PIG ISLAND CHEFS 2011:
Heather Carlucci-Rodriguez, Print
Maple bacon sticky buns
King Phojankong, Kuma Inn & Umi Nom
Roasted Lechon and braised Adobo over rice
Adam Schop, Nuela
Linguica with liver mousse, salsa Criolla on grilled muffin
Jacques Gautier, Palo Santo
Pig’s head tacos
Trina Hahnemann (Guest Chef from Denmark) & Larry Duda Neuman’s Catering
Rillettes with thyme and beer served with preserved onions; meatballs with red cabbage with beets; pork roast with cracklings homemade relish of tarragon, capers, beetroot and pickled cucumbers and chervil; pork sausage with mustard and rye bread
Michael Ferraro, Delicatessen
Pig pies; melted leeks; Roquefort-fig compote
William Horowitz & Greg Grossman, Ducks Eatery
Lechon Nam Khon: Hickory smoked whole hog/fermented shrimp brine/tom yum/fresh coconut cream/lime/cilantro
Chris Rendell & Ryan Butler, Mary Queen of Scots
Executive Chef Chris Rendell: Pork Schnitzel sandwich with pickled red onion and black pepper-apple chutney; pork bone soup
Executive Pastry Chef Ryan Butler: Maple smoked bacon custard with crispy French toast
Michael Jenkins, The Darby
Spicy pork sausage, with plum jam and pickled chile coleslaw
Joe Dobias, JoeDoe
JoseDoe Cubano: roasted pork butt, shoulder bacon, cracklins, swiss, homemade pickles
Stefan Ching & Stephen Yen, The Clerkenwell
Candied bacon; pork cracklings; Chinese-style braised pig’s trotters; slow-cooked shoulder with cilantro aioli, shredded lettuce/cabbage and raddish (carnitas/Tosdada style); pork belly porchetta sliders; southern-style ribs
Nate Courtland, iCi
Escarole and pulled pork salad with pickled hot peppers, sweet mustard dressing and Chicharron Gremolata
John Stage, Dinosaur BBQ
Pulled pork sliders with house cured garlic dill pickles
Mary Cleaver, The Cleaver Co. & Brent Sims, The Green Table
Hudson Valley carnitas with salsa verde, cabbage slaw and sour cream on Hot Bread Kitchen tortillas
Edi and the Wolf, Edi and the Wolf
Slow roasted pork terrine with French bean salad and mustard vinaigrette (Eduard Frauneder and Wolfgang Ban
George Weld, Egg Restaurant
Ryan Angulo, Buttermilk Channel
Corn bread with goat feta, mustard slaw, bread & butter pickles
Danny Mena, Hecho en Dumbo
Gorditas de Chicharron Prensado: Pork cracklins stewed in a chile Guajillo salsa stuffed in handmade corn medallions; Tacos de Chorizo Verde y Longaniza: Handmade tortillas filled with green chorizo with pumpkin seed and red sausage with pinenuts
Jimmy Carbone, Jimmy’s No. 43
Vegetarian sides: Grilled corn with garlic, cayenne, lime; fresh cheese
Josh Bowen, John Brown Smokehouse
Cody Utzman, Papacitos Brooklyn
Alan Bravaccini, San Rocco
Pork legs Brasata with caramelized shallots and roasted potatoes; Pork belly stuffed with lard and prunes, cayenna pepper, served on thyme black cabbage
Cathy Erway, Cathy Erway
Peter Giannakas, Ovelia
Ovelia Loukaniko: house-made pork sausage; Olive Brine Pork: pork marinated in olive brine; Greek-style pulled pork with apple coleslaw
Andy Yang, Rhong-Tiam
Rhong-Tiam Sriracha Glaze Suckling Pig; 5 Spices Pulled Pork