Cochon555 Returns to Miami With Virtual and In-Person Dinners
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This month, the Cochon555 returns to Miami with three nights of dining experiences.
The annual nationwide culinary event, launched in 1999, usually celebrates traditional pork with chefs participating in nose-to-tail cookoffs in 15 different cities. Everyone leads to a “Grand Cochon” at the Food & Wine Classic in Aspen to brag about rights of the King or Queen of the Pig.
Last year, the pandemic disrupted the event’s multi-city tour and took organizers to “Carry Out With Cochon,” a home festival that gives attendees the chance to virtually cook with some of their city’s best local chefs.
Although cities like Miami are gradually reopening to public events, bringing back the virtual experience as an option remains a logical approach, says Brett Friedman, partner and CEO of Agency 21 Consulting, which runs Cochon555.
“We’re thrilled to see the hardest-hit restaurant industry picking up,” Friedman told the New Times. “But a lot of people who are looking for good food and engagement still don’t feel comfortable going to events or restaurants. Cochon is specifically about the local community. Our goal is to highlight sustainability and local chefs and support the local restaurants. “
Tickets to the 45-minute Zoom sessions, hosted by Gio Gutierrez of ChatChow TV, start at $ 95 and include locally sourced ingredients for a multi-course meal as well as pre-made dishes. Each pack contains wine, spirits, and LaCroix sparkling water, made with the meal. During the virtual demo, each chef shows how to prepare a special dish while up to 50 guests are cooking.
The online interactive series kicks off April 20 in Dallas and covers ten cities. In Miami, chef Eileen Andrade from Finka Table & Tap is hosting the first of two online evenings on April 28th with a Cuban sandwich egg roll and dishes made from pulled pork rib tacos and Masitas de Puerco Japchae (Korean glass noodle pork dumplings). and a dessert with flan de tocino and queso de cabra (a flan with bacon and goat cheese).
In the Cochon555, guests can cook together with their favorite chefs.
Cochon555 / Agency 21 Consulting
“The menus reflect Miami cuisine and its unique fusion,” notes Friedman. “Chefs have the opportunity to get creative and offer something that is not available in their restaurants.”
The traditional pigs used in the recipes are celebrated for their aromatic and tender meat and remain the stars of Cochon. This year, however, the event also offers the option of a vegetarian meal for people with special dietary restrictions.
“We’ll evolve over time and with the feedback we received last year,” Friedman explains. “Some people don’t eat pork but still want to work with their significant other or friends, and we make sure we don’t alienate anyone.”
You can either collect your food and drink set from the restaurant provided or have it delivered for an additional fee.
Most of the proceeds from ticket sales benefit the participating restaurants.
Miami’s virtual lineup also includes Giorgio Rapicavoli (Food House), who attended the online event last year.
Cochon555 also has a live personal dinner series with Chef Cesar Zapata of Phuc Yea in the MiMo district of Miami.
“I love the idea of a cooking class, but it’s not for everyone,” Zapata told the New Times. “When diners come to our restaurant and experience the ambience, we can tap into new clientele. Cochon555 is one of the best dining events we can experience in Miami, and we appreciate that they found a way to do things in terms of support continue the restaurants and farmers. ”
This year the organizers are also launching Heritage Fuego, a Latin American spin-off of Cochon’s sister experience, Heritage Fire. The first edition takes place in November at the Biltmore Hotel and features a selection of wines and spirits as well as traditional animals such as goat, lamb, pork, cow, rabbit, chicken, fish and duck, all of which are cooked over the flame.
For a full schedule and tickets, visit cochon555.com.
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