Pig Island 2016
Happy 5th birthday to us! Another year, another brilliant trip to Pig Island. As always, we're very grateful to Jimmy Carbone and his team at Food Karma for organizing this event and being gracious hosts. I would have loved for it to be about twenty degrees cooler and a bit more overcast; it was sweltering and I came home with a pretty gnarly tan! But no matter, the plentiful food and drink were still enjoyable. In past years , I've tried to pinpoint a recurring theme or motif that inspired the chefs: last year we saw a lot of chicharrones and pork rinds, whereas past years there were lots of tacos or sliders. I think this year's theme was a little broader and more international: fusion pork dishes. One of the standouts was a sandwich from Hudson & Charles of pickled pork shoulder in a banana calamansi BBQ sauce. We spoke to the chefs, who told us calamansi is a citrus fruit like a cross between lime and orange, commonly...