On Saturday, September 10, 2016, NYC Foodscape and thousands of other pork lovers will hop the free IKEA ferry to Red Hook, Brooklyn to taste porcine creations from local farmers at the 7th annual Pig Island, the annual culinary festival of late summer that benefits local farms, celebrates both award-winning and up-and-coming chefs, and great outdoor grilling.
The event is the inspiration of Food Karma Projects, the socially-enterprising food event company, founded by Jimmy Carbone, owner of Jimmy’s 43 restaurant in the East Village. Food Karma Projects’ mission is to build community “by creating unique events that showcase the best local food, chefs, beer and wine, and create a social impact that benefits worthy non-profit groups.” Charitable partners for Pig Island 2016 include Just Food, Heritage Radio Network and Newark Mentoring Movement.
This year our featured pig farm is Flying Pigs Farm (in Washington County) and farmer Michael Yezzi.
Pig Island was created in 2010 to support small New York state farmers by purchasing heritage hogs with proceeds from the event going directly to support NY farmers. It’s mission is to create an upscale culinary event and to buy pigs and directly from NY farmers to give to chefs in a challenge to create snout-to-tail recipes at our annual fest. Previous years’ dishes included glazed pork belly and peach on cold ramen, wood smoked pork pizza, pig head tacos, roasted pork sliders, crispy pig ear lettuce wraps and bacon banana bread with caramelized bacon.
Keeping the focus on local, Pig Island also features a selection of New York State craft beer from Sixpoint and others, wine, artisan spirits and ciders all included in one general admission price. “Pig Island pairs New York State hogs with New York City City chefs and showcases the best of local hog farmers, chefs, craft brewers and wine makers, all dedicated to bringing home the bacon,” says Carbone.
NYC Foodscape is excited to be one of the judges for the event, rating the pork delicacies along a number of categories. Some of 2015 judges’ favorites included:
- Hat Trick – John Ratliff of Ends Meat (Pork Nuggets, Bratwurst, Spreadable Pork Calabria Style)
- Abe Froman Award – Jocelyn Guest and Erika Nakamura of The Breslin (Ham & Swiss Sausage)
- Cornhole Money Shot – Ed Cotton of Sotto 13 (Pork Butt Corn Dogs)
- Al Green’s Let’s Get it On– Michael Jenkins and Butter (Pork Bellly S’mores)
- Diet Delight – Bill Kooper of Route 66 (Smoked Pork Lettuce Wraps)
- Lifetime Achievement Award – Ovelia Psistaria (Rotisserie Pork)
The 2016 Chefs and their Pork Creations
According to the folks from Pig Island, NYC chefs are lining up to take part in this destination-worthy event. Among the chefs already confirmed for this year include:
- Cookshop/Hundred Acres in tandem with Dogpatch Farm from Maine
- The Piggery – From Ithaca/Finger Lakes bringing their handcrafted charcuterie
- Patricia Clark Catering/All Five Senses
- Fletcher’s Brooklyn BBQ – Matt Fisher and Bill Fletcher
- Route 66 Smokehouse – Bill Kooper
- Fleishers Craft Butchery – One of this year’s featured butchering demo
- Danny Mena of Hecho en Dumbo
- Ovelia Psistaria Bar – Peter Giannakas
- Hudson & Charles – Jay Fox with featured butchering demo
- Insa with The Good Fork – Chefs Sohui Kim and Michael Stokes
- Michael Jenkins of Butter returns for the seventh consecutive year
- Roxanne Spruance of Kingsley
- Delaney BBQ (Daniel Delaney and crew)
- Returning Chef Humberto Guallpa of Calle Dão
- Ends Meat – John Ratcliffe
- Ralph Perrazo – BBD’s (Long Island)
- Tomas Perrone (Pig Guy NYC) – repping Primal Cut
- Chef Jesse Jones
- Jon Bratton of NYC Hot Sauce Co. – Bringing back his fire-roasted Colorado Pueblo Peppers
This year’s Pig Island will be adding even more vegetarian and sides options, including Mexican grilled corn, pickles from The Pickle Guys, other fermented foods at the Just Food Kimchi Station, and salads by Tinyfield.
- Craft beer including Sixpoint (others TBA)
- Cider from Indian Ladder Farmstead and Virtue Cider (others TBA)
- NY wines, including Red Hook Wiinery
- Whiskey pavilion with Filibuster, High West and other whiskeys TBA
- Mezcal pavilion with Mezcal de Leyenda, Del Maguey, El Buho and other Mezcals TBA
Date: Saturday, September 10, 2016
Time: 11:30 AM to 4:00 PM
Location: Erie Basin Park (next to IKEA)
1 Beard Street
Brooklyn, NY 11231
Getting there: From Manhattan: New York City Water Taxi’s free IKEA ferry shuttle (leaving every 45 minutes from Wall Street’s Pier 11). From Brooklyn (or otherwise by subway): Take the 2, 3, 4, 5, or R train to Court Street/Borough Hall. From there, take the free shuttle bus to IKEA. A complimentary shuttle runs to Smith & 9th, 4th & 9th and Borough Hall subway stations from 11am to 10:10pm daily every half hour).
Tickets are all-inclusive (ALL-YOU-CAN-EAT pork/sides + ALL-YOU-CAN-DRINK New York State beer, wine, cider, whiskey, etc. Like last year, only a fixed number of tickets will be sold to make your culinary experience more enjoyable by avoiding the long lines of previous years’ Pig Island events. And also like last year, if you want your own private dining tent and wine service, you can buy a VIP table for six (you may purchase additional GA tickets beyond the six admissions included in your tent).
General Admission (21+). $85.00 (plus $5.67 fee per ticket)
Includes admission for one person, unlimited beer and pork samples; cider, wine and additional beverages also included in this admission (must be 21+ to consume alcohol). Kids 12 and under free with paying adult. Tickets are ALL-INCLUSIVE AND NON-REFUNDABLE.
VIP Table for Six. $1,000
You will get a private tent, along with six tickets and wine service (food and beer runners not included). You’ll be able to take a break from the sun while sipping on wines from our expanded VIP wine program. All sales are final, although the tickets are transferable. Kids 12 and under free with paying adult. Additional tickets must be purchased for more than six guests.
Tickets for this year’s Pig Island are on sale here.
PLEASE NOTE EVENT IS RAIN OR SHINE. ALL SALES ARE FINAL. NO REFUNDS.