Pig Island NYC is returning for the 11th year – with all the great food and beverage we always have, but with some important new safety guidelines. We’re excited to host Pig Island at a new and extremely spacious location – Snug Harbor NYC, an 84 acre cultural center that includes 14 botanical gardens and a heritage farm – plus plenty of parking. Get your tickets now.
The festival will be a low-risk outdoor recreational activity. It’s an all-inclusive picnic featuring barbecue all-stars like Tank Jackson of Charleston’s Holy City Hogs, Trevor Kunk of The Little Beet, Mario Chape of Big Papa Smokem, Jase Franklyn of Jase BBQ, and Mike Lapi, a chef, farmer, and butchering instructor at SUNY Cobleskill. We’ll also have beer from Staten Island’s Flagship Brewery, cider, spirits and delicious side dishes like Geechie Boy grits with shrimp.
We’ll be announcing more chefs soon and hope to see you there!
We are offering three ticket tiers. A VIP Pitmasters Breakfast will kick off at 11am. General admission doors open at 11:30am-4pm. Arrive before 2pm or food may run out.
General Admission Ticket: $60 + fee for all-inclusive food and drink
VIP Pitmasters Breakfast: $150 to arrive early at 11am and enter before general admission for a preview of the best bits from some of Pig Island’s top pitmasters.
VIP Private Table and Tent: $2,500 for 8 seats and a private table and tent. Have an area just for your family and friends that is socially distant from the rest of the picnic and arrive early at 11am. Enjoy an assortment of drinks available in your tent and interact personally with one of the BBQ chefs to go behind the scenes and taste their best bites right off the smoker.
In addition to having more space, we’re also going to limit the number of guests at the event. Once inside, there will be three separate areas to enjoy food and drink, allowing for greater social distancing. Hand sanitizing and hand washing stations will be accessible throughout the event. Guests will be required to wear masks when they are walking around and getting food, but can take off their masks when they sit down to eat with their group of friends and family members.
Food stations will be spaced out and if there are lines people will stay 6 feet apart. When you’ve gotten your food and are ready to eat – everyone can bring their own blankets to spread out and enjoy a beautiful day outside. Plus, wristbands will allow guests to wander Snug Harbor’s grounds and re-enter when they want to.
Guests should bring their own
- Hand Sanitizer
- Anything you need to feel safe, like a personal bottle of water or anything else
Snug Harbor Cultural Center, 1000 Richmond Terrace, Staten Island, NY 10301
Take the Staten Island Ferry and once you arrive, take the S40 bus at Gate D to travel along Richmond Terrace, less than a 10-minute ride. Let the bus driver know that you want to get off at Snug Harbor.
By Car from Brooklyn, Queens, and Long Island:
Take the lower level of Verrazano Narrows Bridge; stay on the right, and exit at Bay Street. Take the Bay Street exit service road to Bay Street. Make a left and follow Bay Street past the Staten Island Ferry Terminal, where Bay Street becomes Richmond Terrace. Follow Richmond Terrace about one mile to Tysen Street. Make a left on Tysen Street, and then the next right on Fillmore Street, and enter the parking lot immediately to the left of the gated entrance. Parking will be right after the gate on the left-hand side.
Brooklyn Battery Tunnel: To BQE West. Verrazano-Narrows Bridge to SI Expwy (I-278). Get off at Clove/Richmond Road exit (#13). At third intersection, bear right onto Clove Road. Continue to Bement Ave. (will see a cemetery), turn right onto Bement. Continue to Richmond Terrace. Make a right onto Richmond Terrace to Snug Harbor. Make a quick right at the Snug Harbor sign and then a quick left through the brick gatehouse.
By Car From New Jersey:
From the Goethals Bridge: Take 278 East or take the Outerbridge Crossing to 440 North, following signs to the Verrazano Bridge/278 East. Get off 278 East at the exit marked Richmond Road/Clove Road. (Do not take the Richmond Avenue exit). Take the service road to the first light, make a left, and follow Clove Road to Richmond Terrace. Make a right on Richmond Terrace and follow it until you come to Snug Harbor, which is on the right and marked by a black cast iron fence and magnificent pillared buildings at Snug Harbor Road. Turn right and you will see the entrance gate on your left-hand side. Follow the signs for parking.
From the Bayonne Bridge: Take the first exit (Richmond Terrace). Make a right at the top of the exit ramp onto Richmond Terrace. The Terrace snakes around a bit, following the shore of the Kill Van Kull river. Go about 3 – 4 miles, you will see Snug Harbor on the Right. It is just past the Getty gas station and a little restaurant on the left called Blue.
Introducing Sauce King NYC™
After 10 years hosting food festivals and barbecue events like Brisket King NYC, Rib King NYC, Bowl of ‘Zole, and Pig Island NYC, Food Karma is excited to launch Sauce King NYC™.
Sauce King NYC™ will determine the best barbecue sauces, hot sauces, marinades and more. A panel of expert judges from the NYC food, chef, and media community will taste each sauce, and select exclusive winners in each category who stand out for their bold flavors, excellent ingredients, and delicious taste.
Support Food Karma with a Gift Certificate
Support Food Karma’s continued efforts to plan spectacular events that bring together farmers, chefs, bakers, brewers, distillers, and community members. Gift certificates are now available and can be used to purchase purchase tickets to any future Food Karma event: Brisket King, Bowl Of ‘Zole, Brewers Choice, CiderFeast, Pig island and more – at your convenience.
Best Pig Island Yet: Event Recap 2019
Thank you for celebrating the 10th Annual Pig Island NYC! We could not have asked for a more beautiful day on the Red Hook waterfront. We believe it was our best Pig Island ever thanks to the delicious porcine dishes prepared by 20 chefs, flavorful craft beers, ciders, and spirits, live music, and of course, the energy and enthusiasm that all our guests bring to the event!
Photos by Paul Cheney @pecheney
Pig Island Prizes
The Josh Ozersky Memorial Award – AKA Best in Show
Thomas Perone, The Pig Guy, New York
Smoked Chorizo stuffed with provolone and topped with pickled shallots and a chimichurri aoili
Judge Adam Poch says: “This dish just hit every note – it was savory, sweet, spicy, the casing had a great ‘snap’ – it was the perfect bite to showcase the pig.”
Photo by Paul Cheney @pecheney
The Whole Hog – AKA Best Use of the Whole Pig
Tank Jackson, Holy City Hogs, Charleston, SC
Tank prepared a pure-bred Ossabaw Island Pig, which he calls “one of the oldest and tastiest pigs in the world,” accompanied by collard greens.
Judge Adam Poch says: “This pig is over 40% fat – and that’s where the flavor comes from – this pig was literally dripping with flavor.”
Photo by Paul Cheney @pecheney
Prime 6 Charcoal Pit Boss Boss – AKA Best Charcoal Dish
John Fuchs and Vinny Ferrante, Red Hook Raiders, FDNY
Slow Braised Ribs finished on the grill with homemade BBQ sauce, and topped with pickled jalepenos and cilantro
Pig Island is proud to partner with Friends of Firefighters, a non-profit providing counseling and wellness services to the FDNY and their families.
Photo by Patricia Brown @pattyybrown
The Ingenious Pig – AKA Most Creative Dish
Roxanne Spruance, “The Butcher,” New York
Vietnamese Larb: A Southeast Asian salad that’s made with pork shoulder and veggies, then seasoned with cilantro, mint, and a ton of fish sauce
You Look Mahvelous – AKA Best Presentation
Carl Ruiz and Mario Chape, La Cubana, New York featuring Smokey Boys BBQ and New England Meat Company
Puecro a ló Cubano: A whole rotisserie hog wrapped in bacon
Bad to the Bone – AKA Best Rib
Rob Cho, Kimchi Smoke Barbecue, New Jersey
Smoked Baby Back Ribs with Memphis style dry rub topped with gochujang glaze, sesame seeds, and scallions.
Tacoriffic – AKA Best Taco
Billy Kooper, Route 66 Smokehouse, New York
Gringo Taco: Asian bbq sauce, cucumber, slaw, salsa verde, hard shell
Rookie of the Year – AKA Best First Time Participant
Matthew Worgul, Gentle Giant Barbecue, New York
Half Pig Porchetta wrapped in our house-cured bacon
When Pigs Fly – AKA Long Distance Award, Best Dish by Non-New Yorker
Phil Wingo, PorkMafia, Chicago, IL
Whole Hog BBQ with cole slaw
Pig Impact Award – AKA Making a Difference Through Food
Mike Petrovitch, Que Chevere, New York
Roasted Pernil: A Puerto Rican style roast pork shoulder with rice and pigeon peas
Judge Adam Poch Says: “They are donating some of their proceeds to Austism Speaks – bridging the gap between old school home recipes and helping the community.“
Thank You to All of the Chefs who Participated in Pig Island NYC
Jason Fox, Hudson and Charles, New York
The Foxy Burger: Sliders with ground beef, ground pork, and ground bacon, topped with kimchi, bacon aoli, and sliced bacon
Jesse Jones, “POW! My Life in 40 Feasts”
Apple Cider Brined Half Hog and buttermilk yeast biscuits topped with apple butter mustard and pickled slaw.
Danny Mena of La Loncheria, New York
Puerco Ahumado: Marinated yucatecan smoked pork shoulder tacos and a side of bacon
Humberto Guallpa, Freemans Restaurant, New York
Freemans Hog with poblano-tomatillo, bean sauce
Cenobio Canalizo and Eric Springer, Morgan’s Brooklyn Barbecue, New York
Pulled Pork Tacos with grilled pineapple in salsa verde
Jeff Lutonsky and Meghan Love, Mable’s Smokehouse, New York
Pulled Pork Bacon Cups: A little cup made out of bacon with a moist bite of pulled pork and a dollop of sauce.
Jase Franklyn, Jase BBQ, New York
BBQ Pigtail with jerk pork and ribs
David Nevarro, Mothers Ruin, New York
Mixiotes de Puerco: Tacos with corn tortillas and nopales, a Mexican cactus.
Photo by Patricia Brown @pattyybrown
Other Featured Food
Nueske’s Bacon and Sausage, Wisconsin
Grilled Vegetables, Just Add Beer Sauce
Rocket Fuel Hot Sauce
Roni-Sue’s Chocolate Covered Bacon
Ritter Sport Chocolate
Flying Pigs Farm, Washington County NY and Others
Craft Beer, Featuring Sixpoint Brewery and Singha Beer
Hard Cider, Featuring Indian Ladder Farms, Kings Highway Fine Cider and Austin Eastcider
Wine: Tussock Jumper
Spirits, Featuring Knob Creek Bourbon, Laphroaig Scotch, Kilbeggan Traditional Irish Whiskey, NY Distilling, ESP Gins, and Olde New York Farm Distillery
William ‘Brimstone” Kucmierowski
Steve ‘Zambo’ Zambito
On Beer Sessions Radio
Hear from Pig Island chefs Danny Mena of La Lonchería and Cenobio Canalizo of Morgan’s Brooklyn Barbecue, and spirits importer Arik Torren of Fidencio Mezcal on Beer Sessions Radio with Jimmy Carbone.Listen here.
From Jimmy Carbone on CulEpi
Sustainable Alternatives to the Big, Bad Meat Biz: Some Facts You May Not Know. Read it here.
Next Up from the Creators of Pig Island: Pastrami on Rye on October 16
Sample the world of rye with rye whiskey, farm beers, breads, and kosher barbecue at Food Karma’s featured event of NY Rye Week! This all-inclusive event will dive into the intersection between rye used in whiskey, beer, and bread! What better way to showcase rye grains, bread, and whiskey in NYC than pastrami on rye?
More About Pig Island NYC
How did it all start?
Pig Island was conceived after Jimmy Carbone and Josh Ozersky teamed up to produce Meatopia 2010. While Meatopia has since developed into an international food festival, Food Karma sought to embrace the burgeoning farm-to-table movement and support sustainable practices. This is how Pig IslandNYC was born.
By providing NYC Chefs with pigs purchased directly from small farms, PigIsland aims to educate consumers and serve delicious food! This year PigIsland is proud to source from Flying Pigs Farm in Washington County, NY.
In the 10 years since Pig Island was founded, Jimmy has worked to uphold the original vision for Pig Island, expanding the event’s reach, growing relationships with more farms and chefs, working with community partners like Friends of Firefighters, and creating the I Like Pig cookbook. For the 10th anniversary of Pig Island, we would like to honor Josh Ozersky, whose passion and creativity continue to inspire this event.
I Like Pig Cookbook
Jimmy Carbone, the producer of PigIsland, NYC teamed up with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. Every year dozens of chefs come together and celebrate the agricultural bounty of the tri-state area at Pig Island. I Like Pig serves up some of the most popular recipes from the first four years of PigIsland.
Download the eBook here for $1.99