Kelly Liken hosts chef’s course dinner March 8 |

Kelly Liken hosts chef’s course dinner March 8

Daily staff report
Vail, CO Colorado

VAIL, Colorado – Renowned Vail Chef Kelly Liken will help kick off the Cochon 555 festival March 8.

The event marks its fifth anniversary in 2013, celebrating the preservation of sustainable food and its heritage as well as its traditions and producers with a culinary competition and tasting taking place the weekend of March 8. Five chefs, five pigs, and five winemakers will converge on Vail to compete for the title, “Prince (or Princess) of Porc.”

Liken, who will compete in the culinary event, will host the champions of the tour March 8 at Restaurant Kelly Liken in Vail for the Cochon 555 “Chef’s Course Dinner” from 6 – 10 p.m. A portion of the proceeds from the dinner will benefit the James Beard Foundation.

Liken will open her kitchen to five Colorado chefs including: Jason Harrison of Flame, Four Seasons Resort; Jeff Osaka, Twelve Restaurant; Alex Seidel, Owner and Chef of Fruition; Lon Symensma of ChoLon; and Cochon 555 founder Brady Lowe, as they prepare this special one-night-only epicurean feast.

The evening will feature hors d’oeuvres designed by each chef paired with handcrafted cocktails, followed by a sit-down dinner with wine pairings that emphasize the high-quality produce and ingredients available from Colorado’s finest farmers and vendors.

The participating chefs will showcase their skills in the kitchen as diners enjoy a course from each showcasing each one’s distinct culinary approach. Each item will be paired with cocktails and spirits including those from Breckenridge Distillery, High West Distillery, Crispin Cider, and Antica Napa Valley Winery. Throughout the evening guests will be guided through the dinner with an introduction to each course by each of the chefs as well as a chance to mingle and enjoy the night with Team Cochon.

Dinner reservations can be made through Open Table – or by calling 970-479-0175. Cost is $150 per guest, which includes wine and cocktail pairings, but not tax or gratuity.

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