Cochon 555 Coming to Oklahoma
STILLWATER — The Oklahoma State University School of Hotel and Restaurant Administration will host Cochon 555 at 4:30 p.m. April 3 in the ConocoPhillips OSU Alumni Center.
The competition, featuring five chefs, five pigs and five winemakers, will be preceded by a dinner April 2 and a farm-to-table forum at 11 a.m. April 3. Competition chefs will include Chris Shepherd of Catalan in Houston, Curt Herrmann of White Owl in Tulsa, Kurt Fleischfresser of The Coach House, and Matthew Harris of J&G Grill in Park City, Utah. Resident butcher is Ryan Farr of 4505 Meats. Providing wine are Domaine Serene, Revana Family Vineyard, Raptor Ridge, Miner Family Vineyards and K Vintners.
The forum will feature vintners, farmers, professors and chefs as they discuss the dynamic of the farm-to-table relationship. The free event will be in Room 202 of the College of Human and Environmental Sciences building. Five chefs will prepare five pigs. A post-competition celebration will be at 10 p.m., including Oklahoma crafted brews and local musical entertainment. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor. The winner will have the opportunity to compete in the Grand Cochon from June 18-20 during the Food & Wine Classic in Aspen, Colo.
On April 2, The Ranchers Club, in the Student Union, will hold a nine-course meal at 7 p.m., featuring local Berkshire and Mangalitsa breeds under the direction of chef de cuisine Marc Dunham and sous chef Chris Becker.
This is an excellent chance to show off Oklahoma talent, lay the foundation for Oklahoma as a food and wine destination while eating, drinking and making merry.
I’ll be there, and hope to see you there, too.
For reservations, call (405) 744-2333. For tickets, go here.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment