Swine Off

January 28, 2013 9:00 am

666: the Mark of the Beast.

555: the mark of the … feast?

Yes, exactly. Introducing Cochon 555, an immense food fete named for its delectable offerings — five pigs, five chefs, five wineries — taking hungry all-comers now.

Cochon 555

Held at Chelsea Piers, 555 features a murderer’s row of NY chefs — The Darby, Back Forty West, Pig and Khao, more — serving “snout to tail” menus of a whole heritage-breed pig.  

The garnish: you get to decide the winner.

Together, judges and regular Joes will declare the champ in a walk-around tasting format where you’ll cast your vote via wooden nickel to decide whether, say, scrapple-stuffed potato skins trump foie gras-poached pork loin. 

And since pork and whiskey go together like, well, pork and whiskey, five different bourbon barons will be pouring their wares — from Templeton Rye to Buffalo Trace.

Also on hand: freshly shucked oysters, ice-cold Anchor brews, butchery demos, a Mezcal bar, and mixologists from top NYC booze dens going head-to-head in a cocktail contest entitled “Punch Kings.”

Which may leave its own kind of mark.


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