Pig Island

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Photograph: Walker Esner
Go hog wild at this no-holds-barred bacchanal, where 25 meat-slinging heavyweights fry, roast and ’cue 30 pigs worth of grub. With all-you-can-eat offerings like a Laotian ginger-spiced whole hog by Arrogant Swine chef Tyson Ho and luscious mounds of pulled pork by Matt Fisher of Fletcher’s Brooklyn Barbecue, you’ll be fighting to save room for the limitless pours of hops and hooch from High West, Van Brunt Stillhouse and Sixpoint Brewery in the festival’s first-ever craft whiskey tent. (We have faith in you.)
Event website: http://pigisland.com
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