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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.
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!
This is going to be one hot weekend for ELV. The All-Star Cochon will be the capper tomorrow night at The Cosmo, but before that, he gets to taste the goods at a LobsterMe preview today, where he’ll be tasting everything from a lobster shooter to “The World’s Best Lobster Roll” to lobster ice cream(?), after having hung out with über-foodie Chris Cognac before hitting the Cosmo tonight for more of Scott Conant’s basta pasta.
In other words, this weekend is going to be a sizzler in more ways than one, and because of that, our staff, wants to wish all of you a long and happy one.