Cochon 555 Lineup Revealed

Epic pig party lands top Houston chefs who'll go whole hog in major competition

A scene from last year's competition. Top Houston chefs will once again be tasked with creating up to six dishes from one whole hog.

Photo by Joel Luks

One of 2015's most memorable culinary events is back for a second year, and some of Houston's top chefs are competing for the chance to be the "Prince of Porc."

At the Houston stop of the 10-city Cochon 555 tours, Philippe Gaston (Izakaya), Justin Yu (Oxheart), Richard Knight (Hunky Dory), William Wright (Helen Greek Food and Wine) and David Cordua (Americas, Churrascos) are tasked with creating up to six dishes from one whole hog. That's right, Justin Yu, the James Beard finalist known for his delicate, vegetable driven tasting menus, will be serving up some porky deliciousness.

The 500 attendees and a panel of judges comprised of media members and chefs will determine the winner.

Last's year event attracted a who's who of Houston's culinary community for an epic feast, with former Down House chef Mark Decker taking the title. This year's participants are competing for bragging rights and, more importantly, a trip to the Grand Cochon in Aspen where they'll attempt to earn the title "King of Porc" in a national competition featuring the 10 winners in local contests.

This year's star-studded lineup promises to deliver similar thrills. In addition to eating the dishes created by the chefs, attendees are treated to different "pop up experiences" every 20 minutes that range from a ramen shop to a luxury butter bar to a dessert section called "Swine & Sweets." On the beverage side, the event offers sips from five different winemakers as well as a punch competition for local bartenders, a tiki bar, and a selection of margaritas.

All this gluttony comes in service of a larger cause: raising global awareness for socially responsible farming and raising money for Piggy Bank, which organizers describe as "a genetic sanctuary for heritage breed pigs that will provide free genetics and business plans to emerging family farms."

The event takes place February 28 at the JW Marriott Houston Downtown. Tickets start at $130.95 and go all the way up to $258 for a VIP package that includes entering the event an hour early and membership in the event's loyal program that provides "benefits at participating restaurants and discounts online."

chefs fundraisers news-you-can-eat

Bigger and better

Cafe's closure provides a new home for Houston's beloved 'Bagel Bob'

Courtesy of Berg Hospitality

"Bagel Bob" Orzo and Ben Berg are bringing better bagels to North Post Oak.

Ben Berg is moving on from his most casual restaurant, but the imminent closure of NoPo Café, Market & Bar will pave the way for the growth of a beloved Houston bagel bakery.

NoPo will serve its last meals on Monday, January 13. Open since 2021, it provided the North Post Oak area with a casual, all-day cafe. NoPo served breakfast and pastries in the morning alongside salads, sandwiches, and burgers for lunch and dinner. In its place, Berg Hospitality will divide the space at 1244 North Post Oak Rd. for two separate businesses that are expected to open in February.

Bagel Bob’s HTX (formerly NYTX) has claimed approximately 500 square feet for a new location that will replace its current store on Dairy Ashford Rd. Bagel Bob’s owner Bob Orzo and Berg are longtime friends, stemming from Orzo’s stint as the in-house baker at Berg’s original steakhouse, B&B Butchers, where he made breads, bagels, and rolls. Although it's moving into a former Berg space, Bagel Bob's is not part of Berg Hospitality.

Orzo is a native New Yorker who moved to Houston about a decade ago. At Bagel Bob’s, he serves hand-rolled bagels and traditional schmears. He also offers bagel sandwiches and makes what many regard as one of Houston’s best cheesecakes.

Orzo tells CultureMap that he’s moving because he outgrew his current location. Due to the space's small size, he lacked the room to produce enough bagels to meet demand on busy weekends. Unable to reach a deal with his landlord on a larger space at the same shopping center, he informed Berg of his search for a new spot. Since Berg was already planning to re-concept NoPo, the two quickly struck a deal. In particular, Orzo says he’s excited to have 20 seats for dine-in customers, since his current location is to-go only.

“I hate to disappoint my customer base [by moving], but this is the best possible solution for more productivity,” he explains. “Cafeteria-style service will be a big plus, since people are always looking for a table, and we were too small previously to have this additional convenience.”

Even better, Orzo shares that he’s in remission after being treated for cancer at Methodist Hospital, ensuring his fans will have reliable access to bagels for many years to come. “I’m ready and feeling strong and positive about the upcoming year,” he says.

Nopo’s other 2,000 square feet will be used as a commissary kitchen to support Berg Hospitality’s restaurants. In addition, it will serve as a research and development space for Ruchit Harneja, the company’s executive pastry chef, who will use it to create new desserts for the company.

“This is a win/win opportunity we couldn’t be happier about,” Berg said in a statement. “NoPo Cafe had a wonderful run, and we continue to be a presence in the neighborhood. But this transition allows a great friend to grow his business while allowing us to grow ours too: Ruchit’s incredible work needs the space to blossom even fuller as an essential component of our culinary goals.”

news-you-can-eat openings closings ben berg bagel bob's htx