A recap of the Grand Cochon in Aspen -- and seven tips for next year's feast

Categories: Booze

The annual Food & Wine Classic that takes place in Aspen every June is known in industry circles as the epicurean equivalent of the Olympics. And given that the festival features more than 72 hours of pure excess, one certainly needs to be in peak physical form in order to go the distance. But late on Sunday afternoon, when most attendees had packed up their swag and headed for home to nurture their hangovers, the true hardcore partiers descended on what might qualify as the most debaucherous event of the weekend: the swine- and booze-fueled bacchanal known as Grand Cochon.

See also:
- Food and Wine Classic in Aspen: Day 1
- Straight from the gut of Ian Kleinman, Max MacKissock at the Food & Wine Classic
- Living the high life: A photo recap of the Food & Wine Classic in Aspen

Kendra Anderson
Winemaker/owner of McCrea Cellars Doug McCrea and his wife -- aka Mr. and Mrs. Delicious.
Founded by the father of the heritage pork movement, Brady Lowe, 2013 marked the five-year anniversary of Grand Cochon, the equivalent of the NBA finals for ten rock-star chefs staging an epic cookoff, in hopes of being crowned the Queen of King of Porc.

The event is the culmination of the year-long, nationwide Cochon 555 tour, which pits regional culinary competitors against each other to find out who's pork preparation skills are tops. As if the prospect of sampling your way through what our best count registered as more than sixty tastes of porcine-infused snacks isn't tempting enough, there's the lure of all-you-can-drink beer, bourbon and of course, wine to make this event truly off the chain.

Read on for a recap of this year's Grand Cochon -- and start training for your 2014 attendance now.

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