Adam Sobel Crowned King of Porc

Adam Sobel
Adam Sobel

Adam Sobel, of RN74 in San Francisco, California, was crowned the King of Porc in the June 16 finale of the national heritage breed pig cook-off, Cochon 555. Culminating the fifth national tour in celebration of farmers and chefs working to put heritage porc back on menus across the country, Grand Cochon, created by Brady Lowe, featured 10 chefs from around the country in a winner-takes-all battle for the crown at Aspen’s legendary Hotel Jerome.

“I could not be more proud and enthusiastic of Adam’s win at Grand Cochon,” says Cochon 555 founder Lowe. “It’s been an honor to reposition the conversation of heritage breeds in today’s very enthusiastic good food movement. Within the first five years hosting events nationwide, Cochon has made a significant contribution as part of the culinary community dedicated to heritage breeds, honest food and responsible agriculture. This event places Cochon in the history books – it represents the commitment of all the chefs and farms working together in support of a locally-focused culinary landscape. We are so honored Adam took the title, and look forward to continue fighting for something bigger than what was served in Aspen.”

Following the 10 regional Cochon 555 events held between January-May 2013, the previously crowned Princess and Princes of Porc descended on the Rocky Mountains and served more than 1200 pounds of porc as they competed for the coveted title. The winner was chosen by an audience of 400 pork-loving epicureans and 20 celebrated judges and received an amazing set of Kramer Knives plus a four-day Mezcal Experience presented by Mezcales de Leyenda. During the Oaxacan excursion, the chef, their guest and the Cochon Crew will experience every aspect of Mezcal from its traditional preparation to its modern consumption and present-day popularity.

The Princess and Princes of Porc that competed at Grand Cochon 2013 included:

  1. Missy Robbins – New York City
  2. Ryan Smith, Empire State South – Atlanta
  3. Jason Harrison, Flame at the Four Seasons Resort Vail
  4. Jason Franey, Canlis – Seattle
  5. Michael Scelfo, Alden & Harlow – Boston
  6. Mike Isabella, Graffiato – Washington, D.C.
  7. Adam Sobel, RN74 – San Francisco
  8. Aaron Brooks, Edge Steakhouse at the Four Seasons Miami
  9. Cosmo Goss, Publican Quality Meats – Chicago
  10. Ray Garcia, Fig – Los Angeles

“After five years, the tour and its programs, including Chef’s Course, have supported responsible family farming across the country. As a result, thousands have feasted on heritage breed pigs, and Cochon 555 has donated more than $275,000 to charities and invested over $500,000 on heritage breed pigs,” says Lowe. “The only thing left to do is – MORE! We are looking forward to the continuing the mission of Cochon with the upcoming second semester events featuring NEW expressions by Cochon 555: EPIC, Heritage BBQ and All-Stars.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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