Cochon 555, an 11-city culinary fundraising event, is in New York City this Sunday night. At each stop, 5 chefs prepare a 70 pound heritage pig (head to hoof) for 200 guests (with 5 family-owned winemakers providing the liquid nourishment).
Swine and wine is fine...but what about the side dishes? Three hundred pounds of pork calls for at least a few baked beans, don't you think? Enter the local connection....
Greg Perez, local culinary visionary (Blue Water Grill, Painted Plates, Grateful Inn) has been tapped to provide the accoutrements. When asked exactly what sides he was going to feed 200 people, Perez said "I have no idea." He went on: "It's a mystery bag...the organizer said he buys 600 pounds of local produce that morning, then I get at it."
You can bet somewhere in the mix will be Greg's Hemp Oil Vinaigrette, his main product in a growing line of hemp-oil-based marinades and dressings.
After the gig in the Big Apple (think anyone'll be trite enough to use one?), the event moves to 7 other cities and a "Grand Cochon" finale, host city yet to be determined. If those side dishes are well received, Perez could travel with the show. If all goes well, he'll pitch to have the "Big Pig" final event held here in St Louis. -- George Mahe
