Cochon 555, the traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs, will make a pit stop in Vail on March 10 and a limited number of tickets is still available. On its fifth year, Cochon 555 brings together five chefs, five pigs and five wineries at each event, and the Vail event will feature chefs Kelly Liken of Kelly Liken Restaurant in Vail, Alex Seidel of Fruition, Lon Symensma of ChoLon, Jason Harrison of Flame Restaurant, and Hosea Rosenberg of Blackbelly Catering.
Guests are treated to a lavish pork feast alongside wines from five small family-owned wineries plus special tastings from several food and beverage producers. Twenty judges, as well as the guests will decide the winning chef, who is crowned the Prince (or Princess) of Porc and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen in June. Tickets are available on the Cochon 555 website.