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Chad Colby of Mozza Wins LA's Edition of Cochon 555
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Octavio Becerra of Palate Food + Wine: (Berkshire Pig - ReRide Ranch)
-Offal Good Soup Dumpling/ Pickles Brussels Sprouts/Ginger
(head/trotters/tail/offal/blood)
- Palate Hot Dog on a Stick/Apple/ Purple Mustard
(loin/rack/fatba -
Ben Ford of Ford's Filling Station (Hereford Pig - Hopkins Hog Farm)
-Headcheese, pickled tongue, and marinated ears
-Blood Sausage with soubise and apple slaw
-Scrapple with broken yolk and candied bacon
-Pork Belly and cranber -
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Joshua Whigham of The Bazaar (Red Wattle Pif - Walnut Keep Farm)
-Cone with liver, membrillo, Marcona almonds
-Gazpacho
-Cracklin' Jacks with espelette
-Chorizo
-Croquetas de Cabeza
-Porchetta tabouleh
-Oranges &am -
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Joshua Whigham of The Bazaar (Red Wattle Pif - Walnut Keep Farm)
-Cone with liver, membrillo, Marcona almonds
-Gazpacho
-Cracklin' Jacks with espelette
-Chorizo
-Croquetas de Cabeza
-Porchetta tabouleh
-Oranges &am -
Tim Goodell from Public Kitchen + Bar (Spotted Poland China pig - Hopkins Hog Farm)
-Tasting of Dim Sum: pork and ginger soup dumpling, Vietnamese spring roll with lup cheong, banh mi with pork liver pate and mortadella and pork belly
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Pork Fat Berliner with maple glaze, candied bacon, pork fat ice cream with Templeton Rye and apricots
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Chad Colby of Mozza (Hampshire pig-Hopkins Hog Farm)
-Nose to Tail Salami with Picholine olive, oregano, vinaigrette
-Prosciutto Cotto Baguette with mustard and horseradish
-Pork Butter Crostini with thyme and pepper
-Butcher's P -
Chad Colby of Mozza (Hampshire pig-Hopkins Hog Farm)
- 10 Hour Shoulder with Cracklings and salsa verde, chicory, mustard vinagirette
-Confit of Ribs with pickled chili
-Porchetta with sage, rosemary, garlic, and fennel pollen
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Chad Colby of Mozza (Hampshire pig-Hopkins Hog Farm)
Per the suggestion of Nancy Silverton -- this Graham Piglet made with pork lard -
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4 Restaurants to Try This Weekend in Los Angeles
Your handy guide on where to eat from the editors at Eater LA
