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
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:
By Car from Brooklyn, Queens, and Long Island:
By Car From New Jersey:
Snug Harbor Cultural Center, 10301