Chefs

Check Out the Second Cochon 555, a Pork-Centric Extravaganza

Our city’s top chefs make your whole-hog fantasies come true.

You may not have heard of Cochon555, unless you attended last year’s event. It’s a pork-centric fundraiser that landed one of its competitions in our fair city last year as a first.

But if you’re paying attention to the Dallas food scene at all, you’re familiar with David Uygur, who owns Lucia and now Macellaio. And you’ve heard of Bruno Davaillon, who was the chef at The Mansion on Turtle Creek for a delicious run before he opened his own French brasserie Bullion. (Yes, he’s our city’s only Michelin-starred chef. That Bruno Davaillon.)

They’re joining three other chefs to embark on a whole-hog mission to create winning bites that draw attention to heritage breeds, with proceeds benefitting Piggy Bank, a foundation involved in providing supporting family farms.

The five competing chefs: Christof Syré of LAW at Four Seasons Resort and Club Dallas at Las Colinas; David Uygur of Macellaio; Bruno Davaillon of Bullion; Matthew Scott of Great Scott; and Josh Bonee of Fine China.

The event’s tickets ($130 for general admission) include bites from the competing chefs as well as wares from over 100 chefs, farmers, sommeliers, distillers, brewers, and barkeepers.

Last year, I caught up with Uygur just after he’d won the competition and been crowned Prince of Pork with bites that included his signature salumi (including a crema di lardo, capicola, and liverwurst), a sumptuous ham tonnato, a pork soba dish, and a leaf-lard brioche doughnut with pork blood sausage, candied orange, and cacao nibs.

You go all in or go home at this event.

Check out this overview video. Buy tickets here.

Where: Four Seasons Resort and Club Dallas at Las Colinas

When: Sunday, Feb. 10, 5 p.m. to 7:30 p.m. (VIP entrance 4 p.m.)

 

 

 

 

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