It’s been an eventful last few months for chef Adam Sobel. He took over the kitchen at RN74 in San Francisco earlier this year. And after winning the local Cochon 555 event, he has now been crowned “King of Porc” at Grand Cochon in Aspen.

The Grand Cochon event, in conjunction with the Aspen Food & Wine Classic, brings together the 10 regional Cochon 555 event winners from across the country. Sobel defeated a stellar field in San Francisco in April and was in Aspen over the weekend, competing against chefs from New York, Seattle, Boston, Chicago and Washington, D.C. among other cities.

Sobel’s menu featured Fat Back “Mapo Tofu” (spicy braised pig head & trotters, shoulder, loin jerky, chili oil, cilantro) Chiang Mai Pork “Boners” (toasted coconut, cashews, palm sugar and tamarind glaze) and The Return of Fat Elvis (smoked pork belly, peanut butter, milk chocolate, banana, passion fruit, caramel).

The Cochon events, started by founder Brady Lowe five years ago, bring together chefs from around the country, as they create dishes out of locally raised heritage breed pigs, raising hundreds of thousands of dollars for charity in the process.

Congrats to Chef Sobel and the RN74 team!

 

 

Photo Credit: Galdones Photography/Cochon 555