Haggis – Cochon555 SF

HAGGIS – POGGIO’S PETER McNEE – COCHON555, San Francisco 2009

June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had a different breed of heritage pig to cook and make dishes from. Unbelievable. I could write 100 posts on that event alone. And I just might…

Poggio’s Peter McNee took the title, and he definitely had a few very memorable pork dishes. His haggis was really incredible. Haggis is pig viscera with onions over oats, a traditional Scottish fare, and something you’ll rarely see at a restaurant. (Kinda hard to pitch it to most folks.) Safe assumption that not many people like offal (animal innards and such), but I love them when leveraged by a great chef. There’s so much interesting texture and flavor in the ‘weird’ parts of the animal; it’s a great exploration for the palate to venture into new territories.

Haggis – Haggis – Haggis from Peter McNee, Poggio

The haggis was indelibly delicious in McNee’s capable hands. My funky little haggis pile  didn’t win over compadres at my little standup dining circle during Cochon555, but after I raved a bit about it, two guys went over to get a plate before the Poggio team ran out.

You could say I loved the haggis, which I did, but you can obviously see the subliminal messaging in the photo:  the dark, heart-shaped pig innards thumping out from the yellow oats, yellower than a pirate’s teeth but just a bit less salty. Arrrg, it was good, matey. Haggis. Yes, haggis.

I Heart Haggis from Poggio (Cochon555, SF)

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Charcuterie plate – Poggio – Sausalito CA

AWESOME CHARCUTERIE PLATE

Peter McNee of Poggio (Sausalito CA)  at  Cochon555, San Francisco

June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had a different breed of heritage pig to cook and make dishes from. Unbelievable. I could write 100 posts on that event alone. And I just might…

Among the (many) favorite dishes of the evening was a splendid charcuterie plate from Peter McNee, the chef at Poggio restaurant in Sausalito. (Poggio won the event and was crowned SF’s “Prince of Porc” for the season.) Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia.

Cochon555 SF: Charcuterie Plate from Poggio’s Peter McNee

When you visit Poggio, sit at the bar for your appetizer if it’s Tuesday through Saturday. Ask Tony the bar man for the house-made prosciutto ($15 for the platter); it’s not on the menu and only available while supplies last. (Honestly, since they’ve been aging their prosciutto for nearly 2 years now; it won’t last long.)

And **do not miss** any future Cochon555 event. Sign up for the newsletter (upper RH corner once page loads) so you know when they’ll return in the fall.

http://www.amusecochon.com/