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Lovers of cooked and cured pork in all its forms were in hog heaven this afternoon, as Cochon 555 hit The Cosmopolitan in all its porcine-perfect glory. It was a much more food-focused event than many of our dine-around festivals — with celebrity chefs taking a back seat to the butchers and sausage makers who are re-defining American charcuterie.
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Like the food at this Bellagio mainstay, Susanna is surpassingly sweet, savory, and (dare we say it?) succulent as she sashays about Circo supremely supplying succor to the citizens of this lip-smacking circus.
Oh yeah…there are two other people in the picture too…neither of whom exactly rings ELV’s chimes, but each of whom (The Food Gal® assures us) is superlative to see, and mas diablo enough to supplement Susanna’s appearance in this snap.
Their names are Fabian (Forlini – Circo’s GM) and William (Moss – its super Master Sommelier), and whatever their talents (which are many), we prefer looking at her.
He must be roasted….There is no flavor comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called — the very teeth are invited to their share of the please at this banquet in overcoming the coy, brittle resistance — with e adhesive oleaginous — O call it not fat! — but an indefinable sweetness growing up to it — the tender blossoming of fat — fat cropped in the bud — taken in the shoot — in the first innocence — the cream and quintessence of the child pig’s yet pure food — the lean, no lean but a kind of animal manna — or rather, fat and lean (if it must be so ) so blended and running into each other, that both together make but one ambrosian result of common substance. – Charles Lamb
See you at the All-Star Cochon 555 at The Cosmo…today at 4:30!