First of all I would like to thank foodbuzz for selecting my blog to go to Cochon 555! Raven and I had a blast! The food was incredible and the wine even better. Choc Beer was also there, you will have to check out their website. They have been an Oklahoma brewery for many years with a lot of history in the state. Really good beer to say the least.
Our vote for the best of the Cochon 555 had to go to Catalan out of Houston Tx. Their chefs and food were the absolute best! Their pork was juicy and seasoned to perfection. They had an appetizer of whipped lard on a crustini, I thought I had died and gone to heaven. One person I talked to said "it tasted like budda." I never knew that fat could taste so good, a good thing since I am teaching a healthy eating class. Their pork tacos were the best I have ever eaten and that is saying a lot. I love pork tacos and eat them whenever I get a chance. The Catalan used a Mangalitsa breed of pig that is also known as the "Woolly Pig." This breed is known for a high quality lard-type fat and a high percent of marbling which doubles that of average pork. This pork had a wonderful taste with just the bare minimum of seasonings. I think that says a lot about the quality of the meat when you don't have to spice it up to taste good. This pork was fork tender too, no knife needed.
Our other honorable mention goes to the Chef himself, Matt Harris from J&G Grill at the St. Regis, out of Utah. We just loved Matt's Maple coated pork. He used a Yorkshire/Hampshire breed of pig. This breed was bred for a very thick back fat and marbling of the meat. This makes for juicy and great tasting pork.
My pick for the best tasting wine goes to Miner Winery. I am a big fan of their attitude and taste! One thing I hate about red wine is the oak taste. The red I sampled of theirs was not "oaky" at all. It was very good with pork. I realize the pictures we took are not the best but neither was the lighting. I hope you got a feel of how great Cochon 555 was. If you are lucky enough to have Cochon 555 roll into your city, be sure to check it out!
Our vote for the best of the Cochon 555 had to go to Catalan out of Houston Tx. Their chefs and food were the absolute best! Their pork was juicy and seasoned to perfection. They had an appetizer of whipped lard on a crustini, I thought I had died and gone to heaven. One person I talked to said "it tasted like budda." I never knew that fat could taste so good, a good thing since I am teaching a healthy eating class. Their pork tacos were the best I have ever eaten and that is saying a lot. I love pork tacos and eat them whenever I get a chance. The Catalan used a Mangalitsa breed of pig that is also known as the "Woolly Pig." This breed is known for a high quality lard-type fat and a high percent of marbling which doubles that of average pork. This pork had a wonderful taste with just the bare minimum of seasonings. I think that says a lot about the quality of the meat when you don't have to spice it up to taste good. This pork was fork tender too, no knife needed.
Our other honorable mention goes to the Chef himself, Matt Harris from J&G Grill at the St. Regis, out of Utah. We just loved Matt's Maple coated pork. He used a Yorkshire/Hampshire breed of pig. This breed was bred for a very thick back fat and marbling of the meat. This makes for juicy and great tasting pork.
My pick for the best tasting wine goes to Miner Winery. I am a big fan of their attitude and taste! One thing I hate about red wine is the oak taste. The red I sampled of theirs was not "oaky" at all. It was very good with pork. I realize the pictures we took are not the best but neither was the lighting. I hope you got a feel of how great Cochon 555 was. If you are lucky enough to have Cochon 555 roll into your city, be sure to check it out!
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