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5 Takeaways From Cochon 555

By Ruth Tobias | March 10, 2014 By Ruth Tobias  |  March 10, 2014
Photo by: Galdones Photography/Cochon 555

Last night, Cochon 555, the annual extravaganza of all things - and all parts - pork, turned the ballroom at the Ritz-Carlton, Denver, into the best kind of zoo: a mostly edible one. Somehow, through the sold-out maze of booze, bacon and butchery, we discovered key nuggets of wisdom about the five competing chefs (including winner Jennifer Jasinski) for this au courant guide to pork.

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  • Photo by: Galdones Photography/Cochon 555

    Jennifer Jasinski makes a mean seared Spam. Who would have thought the celebrated chef-owner of Rioja, Bistro Vendôme, Euclid Hall and the upcoming Stoic & Genuine has a thing for canned meat? Her housemade take on the staple, served with herb sabayon, loomed large among the five dishes that nabbed Jasinski and her team the trophy last night.
    Try This: Euclid Hall’s super-smooth Leberkäse, a “liver cheese” that generally incorporates neither organ meat nor dairy product

    1317 14th St.; 303-595-4255

  • Photo by: Galdones Photography/Cochon 555

    Bill Greenwood is a talent to watch. The chef of Beano’s Cabin in Beaver Creek floored us with his intense Georgia Bloodswick stew, combining shoulder and head meat with marrow, blood, beans, smoked tomatoes and a cornbread disk for garnish.
    Try This: Greenwood’s menu is always changing, but look for dishes that showcase both local game and pig, like an elk chop over pork-belly and butternut-squash hash.

    Beaver Creek Mountain; 970-754-3463

  • Photo by: Ruth Tobias

    Steven Redzikowsi simply masters the art of presentation. Think pork-loin pâté in eggshells, ramen in mini Chinese-food take-out boxes and cracklings used as tiny plates.
    Try This: The OAK at fourteenth and Acorn chef-partner always turns out eye candy, but OAK’s grilled pork belly is a classic.

    Acorn, 3350 Brighton Blvd., 720-542-3721; OAK at fourteenth, 1400 Pearl St., 303-444-3622

  • Photo by: Ruth Tobias

    Meanwhile, the crew at Beast + Bottle shines at service. Kudos to them for getting out from behind their station and mingling with the giant crowd over platters of German-style sausage rolls and more. 
    Try This: Sit at the bar of this Uptown favorite, munch on the beloved fig-and-pig flatbread, and chat up manager Dean Copeland. He’s a peach. 

    719 E. 17th Ave.; 303-623-3223

  • Photo by: Galdones Photography/Cochon 555

    Does anyone make head cheese quite like Justin Brunson? When it comes to the man behind Old Major, Masterpiece Deli and the Denver Bacon Co., that’s a rhetorical question. But he had a winning response for us anyway - see if you can find it on our Twitter feed.
    Try This: Old Major’s daily charcuterie plate, naturally.

    3316 Tejon St.; 720-420-0622

Places Mentioned

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Rioja

Mediterranean Central Business District
Food28 Decor24 Service26 Cost$49
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Bistro Vendôme

French Central Business District
Food26 Decor25 Service24 Cost$47
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Euclid Hall Bar & Kitchen

Eclectic Central Business District
Food24 Decor24 Service23 Cost$29
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Acorn

Eclectic River North Art District
Food- Decor- Service- CostM
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OAK at fourteenth

American Boulder
Food27 Decor25 Service27 Cost$47
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beast + bottle

New American Uptown
Food- Decor- Service- CostE
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Old Major

New American LoHi
Food- Decor- Service- CostE
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Food27 Decor17 Service22 Cost$13

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