Sammy Monsour and Kassady Higgins

Hog & Hominy Chili

by Sammy Monsour

  • 1# Pork Shoulder, diced into 1” cubes
  • 1# Chorizo (see recipe)
  • 1# Pork Belly, diced into ½” cubes
  • ½ cup dry hominy, soaked overnight and cooked tender (or 1ea 15oz can of cooked hominy)
  • ½ cup dry heirloom beans, soaked overnight and cooked tender (or 1ea 15oz can of cooked beans)
  • 3/4 cup onion, cut into a medium dice
  • 1/2 cup celery, cut into a medium dice
  • 1/2 cup poblano pepper, cut into a medium dice
  • 1/2 serrano chile, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 cup Louisiana style red hot
  • 12 ounce can kolsch ale (or any crisp light beer)
  • 28 ounce can crushed tomatoes
  • 1 tablespoon dark chili powder
  • 2 fresh bay leaves (or 1 dry)
  • Kosher salt and freshly ground pepper to taste
  1. In a large dutch oven over medium-high heat, render pork belly until fat is translucent, about 5-7 minutes, stirring frequently. Add onions, celery, peppers and garlic and sweat until translucent, about 5-7 minutes, stirring frequently. Gently season with salt and pepper.
  2. In the meantime, in a separate large skillet or saute pan, over medium-high heat, cook the chorizo. Allow sausage to get golden brown color and scrape from bottom of pan using a flat wooden spoon while stirring. Gently season with salt and pepper.
  3. Add hot sauce, tomatoes, chili powder, bay, hominy, beans and cooked chorizo. Turn heat to medium-low and regulate temperature until a gentle simmer is maintained.
  4. In the same skillet that you cooked the chorizo, over medium-high heat, sear off diced pork shoulder. Once golden brown on all sides, add beer and deglaze pan by scraping bottom with flat wooden spoon. Gently season with salt and pepper. Pour into dutch oven.
  5. Taste chili for seasoning, and add salt and pepper as needed. Place lid on dutch oven and gently simmer until pork shoulder is tender and shreds easily, about 2-3 hours. Taste one last time for seasoning and adjust if needed before serving.

The 1-2 PUNCH

by Kassady Higgins


1.5 ounces El Tesoro Blanco
.5 ounces Aperol
.5 ounces passionfruit purée (perfect purée)
.5 ounces agave syrup (1:1 agave to water)
Juice of 1/2 lemon
2-4 pieces of mango, cubed
Sal de Gusano (rim)
Dehydrated lemon slice (garnish)


Chef / Co-Owner of Preux & Proper, South City Fried Chicken and forthcoming Mercantile in Los Angeles, Sammy Monsour has received acknowledgment and acclaim from Michelin, James Beard Foundation, Good Food 100, Zagat, Eater and the American Culinary Federation. He is a third generation chef, published cookbook author and graduate of the Culinary Institute of America, with roots stemming from his parent’s neighborhood joint in Chapel Hill, North Carolina. You may recognize him from his appearances on Viceland’s The Untitled Action Bronson Show, Travel Channel’s Food Paradise and Food Network’s Guy’s Big Project (to name a few). Sammy’s advocacy toward sustainability has positioned him on the board of Chefs Collaborative, a JBF Impact Smart Catch Leader, member of Monterey Bay Aquarium’s Blue Ribbon Task Force and founding member of Chefs for Fish.


Kassady Wiggins is the Beverage Director of Preux & Proper and South City Fried Chicken in Los Angeles, where her cocktail program has received acknowledgment and acclaim from LA Magazine, Michelin, Good Food 100, Eater and Garden & Gun Magazine. She was introduced to farming and sustainability early on by her Grandfather, with roots stemming from Greenville, South Carolina. Her African American diaspora and passion for Southern culture are staples throughout her interpretation of modern craft cocktails, and her zero-landfill beverage program has received a green star from the City of Los Angeles. Kassady’s advocacy for civil rights and environmental activism inform her efforts behind the bar, and inspire her collaborations, adventures and future projects.


March 2020 got weird quickly. It was the first lockdown, and across the country, many restaurants and bars were forced to shut their doors. For hospitality professionals like Sammy Monsour & Kassady Wiggins (chef & beverage director of Preux & Proper) it almost felt like the start of the apocalypse, sans zombies.

As many people dived into to-go boxes and brought home bottled margarita mix, Sammy and Kassady quickly began doomsday prepping, turning their home into a bug out base camp in a mere matter of weeks. While Sammy stood in line for hours, maxing out his credit cards on ammunition and pet food, Kassady planted dozens of heirloom crops and practicing her moves with a machete. She got damn good at sabering.

33 days into lockdown, they decided that although they couldn’t work, they still wanted to do what they do best-satisfy cravings and entertain; with a side of satire and love. This time, though, it would be in front of (and behind) the camera.

APOCO-LOCKDOWN KITCHEN started as a creative outlet for the pair while the world was figuring out how to maneuver a new normal, and quickly turned into something they and their audience both looked forward to every week. Sammy & Kassady are continuously inspired by people sending photos and videos of them remaking recipes from ALK, especially when someone sabers a bottle of bubbles with a machete.

As the lockdown continues into the fall, so will season two of APOCO-LOCKDOWN KITCHEN. Aptly called “Get Dough or Die,” in season two Sammy & Kassady will be focusing on autumnal recipes that involve, and pair perfectly with, dough. With every episode, viewers will still be able to count on a delicious food and drink recipe, and of course, a lockdown lesson. Who knows, maybe they’ll even throw in some pumpkin spice. Or, maybe they’ll put pumpkin spice on everything…

This one-of-a-kind culinary tour features five local chefs cooking five heritage breed pigs from local farmers in a friendly competition for a cause. After dual guest|judge vote, the winner is crowned the "Princess|Prince of Pork" and advances to the Grand Cochon finale. The 9-city Tour kicks off in Febraury, connecting quality-driven diners with family farmers, chefs, winemakers, restaurateurs, brewers, and distillers while contributing to a local charity. Learn from a local buther while they breakdown a whole hog, and take home some cuts with the proceeds benefiting a local culinary school.



25+ bites from our 5 competing chefs

VIP Oyster Bar [VIP Ticket Only]

Artisan Cheese Bar with Jasper Hill Farm and Cabot Creamery

Charcuterie with Les Trois Petit Cochon

Porky Bite with Pigs & Pinot

Sweet Ending with Swine & Sweets
and more...



Welcome Cocktail by El Tesoro

Somm Smackdown

Whiskey 5

Bloody Mary Bar by Wheatley Vodka

Old Fashioned Bar by Buffalo Trace

Pigs & Pinot with Patz & Hall

Refresh with some LaCroix
and more...