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Cochon 555 – Napa – Pig Love

March 10, 2011

Warning: Vegans, Vegetarians, Herbivores, Pescatalians BE AWARE, this post is NOT for you.

The Estes’ Red Wattle Pig

Shooting culinary events are always a ton of fun. Great people, great food, great drinks. This event had one further element that pushed it to the top of my list: PORK (and lots of it)

When you pair five heavy hitting chefs, Duskie & John Estes from Zazu, Curtis Di Fede & Tyler Rodde from Oenotri, Charlie Parker from Plum, Dave Cruz from Ad Hoc, and Brandon Sharp from Solage/Solbar and give them one mission – to produce amazing culinary wonders using just about every part of the pig – the results are bound to dazzle your palette.

Sit back and enjoy the slideshow and get ready for what’s coming: the San Francisco stop is on June 5th. Congrats to Duskie and John Estes from Zazu in Santa Rosa for taking home the win! For tickets and more information CLICK HERE. A big thanks to Brady Lowe and the team at Cochon 555 for bringing together such an amazing day.

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One of the highlights from the day was the butcher battle between San Franscisco’s own Dave The Butcher (Avedano’s and Marina Meats) and Paul Guerra (Guerra Meats) The winner of the battle will be announced in Aspen, CO at the Food & Wine Classic in June.

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