Angelo Competiello was born into the food business. His father owned a beloved Italian specialty store, and Angelo carried on the tradition, opening his own shop at just 25 years old. He’s nurtured his passion for food and cooking over the years and will be bringing his talents to Pig Island. Get your tickets now and start dreaming of a slice of his signature porchetta pizza![Read more…] about Angelo Competiello Plans for a Lifetime in the Pork Business
Lynn Wells learned to cook by spending time in the kitchen with her mother, never realizing that the tips and tricks she picked up there would lead to her career. After years in the nutrition department of a North Carolina hospital system, she’s now a personal chef who combines her interests in healthy, local and international food with the southern classics she grew up on. She will be competing at Pig Island 2021 on pitmaster Matthew Deaton’s all-star team of chefs – get your tickets here to taste some of her southern cooking in New York.[Read more…] about Thyme Well Spent with Lynn Wells
Less than a year after opening, Hindsight Barbecue from Waterbury, CT wowed the crowds at Rib King with their maple bacon baby back ribs, taking home second place overall at the competition. We talked with owner and pitmaster Jeff Schmidt about opening during the pandemic, his non-traditional approach to barbecue and what you can expect from Hindsight in the future. If you’re in the neighborhood, Hindsight is open for dine in and takeout. You can also support them by purchasing merchandise here. As told to Sarah Strong, this interview has been edited and condensed for clarity.[Read more…] about Hindsight Barbecue Wants to Put Connecticut on the ‘Que Road Trip Map
You can’t miss the Farella brothers of Brothers Barbecue and Brothers Smokehouse because each brother in the trio stands well over six feet tall. Their contagious smiles will draw you in, and their barbecue will get you hooked. We spoke with the pitmaster of the operation, Chris Farella, about how the family got into the barbecue business, what it was like opening during the pandemic and what the future may hold for the brothers. You can dine or get takeout from either restaurant in New Windsor, NY or Ramsey, NJ. You can also buy Brothers merch online here. As told to Sarah Strong. This interview has been edited and condensed for clarity.
Join local tastemaker Jimmy Carbone as he chronicles the exciting recent history of New York State Craft Beverage and a new Hudson Valley sail freight project: The Schooner Apollonia. Their next docking date at Pier 16 to deliver goods to Fulton Stall Market is July 30th, so make sure you get your online order in ASAP!
Order sail freight goods here by JULY 20th to pick up at the next docking on July 30th
Producers include Atina Foods, Hudson Valley Bee Supply, Viking Maple, Greenpoint Cidery, Liberty Farms, Hudson Hemp, Sparrowwbush Farm, and Poor Devil Pepper! You’ll be supporting slow food, sustainable transportation, and New York farmers and makers with your purchase!
Visit us at http://www.fultonstallmarket.org
Directed, produced, edited, and original music by Caylin Sanders for http://www.Escapemaker.com
By day, Jase Franklyn is a beloved Track and Field Coach at a local high school. The rest of the time he’s a barbecue craftsman, combining Caribbean flavors with American barbecue technique for Jase BBQ. His jerk spiced, smoked ribs with Dominican rice and beans, sweet plantains and cornbread took home the award for Best Rib Dinner at 2021’s Rib King, and he’ll be making a repeat appearance at Pig Island in September to follow up his 2020 win as a “Hidden Gem” for his jerk pork and signature barbecue pig tails. We talked with Jase about how he got into barbecue and more.