Omnivore - Atlanta Cochon 555 recap
Five chefs, five heritage breed pigs, one day
- Brad Kaplan
- PIG OUT: Chef Whitney Otawka’s dish of sanguinaccio cannoli and pork skin at Cochon 555
One got a Red Wattle. Another got a Gloucester Old Spot. There was a Berkshire, and a Yorkshire, and a Tamworth-Berkshire, too. If you know what I’m talking about at this point, chances are you were either at the Atlanta stop on the national Cochon 555 tour, held at the downtown Sheraton last Sunday - or at least wish you were. Because that was the place where five chefs were handed five heritage breed pigs and given the task of feeding a few hundred hungry pork-loving souls.
- Galdones Photography
- Rusty Bowers of Pine Street Market and Mihoko Obunai butchering demo with a magnalitsa pig Cohon 555
Taste Network Atlanta founder Brady Lowe created Cochon 555 in 2009 to educate food lovers on breed diversity and family farming. If you’ve never thought about how a different breed of pig might influence the decisions of a chef, that’s exactly the point of the event - to make us think about the very existence and possibilities of heritage breed pigs in our industrial factory-farm age.
Atlanta’s Cochon 555 event was an eating and drinking porkasborg, a porkapalooza, a whiskey-a-go-go.