Travelle’s Tim Graham Crowned Cochon 555 Prince of PorcBy Sarah Freeman
April 15, 2014
The title Prince of Porc is a coveted one in a city that takes its pigs very seriously. That's why when Cochon 555 rolls into town, five chefs competing in the heritage pork competition bring their A-game. This year, the festivities moved to the Renaissance Blackstone Hotel and welcomed chefs Cory Morris (Mercat a la Panxa), Abraham Conlon (Fat Rice), Giuseppe Tentori (GT Fish & Oyster), Ryan McCaskey (Acadia) and Tim Graham (Travelle).
Each chef was assigned a different heritage-bred pork and given the task of turning as much of the animal as possible into a delicious spread of porky goodness. The result were dishes such as baked pork chop rice served family-style at the Fat Rice table, strawberry rhubarb and pork liver mousse served by the Mercat team that donned “Best Ham Job Ever” t-shirts, and addictive bacon s'more bon-bons served on a stick by team Acadia.
In the end, Graham was victorious with his menu of country pate and rosemary loin muffuletta, chermoulah taco with radish tzatziki, blood mole soup crowned with head cheese, curry rillettes candies, Cracklin’ Jacks made with pig skin instead of popcorn and piri-piri pork belly with smoked pineapple and ramps. The final dish is currently available on the menu at Travelle. His win will take him to the Grand Cochon, held at the Food & Wine Classic in Aspen in June.
In addition to the five chefs, five bartenders competed for the title of Punch King using Breckenridge Bourbon. The winner was Jennifer Fink of Fat Rice, who created a cocktail with bourbon, mixed tea shrub, spiced coco-pandan syrup, Royal Combier and brandy. Rob Levitt of The Butcher & Larder was also in attendance to provide live entertainment via butchery demos to help raise money for students of Kendall College and Le Cordon Bleu.
Check out more photos from Sunday’s event here.