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Mike Isabella Wins DC’s 5th Annual Cochon 555 Title

April 18, 2013

Chef Mike Isabella competed against four other renowned DC chefs in the 5th Annual Cochon 555, a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. Mike Isabella was crowned the “Prince of Porc” at this year’s DC competition held April 7th at the Newseum. He will compete for the national title in June at the Food & Wine Classic in Aspen, CO.

The competition required each chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts. Isabella won the title with six dishes, including a pig’s head parm, and a nutella cookie with whipped pork fat frosting, and the crowd’s favorite – a pork fat arancini.

See the slideshow below for photos from the event.

Cochon 555
Cochon 555
Cochon 555
Cochon 555

DC Chef Participants in the 5th Annual Cochon 555

Cochon 555
Cochon 555

Mike Isabella's menu included a charcuterie board, pork fat arancini, pork belly pastrami, pig's head parm [sesame seed bun, brined and braised pig head, breaded and fried like a chicken parm sandwich], n'duja stuffed morel with cockles, and a nutella cookie, whipped pork fat frosting.

Cochon 555
Cochon 555

Mike Isabella at the Cochon 555 event.

Cochon 555

The Cochon 555 promotes sustainable farming of heritage breed pigs and required each competing chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts.

Cochon 555
Cochon 555

DC Chefs competed in the 5th Annual Cochon 555 at the Newseum.

Cochon 555
Cochon 555

Mike Isabella's team at the 5th Annual Cochon 555.

Cochon 555Cochon 555Cochon 555DC Chef Participants in the 5th Annual Cochon 555Cochon 555Mike Isabella's menu included a charcuterie board, pork fat arancini, pork belly pastrami, pig's head parm [sesame seed bun, brined and braised pig head, breaded and fried like a chicken parm sandwich], n'duja stuffed morel with cockles, and a nutella cookie, whipped pork fat frosting.Cochon 555Mike Isabella at the Cochon 555 event.The Cochon 555 promotes sustainable farming of heritage breed pigs and required each competing chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts.Cochon 555DC Chefs competed in the 5th Annual Cochon 555 at the Newseum.Cochon 555Mike Isabella's team at the 5th Annual Cochon 555.