Update: This little piggy went to Harry’s Pizzeria… Winning hog farmer Jim Wood’s Herefords will be front and center on tomorrow night’s Greenhouse Pizzeria menu. Festivities begin at 7:00 p.m. Purchase tickets now while they are still available, by clicking here.
Hipstamatic is even on the Cochon 555 brandwagon. (photo credit: Ellie Sara Groden)
We are SO friggin’ proud of Michael and chef de Cuisine Bradley Herron for their insane judge’s plate and overall creativity of the entire menu and its presentation, including Godzilla pork rinds, tatts, and all, at last night’s Cochon 555 event in Miami. A Hereford-at-hanging-weight-sized congratulations to chef Michelle Bernstein, chef de cuisine Bernice Dearaujo, GM Jorge Anaya-Lopez, and the entire SRA. Martinez team on their victory which we are especially thrilled could be shared with one of our favorite local farmers, Jim Wood and his wife Debbie of Palmetto Creek Farms in Avon Park. They, along with our Texan Ossabaw farmer Felix Florez of Black Hill Meats, donated hogs and were in attendance at the Four Seasons Brickell to celebrate and in doing so, support and promote heritage pork. From the energy in the room and the smiles on people’s faces, the message was received loud, fatty, and clear. Hosted by founder Brady Lowe, Cochon 555 is an annual tour of five cities wherein each compete five chefs using five pigs bred by small, family or local operations, with five wineries and some other really top-notch sponsors of product you want to consume like beers from San Francisco’s Anchor Brewing, Murray’s Cheese, Le Creuset, Rappahannock oysters, and Angel’s Evy (among other) bourbon.
Our judge's pig plate.
From Bradley’s mustard with smoked sausage en croute, to Michael’s BLT which was one of the best ever thanks to our fatty pig, #teamgenuine’s menu was one we and many others will be drooling over for a long time! A sweet assist from Hedy Goldsmith is never to be forgotten, with her Maple Bacon Peacan Pie (with smoked pecans, housemade creme fraiche, candied bacon toffee, and bourbon chocolate sauce!) MGFD line cook Jason Aroyo supported by Alex Griffin professionally led the team of helpers from J&W to crank this baby out efficiently and deliciously. A special shout goes to the incredibly gifted typewriter (a human machine, I kid you not), photographer, and ”Old Pal” pourer Ellie Sara Groden. Check out her (better iPhone) and my (worse BlackBerry) photos of what went down downtown last night here. Hope to see Brady’s crew descend on The City Beautiful next year, and good luck to team Bernstein in Aspen on 6/17. We’ll have our own Animals to contend with at Harry’s!
Posted in Farmer Update, Local Ingredient, MGFD_MIA, This Little Piggy Went...
Tagged Anchor Brewing, Black Hill Meats, Cochon 555, Four Seasons Brickell, Le Creuset, Murray's Cheese, Ossabaw, Palmetto Creek Farms, Rappahannock
The mighty Ossabaw, courtesy original drawing by Stephanie Voight (DASH 2013)
The highly anticipated futuristic saga hits theaters March 23, but our tournament of survival begins now as Michael and Bradley strategize how to tame a 200 pound hog they have never worked with in the kitchen before: the Ossabaw.
I’m speaking of course of their upcoming entry in the Cochon 555 competition, hitting Miami on April 1 at the Four Seasons Brickell. To satisfy my curiosity about the main ingredient all of which they must use to wow 20 judges and a ravenous crowd, I rang hog farmer and owner of Black Hill Ranch, Felix Florez, a sommelier by trade, but now passionately converted to raising seven breeds of hog, with the perfect hog in the works, on his 10 acre ranch in Houston, Texas. His family had always been into cattle ranching, but it was his work in the restaurant business since about 18 years old that ultimately led him to his calling.
“Because I’ve been in restaurants so long one of the things I noticed is how much product we were bringing from outside, and it never made sense to me why we weren’t using more that was local,” he explains. “So I made up my mind to get a piece of land and put animals on it and do what the best ranchers in the world were doing. I did a lot of studying what they were doing in Spain and Iowa.”
Chef de Cuisine Bradley Herron's daily game plan.
Later today, Hedy, Michael, and Bradley plus the peanut gallery of yours truly and Ellie, will get our pork on as the strategy talks continue for our offerings at Cochon 555, coming to Miami for the first time on April 1. See New York’s recent winner here, and stay tuned to the competition’s website for the announcement of our competitors and ticket sales.
More Bradley game-planning...
Of course it’s only fair that, in honor of the more imminent pigskin faceoff known as the Super Bowl, we share our winning game day pork recipe for your use at home. I tested this puppy, a new one from Bradley’s arsenal including past winners like Honeycrisp Apple Salad, and it is as easy to prepare as it is delicious. I used a standard, but no less delicious, ground shoulder from Publix, but you could get fancy with heritage meat if you can find it, like we get for the restaurant from Jim Wood at Palmetto Creek Farms. Try your hand — two are preferable — for a mid-game meal this Superbowl Sunday, and let us know what you think and send us a photo. Mine was gone before I could snap one!