Cochon 555 Seattle: Wine and Pork Galore

Mad Wine
Buty and Bacon What can I say about Cochon 555 in Seattle? A lot. But I'll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline: Cochon 555 Wines Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah: cochon 555 032 The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats: cochon 555 084 The menu of Spinasse and Chef Jason Stratton plating: Spinasse at Cochon 555 Seattle Here's the skin and ear salad with cherry bomb chiles: cochon 555 157 The trio of offerings from Lark: Lark Trio of Pork And here's what they looked like. Are you hungry yet? Lark There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?) cochon 555 137 Cafe Juanita had a menu both instructive and delicious: Cafe Juanita Of course there was dessert: cochon 555 144 How did Ethan Stowell color his ravioli dough? The secret was pig blood. Ethan Stowell Ravioli Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that's what I thought it was. Regardless, it was fantastic.) Array of Sauces by Joule/Revel Thanks for being awesome, Cochon 555. See you next year? Cuts of Pork Full disclosure: Cochon 555 provided me with a ticket to this event.