Nose-to-Tail Time Again as Cochon 555 Returns to Seattle

Ready to pig out?

If you missed it the past two years, the good news is that Cochon 555, Taste Network's national pig-cooking, pig-eating, and pig-educating tour, is returning to Seattle next month.

On February 20th, as in the past, five chefs will cook five heritage pigs in whatever way they'd like: braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured, or any other method of madness. Based on creativity, classic preparation, and overall best flavor, one will be named the prince(ss) of pork.

The participating chefs:

• John Sundstrom (Lark)
• Holly Smith (Cafe Juanita)
• Ethan Stowell (Staple & Fancy, and several more)
• Jason Stratton (Spinasse)
• Rachel Yang (Joule and Revel)

To meet crowd demands, it looks like the pigs will be bigger than ever, this year upped to 150-175 pounds each. Also new this year will be a competition featuring two butchers facing off in a showcase of skills and speed. As always, attendees can watch demonstration of a whole pig breakdown between bites, as well as enjoy a chance to sample from a whole roasted heritage breed pig and also some (likely to be porky) desserts.

Pig-eating at Cochon 555 is a democratic affair, as everyone gets to vote for the top chef to be the prince or princess of pork. (I've been thrilled to part of the panel of twenty judges who also contribute votes.) So you'll want to be careful not to partake too much in that fifth five of Cochon 555: the wine. Yes, five winemakers will be pouring pairings for the pork:

• Domaine Serene
• Elk Cove Vineyards
• K Vintners
• Scott Paul Wines
• Syncline Wine Cellars

A final change is the venue. Cochon 555 is moving downtown to the Westin Hotel. Tickets (regular entry, or VIP with extra eating--and drinking--opportunities) for the February 20 event are on sale now, and are likely to sell out.