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COCHON555 NAMES CHEF FORD FRY AND TEAM OF FORD FRY RESTAURANTS “ATLANTA’S GLOBAL BBQ KING" AND PIGGY BANK RAISES OVER $5,000


Cochon555 founder Brady Lowe announced the winner of Heritage BBQ to nearly 500 guests after a decadent afternoon of feasting at The Stave Room at American Spirit Works. Five chefs were each given a whole, heritage breed pig and tasked with presenting a “Judges’ Plate” of six dishes scored on utilization, global influences, cooking techniques and overall flavor. The ultimate winner and “King of BBQ” is Chef Ford Fry of Ford Fry Restaurants as he expressively represented Gloucestershire Old Spot pigs raised by Heritage Spots and Feathers Farms. The breed is characterized by its higher fat ratio which adds to its overall succulent flavor, qualities that Chef Fry capitalized on in his six winning dishes: Bone – a Vietnamese dish of tail, snout, ears, feet, tongue and ribs; Muscle – a Lebanese dish of Shawarma, black garlic yogurt, candied chilies, and baba ganoush; Pull – a Tex-Czech presentation of pork floss and kolache; Stew – Szechuan-style braised pork; Mayo/Fat –  a Tex-Mex pork taco with deviled eggs and bread and butter pickle; and finally, Mustard/Acid – Thai charred pork neck with ginger sausage and sticky rice. Side by side with this year’s King of BBQ, the lineup of competing chefs included Chef Kevin Rathbun of Rathbun’s Restaurants, Chef Hector Santiago of El Super Pan, Chef Terry Koval of Wrecking Bar and Chef Nick Melvin of Venkman’s.  To view photos from the event, click here:http://bit.ly/HBBQ-ATL.


The Somm Smackdown Competition challenged wine professionals to present an idea around wine as it pertains to a concept (a dish, a menu, a culinary festival). Melissa Davis of One Midtown Kitchen won by presenting the Cave Caloz 2013 Savagnin of Switzerland. Finally, the Smoking Guns Cocktail Competition, which required competitors to craft a cocktail utilizing a smoked ingredient, was won by Trip Sandifer of The Painted Pin with the Zhangcha Punch featuring Templeton Rye, Lemon, Duck Oleo Saccharum, Lapsang Souchoung Tea and Burnt Cinnamon. This year’s judges for the event’s competitions both food and beverage focused included Todd Mussman of Muss & Turner’s, Jeni Britton Bauer of Jeni’s Splendid Ice Creams, Zeb Stevenson of Watershed, Chef Drew Van Leuvan of Seven Lamps, Todd Richards of Richards’ Southern Fried, Angela English Hansberger of Creative Loafing, Bob Townsend of the Atlanta Journal-Constitution, Ellen Bennett of Hedley & Bennett and Jeff Moore of Green Olive Media, amongst many others who helped crown the winners.


“It was amazing to come home to Atlanta this year. Heritage BBQ had a phenomenal turnout and I was honored to be surrounded by such a diverse and talented group of chefs,” said Cochon555 founder Brady Lowe. “I want to extend a big thank you to the participants, sponsors, event team and everyone at The Stave Room who executed such an epic return to this city. Chef Ford Fry, congratulations on being named Atlanta’s King of BBQ, a title well deserved.”

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