Monday, June 06, 2011

Cochon 555 in San Francisco

A Variety of Cured Pork Products

Whole Hog Butchery Demo

Packed House Enjoying Lots of Pork

A Big Hog Before Carving

After I attended and helped cook at Cochon 555 Napa Valley I jumped at the chance to attend the San Francisco stop of the nationwide tour. High up in a elegant downtown building gathered a huge crowd of pork lovers ready to eat and drink while promoting sustainable farming of heritage breed pigs. Whats not to love about five chefs from great local restaurants paired up with five different breeds of pigs and five wineries pouring there best. I was helping The Whole Beast Catering Company prepare food to be served at the after party while the Chef/Owner John Fink helped judge the chefs food. It was a good event and the crowd walked away happy and with a few extra pounds.

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