Pig Island | Governors Island
The first annual Pig Island, held on a sunny Saturday afternoon at the courtyard of Colonels Row on Governors Island, was sorta a blowout version of the popular Cochon555 events. 20 local restaurants were given a whole heritage pig from Violet Farms and The Piggery—picked up late last week at the Union Square Greenmarket—and asked to create something special.
Sure, some of the participants kept it simple. R.U.B.'s pulled pork—prepared low/slow and spiked with Carolina vinegar sauce—was knockout. The pork leg tacos with house made habanero sauce from Palo Santo drew long lines early. But the more standout dishes were the left field spins. Double Crown chef Chris Rendell served a bone tea broth (similar to Vietnamese pho) kissed with chunks of stewed pork, cilantro and a pig-shaped chip. Nuela's delicate terrine with Concord grapes and fennel was pure fall and artfully constructed. Apparently their early positive reviews were no bullshit.
Big shout out to all the participants—who worked for days and were tasked of lugging their gear to a freaking island. A pig island! Not easy. Those include Joe Doe, Inside Park at St. Bart's, Porchetta and others. Props to Jimmy Carbone, procurer of the finest meats and beers in New York City, for organizing. MORE PHOTOS