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Rosy Tomorrows takes part in Cochon competition

July 4, 2018
By CHUCK BALLARO ( , North Fort Myers Neighbor

Many of the best heritage breeders in the country were at South Beach in Miami on June 10 for one of the biggest events dedicated especially for them.

Among them was one from North Fort Myers.

Rosy Tomorrows Heritage Farm was among the competitors in the Cochon555 event that celebrates heritage breed pork, farmers and chefs.

Article Photos

Rose O’Dell King, left, with chef Adrienne Grenier.

Cochon555 is a culinary event dedicated to supporting family farmers and educating buyers about the benefits of consuming heritage breed pigs.

Rosy Tomorrows was paired with Chef Adrienne Grenier, executive chef at 3030 Ocean in Fort Lauderdale and a former winner on the cooking show "Chopped."

Even though Rosy Tomorrows didn't win, Rose O'Dell King, farm owner, said it was no surprise that Grenier delivered.

"Her dishes were modern and sophisticated and she wowed everybody with each bite. She's so creative, way beyond the barbecue, pulled pork and ribs," King said. "I heard several people - judges included - that in all their years they never saw a chef utilize the wattle in a dish.

Grenier, with sous chef Brooke Mallory, created:

Tenderloin tataki, green papaya slaw with crispy ears & wattle, and homestead lychee ponzu; porchetta di testa, cherry marmalade, pistachios, fennel and watercress; crisp belly, fresh kimchee and lime aioli; braised leg ragu, smoked shoulder sausage, handmade ricotta, cavatelli, pickled tomatoes, fresh cheese from Rosy's farm milk; hickory spice rubbed loin chop, creamy polenta, charred brussels, and mustard bone jus; and chocolate-blood pudding, puffed skin and cinnamon sugar.

"It was part of a celebration of heritage-breed pigs. Seeing all the creativity these chefs had, it was incredible exciting," King said. "We talked to other farmers who've done it before and they said they are always amazed by what these chefs can do."

The event is part of a nationwide culinary tour where chefs, bar owners, farmers, and restaurants from farm-to-table to Michelin Star, compete with the core value being to source products responsibly.

Heritage farming is where animals for consumption are raised organically, holistically, sustainably, humanely and as close to nature as possible.

The animals are nourished in the pastures and not by hormone and antibiotics, which results in better tasting and healthier food, said King.

The heritage pigs, some of which are on the critical watch list, produce meat that is recognized for its superior flavor, texture, appearance, and nutritious qualities.

King said it she and her husband are proud of what they have done with the Red Wattle pig, which is a very rare, livestock species which fell out of favor as mass produced animals took over.

"You cannot raise these pigs in a factory farm situation. They have to be in a pasture and have access to grass to root around in," King said. "Their meat is red in color and so flavorful. It's a beautiful breed."



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