COCHON 555
When: Sunday, March 21, 2010
Time: 5pm-8pm; VIP 3:30pm-8pm
Where: Chelsea Piers
Pier 60, West 23rd Street & Hudson River
New York, NY 10011
Cost: $125; VIP $175
(404) 849-3569
www.cochon555.com

Sunday, March 21, Chelsea Piers will host the mother of all pork competitions-COCHON 555. Five chefs, five pigs, and five wineries will meet and compete at Pier 60. A compilation of worthy judges will decide who is the "Prince or Princess of Porc."

Mark Ladner of Del Posto, Corwin Kave of Fatty "Cue, Marco Canora of Hearth, Adam Kay of Blue Hill at Stone Barns, and Gavin Kaysen of Café Boulud will prepare a whole heritage-breed pig, from head-to-toe, and the winner will be declared the "Prince or Princess of Porc." An as attendee, 750 pounds of heritage pork will be available for your dining pleasure. Wash down your swine with wine from five wineries-Gamble Family Vineyards, Buty Winery, Elk Cove Vineyards, Wind Gap Wine, and K Vintners.

VIP Butcher Tom Mylan, The Meat Hook, and Resident Butcher Ryan Farr, 4505 Meats, will demonstrate the breakdown of a whole pig. A "Swine & Spirits" mixologists showcase is also part of the entertainment lined up for the porky event.

If you can afford to shell out the extra $50 for VIP, a "Meat & Greet" will take place in the VIP lounge. Artisan cheeses, oysters and reserve wine from Domaine Serene and Shinn Estate Vineyard for tasting are all part of the VIP experience.

Pig out!