Cochon555 coming to a city near you; Aspen FOOD & WINE Classic
Kelly English is the kind of guy who will point you to the item you’re looking for in the grocery store, or even guide you through the coriander/cilantro conundrum on the spice aisle. (I know this because he aided my neighbor in the latter, and because when I interviewed him, he admitted to it, confessing: “I don’t take off my chef coat before I go in [the grocery store]. It’s just gotten easier for me to answer people’s questions rather than explain to them I don’t work there.”)
In the kitchen, English is a killer. So he has proven time and time again by the accolades he’s racked up, most recently at Memphis’ Cochon555. For the uninitiated, Cochon555 is a culinary competition/tasting that hits a select number of U.S. foodie capitals (now in its fourth year). At each event, five local chefs execute their own snout-to-tail menus using heritage breed pigs (one pig per chef = five pigs). Five winemakers complement the menus with their pairings – thus the 555. When the meat supply runs dry, event attendees vote for their favorite chef of the evening.
English says he’ll take a similar approach at Grand Cochon, the Cochon555 finals scheduled during the Aspen FOOD & WINE Classic in Colorado (June 15-17). “We won’t do what we did in Memphis. It’s always fun to do new things, but we’re going to be …”