So after a full day of running yesterday, I jumped on the metro bound for the Newseum for the yearly eating of the pig, Cochon 555. This event brings together 5 chefs, 5 heritage pigs, 5 wineries and 5 American Whiskeys for a culinary event and competition. This year's chefs were Mike Isabella of Graffiato and Bandolero, Haidar Karoum of Proof and Estadio, Kyle Bailey of Birch and Barley, Jeffery Buben of Vidalia and Woodward Table, and Bryan Voltaggio of Volt and the Range. Oh and there was a sixth chef and pig that was prepared by John Critchley from Bourbon Steak.
You entered the Newseum and headed upstairs to check in where you received a wine glass for tasting the wines from Sandhi, Scholium Project, Elk Cove, Westpost Rivers, and Silver Oak. Then you were offered Virginia oysters from Rapphannock Oyster Co. who were serving the Olde Salts from the Chincoteague Bay and the Rappohannock River Oyster which is sweet and buttery due to the brackish waters of the river. Both were excellent as well as the Oyster shooter that had vodka and saki in it if I remember correctly. I think if you are local to the DC area that these oysters can be found at Union Market. The shooter as well as a wonderful punch were being mixed up by none other than DC beloved mixologist, Gina Chersevani.
Mike Isabella's offerings were the first that we encountered. Those pork fat arancini were amazing fresh and hot. Really pretty amazing way to start this pig fest. The offerings were amazing and in addition to the competing chefs they also sponsors who were show casing food.
One of my favorite bites of the evening was a wild boar tarrine from Dino.
And let's not forget the cheese bar that featured cheeses from Cypress Grove, Rouge Creamery, Righteous Cheese, Vermont Creamery, and Spring Brook Farm.
Overall it was a very enjoyable evening.
*Thanks to Cochon 555 for the images watermarked "the Fifth Anniversary Tour"