Some Pig!
Wednesday, January 20, 2010 at 11:04AM Warning: The following material and graphic images may not be suitable for small children, vegans and/or vegetarians, sentimental spiders and anyone who wilts at the sight of blood and or organ-al bits.
Everyone else, welcome! Come on in, grab a chair and a carving knife. And remember, the sharper the blade, the less it hurts....
In college I waited tables at a dark, basement-like pizza place where almost every guy in the kitchen had spent at least a semester following around Phish or Widespread Panic. Now, I like a little Panic now and again (haven't really wrapped my head around Phish), but ask me to obsessively followthe band's bus from city to city, sneak into concerts and crash their hotel parties and I'm gonna have to say no.
Now, ask me the same question in regard to Cochon 555, and I'd consider quitting my job and running away with the band of chefs and winemakers making sweet - not to mention pickled, brined, braised, roasted and rubbed - pig magic in cities across the US. Thanks to my friends over at Verge Wine, I just discovered this traveling pork competition. Here's the basic gist: In each city, five chefs are each challenged to prepare a 125-pound heritage pig. From head to tail. The purpose, according to Verge's Jay Kell, is "to promote heritage pigs and breed diversity in local and national communities."
The tour launches February 28 at Napa Valley's Silverado Country Club and then travels to major hubs like San Francisco, Seattle, Chicago, Des Moines, D.C., and New York. More details are forthcoming at the website www.amusecochon.com. I'm already salivating with excitement.
You may have noticed the Verge blog features a shot of happy pink pigs rummaging on the farm. Sadly, no such photos exist in my library. I only get my pork after the fact.Some people may be wondering about the pre-game warm-ups for an event like this, but I'm already imagining the after-party.
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