Pig Island NYC is Back as a Socially Distant Picnic

Pig Island NYC is returning for the 11th year - with all the great food and beverage we always have, but with some important new safety guidelines. We’re excited to host Pig Island at a new and extremely spacious location: Snug Harbor Cultural Center & Botanical Garden, an historic 83-acre campus with dynamic programming in the arts, agriculture, horticulture, and education – plus plenty of parking.

The festival will be a low-risk outdoor recreational activity. It’s an all-inclusive picnic featuring barbecue all-stars like Tank Jackson of Charleston’s Holy City Hogs, Trevor Kunk of The Little Beet, Mario Chape of Big Papa Smokem, Jase Franklyn of Jase BBQ, and Mike Lapi, a chef, farmer, and butchering instructor at SUNY Cobleskill. We’ll also have beer from Staten Island’s Flagship Brewery, cider, spirits and delicious side dishes like Geechie Boy grits with shrimp.

We’ll be announcing more chefs soon and hope to see you there!

Tickets

We are offering three ticket tiers. A VIP Pitmasters Breakfast will kick off at 11am. General admission doors open at 11:30am-4pm. Arrive before 2pm or food may run out.

General Admission Ticket: $60 + fee for all-inclusive food and drink

VIP Pitmasters Breakfast: $150 to arrive early at 11am and enter before general admission for a preview of the best bits from some of Pig Island's top pitmasters.

VIP Private Table and Tent: $2,500 for 8 seats and a private table and tent. Have an area just for your family and friends that is socially distant from the rest of the picnic and arrive early at 11am. Enjoy an assortment of drinks available in your tent and interact personally with one of the BBQ chefs to go behind the scenes and taste their best bites right off the smoker.

No Refunds.

Rain or Shine.

21 and Over.

Safety Guidelines

In addition to having more space, we’re also going to limit the number of guests at the event. Once inside, there will be three separate areas to enjoy food and drink, allowing for greater social distancing. Hand sanitizing and hand washing stations will be accessible and guests will be required to wear masks except when sitting down to eat.

Food stations will be spaced out and if there are lines people will stay 6 feet apart. When you’ve gotten your food and are ready to eat - everyone can bring their own blankets to spread out and enjoy a beautiful day outside. Plus, wristbands will allow guests to wander Snug Harbor’s grounds and re-enter when they want to.

Guests should bring their own

• Masks
• Blankets
• Hand Sanitizer
• Anything you need to feel safe, like a personal bottle of water or anything else

Chef Lineup

Tank Jackson, Holy City Hogs

Tank and his friends like pitmaster Rob Nelson from Arkansas and Trevor Kunk of NYC’s The Little Beet will have three delicious stations featuring overnight slow smoked whole-hog barbecue; brats, sausages, and hot dogs; and Mrs. Paul's Shrimp with Geechie Boy Mill grits.

Rodrigo Duarte, Caseiro E Bom

Rodrigo will be serving his famous iberio presunto - he’s the only farmer in the U.S. certified to raise pure ibérico pig from Portugal.

Mario Chape, Big Papa Smokem

Mario will be cooking with Phil Wingo of Pork Mafia and the crew from La Cubana to honor Carl Ruiz who Mario partnered up with last year to take home an award. They’ll be serving a barbecue smorgasbord featuring puerco a lo cubano.

Matt Fisher, Pitmaster formerly with Fletcher's Brooklyn Barbecue

Matt will be making Laphroaig glazed pork burnt ends with summer corn pudding.

Cenobio Canalizo, Morgan's Brooklyn Barbecue

Cenobio is preparing ribs and candied bacon mac & cheese.

Mike Lapi, SUNY Cobleskill and Chefs' Consortium

Mike will be using his expert butchery skills to create custom sausages.

Jesse Jones, Pow: My Life in 40 Feasts

Chef Jesse is preparing dirty corn muffins topped with North Carolina-style pulled whole hog, pickled slaw, and his sweet heat barbecue sauce.

Jase Franklyn, Jase BBQ

Jase will be cooking ribs and his signature BBQ pigtails.

Mike Petrovitch, Que Chevere

Mike is making pernil y arroz con gandules (roast pork with rice and pigeon peas) - a traditional Puerto Rican rice dish! Their pork shoulders marinate for eight hours and then are slow roasted for 48 hours resulting in fall-off-the bone meat.

Luis Rivera JR., Fathers and Sons Kitchen

Luis is planning smoked pork ‘pernil’ featuring the restaurant’s award-winning line of barbecue and hot sauces.

Joe Tacoronte, Bearded BBQ NYC and Harbor Eats

Joe is preparing a delicious pork shoulder.

John Fuchs and Vinny Ferrante, Red Hook Raiders, FDNY

You can expect John and Vinny’s famous ribs that took home a prize at Pig Island 2019.

Pete Calascione, Friends of Firefighters

Pete is making brisket sliders in partnership with our community partner, Friends of Firefighters

Matthew Worgul, Gentle Giant Barbecue

Leland Avellino, Avellino Family Barbecue

OTHER FOOD

Coney Island Saucery

Jammy!

BEVERAGES

Flagship Brewery

Original Sin Cider

Kills Boro Brewing Company

Knob Creek

Laphroaig Whiskey

Romilly Cider

(Austin East, Sixpoint)

Specials thanks to Juicy Lucy BBQ and The Hop Shoppe who are helping to make this event possible!

Transportation

Snug Harbor Cultural Center, 1000 Richmond Terrace, Staten Island, NY 10301

Public Transportation:

• Take the Staten Island Ferry and once you arrive, take the S40 bus at Gate D to travel along Richmond Terrace, less than a 10-minute ride. Let the bus driver know that you want to get off at Snug Harbor.

By Car from Brooklyn, Queens, and Long Island:

• Take the lower level of Verrazano Narrows Bridge; stay on the right, and exit at Bay Street. Take the Bay Street exit service road to Bay Street. Make a left and follow Bay Street past the Staten Island Ferry Terminal, where Bay Street becomes Richmond Terrace. Follow Richmond Terrace about one mile to Tysen Street. Make a left on Tysen Street, and then the next right on Fillmore Street, and enter the parking lot immediately to the left of the gated entrance. Parking will be right after the gate on the left-hand side.

• Brooklyn Battery Tunnel: To BQE West. Verrazano-Narrows Bridge to SI Expwy (I-278). Get off at Clove/Richmond Road exit (#13). At third intersection, bear right onto Clove Road. Continue to Bement Ave. (will see a cemetery), turn right onto Bement. Continue to Richmond Terrace. Make a right onto Richmond Terrace to Snug Harbor. Make a quick right at the Snug Harbor sign and then a quick left through the brick gatehouse.

By Car From New Jersey:

• From the Goethals Bridge: Take 278 East or take the Outerbridge Crossing to 440 North, following signs to the Verrazano Bridge/278 East. Get off 278 East at the exit marked Richmond Road/Clove Road. (Do not take the Richmond Avenue exit). Take the service road to the first light, make a left, and follow Clove Road to Richmond Terrace. Make a right on Richmond Terrace and follow it until you come to Snug Harbor, which is on the right and marked by a black cast iron fence and magnificent pillared buildings at Snug Harbor Road. Turn right and you will see the entrance gate on your left-hand side. Follow the signs for parking.

• From the Bayonne Bridge: Take the first exit (Richmond Terrace). Make a right at the top of the exit ramp onto Richmond Terrace. The Terrace snakes around a bit, following the shore of the Kill Van Kull river. Go about 3 – 4 miles, you will see Snug Harbor on the Right. It is just past the Getty gas station and a little restaurant on the left called Blue.