Contact theSOPAbout theSOPSupport theSOPWritersEditorsManaging Editors
theSOP logo
Published:April 2nd, 2009 08:25 EST
Executive Chef Jason Bond to Participate in the Cochon 555

Executive Chef Jason Bond to Participate in the Cochon 555

By Rocco Loosbrock

This weekend would be a great time to be in Boston as the Cochon 555 will be hosted at the Liberty Hotel.  The Cochon 555 is a culinary event that features 5 chefs, 5 pigs and 5 winemakers in a friendly competition for a great cause! 

This is the ultimate in swine and wine eating!  Each chef will prepare a 70 pound heritage pig and will be judged according to several different factors such as creativity, preparation and overall flavor.  Additionally 5 wineries will show case their wines and pair them to the chef creations.

I heard about this event through Executive Chef Jason Bond of the Beacon Hill Hotel & Bistro.  While Bond was visiting friends in San Francisco, he saw posters for Cochon 555 Napa.  "I happened to meet a couple of the chefs that were involved in the event and it sounded like an exciting night celebrating pork. I was still excited about the idea when I returned to Boston. I know several of us here are pig enthusiasts and I know there had been some talk about possibly bringing the event here. So, I decided to hound Brady Lowe, who created the event, to see if he was bringing the event here, or if anything could be done to bring it to Boston," said Bond. Within a few weeks, Brady and his partner Carolina popped into the Beacon Hill Hotel & Bistro to say hello to Bond and to discuss the event.

Included in the event are five of the Boston areas most prominent chefs have been selected to partake in this friendly competition including: Matthew Jennings of Farmstead, Jamie Bissonnette of Toro Restaurant, Tony Maws of Craigie on Main, Joseph Margate of Clink Restaurant and executive chef Jason Bond of the Beacon Hill Hotel & Bistro.  According to Brady Lowe, creator of Cochon 555, the criteria for chef selection in the event is very specific. "Chefs are selected using several main criteria: (1.) The Chef`s utilization of whole hog and in-house pig program, (2) That they provide support to the local food community, (3) and their position as ambassador of heritage breeds. Chef Bond is a perfect fit, we`re excited to have him on board," said Lowe.

When asked about his peers in the competition Jason Bond replied with, "They are some of the most creative chefs in Boston and everything they prepare is done in ways that excite the diner. I know they all love to feature pork on their menus and are dedicated to finding the highest quality of meat. I think we`re all also truly dedicated to teaching others about pork, butchery and raising awareness about pigs, farms, and the support for family level agriculture which is so important here in New England."

This event will take place April 5th, 2009 at 5:00pm at the Liberty Hotel in Boston to raise awareness for Farms for City Kids, a unique educational program combining classroom study with first-hand farming experience for urban kids.

Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock 


(SOP readers use coupon code SOP to get 10% off your next Bacon order) 


Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club