Brady Lowe pours a Pig’s Bloody Mary, which includes maple-glazed ham, blood sausage and consommé.
Wine and bacon: a perfect pairing
Dustin Valette with his Offally Delicious Tacos.
Adam Sobel and Ray Garcia
The Grand Cochon, the culmination of a 10-city culinary competition, packed the Hotel Jerome ballroom June 22. More than 1,200 pounds of heritage-breed pork were showcased in the best 30 dishes that won competing chefs their regional events.
The sold-out event, organized by Cochon founder Brady Lowe, attracted several hundred people who still had the energy to get piggy with it after Food & Wine
Attendees feasted on a plethora of pork-based creations that ranged from “sushi style” to ice-cream sandwiches made with maple-bacon cookies, accompanied by fine wines and Goose Island beer. An exuberant chef Ray Garcia of Santa Monica’s Fig was deemed by Cochon judges and the popular vote to be this year’s King of Porc. –Photos by Galdones Photography