The prestigious pork competition, Cochon 555, came to Napa Valley this past weekend, bringing together five top chefs, five local pig ranchers and five esteemed winemakers. Geyserville native, Chef Dustin Valette--the only Sonoma County chef in the bunch--was pitted against an all Napa lineup and came out on top as he was crowned the Prince of Pork late yesterday evening at The Culinary Institute of America Greystone.
Chef Valette and his team deemed themselves The Sultans of Swine and created a menu that highlighted the best of local ingredients and the prized Walnut Keep, Red Wattle pig. Menu items included “The Evolution of Sausage,” “Chicharrón Krispy Treats,” “Larded Monk,” and more.
Full menu available upon request.
View Cochon 555’s Flickr gallery.
Sunday, March 2, 2014
The Culinary Institute of America, Greystone
Christa Weaving | Director of PR & Marketing
Charlie Palmer Group
212.755.7050 x 21 | email@example.com
ABOUT DUSTIN VALETTE
Dustin Valette began his culinary career at Chateau Souverain, a Francis Ford Coppola Estate in Geyserville, California where he apprenticed under Executive Chef Martin Courtman. Now more than 15 years later following positions at the Michelin starred Aqua in San Francisco and Napa Valley’s Bouchon, Valette finds himself back in Northern California’s wine country as Chef de Cuisine at Charlie Palmer’s Dry Creek Kitchen. At Dry Creek Kitchen, Valette draws on the strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most exceptional ingredients. Originally from Sonoma County, Valette is a graduate of the Culinary Institute of America in Hyde Park, New York. He currently resides in Downtown Healdsburg a block and half away from the restaurant. Follow him @Chef_Valette on Twitter.
ABOUT COCHON 555
Cochon 555 was created in 2009 by Taste Network’s Brady Lowe in response to the lack of consumer education around heritage breeds. The festival is a national event series that takes place in 17 major markets. In addition to its flagship event, Cochon 555, the Cochon brand now offers a variety of experiences each year in the family of events. The events with national followings include Heritage BBQ, Heritage Fire, EPIC Cochon, All-Star Cochon and Cochon Island. Since its launch in 2009, Cochon 555 and its programs, such as Chef’s Course, have supported responsible family farming across the country by allowing 50,000 people to taste heritage pigs and by donating more than $300,000 to charities and more than $500,000 directly to great farmers across the country. For more details about Cochon events, visit www.cochon555.com or follow @cochon555 on Twitter.