Cochon 555 in April
Is anyone planning to attend this?
While I would give my right ear to have attended the the Jamie Bissonnette butchering class at Cambridge Culinary a while back, this sounds a bit too flash and kitchen stadium. (Their web site only reinforces the flash over function.) What hound doesn't want to support local heritage breed pig raising and nose to tail cooking, but just seeing something already prepared and a bunch of celebrity judges, I'd rather go to toro or craigie on main. Any useful information about what a ticket actually lets you participate in or am I totally wrong?
FYI if you visit the ticket site above, there is some clarification of what a VIP and normal ticket entitles you to, as well as scheduling. Its not clear whether this is like a BBQ competition where only the judges (and those who bring a six-pack to the contestants :-) try the finished product... and I still find it hard to understand what the regular ticket entitles you to.