For many, Labor Day signifies the end of summer which makes me sad since summer is my favorite time of the year. So what better way to go out with a bang by eating some amazing food, and celebrating this holiday by attending Pig Island on Governor's Island.
|Chris Giannakas (Ovelia)|
|Grilled pork goodness (Ovelia)|
|Homemade Weiner (Butter & The Darby)|
|Joe Dobias (Joe Doe)|
|Dale Talde & Crew (Talde & Pork Slope)|
|Seth (Water Front Ale House)|
|Michael Ferraro, Delicatessen|
|Spicy Koren Pork Buns w Plum Sauce, Pickled Peaches n Cucumber (Delicatessen)|
|Jacques Gautier (Palo Santo & Fort Reno)|
|Jacques Gautier's Smoker bicycle (his ride that day)|
|Prochetta (Casa Mono)|
|Bacon Caramel Cookie (Butter & The Darby) Insanely Good!|
|Homemade Wiener (Butter & The Darby)|
|Danny Mena (Hecho en Dumbo)|
|Butchering Demo Anthony Sasso (Casa Mono) & Ian Kapitan (Alobar)|
Even though this is the third annual Pig Island, it is my first time attending, and I can see why previous attendees keep coming back for this gastronomical event. Pig Island took over Governor's Island this past Saturday where 25 chefs from New York City were provided with local pigs from various local farms. They were encouraged to use the whole pig to create dishes for all to enjoy. It was truly a great representation of nose to tail eating. There were also locally brewed beer, wine, cider, live entertainment, butchering demo by Wusthof knives, and even a vegetarian pavilion. This event has something for everyone. I believe one of the reasons why this event is so successful is because it was produced by Jimmy Carbone who is so passionate about eating and drinking locally.
As a pork lover, I was so excited to try as many dishes as I possibly can get my hands on. All the dishes that I tasted were super delicious, and I really appreciated all the work that was put into making these amazing dishes. I also enjoyed talking to many fine folks that participated in this event from chefs to farmers to people who attended. This is the second video that I hosted. It was a great experience working with my talented, producer/editor Tiffany. I also want to thank Jimmy Carbone and Food Karma Project for producing such an extraordinary event. If you didn't get a chance to feast with us this year, I hope you plan to attend next year.