Chef Tim Graham of Travelle at The Langham, Chicago celebrates top honor as the champion of the sixth annual Cochon 555 Chicago competition, held at The Blackstone Renaissance hotel this past Sunday, April 13. Chef Graham’s award-winning Mediterranean-inspired menu, derived from Triple S Farms heritage pork, allows him the opportunity to compete at Grand Cochon on June 22 at the renowned Food & Wine Classic in Aspen.
A 200 pound heritage bred pig, raised by family farms, was gifted to five of Chicago’s top chef’s to create six dishes for a crowd of pork-loving enthusiasts. After tasting the 30 dishes, a panel of 20 expert judges and guests of the event casted a vote to determine the winner of the competition. Chef Graham’s menu boasted an array of Mediterranean-inspired courses such as Chermoulah Pork Tacos, Muffelatta with pate and rosemary loin, Blood Mole Soup with blood sausage, and Piri-Piri Pork Belly with smoked pineapple and ramps. Chef Graham also crafted two particularly unique menu items including Cracklin’ Jacks made with pork skin instead of popcorn, and Curry Rillettes Candles, a curry, pork fat and rillettes edible candle.
At this year’s Grand Cochon event, Chef Graham will compete against 9 additional chefs from across the country, all vying for the grand prize of a four-day wine experience to Spain’s most prominent wine region, and bragging rights as the “King or Queen of Porc.”
For more information on Chef Tim Graham and Travelle restaurant, visit TravelleChicago.com or call 312-923-7705.
Via Travelle/Wagstaff PR
