Top Los Angeles Chefs Battled for the 'Prince of Pork' Crown at Cochon555

Cochon555 Los Angeles brought America's hottest culinary competition to a close until the "Grand Cochon" finale in Chicago on September 15. Get your tickets NOW for all-you-can-eat heritage pork and endless spirits.
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Chef Brian Redzikowski's winning plate showcased one whole heritage breed pig raised by Cook Pigs Ranch.

Chef Brian Redzikowski's winning plate showcased one whole heritage breed pig raised by Cook Pigs Ranch.

Presented by Cochon555 US Tour

Five renowned chefs battled it out in a friendly competition for a cause at Cochon555 Los Angeles, celebrating heritage breed pigs and the family farms dedicated to their sustainable upbringing. 

The competing chefs and their teams worked tirelessly to prepare 30-plus dishes for the judges and the room full of 500-plus guests cheering them on.

This year’s competing chefs included Brian Redzikowski of Kettner Exchange, Jason Mattick and Ivan Marquez of Broken Spanish, David Johns of Mason, and Kat Hu and Justin Yi of Hock+Hoof.

GENERAL FOOD PHOTO COCHON555 LA

Chef Rezikowski and his stellar team won the "Prince of Pork" crown with an inspired menu including: Vietnamese Pork Loin, Cured Ham Potato Fritter, Crispy Rice Salad, Biscuit & Gravy, Pig Mac Bao and Chunky Monkey. 

Chef Brian Redzikowski of Kettner Exchange holding the trophy with his team. 

Chef Brian Redzikowski of Kettner Exchange holding the trophy with his team. 

The winning plate showcased one whole hog: a Berkshire Pig raised by Cook Pigs Farm. Redzikowski and co. clinched the "Prince of Pork" title for the second year in a row, and will represent Los Angeles at Grand Cochon, the national finale, on September 15 in Chicago.

Additionally, the event featured five of the city's hottest barkeeps and Punch King's chosen spirit: El Tesoro™ Blanco Tequila was the spotlight ingredient steeped with tradition. 

“Guava and Spice and Everything Nice” Punch prepared by Barkeep Jessie Smyth.

“Guava and Spice and Everything Nice” Punch prepared by Barkeep Jessie Smyth.

Jessie Smyth’s punch “Guava and Spice and Everything Nice” combined El Tesoro™ Blanco Tequila, The Perfect Purée Pink Guava, Black Pepper & Sage “Tea” Oleo Saccharum and Fresh Lime Juice.

Barkeep Jessie Smyth poses with a tray of “Guava and Spice and Everything Nice” Punch.

Barkeep Jessie Smyth poses with a tray of “Guava and Spice and Everything Nice” Punch.

Cochon555 also celebrated wine. Five notable sommeliers competed in Somm Smackdown, in which they each selected their favorite wine to pair with dishes presented by the five competing chefs. 

CROWD PHOTO COCHON555 LA

Mandy Woodward of Otium took the trophy with her selections: Florent Cosme, 2017 Vouvray Demi-Sec ‘Champs Rougets from Loire, France, and her Pessac-Léognan, 2015 Latour-Martillac Blanc from Bordeaux, France.

Overall, Cochon555 and their partners helped raise more than $2,480 for Piggy Bank, a charitable foundation and start-up farm in Missouri that serves as a kickstarter for emerging family farms, as well as a safety net for farms in the wake of a disaster (flood, fire and disease).

“The national competition gets more intense and dynamic every year, and the performance of chefs, sommeliers, and barkeeps in Los Angeles shows precisely why the city is synonymous with landscaping a responsible culinary excellence in this country," Cochon555 founder Brady Lowe said of the event. 

"We can’t wait to have Los Angeles’ finest in September for Grand Cochon, where we will crown the King or Queen of Pork.”

If you love live-fire culinary experiences, endless wines and spirits, making charitable donations and noshing on 60-plus chef-crafted dishes, then don’t miss out when this tour comes to your city. 

Up next is Heritage Fire Snowmass-Aspen on June 15! Buy tickets to the nation’s most talked about culinary event and follow @Cochon555 on Instagram to keep up with all of the excitement happening across the country.