Passion of the pork
Kysha Harris | 2/25/2013, 4:55 p.m.
While this was all going down, Sara Bigelow of the Meat Hook in Brooklyn was butchering a whole Berkshire pig to be auctioned off, there was a Tartare Bar with tartare made from two different cuts of beef, and errant jars of perfectly cooked thick-cut bacon floating around. Not to be outdone, Buty Winery's Columbia Rediviva Cabernet-Syrah blend was rich and bold, and Spring Brook Farm's Tarentaise Vermont Alpine cheese sprung to life on my palate, giving a welcomed temporary reprieve from all the porky goodness.
An honorable mention goes to Chef Sue Torres of Suenos for ending the evening with a full dinner made from a Gloucester Old Spot. Tamales, tacos, righteous sausage, cracklings, pork belly and stew--just when you think you are out, she pulled you right back in!
Cochon 555 was the best food event I have been to in some time. Not too big, not too small, but filled with fun and excited heritage pork lovers. Robbins was crowned the Princess of Porc and will go on to compete at the Grand Cochon event at the Food & Wine Classic in Aspen on Sunday, June 16.
I am looking for three Harlem foodies and "Talking SCHOP!" readers to join me for dinner at Harlem's newest food destination, Harvist at MIST. Email, tweet or Facebook me about your best food experience in Harlem using #HarvistInHarlem. Looking forward to hearing from you!
Enjoy, get eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@iSCHOP.com, follow her on Twitter @SCHOPgirl or Facebook at www.facebook.com/SCHOPnyc, or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6 to 8 p.m. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.