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Pork Out At This Year's Pig Island, Now With New Whiskey Tent
By
Nell Casey
Published Aug 10, 2015
Modified Aug 18, 2015
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By
Nell Casey
Published Aug 10, 2015
Modified Aug 18, 2015
Share
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In a month's time, pork lovers will be preparing for the meat sweats at the annual Pig Island event, where they'll be inundated with porcine-based products until their waistbands pop off. Once again employing an outdoor waterfront space near IKEA in Red Hook, the tasting event will be tasking area chefs to create ambitious dishes using hogs from Flying Pigs Farm as their inspiration. For attendees, it's about stuffing your face with delicious bites of pork, from pulled pork to whole-roasted beasts to hot dogs and beyond.
They've put together another great lineup of talent this year, including Chef Kurt Michael Friese, a founder of Slow Food Iowa who runs a restaurant devoted to supporting local farmers and food producers. Also on tap, Tyson Ho from Arrogant Swing in Bushwick, Evan Hanczor and George Weld from Egg Restaurant, the team from Northern Spy, Fitz Tallon of Eataly and King Phojanakong, who's been running the new Thai and filipino street foods kitchen out of Jimmy's No. 43.
The event takes place Saturday, September 12th from 11:30 a.m. to 4:00 p.m. and early bird tickets ($85) are currently on sale. In addition to all the pork belly (and shoulder and chops and ribs), they'll have plenty of free-flowing beer, cider and wine (all included in the ticket), plus a brand new "Whiskey Tent" that sounds both amazing and dangerous.
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Nell Casey
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