Cochon de Christmas

Cold temps and a little dampness couldn’t counter the promise of cold beer, good food and great music, as people made the trip down the levee for the annual Brockman barn party known affectionately as Cochon de Christmas. And with the “cochon” slow-roasted under the expert hand of Monroe’s own Cory Bahr, who could blame them?

A 40-foot long makeshift flame pit provided plenty of grill space for the delicious creations of Bahr and his team of chefs, cooks and servers from Restaurant Cotton and Nonna. The foodies weren’t disappointed with the homemade boudin and andouille. There was even bacon in the desserts, sprinkled atop carrot cake and blended into the chocolate.

All the while, guests jammed to the tunes of Holy Ghost Tent Revival, a popular band from Ashville that has been exploding on the folk rock scene for the last couple of years. With food, spirits and tunes, this Cochon de Christmas was one for the memory books.