Angie Mar of the Beatrice Inn is among five chefs who will be battling it out at Cochon 555 on Sunday
Weylin B. Seymour’s
175 Broadway at Driggs Ave., Brooklyn
Sunday, January 24, $125 (5:00 entry) – $200 (4:00 VIP entry)
www.cochon555.com
www.weylinbseymours.com
New York City turns into New Porc City for the Cochon 555 culinary competition, in which five chefs — Justin Smillie of Upland, Hillary Sterling of Vic’s, Michael Poiarkoff of Vinegar Hill House, Angie Mar of the Beatrice Inn, and Danny Mena of Hecho en Dumbo — will battle it out over more than three dozen dishes that feature locally raised heritage breed pigs, seeking to become the Prince or Princess of Porc. The two thousand pounds of pig will be paired with wine, beer, and other spirits; there will also be such pop-up eateries and drinkeries as TIKI Isle, Luxe Butter Bar, Ramen Shop, Wines of Germany, and Swine & Sweets. The winemakers pouring potent potables are Abe Schoener Pax Mahle, Rajat Parr, Jeff Pisoni, and Paul Draper. Other highlights include a Welcome Punch Reception, an Artisan Cheese Bar, a Butcher Shop (with Jocelyn Guest and Erika Nakamura), a Vermouth Experience, a TarTare Bar (with Francis Derby), Seafood Shelf, Mezcal Expressions, and the Perfect Manhattan Bar, with a portion of the proceeds benefiting Piggy Bank, which states, “By breaking down all the barriers and flattening out the distribution of knowledge, we will advance the mission of creating an ecosystem of improved education and knowledge sharing required by emerging farms to succeed.” General admission to Cochon 555 is $100 for 5:00 entry, but $200 gets you in an hour early so you can get first dibs on the food while also meeting the chefs and judges. The event, with fundraiser emcee Billy Harris, will culminate in an awards ceremony, followed by an after-party. In addition, the Piggy Bank Dinner Series will host an Asian Speakeasy late-night pop-up dinner at Hecho en Dumbo on January 22 ($130), with Chinese, Sichuan, Korean, Thai, and Japanese dishes.