- Michael Scelfo.
- Everyone's a winner.
- Punch Kings winner Kevin Mabry, 'Prince of Porc' Michael Scelfo, Cochon 555 head honcho Brady Lowe.
- The Prince of Porc himself, Michael Scelfo of Russell House Tavern.
- 2012 Prince of Porc Jamie Bissonnette of Coppa and Toro, here seen noshing.
- Michael Dulock of M.F. Dulock Pasture-Raised meats.
- Boston ballet dancer Rachel Cossar and friends really want to eat Tiffani Faison's barbecue.
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
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
Our ode to McMillan and Morin's ode to KFC (a Double-Down of sorts)
Jody Adams, Rialto
Pig: Large Black from Brambly Farms
Braised pork shoulder and sausage lasagna
Bacon & oyster with crispy pork belly lardon
Date and almond porchetta
"Fifth Quarter" bruschetta
Mortadella di Lastra
Michael LaScola, American Seasons
Pig: Berk-Yorkshire from D'Artagnan
Pork and liver meatloaf sandwich
Pig head pastrami
Boudin noir pierogi
Breakfast pork "foisage," maple ham oats, cinnamon toast cracklins
Lardo carrot cake
Michael Scelfo, Russell House Tavern
Pig: Berkshire from Brambly Farms
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
Fried bologna sandwich
Nose to Tail terrine
Rice crispy treats
Inside out pig's head: chocolate, head cheese mousseline, Luxardo cherries, citrus
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.