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Chef Ray Garcia of Fig Restaurant (L.A.) is the King of Porc

Grand Cochon, the epic finale to the 10-city touring culinary competition, announced Chef Ray Garcia of Fig Restaurant (L.A.) as the King of Porc on Sunday, June 22 at Hotel Jerome during The FOOD & WINE Classic in Aspen. The event brought together the ten winning chefs of the regional competitions for a nose-to-tail culinary showdown, and featured an all-star lineup of chefs, judges and sponsors to celebrate breed diversity and family farming. In addition to the crown, Chef Garcia won a four-day wine excursion to Rioja, Spain’s most prominent wine region, and an Oracle from Breville.

This year’s competing finalists battled it out by preparing their show-stopping dishes using whole heritage-breed pigs from snout to tail for a crowd of pork-loving gourmands. Chef Garcia’s winning menu included: Huaraches – shoulder, legs, fatback, serrano, green garlic, huitlacoche; Chilaquiles – belly, head, blood, organs, tortilla, egg, jalapeno; and Coctel – loin, heart, cueritos, saltines, tomato sauce.

A pack of notable judges, including Ricardo Zarate of Zarate Restaurant Group,Mitchell Davis of The James Beard Foundation and Todd Clark of Matsuhisa Aspen, had the arduous task of selecting the ultimate winner to be crowned King of Porc. Judges also included Food & Wine’s Best New Chefs Matthew Accarrino of SPQR, Gregory Denton of Ox and Paul Qui of Qui. David Varley, 2010 King of Porc and Adam Sobel, 2013 King of Porc were welcomed to the stage to crown Chef Garcia as the 2014 King of Porc.

 

“It’s a great honor to host our 5th Anniversary of Grand Cochon at The FOOD AND WINE Classic in Aspen. What a weekend!” exclaimed Cochon 555 Founder Brady Lowe. “Besides eating a ton of pork, seeing some tough competition and enjoying plenty of craft libations, everyone who attended was there because they believe in making better food choices. The passionate chefs and supportive sponsors know that this great event is not possible without the family farms that raise Heritage Breed pigs – that’s what this night is all about.”
                   
In addition to the 30 chef-prepared dishes, guests experienced Goose Island’s vintage ales paired with Crudos from Paul Kahan, beef tartare bar with Creekstone Farms and Michael Scelfo of Alden & Harlow, an ice cream social with Jeni’s Splendid Ice Creams, miniature mason jars filled with Manhattan cocktails, endless amounts of Prosciutto di Parma perfectly sliced on a Berkel and a Pop-Up Butcher Shop with Bill Greenwood from Beano’s Cabin, which launched in Aspen last year and has since raised over $30,000 for culinary schools across the nation.

Following the epic Grand Cochon event, the grand finale of COCHON 555’s Punch Kings Competition will be held on June 29th at The Curtis Hotel in Denver. The 10 finalists will battle it out for a chance to win a 3-day trip to a Heritage BBQ festival in the city of their choice to feature their winning punch.