Cochon 555 is a 10-city tour that is lardcore to the core. It’s a type of offal exhibition rarely seen outside of a Fergus Henderson birthday party. At each of the stops five local chefs compete with one goal in mind—to cook every last morsel of a particular breed of heritage hog like Red Wattle, Hampshire and Berkshire.
On Sunday five chefs hit the Four Seasons Miami to create a multi-course feast using heritage pigs. Those chefs included: Michelle Bernstein of Michy’s and Sra. Martinez, Aaron Brooks of EDGE Steak & Bar at Four Seasons Miami, James Petrakis of the Ravenous Pig, Michael Schwartz and Bradley Herron of Michael’s Genuine Food & Drink, and James Strine of Café Boulud Palm Beach.
And the trophy went to….Michelle Bernstein! Her dishes included what she called a PB&J Sack Lunch (liver pate, braised belly, lemon whipped lard, fig, white bread, bbq pork rinds). Her nose-to-tail croqueta (using snout, shoulder, rib, belly, butt, feet, skin, panko, tomato marmalade) and whole beast ravioli (porchetta ravioli, pork jus, favas, pears, crispy belly) sorta took the spirit of the event to the next level. Congrats Michelle. We’ll see you at the finals in Aspen in June.
Photos: Huge Galdones