Canlis exec chef Jason Franey took the whole hog at last night's Cochon 555 St. Paddy's Day event at Cedarbrook Lodge. He beat out 5 other chefs — Josh Henderson from the Huxley Wallace Collective, Rachel Yang from Revel/Joule, John Sundstrom from Lark, Shane Ryan from Matt's in the Market and Portland contender, Jason Barwikowski from Woodsman Tavern — with a Canlis-quality composed plate featuring chorizo on a milk and honey roll and a chocolate bon bon studded with an intensely smoked back fat. This is the full porktastic menu, the construction of which required Franey and his six(ish)-person crew to sacrifice a helluva lot of time. Says Franey:
People came in 4 or 5 hours before their shift. Days off were sacrificed. We sacrificed our time for it because we love it and we wanted it to be so great. The product was so good — you can't disrespect that product.
Franey says he was really happy with the pig he got, a heritage Gloucester Spotted from White Buffalo Ranch in Halfway, OR.
As the porcine victor, Franey got to walk home with a table full of prizes, including $1200 worth of Le Creuset, a set of Miyabi Fusion knives, and a baseball bat-sized bottle of Eagle Rare bourbon.
The first words out of Franey's mouth: "The G Spot, I guess I hit it," referring to the nickname for their pig breed. And that's Brian Canlis "making it rain" with Canlis stickers he was handing out to the crowd. Always the campaigner.
A special nod goes out to Artusi's Adam Fortuna , who prevailed over six other bartenders to win the Punch Kings competition with his brown liquor concoction Bambi's Red-Eye Punch made with Breckinridge bourbon, Smith & Cross Jamaican rum, rooibos red tea, citrus-sage syrup, fresh grapefruit juice, fresh lime juice, luxardo maraschino, and fresh sage.