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The Piglet Party 2010

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Piglet Party 2010

Wondering what that delicious thing was you tasted at our recent Piglet Party? Dying to see photos of everything you missed (or scan the crowd for familiar faces)? Read on below for a full debriefing on the party which, if we do say so ourselves, was a really good time. You can see photos of it all in the slideshow below, shot by food52's own Sarah Shatz.

We'd like to extend a special thank you to Adam Roberts (our delightful Emcee), New York Times editors Christine Muhlke & Luise Stauss (curators of the deliciously voyeuristic food porn slideshow), extraordinary Food Porn panel moderator Frank Bruni and panelists Frank Falcinelli, Ben Leventhal and Deb Perelman, and the event's sponsors, who provided all the great food, drink and entertainment. We recommend perusing the links below to finish up any lingering holiday shopping -- you can't go wrong.

The Piglet Party 2010 was brought to you by:

Hanna Winery & Vineyards
Kelso of Brooklyn
Ayala Sparkling Herbal Water
Dorie Greenspan’s CookieBar
Liddabit Sweets
Rick’s Picks
Van Leeuwen
Peck’s Paté
Lush English Toffee
Salumeria Rosi
Lucy’s Whey

Cellars at Jasper Hill
Russ & Daughters
June Taylor: The Still Room

Sustainable Party
Finger on the Pulse

For more coverage of the party, check out these stories from Huffington Post, Publishers Weekly, Elle and Piglet Emcee Amateur Gourmet and (if you haven't had enough after viewing the photos below) see Metromix's terrific slideshow.


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Comments (9)


over 4 years ago Cara Eisenpress

Was so glad we could make it--had a great time!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

How I wish I had had time for a road trip! Looks like so much fun!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Looks like a blast! How do you make tomato water? Just squish em real good and drain?


over 4 years ago Food52

This is from your friendly editors at Food52.

Actually we just strained bottled tomato juice, first through a fine-meshed strainer, then through cheesecloth -- but your method would work too!


over 4 years ago Kitchen Butterfly

I'm going to plan my trip to the US next year very carefully..........I will always love food52 - a true testament to what you can do when you are passionate about something - you just keep growing. Piglet. Foodpickle. Social cooking community. Love. Friendship. I'm getting emotional!!!!!!!!!!!!!!!!


over 4 years ago gingerroot

My brother had a fabulous time!


over 4 years ago theveggie

looks like fun


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

We had a great time! Thanks for such a fun party!


over 4 years ago betteirene

How fun! How cool! Maybe next year!