Zagat GOOGLE INC Travel & Local

Free App on Google Play

View

News

Tales of the Pig: Cochon Epic in Pictures

By Danya Henninger
July 29, 2013
Photo by: Danya Henninger

The infamous pork tour known as Cochon landed in Philly for the first time on Sunday with an event called “Epic,” and that’s exactly what it was. In addition to stations where more than 25 chefs served pork-filled bites made from eight whole heritage pigs, there was a bourbon bar, a mezcal bar, a cheese bar and even a scrapple bar. If you didn’t make it out to the Ritz-Carlton - or even if you did - click through the slide show below for a rundown of the seriously epic fun.

  • Photo by: Danya Henninger

    Cochon founder Brady Lowe (wearing the Mr. Delicious tee) is passionate about pigs. More than eating pork - which he certainly loves - Lowe is helping spread the gospel about sustainable farming and the benefits of sourcing meat from small batch producers. Above he poses with Di Bruno Bros. co-owner Emilio Mignucci.

  • Photo by: Danya Henninger

    One of the offerings from the Garces Group table was this inspired sandwich: a fried piece of pork-stuffed cheese over a slice of bacon and pork-liver mayonnaise, with a sour cherry on top. We’d take this over an ice cream sundae any day.

  • Photo by: Danya Henninger

    Joe Cicala (Le Virtu), Nick Macri (Southwark), Kevin Sbraga (Sbraga), David Katz (Creekstone Farms) and Jeremy Nolen (Brauhaus Schmitz) put out a very "non" kosher deli spread.

  • Photo by: Danya Henninger

    Sbraga’s corned pork sandwiches with Russian dressing were a deli highlight.

  • Photo by: Danya Henninger

    Cicala made wow-worthy matzoh ball soup with a pork broth. We can now say that the best matzoh balls we’ve ever tasted were made by an Italian.

  • Photo by: Danya Henninger

    The Vetri Family corner was full of pigs and fun. Above are Marc Vetri, Brad Daniels (Osteria chef de cuisine), Tia McDonald (Vetri Foundation chef), Jeff Michaud, Mike Deganis (chef at Alla Spina) and Brad Spence. In front of the chefs is Marc Vetri’s son.

  • Photo by: Danya Henninger

    Scattered through the Vetri table were various pig totems, like the sunglasses wearing fellow behind the pork and Jersey corn dish above. Apparently Spence has a relative that knows the chef enjoys cooking pork, so she gifts him a new pig every time she visits Amis.

  • Photo by: Danya Henninger

    The Starr Team had a clever plating for pork and clam sausage. Laid in a clamshell with pickled sea beans and broth, it was easy to slurp.

  • Photo by: Danya Henninger

    For their next trick, Starr’s Douglas Rodriguez and William Zuchman (Alma de Cuba) collaborated with Reinaldo Alfonso (The Continental; above) on pork Sno-Kones. Billed as granizado de puerco, shavings of citrus-pork aspic were doused with a mojito syrup.

  • Photo by: Danya Henninger

    At the Di Bruno’s cheese bar, monger Hunter Fike is tempted to take a bite. He could’ve housed the whole wedge and no one would have noticed - there was plenty of cheese to go around.

  • Photo by: Danya Henninger

    The Mildred sous chef Michael Rafidi models the largest chicharon we have ever seen as a hat. Asked how he created it, chef Michael Santoro simply shook his head, “A lot of manual dipping and turning in very hot oil.”

  • Photo by: Danya Henninger

    Amazingly, drinking from a mason jar can be more than just a hipster affectation. At the bourbon bar, bartenders screwed on the cap and shook up your choice of whiskey (we went with Eagle Rare) with Amarena cherry juice right in the glass, no shaker needed.

  • Photo by: Danya Henninger

    All the food and drink was included in the $135 ticket price, but in order to score a mason jar full of whiskey, you had to enter your order on an iPad - it was a demo of the Breadcrumb ordering system.

  • Photo by: Danya Henninger

    There was plenty of booze flowing, enough that we were able to convince Hop Sing Laundromat’s Lee to pose for this photo with Sbraga general manager Ben Fileccia and Foobooz founder Art Etchells.

  • Photo by: Danya Henninger

    Shola Olunloyo of Studiokitchen got serious about his dish, and it was one of the best of the night: pan-seared carnitas agnolotti, with curry leaf, smoked eggplant and yuzu-pear sauce.

  • Photo by: Danya Henninger

    Jon Cichon also produced one of our favorite bites, even though he didn’t mean to. The down-home pork stew was originally supposed to be a sandwich, the Lacroix chef told us, but it didn’t work out as planned. Mistakes can be blessings in disguise.

  • Photo by: Danya Henninger

    Cichon and Olunloyo were at a table led by showman Jason Cichonski of Ela, who entertained with his freestyling moves. Chef Nicholas Elmi (formerly of Rittenhouse Tavern) was there to make sure he didn’t drop the mic.

  • Photo by: Danya Henninger

    A live pig butchering demonstration ended with fresh pork parts for sale.

  • Photo by: Danya Henninger

    Aaron Gordon and Nich Madl represented Vibrant Rioja wine importers and offered sample pours throughout the night. Our favorite was the La Rioja Alto Gran Reserva 2001; it probably tasted even better because of the pour, which Madl somehow flawlessly pulled off as we were both walking down the Ritz-Carlton’s marble stairs.

  • Photo by: Danya Henninger

    Chef Todd Mussman of Georgia's Muss & Turner’s is a good friend of Brady Lowe’s - he was the first chef Lowe rang up when he started Cochon five years ago. Mussman came to the event well prepared to party.

  • Photo by: Danya Henninger

    Chef Daniel Stern of R2L ran a tartare bar right in the center of things, a prime position to get fed by Top Chef alum Jen Carroll.

  /  

Places Mentioned

Le Virtù

Italian • East Passyunk Crossing

Food25 Decor22 Service24 Cost$51
 
 
 
Southwark Restaurant

American • Queen Village

Food25 Decor23 Service25 Cost$59
 
 
 
Alma de Cuba

Cuban • Rittenhouse Square

Food25 Decor25 Service24 Cost$54
 
 
 
Continental

Continental • Old City

Food23 Decor22 Service21 Cost$36
 
 
 
Ela

American • Queen Village

Food25 Decor22 Service24 Cost$61
 
 
 
Lacroix Restaurant

Eclectic • Rittenhouse Square

Food26 Decor26 Service27 Cost$95
 
 
 
Sbraga

American • Rittenhouse Square

Food25 Decor22 Service23 Cost$81
 
 
 
 
Stay in-the-know with our weekly Philadelphia newsletter.
 

Explore related content:

comments powered by Disqus