Slide Show: Swine List
Adam Sappington demonstrates his head-to-foot hog finesse, a culinary process he performs weekly at his Country Cat restaurant in the Montavilla neighborhood.
Photography by Mary Saunders
Hungry guests gather at the VIP reception before Cochon555, a cooking competition to promote heritage breed hogs held March 1 at the Ecotrust building in Northwest Portland.
Photography by Mary Saunders
Brady Lowe of Taste Network, a national company that promotes cultural events focused around artisan wine and cuisine, holds court at Cochon555.
Photography by Mary Saunders
Carolina Uribe of Taste Network speaks up about heritage hogs and pig diversity.
Photography by Mary Saunders
Damian LaBeaux and Andrew Biggs (l-r) of the Heathman Restaurant & Bar whip up mouth-watering appetizers at the VIP tasting.
Photography by Mary Saunders
A variety of artisan cheeses from Steve’s Cheese accompany the pork parade.
Photography by Mary Saunders
Shane Feirstein and Steve Jones (l-r) of Steve’s Cheese celebrate National Pig Day.
Photography by Mary Saunders
Guests tuck into pork dishes and witness hog preparation at Porta restaurant’s station.
Photography by Mary Saunders
Chef Gabriel Rucker of Le Pigeon serves slow roasted pork shoulder and tripe-stewed beans.
Photography by Mary Saunders
Chefs at Porta restaurant’s station prepare samples for the guests.
Photography by Mary Saunders
Chef John Gorham of Toro Bravo feeds the masses at his station. Smoked ribs and pork shoulder with homemade sauerkraut are among the tempting entrees.
Photography by Mary Saunders
Chef Vitaly Paley of Paley’s Place prepares his winning recipe that included five-day cedar smoked prosciutto, and bacon hollandaise, among other dishes.
Photography by Mary Saunders
