February 08, 2012 Slideshows » Food & Drink

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Pig Prize 

Justin Fox Burks
Kelly English shows off his new Cochon 555 trophy. In June, he will head to Aspen for the Grand Cochon competition, where he and the nine other Cochon winning chefs will compete for the ultimate prize in pig-loving cuisine.
Justin Fox Burks
(left to right) Chef Chris Hastings of Birmingham; Michael Hudman of Andrew Michael Italian Kitchen; Kelly English of Restaurant Iris; Chef Lee Richardson of Little Rock; Chef Kevin Nashan of St. Louis; Brady Lowe, founder of Cochon 555; and Andrew Ticer of Andrew Michael Italian Kitchen.
Justin Fox Burks
Kelly English’s winning snout-to-tail menu included “Leftover” Lou Minh with belly, skin, ginger, backfat noodles, and roasted shoulder in a takeout carton; “Tongue and Cheek” with schweinekopf, sherry, caul, and lettuce; “Heart, Grit, Grind” with Tamworth heritage hog, Delta Grind grits, truffle, herbage, and bone juice; and eclairs with leaf lard pâte à choux, loose lard crème, blood ganache, and ear bits.
Justin Fox Burks
A Cochon judge makes notes after sampling menus from all five chefs. Each chef was judged on presentation, utilization, and flavor.
Justin Fox Burks
A butchering demo draws a crowd of chefs and civilians alike.
Justin Fox Burks
Cochon-goers reach up to grab chicharron (fried pork rinds) and tickets to the next Cochon event — coming this Labor Day. Brady Lowe, the founder of Cochon 555, announced the launch of an annual Heritage BBQ to be held in Memphis, adding it to the Cochon 555, Grand Cochon, and Heritage Fire events already in place.
5/6
Justin Fox Burks
A butchering demo draws a crowd of chefs and civilians alike.
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