Day 5 – Preparation for Pig Island 2013

jimmy and me

Jimmy Carbone of Jimmy No.43 and me

All 25 chefs cooking for this great happening met at Union Square market at the Flying Pigs truck to pick up our 200 lb. pigs. Tyson Ho and I are the only ones cooking a whole hog and the fabulous EV Meat Market on Second Avenue who is holding it for us until Friday.Jimmy Carbone, the man behind the event and good friend, casually mentioned to the owner that it needed to be marinated.

me with Mike and Tyson

Me with Tyson Ho and Mike from Flying Pigs

Poor George was horrified that his refrigerator box would get all smelly and kept saying “Oh, Jimmy.” But he lay the pig on the floor on some plastic bags, I put on some disposable gloves, knelt before the glorious hog and slathered away in my strapless dress. George checked with me periodically and obligingly posed with our pig.

meat counter marinated pig counter