishes.

A sample from Lark chef John Sundstrom’s winning dishes.

19
Chefs prep a dish for competitor Ethan Stowell.

Chefs prep a dish for competitor Ethan Stowell.

20
Chefs prep a dish for competitor Ethan Stowell.

Chefs prep a dish for competitor Ethan Stowell.

21
Competing chef Rachel Yang pulls pork from a cooked pig.

Competing chef Rachel Yang pulls pork from a cooked pig.

22
Competing chef Rachel Yang pulls pork from a cooked pig.

Competing chef Rachel Yang pulls pork from a cooked pig.

23
Yang’s table.

Yang’s table.

24
Yang’s table.

Yang’s table.

25
Farmstead Meat butcher Brandon Sheard cuts up a Newman Farm Berkshire pig during the butcher competition.

Farmstead Meat butcher Brandon Sheard cuts up a Newman Farm Berkshire pig during the butcher competition.

26
Farmstead Meat butcher Brandon Sheard cuts up a Newman Farm Berkshire pig during the butcher competition.

Farmstead Meat butcher Brandon Sheard cuts up a Newman Farm Berkshire pig during the butcher competition.

27
Pork doughnuts from competing chef Ethan Stowell.

Pork doughnuts from competing chef Ethan Stowell.

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Pork doughnuts from competing chef Ethan Stowell.

Pork doughnuts from competing chef Ethan Stowell.

29
Servers worked the crowds with glasses full of bacon.

Servers worked the crowds with glasses full of bacon.

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Servers worked the crowds with glasses full of bacon.

Servers worked the crowds with glasses full of bacon.

31
Guests paid $125 for general admission tickets to the event, VIP spots went for $175.

Guests paid $125 for general admission tickets to the event, VIP spots went for $175.

32
Guests paid $125 for general admission tickets to the event, VIP spots went for $175.

Guests paid $125 for general admission tickets to the event, VIP spots went for $175.

33
A dish from Café Juanita’s Holly Smith.

A dish from Café Juanita’s Holly Smith.

34
A dish from Café Juanita’s Holly Smith.

A dish from Café Juanita’s Holly Smith.

35
An attendee carries a cut won from the Neighborhood Farmers Market Alliance pork raffle.

An attendee carries a cut won from the Neighborhood Farmers Market Alliance pork raffle.

36
An attendee carries a cut won from the Neighborhood Farmers Market Alliance pork raffle.

An attendee carries a cut won from the Neighborhood Farmers Market Alliance pork raffle.

37
The "East vs. West" pig roast pigs: Adam Stevenson—‘Earth and OceanPorcelet de lait’ from St. Canut Farms and D’Artagnan.

The "East vs. West" pig roast pigs: Adam Stevenson—‘Earth and Ocean
Porcelet de lait’ from St. Canut Farms and D’Artagnan.

38
The "East vs. West" pig roast pigs: Adam Stevenson—‘Earth and OceanPorcelet de lait’ from St. Canut Farms and D’Artagnan.

The "East vs. West" pig roast pigs: Adam Stevenson—‘Earth and Ocean
Porcelet de lait’ from St. Canut Farms and D’Artagnan.

39
Talking pig.

Talking pig.

40
Talking pig.

Talking pig.

41
Dessert chicharrones—fried pork skin with powdered sugar and chocolate sauce—are the perfect ending to any proper pig-out.

Dessert chicharrones—fried pork skin with powdered sugar and chocolate sauce—are the perfect ending to any proper pig-out.

42
Dessert chicharrones—fried pork skin with powdered sugar and chocolate sauce—are the perfect ending to any proper pig-out.

Dessert chicharrones—fried pork skin with powdered sugar and chocolate sauce—are the perfect ending to any proper pig-out.

Poor Lucas Anderson.The guy is a vegetarian, for crying out loud, and I assigned him to shoot the Seattle stop of Cochon 555, a 10-city event that tasks local chefs with creating dishes using the many bits that make up one 175-pound heritage oinker.Held on February 20th at the downtown Westin, the Seattle stop pitted five local chefs (John Sundstrom of …




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