Heather Carlucci-Rodriguez, Print

Maple bacon sticky buns

 

King Phojankong, Kuma Inn & Umi Nom

Roasted Lechon and braised Adobo over rice

 

Adam Schop, Nuela

Linguica with liver mousse, salsa Criolla on grilled muffin

 

Jacques Gautier, Palo Santo

Pig's head tacos 

 

Trina Hahnemann (Guest Chef from Denmark) & Larry Duda Neuman's Catering

Rillettes with thyme and beer served with preserved onions; meatballs with red cabbage with beets; pork roast with cracklings homemade relish of tarragon, capers, beetroot and pickled cucumbers and chervil; pork sausage with mustard and rye bread 

 

Michael Ferraro, Delicatessen

Pig pies; melted leeks; Roquefort-fig compote 

 

William Horowitz & Greg Grossman, Ducks Eatery

Lechon Nam Khon: Hickory smoked whole hog/fermented shrimp brine/tom yum/fresh coconut cream/lime/cilantro

 

Chris Rendell & Ryan Butler, Mary Queen of Scots

Executive Chef Chris Rendell: Pork Schnitzel sandwich with pickled red onion and black pepper-apple chutney; pork bone soup

Executive Pastry Chef Ryan Butler: Maple smoked bacon custard with crispy French toast

 

Michael Jenkins, The Darby

Spicy pork sausage, with plum jam and pickled chile coleslaw  

 

Joe Dobias, JoeDoe

JoseDoe Cubano: roasted pork butt, shoulder bacon, cracklins, swiss, homemade pickles 

 

Stefan Ching & Stephen Yen, The Clerkenwell

Candied bacon; pork cracklings; Chinese-style braised pig's trotters; slow-cooked shoulder with cilantro aioli, shredded lettuce/cabbage and raddish (carnitas/Tosdada style); pork belly porchetta sliders; southern-style ribs 

 

Nate Courtland, iCi

Escarole and pulled pork salad with pickled hot peppers, sweet mustard dressing and Chicharron Gremolata

 

John Stage, Dinosaur BBQ

Pulled pork sliders with house cured garlic dill pickles

 

Mary Cleaver, The Cleaver Co. & Brent Sims, The Green Table

Hudson Valley carnitas with salsa verde, cabbage slaw and sour cream on Hot Bread Kitchen tortillas

 

Edi and the Wolf, Edi and the Wolf

Slow roasted pork terrine with French bean salad and mustard vinaigrette (Eduard Frauneder and Wolfgang Ban

 

George Weld, Egg Restaurant

 

Ryan Angulo, Buttermilk Channel

 Corn bread with goat feta, mustard slaw, bread & butter pickles

 

Danny Mena, Hecho en Dumbo

Gorditas de Chicharron Prensado: Pork cracklins stewed in a chile Guajillo salsa stuffed in handmade corn medallions; Tacos de Chorizo Verde y Longaniza: Handmade tortillas filled with green chorizo with pumpkin seed and red sausage with pinenuts  

 

Jimmy Carbone, Jimmy's No. 43

 Vegetarian sides: Grilled corn with garlic, cayenne, lime; fresh cheese

 

Josh Bowen, John Brown Smokehouse

 

Cody Utzman, Papacitos Brooklyn

 

Alan Bravaccini, San Rocco

Pork legs Brasata with caramelized shallots and roasted potatoes; Pork belly stuffed with lard and prunes, cayenna pepper, served on thyme black cabbage 

 

Cathy Erway, Cathy Erway

 

Peter Giannakas, Ovelia

Ovelia Loukaniko: house-made pork sausage; Olive Brine Pork: pork marinated in olive brine; Greek-style pulled pork with apple coleslaw 

 

Andy Yang, Rhong-Tiam

Rhong-Tiam Sriracha Glaze Suckling Pig; 5 Spices Pulled Pork

 

Sam Barbieri, Waterfront Ale House
Hickory Smoked Pulled Pig with Carolina BBQ sauce, Slider Rolls, and Slaw
Violet Hill Farm

Jimmy Carbone, Jimmy's No.43
Apple Mead-brined Grilled Pork with Red Jacket Plums
The Piggery

Heather Carlucci, Print
Maple Bacon Sticky Buns
Mountain View Farm

Joe Dobias, JoeDoe
Slow Cooked Pork on a Homemade Lard Biscuit
Violet Hill Farm

Brett Ellis, The Green Table
Whole Hog Brunswick Stew
Violet Hill Farm

Cathy Erway, Noah Berland,
Pork buns with pickles
Tamarack Hollow Farm

Michael Ferraro, Delicatessen
Whole Pig Puebla Mole Tostados, Pickled Stone Fruit and Shallots
Violet Hill Farm

Alex Garcia, Barrio
Whole Roasted Pig with Viguron (Yucca Salad with Cracklins)
The Piggery

Jacques Gautier, Palo Santo
Pork Tacos
Violet Hill Farm

Will Horowitz, Ducks Eatery
Malay style sausage, potato, preserved crab, fragrant herbs & sour chili
Violet Hill Farm

Patty Jackson, I Trulli
Cotechino and Testa with Beans
Violet Hill Farm

Michael Jenkins, Butter
"Eat a Pig Sandwich"
Violet Hill Farm

Sara Jenkins, Porchetta
Porchetta sandwiches
The Piggery

Mr. Bobo Eric Johnson,
Whole Roasted Hog Smoked over Peachwood

Kazuko Nagao, Pecopecony
Okonomiyaki
Violet Hill Farm

Theo Peck and Nick Suarez, The Food Experiments
Pulled Pork, Braised Fennel Stuffed Porcine, Salt and Vinegar Potato Salad Chimichurri Aoli
The Piggery

Chris Rendell, Double Crown
Bak Kut Teh, Pork Bone Tea Soup
Violet Hill Farm

Matt Riznyk, Great Performances
Jerk Pork Rillette, Pickled Peach Relish, Coco Bread
Violet Hill Farm

Adam Schop, Nuela
Pig Terrine with Prune Plums and Fennel
Violet Hill Farm

Joshua Stokes, Grill a Chef
Root Beer Glazed Pig with Crushed Kabocha and Sage Cracklins
Violet Hill Farm

John Taylor, Rub
North Carolina style BBQ with Moravian Slaw
The Piggery

Cody Utzman, Brooklyn Standard/Papacitos
Cobra Kai Tacos with Kimchi, Sesame Oil, Avocados, Cilantro, and Tortillas
Violet Hill Farm

Dara Yaffe, SchoolHouse Kitchen & Tastes Like More
Brined, smoked pork with peach rosemary barbecue glaze, grilled sausages
Tamarack Hollow Farm, Flying Pigs Farm

Matt Weingarten, Inside Park at St. Bart's
Whole Hog Sausages with Harvest Pickles
Violet Hill Farm

The Piggery, Mother-in-Law's Kimchi, Sullivan St. Bakery,
Rustic Pate and Mousse with Kimchi on Stirato
The Piggery