Pig Island kicked off their 5th Annual event at the Red Hook waterfront, just outside the IKEA in Brooklyn. The line started early and when the event opened at 11:30am on the dot, attendees cheered as they were ushered in. Can’t say that happens at many other events.
The weather was a scorcher for a barbecue, and veterans of years past came out with their picnic blankets and lawn chairs, ready to make a day of it.
The event hosted 25 chefs creating dishes out of pigs sourced from Flying Pigs Farm. A mixture of chefs that just cater with no storefront, to heavy hitters like Butter, were all on hand to showcase their best pork dishes.
One of our favorite booths was Randall’s BBQ. Not only was their slider exceptionally tasty, but their team was cracking jokes behind the table. One even coined the saying, “Retweet your meat treat,” which stuck in our heads well after the event was over.
Revolving Dansk offered up some Danish-Asian options, that were considered pretty innovative across the board. There was even a vegetarian dish from Bittergreen. Pig Island made sure there was a little something for everyone.
We were impressed that Wölffer Estate Vineyard was on hand to serve up their rose’ cider, one of our favorite beverages of the summer. Astoria native Singlecut Beersmiths also had some selections, among other purveyors.
Pig Island is one of Food Karma Projects events, created and produced by Jimmy Carbone, the restaurateur behind Jimmy No. 43. Carbone makes sure that events like Pig Island feature local chefs, food and libations in conjunction with non-profit groups.
We look forward to seeing what the event has in store for Pig Island next year. Hopefully it’ll be a cooler cookout as far as weather is concerned, while still keeping the swines smoking.