You might be asking what’s Clover doing at a heritage pork competition?
Cochon 555 was the other weekend. It stands for 5 pigs, 5 chefs, 5 wines. We were the “vegetable break” alongside all the pork. We had a blast. Chris, Justin, and I prepped for about 7 hours, met up with Brett at the Mandarin Oriental Hotel, and served a lot of people roasted vegetables and a soup. Best things about these events is running to all your culinary school friends, local industry friends, and new friends/customers. Rolando was a judge at the event. He was recovering the whole next day.
If you were there, what did you think?