Pig-centric Cochon 555 event at Four Seasons Sunday

Cochon 555, the nationally touring celebration of all things pig, returns to Austin this weekend. The event at the Four Seasons (98 San Jacinto Blvd.) pits about a half-dozen local against each other, as they turn whole heritage hogs into culinary delights. The competition group features host chef James Flowers of Trio at the Four Seasons, Clinton Kendall of East Side King, Evan Leroy of Leroy & Lewis, Sarah McIntosh of Epicerie, and Nick Yanes of Juniper.

East Side King’s pork confit came topped with a soft poached quail egg at Cochon 555 in 2014. (Matthew Odam AMERICAN-STATESMAN)

In addition to the competition chefs, there will be other chefs serving tastings, as well a half dozen winemakers, craft breweries and craft cocktails. General admission tickets for the two-and-half hour event cost $125, with VIP ticket holders ($200) getting early entry and complimentary cocktails, beer and wine. Purchase tickets online.

In addition to the competition, there is also a food summit called Bespoke, that explores the theme of food and movement. Read more about it on Relish Austin.

Author: Matthew Odam

Restaurant critic & features writer at Austin American @Statesman and @Austin360. Austin-born 6th generation Texan. Left-handed.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s