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Pork Master Michael Scelfo Wins Cochon 555

Michael Scelfo.
Michael Scelfo.

[Photo: Huge Galdones/Official Site]

The multi-city heritage pork-off that is Cochon 555 returned to Boston for the fifth year in a row last night at the Revere Hotel, and after a team of judges and ticket holders tasted creations by all five competing chefs, one winner was crowned the "Prince of Porc." And that man was Michael Scelfo of Russell House Tavern, who is also involved in the upcoming Alden & Harlow, headed for the home of the former Harvard Square stalwart Casablanca. Scelfo will now go on to compete at the Grand Cochon event at the Food & Wine Classic in Aspen on June 16. See below for a list of all of the competing chefs and their menus. Also at Cochon 555 last night, JM Curley bar manager Kevin Mabry won the Punch Kings cocktail competition. Also at Cochon 555 last night, people ate a ton of pork.

Colin Lynch, Menton,
Pig: Duroc from Good Farm

Menu:

Blood sausage and onion macaron (it looked like a tiny hamburger)
Chicharon and jowl with pad thai peanuts and cuttlefish
"90% horse" Ikea meatballs
Carnitas taco al pastor
Pastrami reuben
Our ode to McMillan and Morin's ode to KFC (a Double-Down of sorts)

Jody Adams, Rialto
Pig: Large Black from Brambly Farms

Menu:

Braised pork shoulder and sausage lasagna
Bacon & oyster with crispy pork belly lardon
Date and almond porchetta
Spicy zampone
"Fifth Quarter" bruschetta
Mortadella di Lastra


Michael LaScola, American Seasons
Pig: Berk-Yorkshire from D'Artagnan

Menu:

Pork and liver meatloaf sandwich
Pig head pastrami
Boudin noir pierogi
Breakfast pork "foisage," maple ham oats, cinnamon toast cracklins
Bacon-wrapped trotter
Lardo carrot cake

Michael Scelfo, Russell House Tavern
Pig: Berkshire from Brambly Farms

Menu:

Liverwurst with golden raisin and apricot mostarda and rye
Pig's face pierogi
Crispy Earl Grey pork belly
Charcuterie duo with morcilla and mortadella
Chicken-fried trotter and kidney steak
Candied pig's neck bread pudding

Brian Young, Citizen Public House

Pig: Red Wattle from Lazy S Farm

Menu:

Jello shot
Fried bologna sandwich
Nose to Tail terrine
Rice crispy treats
Inside out pig's head: chocolate, head cheese mousseline, Luxardo cherries, citrus

Also present:

Michael Dulock, M.F. Dulock Pasture-Raised Meats
Pig: British Saddleback from Vermont Heritage Farm

Tiffani Faison, Sweet Cheeks Q
Pig: Berkshire from Vermont Heritage Grazers

Admission to this event was provided by the organizers.

Alden & Harlow

40 Brattle Street, , MA 02138 (617) 864-2100 Visit Website

Rialto

1 Bennett Street, Cambridge, MA 02138 617 661 5050 Visit Website

Sweet Cheeks

1381 Boylston Street, Boston, MA 02215 617 266 1300 Visit Website

Russell House Tavern

14 John F. Kennedy Street, , MA 02138 (617) 500-3055 Visit Website

Menton

354 Congress Street, , MA 02210 (617) 737-0099 Visit Website

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