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On Sunday March 28th the second annual Boston event for Cochon 555 was held at The Liberty Hotel. Last year’s champion from Providence, Rhode Island, Chef Matt Jennings of Farmstead, successfully defended his title. Chef Jennings won in a very tight competition against Chef Tony Maws from Craigie on Main, Chef Joseph Margate from Clink., Chef Jamie Bissonnette from Toro and Coppa and Chef Barry Maiden from Hungry Mother. Needless to say, there was a lot of phenomenal food served, almost all—with a few exceptions at the pre & post-events—containing some part of a heritage breed pig. Each of the five chefs had a different heritage breed pig from different local farms. There were two Tamworths from Codman Community Farms in Lincoln, Massachusetts, a Yorkshire from Adams Farm in Athol, Massachusetts, a Gloucestershire Old Spots/Tamworth from North Hollow Farm in Rochester, Vermont and a Duroc/Yorkshire from Rockville Market Farm in Starksboro, Vermont. There were also five winemakers represented as well from Anderson’s Conn Valley, Anne Amie Vineyards, Elk Cove Vineyards, Wind Gap Wines and Westport Rivers Winery. The evening also featured Smuttynose Brewing Co., Island Creek Oysters and many other food & beverage professionals that are highlighted in some of my photos below. Everyone I spoke to had a wonderful time and I actually had a very happy pork-hangover the next day. Thank you to Brady Lowe, Carolina Uribe and their staff, and congratulations again to Chef Matt Jennings and his team. Good luck at the Food & Wine Classic in Aspen, Matt. Bring the national award home to Providence.