tips us off to this year’s roster of hopefuls competing in the snout-to-tail culinary competition.
Who will you put your money on? Traci Des Jardins (Jardiniere), Jason Fox (Commonwealth), Nico Borzio (Bouche), Anthony Strong (Locanda) or Thomas McNaughton (Flour + Water)?
One thing we’re betting on is that tickets for this porcine bacchanalia will go fast. The whole hootenanny includes a butcher demo, booze-paired tastings, and a BBQ whole hog family-style feast.
In addition, this year the event organizers have unleashed a new VIP perk called the Cochon Chef’s Course. Members who buy into the program ($50 per person) will be eligible to receive a special little sumpi'n (such as an amuse-bouche or bonus tasting course) at more the 60 participating restaurants nationwide, plus discounts at wineries and other Cochon partners. A portion of the proceeds will benefit the James Beard Foundation. Only 1,000 cards will be sold nationwide, so if you're the type that likes to impress your friends at dinner, get your pork butt in gear and get yourself one.
Sunday, May 20, 4 PM VIP opening; 5 PM general admission; $200 for VIP (including a welcome cocktail from The King's Ginger, Oysters, reserve wine tastings, artisan bacon and boutique cheeses). Ticket holders can upgrade to include a chef's course membership. For all details, check out the website. Fairmont Hotel, 950 Mason St,