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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

March 4, 2009 at 5:59 PM

5 Pigs, 5 Chefs, 5 Winemakers and a (pork) barrel of fun

Enought about bacon! Let’s talk the whole hog. On Sunday, March 8, five Seattle chefs will compete in Cochon 555, benefiting the Neighborhood Farmers Market Alliance’s Good Farmer Fund:

Come watch as Seattle chefs Tamara Murphy (Brasa), Johnathan Sundstrom (Lark), Jason Wilson (Crush), Matt Dillon (The Corson Building) and Anthony Hubbard (Chow Foods) go mano-a-mano for a head-to-tail confrontation with a 70-pound heritage pig. Vying for the title of “Prince of Porc,” they’ll attempt to prove their prowess as butcher, baker and porkilicious maker (squeeze me? Murphy’s a princess!).

Event-goers can chew the fat while quaffing wines from McCrea Cellars, K Vintners, Fidelitas, Cadence Winery and Buty Winery, acting as a cheering section and screaming, “Not by the hair of my chinny chin chin!” before tasting the goods and helping decide the winner. Professional judges will also take to that tasty task, among them: Bacon Salt creator Dave Lefkow; the crown prince of pork, Armandino Batali; and that certified hog-wrassler Chet Gerl:

This national chef competition — held here in Seattle at the Bell Harbor Conference Center — is taking place in cities across the nation. Tickets don’t come cheap (they’re $125 each), but this event sounds like fun. Interested? If your wallet’s not too lean, you can purchase your ticket right here. Note: there’s an “industry discount” available.

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