As previously mentioned, Michael Clampffer of Mosefund Farm will compete with a Mangalitsa from Wooly Pigs. He should be the only one using an extreme lard-type breed. One of these pigs doesn't look like the other, one of these pigs just doesn't belong.
As Saveur recently mentioned:
Mangalicas (or Mangalitsas, as they are sometimes known in the United States) are curly-bristled pigs with red and richly marbled flesh that doesn't at all resemble, in look or taste, other kinds of pork.Experiments are in agreement: Mangalitsa is special.
It wouldn't surprise me if Michael takes this challenge more seriously than the other entrants. He's running Mosefund Farm's pig operation, which is being set up to fatten Mangalitsas. Having worked with a bunch of meat-type breeds (some better than others) and the Mangalitsa, he knows that his raw material gives him a huge advantage.
COCHON 555- New York, NY
“5 Pigs, 5 Chefs, 5 Winemakers”
January 25, 2009
WHAT: A group of top New York City chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five family-owned wineries will showcase their wines.
WHO:
Chefs: Juan Jose Cuevas, Eighty-One
Mark Ladner, Del Posto
Corwin Kave, Fatty Crab
Bobby Hellen, Resto
Michael Clampffer and his Magnalitsa – Mosefund Farm
Wineries: Miura Vineyards
Judges: Joshua Ozersky, Lesley Townsend, Patrick Martins, Chris McBride, Benjamin Wallace, Christopher Papagni, Steven Rinella, Emmanuel Kemiji, Heather Hyman, Isabella Wojcik, Matthew Jennings, Carolina Mirarchi, Burke Owens, Brandon Hoy, Hunter Boon and Chris Parachini, Rolando Robledo and Christine Quinlan.
Chef and Judges beer sponsor: Dogfish Head Beer
VIP Guests will enjoy reserve wines from Meander, Kosta Browne, Shane, Slaughterhouse and Auteur with over 150 pounds of artisan cheese with Saxelby Cheesemongers and cheese maker Jeremy Stephenson. In addition, there will be an artisan mixologists reception from Domaine de Canton.
WHEN: Sunday, January 25th, 4:00 p.m.
Chef & Judges Reception 3:00 p.m. photo opportunity
WHERE: Maritime Hotel - Hiro Ballroom The Maritime Hotel, at 16th Street and 9th Avenue, is located in Chelsea, two blocks north of the Meat Packing District.
WHY: To raise awareness for Farms for City Kids
HOW: The cost is $125 per person and is open to the public. For tickets or more info visit www.amusecochon.com
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Cochon 555 began in Atlanta and is national in scope. Other upcoming cities include Chicago, Boston and Seattle. Chefs and judges from each city are selected by Taste Network to participate in the event.www.amusecochon.com
Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. www.tastenetwork.org
Media Contact: Carolina Uribe
404-201-0796
carolina@tastenetwork.com
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