This past Sunday, March 26, some of Miami’s top chefs came together to compete for the title of “BBQ King or Queen” at Cochon555 2017. This annnual event, which is part of an entire 20-city Cochon555 US Tour, was the Miami edition of a year of nationwide nose-to-tail pig cooking competitions, all of which are designed to raise awareness for heritage-breed pigs. On Sunday afternoon, nearly 500 pork-lovers headed to the Ritz-Carlton, South Beach for a decadent afternoon of wines, handcrafted cocktails, and of course, more than 1,500 pounds of heritage-breed pork raised on family farms.
While only one Cochon555 winner could be chosen, this year’s competition featured five Miami chefs that always win in the kitchen: Clark Bowen of DB Bistro Moderne {255 Biscayne Boulevard Way, Downtown Miami; 305.421.8800}, Rene Reyes and John Gallo of PINCH Kitchen, Tito Vargas of Bazaar, Jeremiah Bullfrog of P.I.G, and Paula DaSilva of Artisan Beach House. Each chef was given a 200-220 pound heritage breed pig and asked to create, prepare, and present a “Judge’s Plate” of six, bold dishes in front of the crowd. These dishes were scored on utilization, global influences, cooking techniques, and overall flavor, among other categories, and the winner was chosen by a celebrity judge panel: Anthony LePape of The Ritz-Carlton, South Beach; Jose Mendin of Pubbelly; Diego Oka of La Mar by Gastòn Acurio {500 Brickell Key Drive, Brickell; 305.913.8358}; Aaron Brooks of Edge Steak and Bar; Darren Brass and Jose Santiago of Miami Ink; and Kiko Suarez, producer/editor/on-air talent of Telemundo Television. After the plates were presented and dishes tried, Cochon555 Founder Brady Lowe announced the winner, who not only earned the coveted “BBQ King or Queen of Miami” title, but will also compete in the national finale, Grand Cochon, which will take place in Chicago in October 2017.
As tasty as this event is, there’s a charity component to it, too. Cochon555 offers guests a unique way to sample food cultures near and far, putting the focus on creating a safer, more honest, and delicious food system. This national pork event benefits a greater cause by supporting Piggy Bank, a farm-in-the-making devoted to sharing free, heritage breed genetics and business know-how with family farms. This past Sunday, Miami’s event raised $6,100+ to benefit Piggy Bank.
The winner of Cochon555 Miami 2017 was Chef Paula DaSilva, executive chef of Artisan Beach House at The Ritz-Carlton, Bal Harbour. Chef DaSilva used a rare Hereford pig, which produces a richly-colored and marbled meat, to make six dishes: a Carrot Vadouvan Bavoire; a BBQ Rillette with pimento cheese and benne seed cracker; a Pork Consommè; Pork Belly Nachos; a Feijoada with pig sausage, black beans, farofa, and collard greens; and Shoofly Pie.
Happy dining!
By Jennifer Agress | Miami Editor