Seattle – Cochon 555

An evening filled with all things pork. It was a bit chaotic as each restaurant could make 6 dishes with their pig and served them at different times. Had to constantly move around to make sure didn’t miss out on a course but we failed to get at least 2 of them. Vestal’s food was my favorite and won the competition. The ribs were amazingly tender just by themselves, the peas in the soup were cooked perfectly, and the fritter was amazing even with a weird combination like pork inside it.

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Ethan Stowell Restaurants – Prosciutto di Parma with ahi tuna

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Radiator Whiskey – blood sausage, yolk, lard biscuit crumb, sorghum

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Walrus & Carpenter – Muffaletta with mortadella and smoked pork loin, bacon & caramalized blue cheese cake

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Pork fat brioche with pork liver mousse

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Lil smokey with rhubarb and blood ketchup

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Radiator Whiskey – Smoked face cakes with trotter & shank baked beans

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Bacon ice cream with a vial of whisky

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Vestal – 9 flavor pork ribs

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Okonomiyaki

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Pork ragu pasta

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Pea and pork belly soup

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Apple and pork fritters

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