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Porky celebration at Four Seasons Dallas this Sunday brings 1,500 pounds of meaty 2019 Cochon555 competition – and you are invited


It’s five chefs, five 200-pound hogs and 5 spirited cocktails – all convening at the Four Seasons Las Colinas this Sunday – in an eating and drinking event you may not want to miss.

There’s a feel-good backstory to this Cochon555 event that involves education, charity and competition, but what you need to know is that your $130 ticket ($200 advance entrance) buys you a full meal deal filled with pork and cocktails from a small group of Dallas chefs and bartenders.

I’m not part of the judging panel this year, but the line-up looks tasty.

This year’s competing chefs include host chef Christof Syré of LAW at Four Seasons Resort and Club Dallas at Las Colinas, chef David Uygur of Macellaio, chef Bruno Davaillon of Bullion, restaurateur Matthew Scott of Great Scott, and chef Josh Bonee of Fine China. One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Legend Meats, Chubby Dog Farm, Black Hill Meats, Whitehurst Heritage Farm and Blackland Prairie Pork to create a maximum of 6 dishes for competition. 

Four Seasons Resort and Club Dallas at Las Colinas,4150 N. MacArthur Blvd., Irving, TX 75038

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