Last night’s Cochon 555 event, an epic gustatory battle where five local chefs prepare eats from five different heritage pig breeds, boasted a little bit of everything, from pig-ear coleslaw and pig-heart ravioli to drunken head-butts, a chef being ejected from a local bar and a pair of food-industry pros being arrested by the cops after a brawl over local vs. out-of-state pigs.
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http://blogs.wweek.com/news/2010/05/18/food-fight-pt-2-read-the-cochon-555-pig-fracas-police-report/
What did the Portland Police make of the situation? Glad you asked. Turns out that after our crew in blue pepper-sprayed and Tasered fighting foodies Eric Bechard (chef/co-owner of Thistle restaurant in McMinnville) and Cochon 555 co-founder Brady Lowe outside Magic Garden late, late Sunday night, they managed to pen some excellent prose. What it all boils down to is that most of the witnesses say Bechard started the ruckus.Bechard says Lowe started it. Bechard pushed Lowe’s girlfriend Carolina Uriba before the fight started. Davis Street Tavern co-owner Blake Smith showed up at the scene of the fight after watching Bechard head-butt a guest at the Cochon 555 after-party earlier that night. And another local chef,Travis Ingle, whose “tasty tattoos” (including ink that reads “Love the Knife” and “Born to Poach”) were recently featured in an Oregonian Mix article, was also named as a “suspect” in the fight.
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Ah the people's republic of Portland, Oregon. It 's good to see that you have developed a sense of restraint and proportion---NOT.
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