PIG ISLAND CHEFS/DISHES 2014:
- Tavern on the Green Chef Katy Sparks and Adam Shepherd will serve Glazed Pork Belly on Chilled Ramen Noodles, Braised Pork Shoulder Reuben-style Rillettes, Smoked Ham over Green Mango Sticky Rice, and Shaved Roasted Pork Loin
- Michael Jenkins (Butter) will serve up a Chorizo taco with watermelon and Serrano chile sauce
- Chef Julian Alonzo and Paul Neuman (Neuman’s Kitchen) have created the mouth-watering “Three Little Piggies”: Roasted pig, late summer Jersey corn, bacon, crispy pigs’ ears, and clams
- Shanna Pacifico (Pacifico’s Fine Foods) is serving Brazilian style Chicharone de Porco (crispy fried pork bits that are marinated in passion fruit and lime) served on top spicy late-summer slaw, topped with seasoned Farofa (crispy yucca flour)
- Smoked Pig Pizza: Emily in Clinton Hill will be smoking a pig in their pizza oven and serving it on homemade pizza dough
- Chris Rendell of Flinders Lane will serve Roasted Pork Salad with Rau Ram, shallots, and Hot & Sour Dressing
- John Rattliff of Ends Meat is making Pork Nuggets served with kraut and pickled mustard
- Chef Joe Dobias returns with Garlic Pork Cemita, garnished with green salsa and queso fresco
- Ben Schneider (The Good Fork) and St. John Frizell (Fort Defiance) will team to serve up a pit-roasted whole “Merpig” (a roast pig wrapped in seaweed)
- 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 The Pig Guy NYC 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.
- Jared Male (Randall’s Barbecue) will serve chopped whole hog sliders topped with Randall’s barbecue sauce and vinegar slaw
- Bill Kooper (Route 66 Smokehouse) will make smoked crispy pork terrine with pickled veggies
- 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
- Chef Jesse Jones Pulled will serve pork strudel with pickles and sweet Hannah’s BBQ sauce
- Ted “The Butcher” Nigro doing carving demos with sponsor WÜSTHOF
- Matt Deliso (Blue Ribbon Bakery)
- Christophe Hille (Fleisher’s Meats)
- Tim Cavaretta and Isabelle Leighton (Bittergreen)
- Jon Bratton (NYC Hot Sauce) teaming with Justin Brunwasser (Friedman’s Lunch) will cook up pork belly lettuce cup finished with a peach chutney, a dollop of “hog’s head” cheese, topped off with pork skin crackle and NYC Hot Sauce
- Bill Fletcher (Fletcher’s Brooklyn Barbecue)
- Evan Hanczor and George Weld (Egg)
- Others TBA