After a week and a half of pig preparation, five New York City chefs and their culinary teams came together last Sunday evening at the beautiful Lighthouse at Chelsea Piers to present their dishes and compete for a spot at the Food & Wine Classic in Aspen.

The evening began with a welcome drink from The King’s Ginger, a cocktail of Champagne and ginger liqueur. With the bubbly in hand, guests strolled through the room, taking in the view of the Hudson River and snacking on the likes of fresh Pacific Oysters and crispy wafers topped with crème fraîche and caviar.

Despite these deliciously briny indulgences, the stars of the evening were the five heritage breed pigs being showcased by the city’s top chefs. Each chef was given their own table upon which to present their array of dishes, and each chose to decorate their areas in a different way.