Cochon 555

Almost total rip-​off. $ 125 person, and the amount of actual food served was pretty measly. They basically try and make up for the overcrowding and underwhelming food by plying everyone with gallons of free booze. Total lip service to the idea that we would actually get to sample a lot of delicious pork dishes.

I’m astonished that anyone goes to this event after the horrible last few events. I looked at this year’s line up and see than really all of the past chefs of note have dropped out of participation. A couple years ago, we paid an extra $ 50 for VIP early entry. There was no food, wine or even bathrooms available during that VIP hour. I was embarrassed for the chefs involved.

Very disappointed in the «premium» entry we paid, it’s a complete rip-​off! I tried to contact the organizers several times it discuss a partial refund but they ignored me, very poor customer service! Stay away!

Porkgasmic! This was a super fun event to attend as I have never attended anything like it. This is a competition held in various large cities in the United States. The winner at each city get to compete in the All Star Cochon in Las Vegas. There were 5 chefs who butchered 5 whole pigs and prepared their own signature dishes hoping that you vote for them. It kind of reminded me of an Iron Chef competition minus the large scale kitchen and instead of only 3 judges, there are 300+ people who get to sample and judge the food. There were also various wineries pouring their signature wines. I LOVED the wines from Behrens Family Winery in Napa. Next time, I’m in Napa I’ll be sure to pay them a visit. Also, they were making various apertifs with champagne and beer which were fun to taste.
There is one big negative thing about this event though… it is VERY CROWDED. Especially in the beginning of the event when everyone is ravenous and fighting their way trying to get to each chef’s station thinking that the food will run out. But trust me, there is way more food than anyone there can eat. You will leave full and satisfied. We got to sample unique items such as brain mousse, chocolate cakes made with pigs blood (sounds gross but it was quite good). There was just an endless sampling of pork prepared in any way imaginable. was so full after only the second station. and there were five stations! After that there was even more food as two different chefs compete in a butchering competition and prepare more food for guests! At this point, none of us could stomach another bite. Next year I will remember to only take small bites at each station. If you don’t like crowds you may want to splurge on the VIP package for $ 225 per ticket. This grants you early access and a sampling of artisinal cheeses and additional wines.
Oh and the winner of the even was the chef from SPQR. so we are checking out the restaurant today and will post on my experience:)

Can you say porkalicous? Cochon 555 hit SF today. 5 pigs, 5 chefs, 5 wineries.
Overall, lots of tasty dishes with porky goodness. They had a butcher competition and lots of wine.
It was a bit crowded, but since we got there early with the VIP event it was a little more bearable. It was hard to really enjoy all the food since it was so crowded and there were not a lot of places to put your wine glass down to savor the experience.
I’m glad we went but probably wouldn’t do it again. There are many restaurants that I’d rather sit down and really enjoy my meal for the price.