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CHEF’S COURSE – BLACK PIG

CHEF’S COURSE – BLACK PIG

Good morning! We, here at Chef’s Course, want to bring you closer to the Chefs involved in our great conversation involving encouraging heritage species and responsible agriculture.

Our first profile is of two of our favorite people, Duskie Estes and John Stewart from Zazu kitchen + farm. Duskie And John opened Zazu during 2001 in Santa Rosa. The two have since garnered many awards for their snout-to-tail Italian, including being crowned the King & Queen of Porc at our Grand Cochon at the Aspen Food & Wine in 2011.

We had a chance recently to chat with the two over inspiring ingredients, local sourcing, kitchen tools and late night Asian delights.

We hope you enjoy and be sure to look out for more information on our other partners and our Dinner Series by following us on Twitter @chefscourse.

Chef’s Course What new ingredient is inspiring you right now?

Duskie Estes Castelfranco is my favorite right now.  It’s a member of the chicory family but looks like reverse radicchio, white with a red paint splash. It’s so pretty, not too bitter, and just perfect in a salad or with a bird.

John Stewart I’m always excited about pig heart. [It’s] always overlooked and I think it’s the best part on the whole damn pig.

CC If you could cook for anyone, who would it be?

DE Hugh Fearnley Whittingstall from River Cottage. His book is my favorite. He has people listening to him rant and he is changing food policy in the EU.

JS As winners of Cochon, we already had the chance to cook for some pretty heavy hitters. I loved seeing Jacques Pepin’s face light up when he ate our “When Pigs Fly,” trotter treated like a buffalo wing. Duskie laughed watching Francis Ford Coppola chow down on our Piggy Pop, a bacon toffee lollipop. He looked like the happiest kid ever!

CC What is your favorite late night Asian restaurant and dish?

DE Soup dumplings at Joe’s Shanghai in NYC.

JS Beef tendon at Raku in Vegas.

CC What is the hardest thing about sourcing good food from local sources?

DE For us, it’s not hard. Everything grows here in California. We grow it in our backyard.

JS It’s our way of life. We don’t know any other way.

CC What is your favorite kitchen tool?

JS Wooden spoons. I collect them. There is something timeless about them. I think they are awesome.

DE My Kramer knife that we won at Grand Cochon. It is so damn sharp. Watch out!

For more on Zazu kitchen + farm including sample menus, be sure to check out their site for the low down!

All images courtesy of COCHON555

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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