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| Chef Ford Fry |
ATLANTA (Nov. 1, 2016) —
Cochon555 founder Brady Lowe
announced the winner of Heritage BBQ to nearly 500 guests after a decadent
afternoon of feasting at The Stave Room at American Spirit Works.
Five chefs were each given
a whole, heritage breed pig and tasked with presenting a “Judges’ Plate” of six
dishes scored on utilization, global influences, cooking techniques and overall
flavor.
The ultimate winner and
“King of BBQ” is Chef Ford Fry of
Ford Fry Restaurants, as he expressively represented Gloucestershire Old Spot
pigs raised by Heritage Spots and Feathers Farms.
The Gloucestershire Old
Spot breed is characterized by its higher fat ratio which adds to its overall
succulent flavor, qualities that Chef Fry capitalized on in his six winning
dishes: Bone – a Vietnamese dish of tail, snout, ears, feet, tongue and ribs;
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| Brady Lowe |
Muscle – a Lebanese dish
of Shawarma, black garlic yogurt, candied chilies, and baba ganoush; Pull – a
Tex-Czech presentation of pork floss and kolache;
Stew – Szechuan-style braised
pork; Mayo/Fat – a Tex-Mex pork taco with deviled eggs and bread and butter
pickle; and finally, Mustard/Acid – Thai charred pork neck with ginger sausage
and sticky rice.
The lineup of competing
chefs included Chef Kevin Rathbun of
Rathbun’s Restaurants, Chef Hector
Santiago of El Super Pan, Chef Terry
Koval of Wrecking Bar, and Chef Nick
Melvin of Venkman’s.
The Somm Smackdown
Competition challenged wine professionals to present an idea around wine as it
pertains to a concept (a dish, a menu, a culinary festival).
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| Melissa Davis |
Melissa Davis
of One Midtown Kitchen won by presenting the Cave Caloz 2013 Savagnin from
Switzerland.
Finally, the Smoking Guns
Cocktail Competition, which required competitors to craft a cocktail utilizing
a smoked ingredient, was won by Trip
Sandifer of The Painted Pin, made with Zhangcha Punch featuring Templeton Rye,
Lemon, Duck Oleo Saccharum, Lapsang Souchong Tea, and Burnt Cinnamon.
This year’s judges for the
event’s competitions, both food and beverage focused, included Todd Mussman of Muss & Turner’s, Jeni Britton Bauer of Jeni’s Splendid
Ice Creams, Zeb Stevenson of
Watershed, Chef Drew Van Leuvan of
Seven Lamps, Todd Richards of
Richards’ Southern Fried, Angela English
Hansberger of Creative Loafing, Bob
Townsend of the Atlanta Journal-Constitution, Ellen Bennett of Hedley & Bennett and Jeff Moore of Green Olive Media, amongst many others who helped
crown the winners.
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| Ellen Bennett |
“It was amazing to come
home to Atlanta this year. Heritage BBQ had a phenomenal turnout and I was
honored to be surrounded by such a diverse and talented group of chefs,” said
Cochon555 founder Brady Lowe.
“I want to extend a big thank you to the
participants, sponsors, event team and everyone at The Stave Room who executed
such an epic return to this city. Chef Ford Fry, congratulations on being named
Atlanta’s King of BBQ, a title well deserved.”
For a complete copy of the company’s news release,
please contact:
Sawyer Armstrong,
Green
Olive Media
P: (404) 815-9327
