Avert your gaze, vegetarians, because the city's biggest celebration of all things pork returns to Manhattan January 24th and it wants to get us drunk—on bacon and bourbon. Cochon 555 serves as both a competition for chefs but, more importantly for us, an opportunity to devour the fruits of their labor, which center around the meat from a heritage breed pig. Oh and they ply you with alcohol (and cheese and oysters and, this year, ramen) so don't expect Monday to be a party for your stomach or your head.
The main attraction are stations devoted to five chefs, each of whom is tasked with breaking down and manipulating one locally-raised, heritage breed pig each into a maximum of six dishes. I remember a particularly good fried rice dish from last year, but undoubtably this year's competitors will bring their own unique vision. As has been the trend, female chefs are well-represented here, including Angie Mar (The Beatrice Inn) and Hillary Sterling (Vic’s); Erika Nakamura (The Breslin) will also be reprising her role as the event's on-site butcher.
The sexy but cramped hallways of last year's hotel venue have been replaced with the stately Weylin B. Seymour's, formerly known as the Williamsburgh Savings Bank. Inside, the 36 dishes—and 2,000 pounds of pork—prepared by the chefs; multiple bars serving bourbon, wine, cider and other hooch; plus seafood, cheese and Prosciutto di Parma stations. Tickets are $125 GA for an all-you-can-eat-and-drink free-for-all from 5 p.m. to 8 p.m., meaning you'll be home in time to drunk watch Downton Abbey.
This post has been updated to reflect a change in venue.
