UPDATED: 6/17/09

My love of pig is no secret. So, I was thrilled when I scored a pass to COCHON 555 (warning, this site loads v...e...r...y   s...l...o...w...l...y), courtesy of my friends at Foodbuzz. I think it's a press pass, which seems a bit absurd to me, but hey, I glad I'm getting it and that some people actually recognize the value of bloggers, even if we cringe at being called "press."

Here's why I'm so excited: Five San Francisco chefs will each prepare a hog from head to toe. Guests and professional judges will determine a winner based on utilization, presentation and flavor. I'm a guest but would be more than willing to serve as a "professional" judge at future competitions. I'm sure I've consumed enough pig in my life to qualify as a "professional." Event sponsors, are you listening???

The participating chefs are Ravi Kapur, Boulevard; Ryan Farr, 4505 Meats; Nate Appleman, A16/ SPQR; Staffan Terje, Perbacco; and Peter McNee, Poggio Trattoria. The title the winner is was given is so hokey that I can't bring myself to type it, even in a shameless plug.

Now, for all you food blog ethics types out there in interweb land...

Yes, I got a FREE, say it again, FREE pass to COCHON 555 thanks to Foodbuzz. I'm happier that a pig in shit about this so do NOT even THINK of killing my buzz with your whining. Yes, I'm going to sing sang for my supper by blogging and live tweeting the living daylights out of this event. Don't like it??? Tuff!!!

It was a great event. Check out my recap.