The upcoming South Beach event featuring pigs, winemakers, chefs and more hosts a global barbecue competition where some of the best chefs compete to be the BBQ Prince or Princess of Miami.
On March 26,2017 at The Ritz Carlton the competing chefs will be given one 200-pound heritage breed pig and will have the week before to prepare the whole animal. Then the chefs will prepare six dishes for a “Judge’s Plate” that will be given to the 20 judges. They will then score the plates on utilization; global influences; cooking techniques; and overall flavor.
The chefs competing will be Tito Vargas of the modern Spanish restaurant, The Bazaar; Clark Bowen and Rick Mace of the French bistro, db Bistro Moderne; Paula DaSilva of the New American eatery, Artisan Beach House; Jeremiah Bullfrog of Wynwood’s stationary food truck, gastroPod; and John Gallo and Rene Reyes of the freestyle American eatery, Pinch Kitchen.
But Cochon555 is so much more than a pig-themed competition this year, there will be two other competitions.
“Somm Smackdown pits five of the city’s top sommeliers against one another in a quest to find the best wine/pig match. Punch Kings does the same for five bartenders, challenging them to each put their own twist on the original, historic large-group drinking format: cocktail punch,” according to a press release.
The underlining mission of the event is to promote real food from real farmers using sustainable practices.
“This event combines education and innovation in support of heritage breed and family farming. Heritage BBQ puts the focus on global food cultures that represent a centuries-old history of cooking over live fires with native spices and animal breeds. While our focus is local in the agricultural sense, the real concern is about the future – we want our children to be able to enjoy safer, more honest, and delicious food for years to come. We want diners to be able to enjoy better food choices when cooking or eating dinner,” said Brady Lowe, Cochon555’s founder.
As always, this is demonstrated through an exciting array of food.
“Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery from La Brea; a Salami Snack Bar from Creminelli and Divina; a ramen noodle soup bar paired with the racy white Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; and an innovative take on classic pastry presented by Perfect Puree of Napa Valley,” according to the press release.
The epic pork feast is on a US Tour where it visits 20 cities in North America and puts on 60+ events a year. One of the next stops of this flavor journey is Miami.