Cochon 555: Sneak Peek of Chef Brooks' Suckling Pork
The touring pork competition, which debuts in Miami this Sunday, April 1, gathers five of our top chefs, and gives them each a heritage breed pig and an open forum to create a nose-to-tail porcine experience for guests and judges.
Executive chef of Edge Steak & Bar at The Four Seasons Miami, Aaron Brooks, gave us a sneak peek into his Cochon secret recipes and the swiney goodness going on behind the closed-door kitchens of Edge.
The five chefs chosen to compete in Cochon were Michelle Bernstein (Michy's, Sra. Martinez), Michael Schwartz (Michael's Genuine Food & Drink, Harry's Pizzeria), Aaron Brooks (Edge Steak & Bar), James Petrakis (Ravenous Pig), and James Strine (Cafe Boulud).
The restaurants and their chefs are undoubtedly at the top of the top when it comes to the Miami culinary world. But only one of them invited us to see his pork before battle.
While we can't divulge the recipes or ideas behind Brooks's cochon ammo, we will say that he admitted that Petrakis will be the one to beat because, "pig is just what he does."
Here are the photos of Wilbur in the raw (hope you ate before you scroll down):
|If you don't agree that this looks amazing, we can't be friends.|
|Swiney and briney! We know the secret ingredient but we were sworn to secrecy under pork oath, sorry.|
|That's a pot of pig fat. Someone, hand me my snorkel. I'm diving in.|
|That's the sexiest bin of bones we've ever seen.|