Locally Grown

Cochon555 Coverage Aftermath Style
2010/04/26, 11:42 pm
Filed under: Uncategorized | Tags: , , ,






Congratulations to Matt Steigerwald of Lincoln Cafe in Mt. Vernon, Iowa for winning the coveted “Prince Of Pork” title for the second year in a row. Matt and his crew will be traveling to Aspen, Colorado to compete with other winners from around the country at the Food&Wine magazine Aspen Classic Cochon çhampionship. They will have a chance to hang with Jaques, Giada, Mario, Tom C., and other food luminaries. Sounds fun! We here at Locally Grown wish Chef Matt and his Team all the best when representing the #1 pork producing state in the world in Colorado.

Good Job.

Now as you may recall, I was on self-assigned assignment to LiveBlog the Cochon555 event. This did not happen. Not even a little bit. After spending tens of minutes typing emails and texts, having local celebrities text organizers, and other assorted tomfoolery, hoping to get a free pass to cover the event (and nearly securing a judge’s spot) I was called upon by a friend, Chef Hal Jasa of the soon-to-be realized restaurant Homage. Hal was down a crew member and invited me to come help. So instead of spending time spitting out words I turned out plates, 11 courses on 3 plates for 22 judges. Oh, in one hour. It was a great time punctuated by Templeton Rye, laughter, quenelles of heart pate, liquid nitrogen pork ice cream, Two Dudes in D&G glasses, meeting new friends, and the clearest pork consume I have ever seen. The work kept me, thankfully, from boring you to death every 15 minutes from 4pm to 9pm Saturday. It did not, however, keep me from having a grand old time with some great friends.

Cochon isn’t just a contest for chefs, it is also a showcase for local wine and brewers, with a special visit from Tempelton Rye, Mad House Brewery, and Madrigal Wines to name a few.

As soon as I find my notes, look forward to part 3…

Kudos to all the chefs, wineries, judges, and heritage pigs that took part in Cochon555.


3 Comments so far
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Looking forward to more coverage. Where will Homage be located? Also, nice to see Formaro cooking, lots of people these days like to be George bashers, it seems. The dude can cook some grub. Looks like it was a great time, would have loved to have attended.

How was MadHouse Brewery? I’ve not heard of that particular brew.

Comment by Inthewater

I have had the opportunity to work for/with George in the past and can attest to his abilities and mania. I have met few chefs more possessed by food than George, but I can see where people would feel the need to trash talk the guy dubbed “Chef Of The Decade.” I mean ALL HE DID was change the face of dining in Des Moines with South Union Bakery, Centro, South union Cafe, Django, Gateway Market, teaches cooking classes,and hosted a radio show about cooking. Numerous restaurants around the metro serve his bread daily, and now he is ready to tackle Latin Street Food at the farmer’s market. Oh, and he still WORKS the restaurants. Sounds like someone who deserves to be hated on.

As far as Homage, rumor has it that Chef Hal Jasa’s first foray into restauratuer-ship will be located in DSM’s East Village. Hal is a chef who needs his own space to work in, and I am hoping he gets Homage up and running soon.

Comment by locallygrown

Nicely put, regarding Formaro. I am looking forward to trying George’s stuff at the market.

I’d been turned off by Jasa in the past, but I am willing to try his stuff again. Everyone deserves a second chance.

Comment by Inthewater

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