Cochon’s Chefs Course Dinner – BS Taqueria – Los Angeles

165
When:
March 27, 2015 @ 7:00 pm – 10:00 pm America/Los Angeles Timezone
2015-03-27T19:00:00-07:00
2015-03-27T22:00:00-07:00
Where:
BS Taqueria
514 West 7th Street
Los Angeles, CA 90014
USA
Cost:
$125
Contact:
hm

CHEF RAY GARCIA OF BS TAQUERIA & BROKEN SPANISH KICKS OFF COCHON 555’S TAKEOVER WEEKEND WITH A CHEF’S COURSE DINNER ON FRIDAY, MARCH 27, 2015

Five Chefs, Five Courses plus “Nose to Taco Reception” at BS Taqueria featuring Los Angeles’ Finest

Cochon555 is taking over Los Angeles with the help of great farmers and notable chefs to celebrate heritage breed pigs and set course for a safer food system. This epic one-of-a-kind culinary weekend features a plated guest chef dinner on Friday, followed by a “Large Format Feast” on Saturday before Cochon 555’s main event on Sunday. Cochon 555 is the country’s most talked about culinary competition featuring five chefs challenged to create a winning menu from a locally raised heritage breed pig, their prize, a chance to be the nation’s King or Queen of Porc.

The weekend begins when Ray Gracia, Executive Chef of Broken Spanish / BS Taqueria, and “2014 King of Porc” welcomes guest chefs David Varley of RN74 Seattle “2010 King of Porc”, Vartan Abgaryan of Cliff’s Edge, Carlos Salgaldo of Taco María, Roxana Jullapit formerly of Cooks County, and COCHON 555 founder Brady Lowe for a five-course, all-inclusive dinnerpaired with the amazing Wines of Germany on Friday, March 27 as part of the “Chef’s Course Dinner Series”. This dinner is an extension of the Cochon US Tour, and their loyalty program called Chef’s Course, which benefits the James Beard Foundation. The dining experience is a national series featuring 50 of the nation’s emerging chefs cooking amazing dishes, and the dinners have been selling out all over the country.

The chefs will work together to prepare the one-night-only epicurean feast. Guests should plan to arrive at 7:00 p.m. for “Nose to Taco” reception with whole animal tacos created by each chef and an impressive offering of Reserve Prosciutto di Parma. The reception is followed by a sit-down, five-course dinner that emphasizes hyper-local ingredients and responsible agriculture. Throughout the evening, guests will be guided through conversations from the kitchen with a chance to mingle with the friends and family of Cochon and past Grand Cochon winners. A special thanks to the dinner hosts including Williams-Sonoma, Wines of Germany, The Cochon US Tour, Chef Ray Garcia and his culinary team.

RSVPs REQUIRED

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