Vitaly Paley, chef-owner of Paley's Place, took first prize in Cochon 555, a national culinary competition that took place in Portland, Ore., on March 1, National Pig Day.
Five Portland chefs each prepared a 70-pound heritage breed pig from head to toe to benefit Raphael House, a Portland-based organization offering domestic violence intervention for women and children made homeless by domestic violence. A group of 200 guests and professional judges determined the winner based on creative and classic preparation and best overall flavor.
Paley's winning recipe for head-to-toe hog was: Testarosa (rolled head sous-vide); Five-Day Cedar Smoked Prosciutto; Consommé Royale (bacon and truffle custard, Oregon truffles, cured ham and chervil); Crispy Black Pudding and Bacon Hollandaise, Pig in a Sausage blanket (pork loin wrapped in bacon, sausage and caul fat) served with hock and trotter stew, elderflower brazing jus, apples and red onions; and topped with a salad of crispy cider syrup-glazed pork skins, apples and rocket.
Cochon 555 is a national chef competition promoting heritage pigs and breed diversity.
The original Olives Restaurant, chef/restaurateur Todd English's interpretive Mediterranean-style restaurant in Charlestown, Mass., turns 20 in April. In a nod to the success of Olives--which since has opened in New York City, Las Vegas and Washington, D.C.--the Charlestown and New York locations will feature signature menu items at their 1989 prices each week through the end of April.
The "Throwback Menu" will be available on Fridays at the Charlestown location and Tuesdays at the New York location. Among the classic dishes from the original Olives menu are: Beef Carpaccio with Roquefort Polenta for $5.50, Brick Oven Roasted Half Chicken for $12.95 and Olives Bouillabaise for $15.95.
More information is available at www.toddenglish.com.
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Paley's winning recipe for head-to-toe hog was: Testarosa (rolled head sous-vide); Five-Day Cedar Smoked Prosciutto; Consommé Royale (bacon and truffle custard, Oregon truffles, cured ham and chervil); Crispy Black Pudding and Bacon Hollandaise, Pig in a Sausage blanket (pork loin wrapped in bacon, sausage and caul fat) served with hock and trotter stew, elderflower brazing jus, apples and red onions; and topped with a salad of crispy cider syrup-glazed pork skins, apples and rocket.