Meaty, Beer-Drenched Snapshots from Pig Island 2010

Grid View

• Team Porchetta
• The Rub BBQ Team
• Adam Schop of Nuela
• The Green Table Team
• The Palo Santo team making carnitas
• Cody Utzman of Papacitos and Brooklyn Standard
• The line for the Palo Santo tent
• Sarah Jenkins
• Chris Rendell of Double Crown
• The team from Fuggedaboutit Brooklyn
• Entertainment

On Saturday, the meat hungry masses flooded Governors Island for the first annual Pig Island, an event organized by Jimmy Carbone of Jimmy’s No. 43, where 20 chefs — including Porchetta's Sara Jenkins, Double Crown's Chris Rendell and Print's Heather Carlucci — were given a few pigs and asked to make whatever they wanted out of them for this massive, outdoor BBQ and beer garden. Most of the teams offered some version of pulled pork — the longest, most impressive line was the one for Palo Santo’s carnitas. But the highlights of the fest were two of the stranger dishes: Nuela chef Adam Schop’s pork terrine with concord grape jelly, essentially a grape taco with a meat tortilla, and, Patty Jackson of I Trulli’s creamy, crispy testa square and cotechino sausage, with a fava bean salad as a side.
· All Pig Island Coverage on Eater [~ENY~]