What can I say about Cochon 555 in Seattle? A lot. But I’ll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline:
Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah:
The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats:
The menu of Spinasse and Chef Jason Stratton plating:
Here’s the skin and ear salad with cherry bomb chiles:
The trio of offerings from Lark:
And here’s what they looked like. Are you hungry yet?
There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?)
Cafe Juanita had a menu both instructive and delicious:
Of course there was dessert:
How did Ethan Stowell color his ravioli dough? The secret was pig blood.
Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that’s what I thought it was. Regardless, it was fantastic.)
Thanks for being awesome, Cochon 555. See you next year?
Full disclosure: Cochon 555 provided me with a ticket to this event.