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: Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah: The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats: The menu of Spinasse and Chef Jason Stratton plating: Here's the skin and ear salad with cherry bomb chiles: The trio of offerings from Lark: And here's what they looked like. Are you hungry yet? There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?) Cafe Juanita had a menu both instructive and delicious: Of course there was dessert: How did Ethan Stowell color his ravioli dough? The secret was pig blood. 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.) Thanks for being awesome, Cochon 555. See you next year? Full disclosure: Cochon 555 provided me with a ticket to this event.