Kelly English of Restaurant Iris swined and dined his way into judges' and audience members' hearts last night, taking home Memphis' Cochon 555 crown and securing his spot in the Grand Cochon competition in June.
His menu was served up in elegant picnic baskets and displayed the kind of culinary ingenuity and passion for pork that judges were looking for.
- "Leftover" Lou Minh : belly, skin, ginger, back fat noodles, slow-roasted shoulder
- "Tongue and Cheek" : schweinkopf, sherry, caul, lettuce
- Heart, Grit, Grind : Tamworth ridiculousness, Delta Grind grits, truffle, herbage, bone juice
- Eclairs: leaf lard pâte à choux, loose lard crème, blood ganache, ear bits
For more on Cochon 555, check out next week's Food News.