Vail’s Prince of Porc
Ryan Summerlin March 12, 2013
Every time our paths crossed Sunday evening, Jason Harrison had a big, pig-eatin’ grin plastered firmly on his face. And that was before he’d even been crowned Cochon 555’s Prince of Porc.
Harrison, the Four Seasons executive chef, took home top honors at the event, which the Four Seasons hosted.
“I was super excited,” Harrison said. “We put so much work into it. I was surprised (to win) because of some of the talent in the room but I was confident in what I had done.”
The trophy is now on display in the Flame dining room in the Four Seasons.
Vail chef Kelly Liken also competed in the event, which brought together five Colorado chefs who were each given a whole, heritage-breed pig which they used to craft thoughtful, inventive and, most important of all, incredibly tasty bites for attendees.
“I was 100 percent thrilled for Jason that he won,” Liken said. “It’s a total coup for Vail. We’re once again proving to the state and to the world that Colorado has the cuisine and the people working here who are at the top of their game.”
Event founder Brady Lowe created the event in 2008 to promote sustainable farming of heritage breed pigs. Vail is the third of 10 – and certainly the smallest – stops on the tour, which includes major cities like New York, Chicago, L.A. and more.
“Within the culinary world, this is a major, major thing for us to host this, especially in a little town like Vail,” Harrison told the Vail Daily last week.
On June 16, Harrison will join Cochon’s other regional winners to compete at the Grand Cochon at Aspen Food and Wine.