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coming march 2nd the return of “aporkalypse now” pork & beer fest I love pork. Pork chops, pork belly, roast pork and pork buns are among my favorite foods in the world. Bacon, too, in small doses—preferably on top of mini cupcakes. While I enjoy medium rare steaks and a good roast chicken, there’s something about pork I cannot resist. When it’s cooked to a perfect tenderness and rimmed with just enough fat, no other flavor compares. Except butter, maybe. On Saturday March 2nd, a group of celebrated NYC-based chefs will come together to prepare ten(!) pigs in various delicious ways for the second annual aPORKalypse Now festival. To pair with the pig-centric dishes, twenty local brewers will offer craft beers including “rare cask ales and special homebrews.” The event will be held at Alewife in Long Island City. Each $40 ticket gets you ten pork dishes and ten beer tastings. Reserve your spot at aporkalypse13.eventbrite.com. (Sorry, you have to be at least 21 to attend!) As a thank you for following this blog, I am giving away a pair of tickets to one reader. It will make an excellent Saturday afternoon date. To enter, simply ‘heart’ this post or reblog it. You can also send a message on Tumblr or email me. I will randomly pick a winner and contact him or her this weekend. Good luck! For photos from last year’s event, don’t miss the slideshow on Serious Eats. photo courtesy of get real

coming march 2nd the return of “aporkalypse now” pork & beer fest

I love pork. Pork chops, pork belly, roast pork and pork buns are among my favorite foods in the world. Bacon, too, in small doses—preferably on top of mini cupcakes. While I enjoy medium rare steaks and a good roast chicken, there’s something about pork I cannot resist. When it’s cooked to a perfect tenderness and rimmed with just enough fat, no other flavor compares. Except butter, maybe.

On Saturday March 2nd, a group of celebrated NYC-based chefs will come together to prepare ten(!) pigs in various delicious ways for the second annual aPORKalypse Now festival. To pair with the pig-centric dishes, twenty local brewers will offer craft beers including “rare cask ales and special homebrews.” The event will be held at Alewife in Long Island City.

Each $40 ticket gets you ten pork dishes and ten beer tastings. Reserve your spot at aporkalypse13.eventbrite.com. (Sorry, you have to be at least 21 to attend!)

As a thank you for following this blog, I am giving away a pair of tickets to one reader. It will make an excellent Saturday afternoon date. To enter, simply ‘heart’ this post or reblog it. You can also send a message on Tumblr or email me. I will randomly pick a winner and contact him or her this weekend. Good luck!

For photos from last year’s event, don’t miss the slideshow on Serious Eats.

photo courtesy of get real

I get a rush from crossing paths with food I can’t find in New York. Take scrapple, a hard-to-describe pork mush “commonly considered an ethnic food of the Pennsylvania Dutch” that is much more appetizing than it sounds. The consistency is similar to mushy grits/apple sauce/baby food that’s been pan-fried so it becomes a slab of mush (pictured above between two slices of bread). I sampled scrapple at North 3rd in Philly’s Northern Liberties neighborhood this weekend. Turns out the only thing that’s better than fresh fruit with French toast is savory pork mush and an oozy egg.

I get a rush from crossing paths with food I can’t find in New York. Take scrapple, a hard-to-describe pork mush “commonly considered an ethnic food of the Pennsylvania Dutch” that is much more appetizing than it sounds. The consistency is similar to mushy grits/apple sauce/baby food that’s been pan-fried so it becomes a slab of mush (pictured above between two slices of bread). I sampled scrapple at North 3rd in Philly’s Northern Liberties neighborhood this weekend.

Turns out the only thing that’s better than fresh fruit with French toast is savory pork mush and an oozy egg.

I keep ordering the biscuit and grits combo at Comfort Diner. Not because it’s incredible, but cause it’s good enough. Still, it’s nowhere near the caliber of what’s pictured above. Comfort Diner can sate any rainy day craving with grilled cheese, ricotta blueberry pancakes, and cheap coffee. It’s got all the fixings of an old-school greasy spoon plus an inexplicably heavy door that will budge for nothing less than a full body slam. But this post is not about what I ate this morning; this post is about what I wish I ate this morning, i.e. the barbecue pulled pork and cheddar grits from Brooklyn’s Peaches, pictured above. I continue to order grits from the likes of Comfort Diner because I’m trying to relive the cheesy, hominy glory I enjoyed once in another borough. I’m not hungry anymore, but it’s not the same.

I keep ordering the biscuit and grits combo at Comfort Diner. Not because it’s incredible, but cause it’s good enough. Still, it’s nowhere near the caliber of what’s pictured above.

Comfort Diner can sate any rainy day craving with grilled cheese, ricotta blueberry pancakes, and cheap coffee. It’s got all the fixings of an old-school greasy spoon plus an inexplicably heavy door that will budge for nothing less than a full body slam.

But this post is not about what I ate this morning; this post is about what I wish I ate this morning, i.e. the barbecue pulled pork and cheddar grits from Brooklyn’s Peaches, pictured above. I continue to order grits from the likes of Comfort Diner because I’m trying to relive the cheesy, hominy glory I enjoyed once in another borough.

I’m not hungry anymore, but it’s not the same.