Category Archives: NYC Food Events

Edible Good Beer Event 2018

EGB entry28 Liberty Plaza – site of 2018 Edible Good Beer event

Each year, when summer rolls around, Edible Manhattan puts together its Good Beer event.  This is always a great showcase of local New York breweries as well as dishes from NYC restaurants to go along with them.  Last Thursday, July 19th, for the first time, this gathering was held at 28 Liberty, the former Chase Manhattan Plaza.  The China General Chamber of Commerce was a co-sponsor of the event along with Tsingtao beer and Fosun International (who operates 28 Liberty).  One added activity for this year, was that attendees were able to vote on what beer would be on tap at the newly-opened Manhatta restaurant on the 60th floor of the building.

28 Liberty Plaza

View from the plaza

Breweries came from around the New York City area as well as from Long Island, and there were a few from overseas.  This was a opportunity to sample craft beers as well as more established brands.  As usual, from past Good Beer events, IPAs seemed to be on tap at almost all of the tables.  Ales, Pilsners, Stouts, and Gose were also in supply.  In addition to the beers, were ciders from Doc’s and 1911.  One visible trend was fruit in beer, with passion fruit, mango, grapefruit and other flavor being added to beers to boost flavor and to try to land that extra hook to capture the audience’s taste buds and fandom.  Another trend, which has been becoming more visible is that many of these products are available now in local markets in can form, instead of only on tap or at the tasting rooms.

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Some of the breweries and their beers

My two favorites of the evening were, as comes as no surprise: Ales, as I tend to steer clear of hop-heavy IPAs.  The Pub Ale from Strong Rope Brewery reminded me of many an evening hanging out with friends over a few pints.  This is a great food brew in the classic, crisp bitter style.  The other ale I enjoyed was the more complex, malt forward Driftwood Ale from Montauk Brewing Company, also something that would be a great match with many dishes.  Fortunately, there were also many different foods with which to try to pair them.

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Some of the food options

The restaurants who came out to this event brought some great beer-pairing friendly nibbles.  Noodles by Lucky Pickle Dumpling Co. provided a spicy base layer with which to start the evening.  Pickles by their parent company Jacob’s Pickle and bacon by Maison Pickle provided contrasting tangy, porky, and sweet notes.  Fatty, spicy, hot, sweet seemed to the taste profiles of many of the dishes, minus the mochi by My/Mo Mochi and sweets from JoMart Chocolates.  Pierogies by Baba’s Pierogies had jalapeño, along with a spicy sour cream and lime dip.  The folks at Blue Smoke created another two-bite treat with saltine, pimento cheese, andouille, and a slice of jalapeño.  One of my favorites was the Nasi Lemak from Wok Wok, with layers of coconut rice and curry chicken and a sliced egg garnish.  All of these provided nice pairing options with many of the different styles and profiles of beverages.

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This new event location was ideal for a walk-around tasting, allowing plenty of space for wandering around the tables to pick up a glass of something and a bite of something else.  The tables on the plaza added that extra aspect of this being a place to hang out where groups of friends were getting together to compare notes and share samples.  A live band, plenty of beers, delicious food, and a rare, breezy summer evening made it difficult to say good-bye to this year’s Edible Good Beer festival.

With thanks to Shea Communications for arranging for me to attend this event.  Kronenbourg 1664 Blanc, a wheat beer, was selected by the attendees to be on tap at Manhatta.

January 2018 NYC Food & Drink Events

collage-2018-01-07In the run-up to the end of the year, I didn’t really have a spare moment to update the calendars on this website.  With the cold snap in NYC this weekend, it was a great time to hunker down and work on the 2018 NYC Food & Drink Events calendar.   The first month of the year is chock full of all kinds of great activities.  Like Cassoulet?  There’s two competitions at which you can sample this classic French dish: one held by Jimmy’s No. 43 and one by D’Artagnan.  Looking for Burns Night festivities?  MOFAD has one, as does the Flatiron Room.  How does a Hot Chocolate crawl sound during these cold days?  Check out these places to grab some during Valrhona’s festival.  Looking for event more things to check out in the NYC food scene?  Head on over to the NYC Food & Drink Events page to see what’s going on in January, as well as in the coming months.

Buon appetito!

Pig Island 2017 and Jimmy’s No. 43

Pig Island check-in

Pig Island 2017

Yesterday, the 8th annual Pig Island was held in Erie Basin Park in Brooklyn.  This pork-centric celebration featured regionally-raised hogs from Flying Pigs Farm as well as beers from Sixpoint Brewery, cider, and spirits from several area distillers, including New York Distilling Company.  What’s always so nice about going to this gathering each year is that the chefs are just as excited to be there demonstrating their use of the whole pigs as are the consumers of them.

Pig on the Smoker

Pig on a Grill

With a light breeze and clear, blue sunny skies, it’s almost as the spectacular end-of-summer weather was created especially just for this day.  Last year, I assisted one of the chefs with serving food the day of the event, but this year, I was on the other side of the table as an attendee, which meant I was able to get to eat quite a few of the pig-oriented dishes.

Ovelia

 Ovelia‘s grilled pork

Several of the restaurants have been cooking for this event for several years.  One returnee is Ovelia, from Queens, with their skewers of juicy, tender, marinated pork.  Watching these cook over the open coals, which give it a deep, smoky flavor, it’s no wonder that each year they have one of the longest lines for tastes of this dish.

David NavarroDavid Navarro of Jimmy’s No. 43

David Navarro, one of the chefs at Jimmy’s No. 43, and another veteran of this event, chose to go the whole roasted hog route.  He used a blend of Mexican spices and cooked the skin to a dark, lacquered crust.  Folks gathered around eagerly waiting for it to come off of the grill.

Arrogant Swine

Taco by Arrogant Swine

This festival usually has several taco offerings to showcase the hogs, and this year was no exception.  The taco from Arrogant Swine featured tender, delicate chunks of pork, pulled straight off of the smoker.  The green chile sauce packed a punch of heat that balanced the sweetness of the meat, with a crunchy counterpoint from the fried onions and coolness from the mint.

Smoke Show BBQ

Slider from Smoke Show BBQ

The folks at Smoke Show BBQ also cooked their pig in the North Carolina style.  They served hunks of it on Martin’s potato rolls with a schmear of pimento cheese and a mound of slaw.  It wasn’t exactly a traditional NC pulled pork slider, but it was delicious nonetheless and was also another stand-out of the day.

Jakes Handcrafted

 Sausage by Jake’s Handcrafted

Jake’s Handcrafted brought their hand-made sausage cooked on the plancha, serving it with Asian-flavored stir-fried vegetables.  These coils of meat, gorgeously seared, were one of the first plates that guests had a chance to try when they arrived at the event, kicking it off to a meaty, smoky start.

Insa

Insa‘s Korean-inspired pork bun 

Korean-marinated pulled pork in a Chinese-style flatbread topped with a sesame-chile sauce, and finished with your choice of pickled vegetables, this was the perfect blend of sweet, heat, spice, and acid.  This was put together by another restaurant making a return trip this year, Insa, from the folks at The Good Fork, who have also been at this event in the past.  This was probably one of the bites that I enjoyed the most this year from the savory group.  The bread was soft and crisp and cradled all the meat and the juices together, and it was the one item for which I went back for seconds.

BBDs

BBD’s Korean BBQ Fries

A few other restaurants also tapped into a Korean-ish theme this year, including BBD’s from Long Island.  They brought their Korean BBQ Fries, loaded up with pork and egg and the tangy-spicy crunch of kimchi.  Perfect bar food and great for an event like this one.

Belly Korean Bacon Shop

BELLY Korean Bacon Shop

With a name like BELLY Korean Bacon Shop, it’s as though these chefs and this event were made for each other.  The line for this hand-torched, thinly-sliced pork bell over sushi rice was consistently long throughout the day, with many folks going back a few times.  They also brought slabs of home-made bacon to keep the crowds patient while they put together the each batch.

Butter

A Piggy Tail by Butter

Butter Chef de Cuisine, Michael Jenkins, and his team put in their eighth appearance at the event, and it’s always a treat to see what they will bring for folks to try.  Along with the pork and plum pizza that they were firing up on the grill, they used several parts of the pig to make a Piggy Tail.  The dough and caramel contained pork fat, bacon was tossed to coat the dough-knot, along with hazelnut praline and chocolate cookie crumble.  I would have gone back for another one, but I didn’t, you know, want to make a pig of myself.

Clay Gordon

Chocolate-dipped Sausage with Bacon by Clay Gordon

Chocolate-covered sausage with bacon?  That was another one of the dessert options at this event.  Sounds a bit odd, but when you mix the chocolate with bacon fat and beer, it’s sort of like ganache or really rich chocolate sauce.  Sweet, salty, fatty, chocolately all in one, rounded out with a crispy, buttery cracker.

Roni-Sue

BaCorn by Roni-Sue

For those, like me, who are popcorn fans, Roni-Sue’s BaCorn is a favorite snack.  Chunks of bacon, caramel, mixed into popcorn.  It was a great treat to have in this setting and paired well with whiskey, as I found out by chance.

Catskill Food Company(1)

Catskill Food Company

After grazing at the different stands, having a beer or a couple, maybe even after a shot or two, folks hung out in the grass, kids running around, listened to the band and generally just took in the beauty of a late summer day.   It’s really more like a large block party celebrating the bounty that the pig brings us.  The laid-back vibe is what makes this more than just another food event and brings people back to it year after year.

Jimmy's No 43

Thank you so much to Jimmy Carbone of Jimmy’s No. 43 for giving me the chance to attend this event.  As some of you may have read on Gothamist, Jimmy’s No. 43, a hub of the craft beer and local food movements in NYC, has temporarily ceased operation.

Cochon555 New York City 2017

Cochon555 sign
I don’t think I’ve ever hidden my fondness for pork products from anyone who reads this site. Heck, like most Southern-raised folks, I keep a can of bacon fat in the fridge, just for cooking up those eggs from the farmers’ market on the weekends. So, when the folks at PadillaCRT reached out to me to ask if I’d like to cover this year’s Cochon555 in New York, I jumped at the chance to check it out.

judges table

The Judges Table

Cochon555 was created in 2008 to educate and encourage chefs to use heritage breed pigs in their restaurants. It has grown into a 14-city tour for 2017, with chefs in each host city competing to be the Prince or Princess of Pork. That person will then go on to the national level competition to be crowned the Grand Cochon. Chefs are given a heritage breed pig from which to create their menu for the event. Prior to the guests entering the event space, they prepare a tasting plate of six bites that showcase their animal, its versatility, flavor, and the chef’s own creativity.  Proceeds from the auctions held at these events go to support Piggy Bank, a non-profit organization that assists family farms who would like to raise heritage breed pigs with genetics as well as sourcing for them.

piggy bank

Piggy Bank – one recipient of proceeds from the event

These pigs have such amazing flavor, a profile that is not what most of us were raised with, if we ate pork growing up at all.  My mother used to cook pork chops to death, after they’d been drown in Shake-n-Bake.  It wasn’t until I started going to events like this one and others around New York that feature locally-raised, heritage breed animals, that I was able to understand why it is so important to preserve these stocks and to make sure that there is a place for them in the food pathways and on our tables.  What I was most looking forward to seeing yesterday was just what the chefs would present to the guests.

Quality Eats montage

Chef Ryan Bartlow of Quality Eats (Mulefoot from Dogpatch Farm)

How else do you win over the hearts and tastebuds of hungry New Yorkers then with the deli classics?  Chef Bartlow created chopped liver on matzoh, ham “lox” and whitefish on a bagel, matzoh ball soup with kreplach, and, my favorite, a melt-in-the-mouth pastrami on rye, featuring the pork shoulder and belly.  You could wash it all down with a mini egg cream and end the meal with a black and white cookie or a morcilla rugelach.

Olmsed montage

Chef Greg Baxtrom of Olmsted (Berkshire from Autumn’s Harvest Farms)

The selections from this chef featured some of my favorite charcuterie items. Pâté, not too rustic and not too refined, country ham, rillette, fried rillette.  The meat selections were accompanied by peppery greens, a grain and sunflower seed salad, and in the case of the rillette by a mustard aïoli, each as a flavorful balance and foil for the richness of the pork.

Saxon-Parole montage

Chef Nicole Gajadhar of Saxon + Parole (Large Black from Spring House Farm)

I’m not going to lie, the flying pig display caught my eye and won me over, even before I’d tasted any of this chef’s food.  Then, I joined the line of folks waiting to sample the offerings, and went back for seconds.  The laksa hit all the soothing notes of fragrant lemongrass, cilantro, and coconut notes and then just pushed it out a bit further with slices of smoked loin, blood noodles, and pork crackling garnish.  The Lower East Side egg roll riff with pork shoulder pastrami was just what I’d like to have on my next dim sum jaunt.  The chicharrones filled with rillettes were delicious but a little challenging balanced on top of a broth laced with mezcal.

Birds-Bubbles montage

Chef Aaron Hoskins of Birds & Bubbles (Mulefoot from The Piggery)

What I regret about yesterday evening is that at some point, I saw a tray of biscuits fly by from the folks at Birds & Bubbles, and I did not manage to snag one of them.  The thick-cut bacon with mustard sauce made me want to pick up a few more of these bites.  The second bite that I had from this chef could be called pork with more pork, as it was a pulled pork with what seemed to be a whipped lardo on top of it.

Chefs Club montage

Chef Chris Szyjka of Chef’s Club by Food & Wine (Old Spot from Heritage Foods USA)

This savory take on the classic French Opera Cake was gorgeous to see and delicious to taste.  It was like consuming concentrated porkiness.  Dessert by this chef was also fun with a maple ice cream and shortbread cookies that had used lard in them.

NYC Chefs

NYC Chefs for Cochon555 2017

After several hours of feeding hungry guests, the chefs took the stage to hear the results of the judging and who would be crowned this year’s Prince or Princess of Pork for NYC.  After soaring rounds of applause as each chef’s name was announced, Cochon555 creator Brady Lowe pulled the white card out of the black envelope and revealed that Chef Nicole Gajadhar of Saxon + Parole would collect the trophy and wear this year’s crown for NYC.  The crowd went crazy.  Her dishes had been some of the favorites of the day, with a long line to try them.

Chef Nicole

Chef Nicole Gajadhar of Saxon + Parole

Thank you so much to the staff at PadillaCRT for the opportunity to attend and cover this year’s Cochon555 in New York City. For more information on this event as well as the other cities in which it will be held in 2017, please visit the organizer’s website.

Buon appetito!

Chef’s Choice with Michael Anthony & Marcus Samuelsson at The Japan Society

D Gabor IntroDon Gabor, co-author of Chef’s Choice introducing the event at The Japan Society 
(photo courtesy Ed Lefkowicz)

“‘Influence,’ as a word, means to have an impact on people,” said Don Gabor at the introduction of the Japan Society’s event Culinary Masters on Their Japanese Influences.  Sometimes influence makes people change, and it can also be something that we give to others whom we mentor and nurture, he added.  Chefs Michael Anthony and Marcus Samuelsson are two of the culinary personalities who contributed to the book Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine written by Mr. Gabor and Ms. Saori Kawano, founder of The Gohan Society, a Japanese culinary non profit, and president and founder of Korin, the Japanese culinary shop.

S Kawano talkSaori Kawano, President and Founder of Korin, and Founder of The Gohan Society 
(photo courtesy Ed Lefkowicz)

Back in 1982, when Ms. Kawano first opened Korin, there was just a small group of American customers who came to her shop and who knew about Japanese cuisine.  At that time, there was a big barrier between Western and Japanese chefs in New York.  Most of her clients were Japanese chefs; she didn’t think that American chefs would use Japanese cooking tools.  Thanks to chefs like Michael Anthony and Marcus Samuelsson, that has changed.  Chef Anthony added, you can look around almost every kitchen in NYC these days, even in the one at Gramercy Tavern, and see Japanese knives in the kits of most of the cooks and chefs.  They are often used for more precise cuts and knife work than Western knives.  As Ms. Kawano stated, this is because “the presentation is like art.”

They also discussed the impact of The Gohan Society, a non-profit organization that seeks to share Japanese culinary heritage with chefs around the United States.  For Ms. Kawano, this is about “making Japanese food more accessible to American chefs.”  Chefs participate in exchange programs and in sharing ideas and information, taking them back to use in their own cooking or as Chef Anthony explained, “there’s a dialogue.”  They also have a scholarship program that brings Japanese chefs into American restaurants to work on an internship and that sends American chefs to Japan to do the same.

M Anthony talksChef Michael Anthony discusses the influence of Japan on his cooking
(photo courtesy Ed Lefkowicz)

Chef Michael Anthony shared his experiences working in Japan after finishing university.  The country and culture hold a special place for him as it was where he fell in love with cooking and discovered “what he wanted to do.”  Once he managed to work up the courage to go to a restaurant and to ask for a job, he gained a position in an establishment run by chef-owner Shizuyo Shima.  “I learned from her my foundation as a chef,” he shared with the audience.  “There’s not a single day that I don’t think of that experience.”

It was not only the technical skills and dedication to good craftsmanship that he took away with him; he also took away something inspirational and directional.  The sensibilities underneath the surface of his cooking – American food combined with creativity and seasonality – reveal the influences of his time in Japan.  He considers himself “lucky to be able to serve that food.”  Even in his James Beard Award-winning cookbook, V is for Vegetables, Chef Anthony uses Japanese ingredients and flavors, distilling them for the home cook.

M Sameulsson talkChef Marcus Samuelsson shares his experiences with Japanese cuisine and culture  
(photo courtesy Ed Lefkowicz)

For Chef Marcus Samuelsson, his introduction to Japan came through meeting other young chefs who were culinary students alongside of him.  He was impressed by their discipline and wanted to travel to Japan to experience that culture.  He also wanted to eat fugu.  What he found was that they “didn’t share a language but shared a passion for food.”  For him, Japan was very transformative and provided another lens through which to view his new Scandinavian cooking, as both are island nations, have cuisine built upon seafood, and were not in the culinary mainstream.

Although he has been there many times, he remarked, “Japan always humbles and inspires me as a curious chef.”  It’s not just about the ingredients, like fresh wasabi, not what we get that is green and comes out of a tube, it’s also about eating on a spiritual compass where there’s explanation needed as to why there’s no pork at a fish restaurant.  He also feels that the Japanese have done one of the best jobs of incorporating food as an ‘ambassador’ by way of introducing their culture to others.  He often feels like an outsider looking in when he’s there, not fully understanding it but adoring it all the same, which keeps a bit of the magic of the Japanese culture for him.

Chef's Choice book

Chefs Anthony and Samuelsson are only two of the chefs who talk about the influence of Japan on their culinary style in the book Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine.  This book is now in paperback and is available on line and in stores.

Thank  you to Don Gabor, Saori Kawano, and The Japan Society for inviting me to cover this event for them. The photos this article, except the final one, are courtesy Ed Lefkowicz.

Food & Drink Events and Conferences for 2016

Food Styling prop tableFood Styling Workshop at Eat, Write, Retreat 2012

For several years now, I’ve hosted pages on this website of NYC Food & Drink Events as well as one featuring Food & Drink Conferences. Each of these is updated on a rolling basis, so that the information is as current as I can keep it, given when events and conferences are posted and when my schedule allows me to spend a few hours at the computer at home working on these pages.  With some delay, allowing me to relax from a hectic 2015 year-end, here are links to the pages updated for 2016:

NYC Food & Drink Events (updated continuously throughout the year, with the current month as the lead)

Food & Drink Conferences (updated throughout the year)

Here’s a link to a post that I wrote in 2013 about some of my favorite conferences from 2012, many of which are also being held in 2016.  I also list a few of my reasons for attending conferences and what you can gain from participating in them.  Although I might not be attending as many of these events as I have in past years, I still think that they are a valuable personal and professional resource.  My hope is that one day my budget for taking part in them will come back so that I can go to them once again.  In the meantime, I look forward to hearing about everyone else’s adventures on the conference and event circuit.

Buon appetito!