Queen Esther, Dusty Wright and Martin John Butler play Americana
at Pig Island
Red Hook, Brooklyn
Saturday, September 12th 11:30am – 4pm
one 60 minute set at 2:30pm
This year’s 6th Annual Pig Island will take place on Saturday, September 12th, and include 20+ chefs serving up specialty pork dishes made from pork sourced locally from Flying Pigs Farms. Pig Island’s mission is to support NY State farmers by purchasing heritage hogs with proceeds from the event going directly to support NY farmers.
After last year’s event, we heard you and have made some changes to improve logistics. Thus, this year’s Pig Island will be offering fewer tickets overall and adding some group packages. All tickets include all-you-can-eat pork dishes, plus all-you-can-drink beer by Sixpoint, NY State wines, cider and – new this year – whiskeys!
ALL-INCLUSIVE tickets will include unlimited drink and food from the following chefs we expect to see behind the grills (all subject to change/availability):
PIG ISLAND 2015 CHEFS/DISHES (AS OF 9/7/15; SUBJECT TO CHANGE):
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’ll have craft beer from Sixpoint, plus more NY State wine, cider and whiskies this year. Beverages include:
There will be great chef prizes for best dishes courtesy of sponsor WÜSTHOF. New this year: all our chefs will be grilling over Royal Oak Charcoal on Traeger Grills! We also plan on having a water vendor return this year in the event of another hot September.
Or beat the heat with your very own VIP tent! VIP tents include a private tent, table, dedicated wine service and entry for six (additional tickets can be purchased if your party is larger than six people; as always, kids under 12 are free with paying adult).