The chefs, which included Michy's Michelle Bernstein, Edge's Aaron Brooks, the Ravenous Pig's James Petrakis, Michael Schwartz and Bradley Herron of Michael's Genuine, Café Boulud's James Strine, each got their very own whole heritage pig. The challenge? To prepare a menu using only parts of the pig from nose-to-tail.
Among the swine-full creations, there was bacon ice cream garnished with pork rinds, head cheese boudin, Vietnamese consomme pho, and high-art-looking chicharrones (i.e. pork rinds).
But in the end, Bernstein was crowned as Princess of the Porc for her sandwiches filled with whipped lard jelly and liver pâté; nose-to-tail croquetas filled with snout, shoulder, rib, belly, butt, feet, and skin; pork-stock custard; porchetta ravioli; grilled pig heart; and a fatback caramel and bacon sundae.
Bernstein will go on to compete against other regional winners at the finale Grand Cochon event at the Food & Wine Classic in Aspen on June 17.
Click below for a slideshow of images from Sunday night's Cochon 555: