Pig in the Stable
The Cochon 555 weekend takeover kicked off with a Chef’s Course Dinner at Spoon and Stable last Friday—a seated five-course meal prepared by host chef Gavin Kaysen, Steven Brown, Erik Anderson, Doug Flicker, Diane Yang and yours truly. An amazing group of local chefs that have made this city’s food scene what it is today. Here are a few backstage photos from the event.
Cochon 555 founder Brady Lowe knows how to keep the kitchen happy with mounds of Black River Caviar
Brady & Andrew celebrate in style with Black River Caviar
Theme of the weekend: Prosciutto di Parma
Doug Flicker’s Quail Eggs with Pickled Herring & Caviar
My appetizer contribution: Sea Urchin & Tomato Aspic on Buttered Toast
Pig’s Blood Cocktail by the folks at Bittercube
Brady wielding planks of potato crisps topped with crème fraîche & caviar
Tuna with Nori Bacon & Foie Gras by Steven Brown
Foie Gras Tete de Cochon & Pistachio brilliance from Gavin Kaysen
Erik Anderson plating Scallop Crudo with Nduja, Buttermilk & Sourdough Gelee
Doug Flicker, Diane Yang & Andrew Zimmern
Wood-Roasted Abalone with Black Bean Sauce, Grilled Scallions & Sticky Rice
Doug Flicker’s Morcilla Gnocchi with Braised Pigs’ Tails, Miner’s Lettuce & Pecorino Cheese
Gavin Kaysen & Andrew Zimmern
Steven Brown plating his Sweetbread-Stuffed Quail with Fingerling Potatoes
Diane Yang’s Oink Powder for Dessert
Dessert: Bacon and Pineapple Financier in a Raisin Tuile
The whole team!
Photographs by Madeleine Hill.