Chef Mike Isabella Named New D.C. 'Prince Of Porc' At '13 Cochon 555 Competition

NORTHWEST -- The Newseum was decidedly not a good place to be labeled a pig on Sunday afternoon, as the gleaming glass-encased museum opened its doors to the D.C. leg of the national culinary competition known as Cochon 555.

Now in its fifth year, the event pitted five of the city's best chefs against one another in a friendly contest to determine the year's most creative pork-based plate. The winner earned the chance to compete against other regional finalists, from around the country, during the 'Grand Cochon' event at the FOOD & WINE Classic in Aspen on Sunday, June 16th.

Walking away with the 2013 D.C. 'Prince of Porc' title yesterday was Mike Isabella of Graffiato and Bandolero fame. After the votes of some twenty judges and 400 guests were tallied, the restaurateur and former 'Top Chef' star emerged victorious over his talent-heavy competitors, which counted Haidar Karoum (Proof/Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio (Volt, Range, Family Meal).

Beyond an epic pork feast, guests were treated to a full wine tasting from five family-owned wineries, ice cold brews, mezcal pours, Fernet Branca digestifs, pork-spiked desserts, a craft cheese buffet, and even a live butcher demonstration. Bourbon Steak's John Critchley also previewed a new Heritage BBQ family meal event immediately preceding the awards.

To celebrate its fifth anniversary, Cochon also added five bourbons to the menu, with all attendees receiving samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses, in addition to a 'Perfect Manhattan Bar' showcasing Luxardo and Eagle Rare labels.

In exchange for their charitable largess, VIP ticketholders were granted early access to the event and a series of exclusive tastings, such as a 'Punch Kings' cocktail competition featuring six area mixologists and a new 'Tartare Bar'.

Founded by Brady Lowe in 2008 as a response to the lack of consumer education around heritage breeds and the need for a more natural, sustainable food system, the Cochon series has since gone on to raise more than $270,000 for charity.

Consider it a philanthropic excuse to pig out. Literally.