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They Came, They Saw, They Conquered a Lot of Pork! Awards Announced for 7th Annual Pig Island

September 15, 2016 – It was another great year of whole hog loveliness as 20+ chefs gathered in Red Hook for the Annual porkfest on September 12th. While everything was amazing and delicious, our judges felt several dishes deserved special recognition. Awards included:

Best Traditional Pork: Casiero e Bom (Chef Rodrigo Duarte)
Best Comfort Food: Favela Cubana
Best BBQ: Fletcher’s Brooklyn BBQ (Chefs Matt Fisher and Bill Fletcher)
Best Fusion: Calle Dao (Chef Chef Humberto Guallpa)
Best Butcher/Charcuterie: The Piggery
Best Wrap: Insa (Chefs Sohui Kim and Michael Stokes) – Pickled Daikon Saam with Spicy Korean Pork
Best Sandwich: Butter (Chef Michael Jenkins) – Grilled Medianoches: Local Alpine Cheese, Spicy Mojo, Homemade Challah
Best Sausage: Ends Meat (Chef John Ratcliffe)
Most Talked About: BBDs
Best in Show: Casiero e Bom

Congratulations to all our 2016 chefs! We hope to see you next year at Pig Island.

claywilliams25claywilliams22claywilliams7claywilliams13claywilliams4Photos by Clay Williams. More pictures from the event can be found on our Facebook page.

 

 

 

 

 

 

 

 

 

 

Chefs’ Dishes announced for Pig Island 2016

August 29, 2016 – We’re going hog wild for our seventh consecutive Pig Island—taking place at Brooklyn’s Red Hook Waterfront (next to IKEA) on Saturday, September 10th, from 11:30AM-4:00PM—with a great line-up of new and returning chefs, an added Mezcal tent (in addition to whiskey), great craft beer (from Sixpoint, among others), wine and cider, live entertainment and one of the most anticipated NYC late-summer foodie events. Pig Island features more than 20 of the region’s best (and award-winning) chefs, creating the freshest dishes, including the following (currently scheduled to attend and subject to change):

  • Special guest Cookshop/Hundred Acres in tandem with Dogpatch Farm from Maine – Pork Adana Kebabs with Tzatziki, Pickled Vegetables & Fresh Herbs along with an array of different relishes and condiments
  • Roxanne Spruance of Kingsley – Pork Sausage Bahn Mi Sambal with scallions and cilantro
  • Insa with The Good Fork: Chefs Sohui Kim and Michael Stokes will prepare Pickled Daikon Saam with Spicy Korean Pork
  • Delaney BBQ (Daniel Delaney and crew) – Boudin Sausage
  • The Piggery – From Ithaca/Finger Lakes bringing their handcrafted charcuterie
  • Fletcher’s Brooklyn BBQ (Matt Fisher and Bill Fletcher)
  • Danny Mena of Hecho en Dumbo serving up Tlayuda de Cecine Enchilada – a “pizza” typical of Oaxaca, porky refried beans, salt cured spiced pork and chorizo with tomato and lettuce
  • Hudson & Charles – Jay Fox with featured butchering demo and a Filipino-Style Lechon: Pork Brined in a Spicy Calamansi Vinegar, Grilled with Banana BBQ Sauce
  • Michael Jenkins of Butter returns for the seventh consecutive year serving up Grilled Medianoches: Local Alpine Cheese, Spicy Mojo, Homemade Challah
  • Jimmy’s No. 43 – a Custom Rotisserie Pig Dominican-Style
  • Ralph Perrazzo – BBD’s (Long Island) – BBQ Boneless Pork Rib Sandwich topped with Smoked Onions, Marinated Taiwanese Slaw and Sweet Pickles
  • Jon Bratton of NYC Hot Sauce Co. – Bringing back his fire-roasted Colorado Pueblo Peppers
  • Patricia Clark Catering / All Five Senses – Headcheese with Greenmarket Pickles, Italian-style Roast Pork with Nectarine Mostarda, and—for dessert—Piggie Plum S’mores
  • Route 66 Smokehouse (Bill Kooper) – Heirloom Tomato “PLT” Lettuce Wrap
  • Chef Humberto Guallpa of Calle Dão
  • Ends Meat (John Ratcliffe) – Crispy Pulled Pork Nuggets with Chow Chow Bratwurst with House Mustard
  • Charcuterie Master Rodrigo Duarte
  • Chef Jesse Jones – Pulled Pork Strudel with Pickled Cucumber Relish, Applejack BBQ Sauce

With more dishes to come! Beverages at Pig Island include Sixpoint craft beer, Catskill Provisions NY Honey Whiskey, Indian Ladder Farmstead Ciders and Soltado Tequilla, alongside beer, cider and wine.

For the third year, NY State has declared Pig Island a “Taste NY” event due to Pig Island’s commitment to support NY State farmers by purchasing heritage hogs at market prices with proceeds from the event going directly to support NY farmers and their communities.

 

 

 

 

 

 

First Round of Chefs announced for Pig Island 2016

July 26, 2016 – NYC chefs are lining up to take part in the Seventh Annual Pig Island, the culinary event of the fall that benefits local farms, celebrates both award-winning and up-and-coming chefs, and great outdoor grilling. Pig Island truly is a destination-worthy event, and you’ll be loving the line-up of chefs when you join Pig Island on Saturday, September 10th, in Red Hook, Brooklyn.

Among the chefs already confirmed for this year (subject to change):

With many more to come! This year’s Pig Island will be adding even more vegetarian and sides options, including Mexican grilled corn, pickles from The Pickle Guys, other fermented foods at the Just Food Kimchi Station, and salads by Tinyfield.

All chefs will cook on open grills with Royal Oak Charcoal.

Beverages include:
  • Craft beer including Sixpoint (others TBA)
  • Cider from Indian Ladder Farmstead and Virtue Cider (others TBA)
  • NY wines, including Red Hook Wiinery
  • Whiskey pavilion with Filibuster, High West and other whiskeys TBA
  • ‎Mezcal pavilion with Mezcal de Leyenda, Del Maguey, El Buho and other Mezcals TBA
Charitable partners for Pig Island 2016 include Just Food, Heritage Radio Network and Newark Mentoring Movement. This year our featured pig farm is Flying Pigs Farm (in Washington County) and farmer Michael Yezzi.
Pig Island was created in 2010 to support small NY pig farmers. Our mission is to create an upscale culinary event and to buy pigs and directly from NY farmers to give to chefs in a challenge to create snout-to-tail recipes at our annual fest.
Tickets for this year’s Pig Island are on sale here.

 

 

 

 

 

 

 

 

 

 

 

 

 

Judges Announce Best in Show for Pig Island 2015

September 14, 2015 – They came, they saw, they ate a lot of pork! And drank Sixpoint beer. Along with wine from Discover Beaujolais and great spirits from Queens Courage Gin, High West Whiskey, Hudson Whiskey, Van Brunt Stillhouse and Widow Jane. And let’s not forget about the ciders (Austin Eastciders, Down East Cider and Original Sin).

But mostly, it was about the pork. And our two dozen chefs really outdid themselves this year! Among the judges favorites:

Fleisher’s Craft Butchery with Kurt Michael Friese of Devotay Iowa City (Chilaquiles) – Sexy Puerco

Guest Chef Kurt Michael Friese came all the way from Iowa for this year’s event. He teamed up with Fleisher’s Craft Butchery to give us a Chichaquilas dish with whole roasted pork and Rock N Rye Mojo sauce.

FleishersJocelyn Guest and Erika Nakamura of The Breslin (Ham & Swiss Sausage) – Abe Froman Award

For those who only know Abe Froman as an unseen character in Ferris Bueller, we honor “The Sausage King of Chicago” and this amazing female chef team who hand crafted a whole lotta sausage for Pig Island.

BreslinSausageEd Cotton of Sotto 13 (Pork Butt Corn Dogs) – Cornhole Money Shot

One of the most unique dishes in the history of Pig Island was created by Ed Cotton of Sotto 13. He took a bunch of pig parts and created custom corn dogs. Possibly the most popular dish of the event that didn’t involve chocolate (see below).

EdSottoJohn Ratliff of Ends Meat (Pork Nuggets, Bratwurst, Spreadable Pork Calabria Style) – Hat Trick

Ends Meat weren’t over compensating for anything with this trifecta of perfect dishes. Hard to pick a favorite, so we awarded all three! Hat trick, indeed!

CalabriaStylePorkNeuman’s Kitchen (7 Deadly Sins) – What’s in the Box?

This highly anticipated dish didn’t disappoint.

Neumans7SinsPig Guy NYC Thomas Perone (Cherry Dipped Bacon) – Bust My Cherry

Representing two establishments (Pig Guy NYC and Thomas’ Greek Kitchen), Chef Thomas Perone impressed all with his Agape Pulled Pork Sandwich, but it was the surprise “dessert bacon” that won over the judges. PigGuyNYC_Pig1Michael Jenkins and Butter (Pork Bellly S’mores) – Al Green’s Let’s Get it On

Chocolate covered pork belly? Is that a trick question? By far the most talked about dish of the event, especially by those who didn’t stop by the Butter station. Six-year returning chef Michael Jenkins never fails to surprise and delight.

PorkBellySmoreJesse Jones (Pork Taco) – Juicy Tang

Chef Jesse Concepts brined up a hog for a delectable pork taco that won over our judges in a crowded field of Latin-influenced cuisine.

ChefJesse_PigsTroughOvelia Psistaria (Rotisserie Pork) – Lifetime Achievement Award

The rotisserie pork is always a crowd pleaser at Pig Island, and the Ovelia team didn’t disappoint. Rotisserie

Bill Kooper of Route 66 (Smoked Pork Lettuce Wraps) – Diet Delight

It’s a wrap! By the end of the day, everyone at Pig Island was seeking lighter fair. Why not put your pork in lettuce and call it a “diet”? We did!

LettuceWrapWe thank all the chefs, vendors, sponsors and patrons for another fabulous year of Pig Island!

[Photo creds: Joycelyn Guest, Phil Holtberg, Joe DiStefano, Henry M. Solórzano, Gary Toriello, Rena Unger, Lexi Van de Walle]

 

 

Chefs Announce Dishes, More Great Beverages Added to Sixth Annual Pig Island

September 7, 2015 – With the annual pig pick-up happening on Wednesday (9/9), our chefs are prepping teams with an amazing line-up of dishes they’ll be serving on on Saturday, September 12th, from 11:30AM-4:00PM, at this year’s Pig Island.

On the list (subject to last minute changes):

  • Kurt Michael Friese (founding leader of Slow Food Iowa and Slow Food USA board member, Iowa City restaurant Devotay) will team with Ryan Byrd of Fleisher’s Craft Butchery and serve Chichaquilas with whole roasted pork and Rock ‘N’ Rye Mojo sauce
  • Butcher Shop Hudson and Charles will serve two dishes: Porchetta with orange, fennel and peperoncini served over cannelini bean and bitter green bean salad with orange vinaigrette; plus, Larded, Bacon Chocolate Chip Cookies
  • East Village Favorite Northern Spy will have White Corn Johnnycakes with Mojo Rubbed Pork and Stone Fruit Chutney
  • Sotto 13 – Chef Ed Cotton will be cooking up Pork-Butt Corn Dogs
  • Thomas Perone (Pig Guy NYC) will be returning to serve up Agape Pulled Pork Sandwich: Grecian Style Pulled Pork, Crispy Skin, Pork Belly, Feta and Spiced up Tzatziki
  • Michael Jenkins (Butter) returns for the sixth year serving up Jerk-Pulled Pork and pickled peppers
  • Humberto Guallpa (Executive Chef of Calle Dao) will prepare Chinese-Cuban Roasted Pig in Textures: head cheese terrine, compress pork butts, quinoa pork belly, housing ginger sauce, crispy chicharron 
  • Pitmaster Robbie Richter, the original pitmaster for Hill Country BBQ and Fatty ‘Cue Brooklyn will have Pig Shawarma
  • Egg Restaurant’s Evan Hanczor and George Weld will serve up a Braised Bacon End Sandwich with Salsa Verde and Egg Hot Sauce
  • Martin Høedholt of Revolving Dansk/Copenhagen Street Dogs will serve “The Chili Klaus”: Rød pølse (Danish red hot dog) topped with Chili Klaus ketchup, deviled egg cream, jalapeno coleslaw and bacon
  • Ovelia – Peter Giannakas will make Ovelia Loukaniko: a house-made pork sausage
  • Ends Meat – Chef John Ratliff will serve Pork Nuggets and Bratwurst
  • Erika Nakamura and Jocelyn Guest of The Breslin Bar & Dining Room will create a diverse sausage platter
  • Arrogant Swine – Chef Tyson Ho will be serving up Whole Hog Loatian-Style LARB with fresh chilis, fish sauce and herbs topped with a spicy pineapple garnish and a ginger-grapefruit foam
  • Route 66 Smokehouse – Pitmaster Bill Kooper will serve Smoked Pork Lettuce Wrap Tacos with chillies, crispy pig skin, and garlic
  • Danny Mena and Evan Smith of Hecho en Dumbo – Torta Ahogada: Pork carnitas slider with pickled white onion, Rancho Gordo Heirloom beans, smothered in a choice of salsa,  ranging from a very mild salsa two a raging hot chile de arbol salsa spiked with clove
  • King Phojanakong from Tito King’s Kitchen at Jimmy’s No. 43 will serve Whole Roasted Filipino-style “Lechon” Pig
  • Roni-Sue’s Chocolates will serve Nasty Bits: Bacon/Chile Pretzels
  • Chef Jesse Jones (Chef Jesse Concepts) – Apple Cider Brined Whole Hog with Apple Jack Brandy BBQ Sauce
  • Neuman’s Kitchen will serve up 7 Deadly Sins of Swine!
  • East Village Meat Market collaboration with Flying Pigs Farm
  • Plus, vegetarian options from Bittergreen’s “Veggie Oasis” and NYC Hot Sauce Company’s Fresh Hatch, New Mexico Green Chiles

In addition, we have expanded our drinks line-up to include spirits, wines and several ciders:

  • Beaujolais

  • Down East Cider

  • Original Sin Cider

  • Queens Courage Gin

  • High West Whiskey

  • Hudson Whiskey

  • Van Brunt Stillhouse

  • Widow Jane

  • Sixpoint

  • Austin Eastciders

We’ll see you Saturday at Pig Island!

Pig Island Welcomes New Chefs, Slow Food Iowa Founding Leader, 2nd Year as “Taste NY” Event

August 12, 2015 – Now in its sixth year, Pig Island—taking place at Brooklyn’s Red Hook Waterfront (next to IKEA) on Saturday, September 12th, from 11:30AM-4:00PM—has quickly grown into one of the most anticipated NYC summer foodie events. Pig Island features more than 20 of the region’s best (and award-winning) chefs, creating the freshest and funkiest dishes with hogs sourced locally from Flying Pigs Farm (the annual Union Square Pig Pick-up is Wednesday, September 9th). This year we welcome a special featured guest chef: Kurt Michael Friese, the founding leader of Slow Food Iowa and Slow Food USA board member, whose Iowa City restaurant Devotay is a community leader in sustainable cuisine and supporting farmers and food artisans in Iowa. Keeping it local, Chef Friese will team with Fleisher’s Craft Butchery to create crazy good pork dishes at this year’s event. Other new chefs and returning favorites (currently scheduled to attend and subject to change):

  • Butcher Shop Hudson and Charles
  • East Village Favorite Northern Spy
  • Sotto 13 – Chef Ed Cotton
  • In Vino – James Kelly
  • Blujeen (Harlem) – Chef Lance Knowling
  • Le Rivage – Chef Paul Denamiel
  • Michael Jenkins (Butter) returns for the sixth year
  • Pitmaster Robbie Richter, the original pitmaster for Hill Country BBQ and Fatty ‘Cue Brooklyn
  • Egg Restaurant’s Evan Hanczor and George Weld will serve up a Braised Bacon End Sandwich with Salsa Verde and Egg Hot Sauce
  • Fletcher’s Brooklyn Barbecue – Matt Fisher is cooking up his famed pulled pork
  • Martin Høedholt of Revolving Dansk/Copenhagen Street Dogs
  • Ovelia – Peter Giannakas
  • Pitmaster Sam Barbieri of Waterfront Alehouse/Fuggedaboutit BBQ
  • Ends Meat – Chef John Ratliff
  • Erika Nakamura and Jocelyn Guest
  • Arrogant Swine – Chef Tyson Ho will be serving up Whole Hog Loatian-Style with Ginger-Grapefruit Foam
  • Route 66 Smokehouse – Pitmaster Bill Kooper
  • Danny Mena and Evan Smith of Hecho en Dumbo
  • King Phojanakong from Tito King’s Kitchen at Jimmy’s No. 43 will serve whole roasted Filipino-style “Lechon” pig
  • Roni-Sue’s Chocolates will cook up Nasty Bits: Bacon/Chile Pretzels
  • Chef Jesse Jones (Chef Jesse Concepts)
  • Neuman’s Kitchen
  • Plus, vegetarian options from Bittergreen and NYC Hot Sauce Company
  • More, TBA

Also new to Pig Island this year is whiskey! Our artisan whiskey tent is expected to include local and regional spirits from High West, NY Distilling and Van Brunt Stillhouse, among others. They will join Cru Beaujolais and Brooklyn Oenology, Reverend Nat’s Cider, and Sixpoint craft beer among other libations.

For the second year, NY State has declared Pig Island a “Taste NY” event due to Pig Island’s commitment to support NY State farmers by purchasing heritage hogs at market prices with proceeds from the event going directly to support NY farmers and their communities.

Pig Island Once Again Designated a Taste NY Event

Taste_NY_274_7510August 5, 2015 – The Sixth Annual Pig Island has just been designated a Taste NY event! We are proud of our mission and the impact we have made on small farms in our region. Every year we buy a substantial number of (typically 50-80) whole hogs from one small family-owned farm at market rates. This is money directly to the farmer and his community. We are thrilled to be recognized as a Taste NY event, and hope you’ll be going hog wild with us as Pig Island returns on Saturday, September 12th, at Erie Basin Park in Red Hook (across from IKEA) right on the Red Hook waterfront for an all-day Brooklyn pork fest!

Final chef lists and dishes are expected soon. In the meantime, you can catch a preview of who to expect to see behind the grills:

  • Arrogant Swine – Chef Tyson Ho
  • Blujeen (Harlem) – Chef Lance Knowling
  • Bittergreen (vegetarian)
  • Butter – Chef Michael Jenkins
  • Chef Jesse Concepts – Chef Jesse Jones
  • Eataly
  • Egg – Evan Hanczor and George Weld
  • Ends Meat – Chef John Rattliff
  • Fleisher’s Craft Butchery will team with Slow Food Iowa co-founder Kurt Michael Friese of Devotay (Iowa)
  • Fletcher’s Brooklyn Barbecue – Chef Matt Fisher
  • Hecho en Dumbo’s Danny Mena and Ethan Smith
  • Hudson and Charles
  • Le Rivage – Chef Paul Denamiel
  • Martin Høedholt of Revolving Dansk/Copenhagen Street Dogs
  • Mexicue’s Thomas Kelly
  • Neuman’s Kitchen
  • Northern Spy
  • NYC Hot Sauce Jon Bratton grilling up chilies
  • Ovelia – Peter Giannakas
  • Pitmaster Robbie Richter
  • Pitmaster Sam Barbieri
  • Route 66 Smokehouse – Pitmaster Bill Kooper
  • Sotto 13 – Chef Ed Cotton
  • Tito King’s Kitchen at Jimmy’s No. 43 with Chef King Phojanakong
  • More TBA

Keeping the focus on local, Pig Island also features a selection of New York State craft beer, wine, artisan spirits and ciders all included in one general admission price. Get your tickets here.

This just in: Pig Island Awards announced (more to follow):

Fearless Stomachs Only – Danny Mena and Ethan Smith of Hecho en DumboVolcanes de Chorizo Casero

Best Nasty Bits – John Rattliff of Ends Meat – Pork Nuggets

Best Repeat Offender – Joe Dobias of Joe and Missus Doe – Garlic Pork Cemita

Best Naked Meat – Peter Giannakas of Ovelia – Kontosouvli (a Greek-style spit-roasted pork)

Most Refreshing – Chris Rendell of Flinders Lane – Pork Salad

Most Mayan – Davide Navarro of Jimmy’s No. 43 – Cochinita Pibel

Best Scrapple from the Apple – Evan Hanczor and George Weld of Egg – Scrapple Taco

Best on Buns – Thomas Perone a.k.a. Pig Guy NYC – Roast Pork Sliders with Lime Chimichurri

Best Sweet Cheeks – Michael Jenkins Butter – Bacon Banana Bread with Caramelized Bacon

Best Toil to Table – Ben Schneider of The Good Fork and St. John Frizell of Fort Defiances  – Mer-Pig (read more about how they made it here)

Most Succulent Sauce – Billy Durney of Hometown BBQ and Shane McBride of Balthazar – Tasso Pork Belly Taco

And a big thank you goes out to all our judges:

  • Adam Poch
  • Cathy Erway
  • Chris Barker
  • Ian Marvy
  • Jaclyn Bloch
  • Karen Hudes
  • Kathryn Moïse
  • Leonard Lopate
  • Matt Timms
  • Peter Kaminsky
  • Rena Unger
  • Robert Burmeister
 More updates soon (9/9)!

Updates for July 29th:

The fifth annual Pig Island returns to Red Hook, Brooklyn, on Saturday, September 6th from 11:30 a.m. – 4:30 p.m. Pig Island showcases the best of New York State local farmers, chefs, brewers, cider makers, and vintners all dedicated to bringing home the bacon! This year we are teaming with Flying Pigs Farms to pair NY State hogs with NYC chefs to bring the best pork fest ever. Among the chefs/dishes are:

  • Chef Joe Dobias returns with Garlic Pork Cemita, garnished with green salsa and queso fresco
  • Sam Barbieri (Waterfront Ale House and Fuhgeddaboutit BBQ) will offer up whole hog sliders with crisp pork belly and mustard slaw
  • Ben Schneider (The Good Fork) and St. John Frizell (Fort Defiance) will team to spit-roast a whole pig
  • Danny Mena and Ethan Smith of Hecho en Dumbo will serve Volcanes de Chorizo Casero: Crisp corn tostadas topped with molten queso Chihuahua with Chorizo (either a green sausage made with chile jalapeno and cilantro or a red with cinnamon and chile piquin) topped with Chicharron, fried crisp pork rinds
  • Billy Durney and Shane McBride of Hometown BBQ and Balthazar making Carribean jerk bao and Cochon au lait bao
  • Martin Høedholt and Pablo Ventura of Revolving Dansk and Dassara Ramen will cook up two dishes: 1. Danish-Asian crackling pork, topped with red cabbage and sweet Scandinavian pickles on a toasted baguette; 2. Copenhagen Street Dog, a mini grillpølser with danish remoulade, crispy fried onions, and salty Lakrids
  • Jimmy’s No. 43’s Davide Navarro will cook Cochinita Pibil, a traditional Mexican slow-roasted pork dish from the Yucatán Península
  • Peter Giannakas of Ovelia will cook Kontosouvli (a Greek-style spit-roasted pork)
  • Thomas Perone of Thomas Joseph Catering has two dishes planned: 1. Italian Spring Rolls with Roast Pork, Broccoli Rabe, and Provolone-Horseradish Mayo; 2. Roast Pork Sliders with a Lime Chimmichurri.
  • Chef Jesse Jones Pulled will serve pork strudel with pickles and sweet Hannah’s BBQ sauce
  • Plus Katy Sparks (Tavern on the Green), Michael Jenkins (Butter), Paul Neuman (Neuman’s Kitchen), Shanna Pacifico (Pacifico’s Fine Foods), Matt Deliso (Blue Ribbon Bakery), Christophe Hille (Fleisher’s Meats), William Cooper (Route 66 Smokehouse), Tim Cavaretta and Isabelle Leighton (Bittergreen),Chris Rendell (Finder’s Lane), Jon Bratton (NYC Hot Sauce) teaming with Justin Brunwasser (Friedman’s Lunch), Bill Fletcher (Fletcher’s Brooklyn Barbecue), Jared Male (Randall’s Barbecue), and others TBA.

Plus, great local specialty brews from Sixpoint Craft Ales, hard cider from the Hudson Valley, wine from the Finger Lakes region, live music, cooking demos courtesy of sponsor WÜSTHOF, sun, family fun, and more. Pig Island is bringing a smokin’ good time to the Red Hook waterfront with a portion of proceeds going to benefit Added Value Farm.

The venue is located at Erie Basin Park (1 Beard Street, Brooklyn), with easy access via public transit in Brooklyn or NY Water Taxi from Lower Manhattan.
Updated 9/10/13
And the winners are…
The Best Roast PigThe Good Fork / Fort Defiance
The Best MénageNeuman’s Kitchen
The “Cue”-estFort Reno
The “Realest Mexican”Jimmy’s No. 43
The Boldest “Balls Out” pigZarela Martinez / Arrogant Swine
The “Loudest”Ducks Eatery
The Most KosherBittergreen
The SweetestThe Chocolate Life
The Most InventiveParish Hall
Best Hunk ‘o MeatOvelia
The Best “White Guy”Joe Doe
The Best “Asian-ish” – Fletcher’s Brooklyn BBQ
The Best Rare BreedMosefund Mangalitsa
The 4th Annual Pig Island is almost here!
This Saturday from 11:30AM-4:30PM, Pig Island is coming to Red Hook at the Ikea Waterfront to help support businesses, farms and chefs, many of whom are still recovering from Sandy. Part of Pig Island’s proceeds go to Added Value Farm.
We’ll have first-come-first-served ferry service courtesy of NY Water Taxi, and we’re inviting attendees to bring their own blankets (or chairs) to spread out along the East River waterfront.
 In addition to Pig Island in Red Hook on Saturday, Friday night we will be hanging out right up the street from our event with soul trio 79.5 (free show at 10 p.m.) at Sunny’s Bar (253 Conover Street); Saturday morning we’re inviting the early birds to hit up Baked (359 Van Brunt Street) for coffee and pastries; and after Pig Island closes for the afternoon, our official beer sponsor Sixpoint will be hosing an afterparty at Hometown BBQ (454 Van Brunt Street between Reed & Beard).
If you were in Union Square on Wednesday, you might have seen our annual pig pick-up. Chefs are preparing a great line up of dishes, including:
  • Bob Devine (pitmaster collaborating with Vittorio’s) – Smoked Autumn Spiced Fresh Ham with Apple Maple Syrup Sauerkraut;
  • Will Horowitz (Ducks Eatery) – Crispy Pig Ear Lettuce Wraps with Smoked Liver and Fermented Chow-Chow;
  • Jacques Gautier (Fort Reno) – Pulled Pork Sliders with House-Made Slaw and Pickled Vegetables;
  • Peter Giannakas (Ovelia) – “Kontosouvli” Slow-Roasted Rotisserie Pork;
  • Danny Mena and Ethan Smith (Hecho en Dumbo) – Grilled Meatballs in Burnt Chile Sauce;
  • King Phojanakong (Kuma Inn and Umi Nom) – Umi Nom Lechon and Pulled Pork Adobo;
  • George Weld and Evan Hanzcor (Parish Hall) – Spicy Sausage over Pig Skin “Noodles”;
  • Joe Dobias (JoeDoe) – “Gringo Burrito”;
  • Jimmy Carbone with David Navarro and Dave Miss (Jimmy’s No. 43) – grilled corn, avocado leaf steamed pig, plus collaboration with East Village Meat Market (cured local hams) and grilled sausages from Flying Pigs Farm;
  • Michael Jenkins (Butter) – Oink McMuffin, Bacon Cinnamon roll;
  • Clay Gordon (This Chocolate Life) – White Chocolate, Bacon, Buttermilk Biscuit Topped with Peach Compote and Grilled Peaches.;
  • Justin Brunwasser (Friedman’s Lunch, Teaming with Jon Bratton of NYC Hot Sauce) – Pork Milanese and Pulled Pork with Chicharones;
    Jesse Jones and Doug Keiles (Ribs Within) – Pulled Pork Strudel with Carolina Slaw and Sweet Hannah Sauce;
  • Jacqueline Brooks – Sausage in BBQ Sauce;
  • Zarela Martinez and Tyson Ho (Arrogant Swine) – Puerco Relleno Estilo Istmo de Tehuantepec, Oaxaca;
  • Bill Fletcher and Matt Fisher (Fletcher’s Brooklyn BBQ) – Ginger & Soy Pork with Chick Pea Salad;
  • Neuman’s Kitchen: Events & Catering;
  • Jonathan White (Bobolink Dairy & Bakehouse) – Whey-Fed Old Spot Pigs in Caja China with Haggis;
  • Bill Kooper (Route 66 Smokehouse) – Smoked Porchetta Sandwich;
  • Michael Clampfer (Møsfund Mangalitsa);
  • Fort Defiance/The Good Fork (Red Hook chef collaboration) – Mer-pig: seaweed wrapped hog with secret mer-sauce;
  • Tim Cavaretta and Isabelle Leighton (Bittergreen) – Veggie Sides.
In addition to Sixpoint beer, we’ll be featuring Hudson Valley hard ciders from Clifton, Naked Flock and Original Sin.
Pig Island sets itself apart from other meat-centric events by sourcing all its food locally, offering only the best meats the region has to offer. In addition, our focus on up-and-coming chefs offers patrons the chance to mix and mingle with present and future stars of the NYC culinary scene. As part of its mission, Pig Island is dedicated to supporting local farms, with the majority of its proceeds going directly to the farmers and our community partners.