Posts Tagged ‘Kyle Bailey’
I Got My Piggy On..
Cochon 555 in DC..This event is not just about the Pig..it’s also about the drink, the chef, and the Foodie..maybe even the Foodie Groupie (did I make that up??)..
I attended my first Cochon 555 on Sunday, April 7th, 2013 and it was all that I expected and even more..More pig combinations,
Cochon 555 is a celebration of life – just as everyone must eat, some of us eat to fulfill our passion or maybe it IS our passion. If I was going to explain this event to someone from outer space, I would say that man was once a primitive animal that lived primarily in caves or on the savannah. Over a period of thousands of years, he formed civilization and started culture (she too!)..but the need to satisfy those primitive urges never disappeared – thus Cochon 555!
Heritage Pigs – well, ever since modern industry took over the majority of our food system, food has been “designed” to fit consumer lifestyles – thus was created the modern pig – it gets fat fast, needs little space to roam (or it may need it, but it doesn’t get it!) and it has lean meat..Why lean? We food consumers (actually, I should change that to “industrial pig consumers” – forgive me if you’re Vegan..) read a study in the 70’s that suggested that eating too much fat, especially animal fat, caused heart disease and will shorten your life..it seems to make sense right.. I mean ever since the times of Henry VIII, only the wealthy could afford meat on a regular basis, and all of them were rotund and had gout – so obviously the study is right – I mean, surely if you eat Fat, you get fat, the fat becomes fat around your belly and thighs and of course there’s cholesterol in the fat, and that fills your arteries and you die young.. right??
No way – bad study, bad logic, but smart companies taking advantage of the reality of modern life: sell the benefit, not the product..it’s easy to convince people that fat = fat = fat..it’s total nonsense, but hey, who has time to even thing about such stuff??
Conclusion: these Heritage pigs with their thick covering of serious fat are actually healthier for the environment, healthier for the pig, but most of all – THEY WILL MAKE YOU HEALTHY – Eat Them!
Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the nation’s capital on Sunday, April 7 at The Newseum, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.
Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].
Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.
Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.
VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.
The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.
Sunday, April 7, 2013
4 p.m. (VIP); 5 p.m. (general admission)
555 Pennsylvania Ave NW
Washington, DC 20001
Cochon 555 Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com
ADDITIONAL EVENT: CHEFS COURSE DINNER
To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 will curate an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 5 at The Source by Wolfgang Puck hosted by Scott Drewno, two-time Cochon winner. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks driving the flavor train. Tickets to this dinner are $110, all inclusive and reservations can be made by calling the restaurant at (202) 637-6100 and please reference Cochon555.
Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
Please invite your facebook friends to this event. Invite over 75 friends, show us screenshot proof, and get a $25 discount code for being a partner to responsible agriculture.
The Craft Brewer’s Conference Beer & Food Experience..
So what happens when a couple thousand or so Brewer’s and their beer-loving cohorts come to DC to partake in a 3 day Conference around Beer? Total Chaos! OK, it wasn’t that crazy (I skipped alot of the Shenanigans..), but it started off for me with a serious beer dinner at Birch & Barley on Monday, March 25th, 2013 – Charlie Bravo Charlie (which stands for Craft Brewer’s Conference..get it??) Rare Beer Dinner: Volume #1
Let’s take you through the menu and beers..
Dish #1: Ahi Poke Tartare (Soy-Mirin, Tobiko, Wasabi Peas, Wonton, Sesame)
Beer Pairing: Maui Ginger Saison by Maui Brewing Co., Hawaii
Dish #2: Seared Shad Roe (Lemon Puree, Braised Escarole, Sherry-Bacon Sauce, Arugula)
Beer Pairing: Surly Smoke Lager by Surly Brewing Co., Minnesota
Dish #4: Roasted Squab (Toasted Farro-Marcona Almond, Fresh Radish, Roasted Sunchokes)
Beer Pairing: Barrel-Aged Ghouls Night Out by DC Brau, Washington, D.C.
Dish #5: Fourme D’Ambert (Cream Sherry-Plumped Dark Raisins, Rosemary, Hazelnut Butter)
Beer paired – Firestone Walker (CA) XV
Dessert: Vanilla Bean Cheesecake (Citrus Segments, Blood Orange Sorbet, Ginger-Cardamom Pound Cake, Basil)
Beer Paired – Hunahpu’s Imperical Stout (FL), Cigar City
Digestif: Odic Equum (Co) Avery Brewing
I have really great news for DC Fundraisers and Foodies in our Nation’s Capital – DC has reached Foodie Destination! OK, so maybe there are still quite a few events with poor food and bad drinks, but after recently attending the Capital Food Fight, the Washingtonian Brunch & Bloody’s event and Wednesday, October 24th’s Chef’s For Equality event, I noticed many of the same restaurants and chefs showcasing different sides of their culinary ability. The bad news is I didn’t get a list of dishes from last night’s event – I was spending too much time tasting, drinking and a bit of hobnobbing – but let’s just say there wasn’t a bad dish! What made this event extra Foodie was that there was also a Cocktail focus and some of the top Mixologists in our region like Todd Thrasher and Adam Bernbach went all out to impress the crowd.
The Evening’s cause was to raise awareness and votes for Same-Sex Marriage Rights in Maryland – since I support same-sex marriage but I’m really focused on Food and Drink Events, here are the details on the politics of the event from the Human Right’s Coalition. Also, Washingtonian had a nice article with some Chef gossip and the details on the political cause. Other Articles include the Washington Blade which mentions MD Gov. O’Malley’s speech at the event, Tim Gunn from Project Runway was a speaker at the event as well, you can read more at MyFoxDC’s Coverage. I’m all for political causes and fundraisers, but I feel it’s my duty to stay focused DC’s culinary experiences.
Below is a list of participating chefs and Mixologists as well – I was able to copy the links to most of the restaurants so it’s also a nifty way to find out more about each establishment. I’ll try to update the dishes if I can get a list of them, but alas, this is mostly a Publicity post right now – I REALLY like to include more food information – Cheers!
Find out more about DC’s top culinary chefs participating in this special event.
- Victor Albisu, Taco Bamba – is currently holding Pop-ups at
- José Andrés, ThinkFoodGroup
- Sebastien Archambault and Peter Brett, Blue Duck Tavern
- Cathal Armstrong, Restaurant Eve
- Jon Arroyo, Founding Farmers
- Kyle Bailey, Birch and Barley
- Ian Bens, Juniper
- Justin Bittner, Bar Pilar
- Jeff Black, Pearl Dive Oyster Palace
- Danny Bortnick, Firefly
- Devin Bozkaya, Westend Bistro
- Amy Brandwein, Chef AmyB
- Erik Bruner-Yang, Toki Underground
- Jeff Buben, Woodward Table
- RJ Cooper, Rogue 24
- Logan Cox and Alison Reed, Ripple
- John Critchley, Urbana
- Travis Croxton, Rappahannock River Oysters
- Noah Dan, Pitango Gelato
- Scott Drewno, The Source
- Enzo Fargione, Elisir
- Teddy Folkman, Granville Moore’s
- Mark Furstenberg, Bread Furst
- Georgetown Cupcake
- Spike Gjerde, Woodberry Kitchen
- Dean Gold, Dino
- Todd and Ellen Gray, Equinox
- David Guas, Bayou Bakery
- Thomas Hall, 901 Restaurant
- Scot Harlan, Green Pig Bistro
- Michael Harr, Food, Wine & Co.
- Jerry Hollinger and Zena Polin, The Daily Dish
- Mike Isabella, Graffiato
- Jim Jeffords, Evening Star Café
- Haidar Karoum, Proof / Estadio
- Billy Klein, Café Saint-Ex
- Ris Lacoste, Ris
- Jamie Leeds, Hank’s Oyster Bar
- Andrew Little, Sheppard Mansion
- Tiffany MacIsaac, Buzz Bakery
- Jody Manor, Bittersweet
- Dennis Marron, Poste Moderne Brasserie
- Jon Mathieson, BLT Steak
- Cedric Maupillier, Mintwood Place
- Aaron McCloud, Cedar
- Harper McClure, The Federalist
- Raynold Mendizabal, Fujimar
- Clayton Miller, Wit and Wisdom
- Mary Lee Montfort, Mary Lee’s Desserts
- Wes Morton, Art and Soul
- Terry Natas, Carmine’s
- Kaz Okochi, Kaz Sushi Bistro
- Nelson Paz, The Ritz-Carlton, DC
- Padua Player, Susan Gage Caterers
- Christophe and Michelle Poteaux, Bastille
- Nora Pouillon and Todd Woods, Restaurant Nora
- Leslie Poyourow, Fancy Cakes by Leslie
- Beau Ramsburg, Rettland Farm
- Michel Richard, Central
- Kimberly Robinson, Makin’ Whoopie
- Omar Rodriguez, Oyamel Cocina Mexicana
- Craig Rogers, Border Springs Farm
- Lara Stuckey, Fluffy Thoughts Cakes
- Peter Smith, PS 7’s
- Alli Sosna, Allison Sosna Group / Microgreens
- Emily Sprissler, Mayfair and Pine
- Nicholas Stefanelli, Bibiana
- Vikram Sunderam, Rasika
- Zoe Tsoukatos, Zoe’s Chocolate Company
- Jeff Tunks, Passion Food Hospitality
- Bryan Voltaggio, Volt
- Rob Weland, Cork Wine Bar
- Robert Wiedmaier, Marcel’s
- Paul Yeck, Jaleo DC
- Steve Yoon, Sushi Rock
- Demetrio Zavala, Lincoln
- Adam Bernbach, Proof / Estadio
- Derek Brown, Passenger / Columbia Room
- Gina Chersevani, Hank’s Oyster Bar
- Jeff Faile, Fiola
- Matt Ficke, Columbia Room
- Jon Harris, Firefly
- Corey Polyoka, Woodberry Kitchen
- Michael Searles, Virtue Feed & Grain
- Rachel Sergi, Jack Rose
- Andrew Shapiro, Green Pig Bistro
- Colin Sugalski, Toki Underground
- Bryan Tetorakis, Rogue 24
- Owen Thomson, Volt
- Todd Thrasher, TNT/PX Restaurant/The Majestic/Society Fair/Virtue Feed & Grain
- Ari Wilder, Fujimar
- Rob Yealu, The Federalist
Charlie “I Drink on the Job” Adler