Every year since 2010, the Pig Island festival has asked the question, "How much pork is too much pork?" And each year they've come to the same conclusion: no such thing.
On September 9th, the annual outdoor pig roasting event returns to the Erie Basin Park in Red Hook, where local food folks present their special dishes crafted from a whole local hog. There will be more than 25 different chef's stations, including 'cue from Tyson Ho of Arrogant Swine as well as more BBQ from Fletcher's, Mighty Quinn's BBQ, and Toronto's Cherry Street BBQ.
It won't just be barbecue, though, as there's a promise of chocolate bacon fondue in addition to other creative, pork-based dishes. Last year, Chef Rodrigo Duarte of Caseiro é Bom won the Best In Show for Traditional Pork and he'll be back to defend his title again this year.
As always, the entire affair is all-inclusive, including plates of pork from the chefs, more pork dishes from Southern Recipe Pork Rinds and The Piggery, the promise of vegetarian eats like Brooklyn Brine and a food truck from Cabot Cheese. And, of course, the alcohol. So far the booze-makers on hand include one brewery, an artisan spirits tent featuring liquors from five distilleries, six cideries, and non-alcoholic drinks from Essentia and Bruce Cost Ginger Ale.