/cdn.vox-cdn.com/uploads/chorus_image/image/61179681/5050340005_15ed4e8b9c_o.0.0.1414935968.0.jpg)
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~]
Loading comments...