This Sunday, May 5, Cochon 555 returns to Los Angeles, offering a battle between five local fine-dining chefs as they strive to create the most imaginative nose-to-tail menus highlighting several breeds of heritage pork, with backup from five California winemakers and each with five pigs to prepare. This year, the event is due for The House of Blues in West Hollywood, with its own chef Sean Dent competing against Joshua Whigham of The Bazaar, Ray Garcia of FIG, Jet Tila of The Charleston, and Gavin Lansdale from Ford’s Filling Station. Tickets, priced between $125 and $200, are still available, allowing guests access to the chefs’ dishes, as well as a chance to vote on the “best bite of the day” and a butchering demo by Lindy & Grundy. Following Cochon 555, a Cinco de Mayo after-party is planned to celebrate the event’s fifth birthday and we’re giving away two tickets to that affair right here, right now.
The after-party, which will be held at The House of Blues’ members-only Foundation Room, will feature such fun as bourbon SnoCones, meat-cups, pickle-backs, heritage pork gorditas and barbecue from Christian Page of Short Order, tequila and mezcal slush puppies, cider, Fernet, and magnums of wine, all to the tunes of DJs Manifesto and Severin.
Normally $55 and limited to just 100 guests, Grub Street is giving away two tickets to this after-party to one of our lucky readers. To enter the contest, simply send us an email right here and describe to us in 50 words or less which inspired nose-to-tail pork dish you’d most like to see a chef make from a heritage pig at the event. Feel free to let your freak flag fly, we want to see your imagination at work here. Please include the subject line: “Cochon 555 Contest.”
We’ll rally together our favorite answers and pick the one we like best, announcing it this Thursday on our site. Get your entries in by this Wednesday, May 1, at 5:00 P.M. and make sure you digest New York Magazine’s full rules and regulations right here.
Good luck to all! We’ll be at Cochon 555 judging the competition and hope to see you there, too!
Earlier: What You Missed at L.A.’s First Cochon 555 [GS]