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Pig Out at Prestigious Pork Fest Cochon 555

The national pork extravaganza makes its inaugural Houston visit.

This pork-tastic feast awaits you this weekend at premiere pork competition.
This pork-tastic feast awaits you this weekend at premiere pork competition.
Cochon 555/Facebook

Love bacon? Pancetta? Pork belly? Chops? And every other part of a pig?  You'll probably want to check out the traveling pork extravaganza that is Cochon 555.  The national culinary competition finally makes its way to Houston during its seventh tour. Local chefs will compete for the chance to be crowned King or Queen of Porc at JW Marriott Downtown, Sunday, February 8.

Five local chefs were selected and paired with local farmers, who in turned raised the heritage bred pigs to be consumed in grand fashion. Chefs will create a multi-course menu from a whole hog. The winning chef will receive a trip to Rioja, Spain and move on to the "Grand Cochon" event held in Aspen this June.

This year's competing chefs are Coltivare chef/owner duo Ryan Pera and Morgan Weber, Down House's  Mark Decker, Killen’s Barbecue chef/owner Ronnie Killen, Main Kitchen's Erin Smith and Punk’s Simple Southern Food's Brandi Key. Each are tasked with the challenge of creating dishes from 200 pounds of pork that are not only innovate but equally delicious. The best part? This must-see culinary event is open to the public with tastings included, plus copious amounts wine and craft cocktails.

Of course such a grand event is going to cost a pretty penny. Tickets are $125 (plus service fee) for general admission and $200 (plus service fee) for VIP. General admission ticket holders will be able to enter at 5 p.m. and partake in  bites from  Liberty Kitchen, La Brea Bakery and Creekstone Farms.  VIP ticket holders' perks include early entrance at 4 p.m. plus the bartender competition, Cochon's Punch King.

If that's not enough pork for you, here are two more Cochon 555 dinners to add to your schedule this week:

  • Swine & Line Dinner - Friday, February 6

    A five-course meal prepared by Kevin Bryant of Eleven XI, David Cordua of Cordua Restaurants, Mark Holley of Holley's Seafood Restaurant & Oyster Bar, Kiran Verma of Kiran’s and Adison Lee of Kuu. German wine pairings included for $125. Dinner begins at 6:30 p.m. 

    Americas-River Oaks, 2040 West Gray, 832.200.1492


  • Big Beef vs. Heritage Pig - Saturday, February 7

    Before the epic throwdown, Cochon 555's mega feast will take place in Pearland from 7 p.m. to 9:30 p.m. The large format feast is the first of the tour's nationwide dinner series, highlighting chefs who transforming steakhouse culture. The four-course dinner will be paired with St. Francis wines.

    Killen’s Steakhouse, 2804 South Main, 281.485.0844

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