Cochon 555 Pork Competition Turns Five, Kicks Off February 17 In Atlanta

baconMuch ado about pork products is made on Gadling, with good reason. Even if you’re sick to death of pork-centric eateries, and lardo this and sausage that, it’s hard to deny the allure of the other white meat (I can’t tell you how many vegetarians and vegans I know who still have a jones for bacon).

For those of you wanting to attend the ultimate porkapalooza, get your tickets for Cochon 555, a traveling, “National Culinary Competition & Tasting Event Dedicated to Heritage Pigs, Family Wineries & Sustainable Farming.”

The 10-city tour kicks off February 17 in Atlanta, and will include stops in New York; Boston; Chicago; Washington, DC; Miami; Vail; Seattle; San Francisco; and Los Angeles, before culminating in the dramatic Grand Cochon at the FOOD & WINE Classic in Aspen on June 16. Notice that Colorado gets two Cochon visits? The South isn’t the only place that appreciates pork.

Cochon was created by Taste Network’s Brady Lowe to raise awareness about, and encourage the sustainable farming of heritage-breed pigs. At each destination, five celebrated local chefs must prepare a nose-to-tail menu using one, 200-pound, family-raised heritage breed of pig. Twenty judges and 400 guests help decide the winning chef. The 10 finalists will then compete at the Grand Cochon for the ultimate title of “King or Queen of Porc.”

Depending upon venue, attendees can also expect tasty treats like Heritage BBQ; butchery demonstrations; mezcal, bourbon, whiskey and rye tastings; specialty cheese sampling, cocktail competitions; a Perfect Manhattan Bar, raffles, and killer after-parties.

For additional details and tickets, click here. Partial proceeds benefit charities and family farms nationwide.

[Photo credit: Flickr user out of ideas]

Sacramento Serves Up Second Annual Baconfest

porkPork products may have reached their tipping point, but that doesn’t mean you can’t celebrate their existence. The second annual Sacramento Baconfest, held January 20-27, pays tribute to “pork from pigs who lived healthy, happy lives at farms where farmers value ethical and sustainable food production.” I’ll scarf some pork belly to that.

All bacon and other charcuterie served at Baconfest are made in-house by “Sacramento chefs who give a damn about quality natural foods.”

So besides cured meat products produced by introverted industry people with tats of butcher’s charts on their forearms, what can you expect at Baconfest? Besides lots of saturated fat? For starters, there’s an opening night party at Hook & Ladder Manufacturing Co., featuring a special menu by chef Brian Mizner. There there’s the BLT Bike Crawl; Baconfest-vs-Sacramento Beer Week; a Chef’s Competition; a “secret event,” and a multitude of special dinners and happy hours. And let’s not forget the “Second Annual Kevin Bacon Tribute Night,” which features local bands playing songs from the actor’s films (“to the first degree.”).

Sounds like a blast, and the makings of a swine time. And hey, check this out: most of the events are free; those that do charge minimal fees give back to local chefs, restaurateurs and the very fine Center for Land-Based Learning in nearby Winters.

[Photo credit: Flickr user ChefMattRock]

Food & Wine Classic in Aspen celebrates 29th year; get discount tickets until March 15th

food and wine AspenBetter put your cardiologist on speed-dial; it’s almost time for the 29th annual Food & Wine Classic in Aspen. The nation’s most-lauded culinary festival will be held June 17-19, featuring food, wine, and cocktail seminars, cooking demos and competitions, grand tastings, and book signings by celebrity chefs like Tom Colicchio, José Andrés, and Michael Symon. Get your tickets before March 15th, and you’ll save $100 off the $1,185 ticket price. Hey, no one said gastronomic blowouts in Colorado’s ski town Shangri-la come cheap.

The price includes attendance at five Grand Tastings, where you can sample the goods from over 300 vineyards, breweries, and distilleries, as well as charcuterie, cheese, olive oil, and chocolate.

Think it sounds a little too high-falutin’? Take note of a few of this year’s witty new seminars: “Sauce on the Side: Wine, Wieners & the Works,” with restaurateur Danny Meyer; “Global Street Food” with chef/one of half of Two Hot Tamales’ Susan Feniger, and “One Pot Meals” with Ming Tsai. Also sure to be popular: “Sophisticated Sipping Rums,” “Top Chef: Salty and Sweet,” with Gail Simmons and Tom Colicchio, and “Cheeses and Wine from Spain.”

FOOD & WINE donates two percent of the net proceeds from all Classic tickets sold to Grow for Good, benefiting Wholesome Wave Foundation. Grow for Good is FOOD & WINE’s national initiative dedicated to supporting local farms and encouraging sustainable agriculture. To purchase, call 877-900-WINE or click here.