3 cake
Courtesy of Galdones Photography/Cochon555
 
Some of Chicago’s top chefs came together April 8 to display their talent at the annual Cochon555 Heritage BBQ. More than 1,500 lbs. of heritage breed pork raised on family farms was prepared into 30-plus dishes by the competing chefs, which included Mario Garcia from Kitty O’Sheas, Ryan Burns from The Blanchard, Andres Padilla from Topolobampo and Carlos Gaytan from Mexique. 

Chef Cory Morris of Boleo at the Kimpton Gray Hotel received the accolades of Chicago Prince of Pork. He and his team presented a menu utilizing one whole wild boar pig raised by Faith Farm. This pig is a small range foraging breed, known for its high percentage of healthy monounsaturated fat, rich flavor and marbling, which has increased their popularity within the chef community. 

winning
Courtesy of Galdones Photography/Cochon555
 
The winning menu included: Escabeche featuring confit boar, red pepper, smoked egg yolk and crispy plantain; Albondingas with offal meatballs, sofrito, white asparagus and migas; Tacu-Tacu with seared bean, rice and boar cake, herbs and rocoto jus; Feijoada featuring stewed boar, black beans, farofa, ramps and boar cilla; and to end on a sweet note, Tocinillo de Cielo with saffron egg custard, sherry, shortbread and pineapple-glazed lardons. Chef Morris will represent Chicago at Grand Cochon, the national finale on Sept. 30 in Chicago. 

Carving
Courtesy of Galdones Photography/Cochon555
 
Cochon555 cultivates a long-term impact for heritage species, raised by family farms in top culinary markets in North America. The event raised $5,300 for Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease).