Cochon555 is back! Don't be the little piggy that stays home

They’re back; those delicious, plump heritage pigs will be making an appearance Sunday, August 6^th at Cochon555 in Washington DC at the Watergate Hotel.  An all out pig out and competition where five chefs (Jon Sybert-Tail Up Goat, BJ Lieberman-Rose’s Luxury, Kosta Kontogiannis-Kingbrid Restaurant, Zach Mills-Wit and Wisdom and Ben Pflaumer-Osteria Morini) create menus featuring the most delectable, tasty and imaginative dishes from their pigs.  

Read more and watch the video at Baltimore Post Examiner - Dara Cooks

Lose weight with bacon, new to the market BaconTrim

J&D’s Foods known for everything bacon from  POWER Bacon Deodorant™, Bacon Sunscreen™, Bacon Shaving Cream™, Bacon Lip Balm™ and baconlube™ are now bringing you bacon and brown gravy diet drinks and reduced calorie brown gravy.  Who wants a chocolate protein shake when you can have bacon or a gravy flavored one? 

Read the full story HERE.

Pork lovers celebrate - Cochon 555 announces the 2014 10 city tour

Do you love pork? Really love pork? Than here is an event you don’t want to miss. Coming to 10 cities throughout the US, find the one closest to you and grab your tickets now. From someone who has been a judge; the food and drink is well worth the price of admission.

Cochon 555 is an epic pork feast featuring top chefs preparing whole heritage breed pigs. Together with winemakers, brewers, distillers and craft food makers they create authentic culinary events while celebrating champions in the good food movement. The 6th annual 10-city tour starts Jan. 26, 2014, in New York City at The Ritz-Carlton New York, Battery Park.

Get the full details, watch the video and slideshow HERE. 

Can you say BBQ? Pork in the Park National BBQ cookoff

Follow your nose to the Pork in the Park BBQ Festival. Celebrating its 10th Anniversary, this Eastern Shore staple will be served up April 19-21st at Salisbury, Maryland’s WinterPlace Park. Pork in the Park is officially sanctioned by the Kansas City Barbeque Society and presented by the Wicomico County Recreation, Parks and Tourism.

Get the details HERE

Swine, wine and dine 2012 - Cochon 555

Pork lovers rejoice!  Cochon 555 is back for its fourth year and guests will be treated to an pork feast of epic proportions.  There will be five heritage pigs prepared by five star chefs from Washington DC in a nose to tail competition.  Last year’s winner, Chef Scott Drewno of The Source by Wolfgamg Puck is back to keep his title of Prince of Porc. His competition is Graffiato’s and Top Chef’s competitor Mike Isabella, Wes Morton of Art and Soul, Nicholas Stefanelli of Bibiana and Ed Witt of 701 Restaurant.

One of Chef Brian Voltaggio's plates for the judges - Cochon 555 2011

As a judge of this event the past two years I can tell you the creations using of all the parts of a whole pig by these chefs will blow you away.  And, by the way, it is for a good cause…helping maintain heritage pigs and not letting the breeds die out.

Continue reading on Examiner.com Swine, wine and dine 2012 – Cochon 555

For those who love bacon to death - the bacon coffin

Leave it to the boys, excuse me, men at J & D’s Food, famous for Bacon Salt, Bacon Lip Balm, Bacon Microwave Popcorn, Bacon Lube (don’t ask), Bacon Baby Formula, Bacon Gravy and more to come up with one more J & D’s  Bacon product – J & D’s Bacon Coffins.  Dressed like funeral directors in the snapshot, Justin and Dave, the J & D in J & D’s Food explain in a video that there are folks out there who love bacon to death so why not enjoy the afterlife wrapped in a bacon decorated coffin.

Continue reading on Examiner.com For those who love bacon to death – the bacon coffin

Washington DC’s Cochon 555 event – Pig lovers rejoice!

Baltimore readers the weather will soon be turning to spring, the weather ideal for a mini-road trip. A nice little drive to DC to enjoy more pork products you can ever imagine prepared by five competing regional chefs the likes of Bryan Voltaggio of Volt, Jamie Leeds of Hank’s Oyster Bar (Women Chefs and Restaurateurs president), Adam Sobel of Bourbon Steak DC, Tarver King of Ashby Inn & Restaurant and Scott Drewno of The Source by Wolfgang Puck should go to the top of your list.

Continue reading on Examiner.com:

Washington DC’s Cochon 555 event – Pig lovers rejoice!


Not from the Baltimore/DC/Northern Virginia area then check out the National Tour

Cochon 555 swine, wine and dine 2011 tour

You say you love bacon, but do you love pork? Are you enamored with the whole hog? Can you get enough swine to dine? Coming to a city near you is the 2011 Cochon 555.

Cochon 555 - 2011

Why 555? Five regional chefs, five heritage pigs and five local wineries come together under one roof for a friendly culinary competition. The challenge is laid down for each of the chefs to create multiple culinary dishes using the whole heritage pig for all who attend to enjoy.

Continue reading

Cochon 555 swine, wine and dine 2011 tour

The spatula has been thrown – three food bloggers go sauté pan to sauté pan in cooking contest

For three Baltimore area food bloggers who have been talking the talk it is time to walk the walk in the bacon cooking contest this coming Saturday at Great Grapes being held on June 12th at 1 p.m at Oregon Ridge Park. Your own Dining Examiner (aka Dining Dish) will be emcee of this challenge. Judging will be done by Jessica Kartalija, WJZ Eyewitness News Team, Bernadette Woods, WJZ Meteorologist and Hugh Sisson, Founder/President Heavy Seas Beer & Clipper City Brewery.

Get the full story on the contest and foodblogtestants: The spatula has been thrown – three food bloggers go sauté pan to sauté pan in cooking contest

Dine with barbecue expert Steven Raichlen plus an exclusive interview

Meet Steven Raichlen -- journalist, multi-award winning author and host of the popular public television series, Primal Grill® with Steven Raichlen and Barbecue University®. The ‘King of the Que’, Steven Raichlen, is coming to Baltimore to host a grilling class and 3 course bar-b-que meal for the highest bidder and nine of their friends in the Maryland Public Broadcasting Food Lover’s Auction.

Hear what Steven had to say about his Baltimore roots and the fabulous bbq you can win with Steven Raichlen:

Dine with barbecue expert Steven Raichlen plus an exclusive interview

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Cochon 555 - the whole hog, snout to tail - local event

Barbecue University and Primal Grill television cooking host and prolific cookbook author, Steven Raichlen, in a recent interview addressed my question, “Do you have any explanation for the pork, bacon phenomenon?”

Raichlen, the author of Planet Barbecue replied, “Several things. It’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than a prime or aged beef.”

Get all the details:

Cochon 555 - the whole hog, snout to tail - local event

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The 3 B’s – Beer, Bourbon and BBQ

How can you go wrong? This weekend at Timonium Fairgrounds Grandstands you can get your 3 B’s on at the Beer, Bourbon and BBQ Festival.

Get the details: The 3 B’s – Beer, Bourbon and BBQ

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Swine, wine and dine – Cochon555

You say you love bacon, but do you love pork? Are you enamored with the whole hog? Can you get enough swine to dine? Coming to a city near you is Cochon555.

Get the whole story on this traveling pigfest: Swine, wine and dine – Cochon555 –

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photo courtesy of morgue file: katmystiry