Food

Governors Island Will Become Pig Island on October 2

by

Jimmy Carbone, proprietor of Jimmy’s No. 43 and Craft Beer proselytizer, is going to be busy next week. In addition to hosting a number of Craft Beer Week events, he’s gearing up for Pig Island, the pork and beer blow-out he’s presiding over on Governors Island on Saturday, October 2. The event will feature 60 pigs from local farms and 20 chefs and farmers, as well as free-flowing libations from New York State wineries and Sixpoint Craft Ales. There are still tickets available through the Pig Island website; you can whet your appetite by taking a look at the menu after the jump.

Double Crown‘s Chris Rendell: Bak Kut Teh
Butter‘s Michael Jenkins: “Eat a Pig Sandwich”
Ducks‘ Will Horowitz: Charred Pork Sausage with Pickled Chili Crab Slaw
Green Table‘s Brent Sims: Whole Hog Brunswick Stew
Waterfront Ale House‘s Sam Barbieri: Hickory Smoked Pulled Pig with Carolina BBQ sauce, Slider Rolls, and Slaw
John Taylor and Rub: North Carolina style BBQ with Moravian Slaw
Palo Santo: Pork Tacos
Print‘s Heather Carlucci: Maple Bacon Sticky Buns
Grill a Chef‘s Joshua Stokes: Root Beer Glazed Pig with Crushed Kabocha and Sage Cracklin’s
Food Experiments: Mixed Grill
Up in St Barts‘ Matt Weingarten: Whole Hog Sausages with Harvest Pickles
Great Performances: Pickled Peach Relish, Coco Bread, and Jerk Pork Rillette
I Trulli‘s Patti Jackson: Cotechino and Testa with Beans
Porchetta‘s Sara Jenkins: Porchetta
Delicatessen‘s Michael Ferraro: Whole Pig Puebla Mole Tostados, Pickled Stone Fruit and Shallots
Mama O‘s Kheedim Oh: Braised Pork with Kimchee
Nuela: Pig Terrine with Prune Plums and Fennel
Cody Utzman of Papacitos and Brooklyn Standard: Cobra Kai Tacos; A Korean-Mexican Taco Variety with Kimchi, Sesame Oil, Avocados, Cilantro, and Tortillas
Jimmy’s No. 43: Flying Pig Farm Sausage with Red Jacket Orchard Plums
Joe Doe: Slow Cooked Pork on a Homemade Lard Biscuit
Alex Garcia: Whole Roasted Pig with Viguron (Yucca Salad with Cracklins)
The Piggery: Pate

Have a tip or restaurant-related news? Send it to fork@villagevoice.com.

More: