Pork is good.
If you're nodding your head right now and beginning to salivate at the mere thought or the tender and succulent meat, then you'll want to make your way to Brisky Gallery in Wynwood this Sunday for a different kind of artistic exhibition -- one that puts pig on a pedestal.
P.I.G. (Pork Is Good) is back for round five, and this time around, chef and organizer Jeremiah Bullfrog (GastroPod) has upped the chef count from last year's pork fest. "We're trying to grow it bigger and better," says Bullfrog. "And by better, I mean trying to deliver a value to the customer that far exceeds anything they would expect at that price point at any other events around town."
Fifty bucks will grant you access to hog heaven, where you'll be able to wine and swine on unlimited quantities of pork from the city's top toques in an unruffled and chilled out setting.
"As chefs we do so many events. Well, this is an anti event of all that," says Bullfrog. "I'm just trying to create a good vibe for the chefs participating where he can hang out, kick back and cook some good food."
Last year, Bullfrog allowed his colleagues to upstage him while he took it down a notch, only cooking a drunken pig, Chinese-style. Only. While he's unsure as to what he'll be cooking up come Sunday, without a doubt there will be pickles involved. As for the other chefs, Bullfrog is leaving the creativity to the individual. "There's enough of being boxed in to what we have to do as chefs sometimes," he says. "I just want everyone to have creative freedom." The only requirement is that they utilize the pig, of course.
Brad Kilgore (Alter), Conor Hanlon (The Dutch), William Crandall (Azul), Jamie de Rosa (Tongue & Cheek), Todd Erickson (Haven), Kris Wessel (Oolite), Giorgio Rapicavoli (Eating House), James Strine (Cafe Boulud Palm Beach), and more all be showcasing pork their ways, while Ms. Cheezious and Taquiza will be on site providing snacks. Expect a play on ribs and cheddar cheese biscuits from the roving grilled cheese truck, while Steve Santana will be bringing his single-origin masa from South Beach to Wynwood in order to make some tacos. "Kris Wessel has teamed up with Steve to smoke some pig." So, carnitas tacos. Score. Bullfrog has also invited his former sous chef Kyle Foster from Colt & Gray in Denver down to participate and bring some charcuterie to the table.
And because you can't fully get your wine and swine on without vino, Uvaggio will be bringing the bottled fermented grapes to the pig party. If beer is more your thing, in the spirit of neighborly love, Jonathan Wakefield will be tapping six different kegs of his Mango IPA, Coffee Vanilla Porter, Guava Jefe, and more. "He's for sure doing one porky thing." Jen Massolo from CRAFT has curated all beverages from the event and has invited four artisan distillers to participate and create cocktails to go with pig. Kurtic Jantz from Trump will be mixing with Rock n Rye cocktail using High West Double Rye and Will Rivas of Macchialina will be making a St. George Rhum and pear brandy cocktail. The other two will be kept a surprise till the day of.
Beignets from the Dutch's pastry chef Josh Gripper and cake pops from Giselle Pinto of Sugar Yummy Mama (soon to be in Wynwood) will provide a sweet ending to a decadent and gluttonous Sunday afternoon.
"I'd be doing this anyway -- cooking pig, drinking whiskey, and hanging out with friends. So we might as well invite the general public."
P.I.G. 5. Sunday, November 16. Brisky Gallery, 130 NW 24th St, Miami. Event starts at 3 p.m.; tickets costs $50 via chefjeremiah.com.
Follow Carla on Twitter @ohcarlucha
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