Category Archives: Restaurants

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.

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.

Pig Island 2014

Pig Island 2014 signagePig Island 2014

For the second year in a row, chefs, pig dishes in hand, and the folks who love to indulge in porcine goodness gathered in Red Hook, Brooklyn at Erie Basin Park for the fifth annual Pig Island festival organized by Jimmy Carbone of Jimmy’s No. 43.  As in past years, this event featured hogs raised by upstate farmers, local wine, cider, and craft beer, and a lot of creativity, showcasing the range of culinary creations that can come from using the whole animal.  Fortunately, as well, even though there had been an early threat of thunderstorms, the inclement weather held off until the very end of the day.

Butter - adding grate to grillButter – putting the grate onto the hot grill

This year, I felt that there was definitely a broader range of dishes and concepts for using the pigs than has perhaps happened in previous years.  The tortilla seemed to be the vehicle of choice for delivering pork products to hungry mouths, whereas, last year, more bites seemed to be on sliders or bread.  There were so many incredible offerings that it is difficult to select just a few stand-out items.  There was an esteemed panel of judges that had that heavy responsibility, so I can just talk from the point of view of my own tastebuds here.

Hecho en Dumbo - Sample PlateHecho en Dumbo – sample platter

Taking home the award for “Fearless Stomachs Only,” Chef Danny Mena of Hecho en Dumbo created Volcanes de Chorizo Casero.  Two different versions of pork meats topped with tomatillo salsa: a red Mexican sausage called Longaniza and a green chorizo, where the herbs were blanched and then mixed in with the meat.  The small square item at the top of the picture is a version of chicharrones made in Mexico where some of the meat is still left connected to the skin, and then they are fried together, creating a crispy, puffed, pork fritter-like morsel.  I could have eaten plates and plates of these offerings, the flavors blended so well together, fatty meat, creamy cheese, hearty tortilla, and spice and acidity that just cut through all of that to bring the dish together.  I’m only sorry that I didn’t get a chance to swing by at the end of the event to pack up any leftovers that they might have had.

Jesse Jones - Pulled Pork StrudelJesse Jones – Pulled Pork Strudel with BBQ Sauce and Pickled Cucumber

Another memorable dish that I ate on Saturday was this inspired creation by Chef Jesse Jones.  For a spin on the usual pulled pork sandwich with slaw or other vinegar-based toppings, he built a strudel using slow-cooked pork.  The rounds were heated up on the grill and served with a barbecue sauce from Fairway, his event sponsor, and dressed with lightly pickled cucumbers, which were still crunchy enough to provide a nice textural balance to the succulent meat and pastry.  This is the kind of plate that makes me want to come back to Pig Island year after year because chefs just go for whatever they think might work to celebrate the hog, and sometimes it just comes together beautifully.

Revolving Dansk - Copenhagen Street Dog w Salty LadkrisRevolving Dansk – Copenhagen Street Dog

A newcomer to this food festival, Revolving Dansk went for a more traditional-with-a-spin for one of their dishes.  Taking their cue from the Danish hot dog wagon (pølsevogn), which they mention is virtually the only street meat in that country, they served up the Copenhagen Street Dog complete with a tangy remoulade, crisp locally-made Scandinavian pickles, crunchy onions, and a drizzle of a Danish salty licorice sauce, upon request.  It might sound like an unorthodox combination, but it worked.  I’m not a huge hotdog fan, and I would have gone back for seconds on these.  The hotdogs themselves were served on rolls made by Brooklyn bakery Leske’s.

Ends Meat - Pork NuggetEnds Meat – Pork Nugget

Those three plates were my favorites of the day.  For a complete list of the participating chefs, visit the Pig Island website. Here’s what the judges decided were their best dishes:

Fearless Stomachs OnlyHecho en Dumbo‘s Volcanes de Chorizo Casero

Best Nasty Bits – Ends Meat’s Pork Nuggets

Best Naked MeatOvelia‘s Spit-roasted Pork

Most RefreshingFlinders Lane‘s Pork Salad

Most MayanJimmy’s No. 43‘s Cochinita Pibel

Best Scrapple from the Apple Egg‘s Scrapple Taco

Best on BunsPig Guy NYC‘s Pork Sliders with Lime Chimichurri

Best Sweet CheeksButter‘s Bacon Banana Bread with Caramelized Bacon

Best to the TableThe Good Fork / Fort Defiances‘s Mer-Pig (read more about how they made it here)

Most Succulent SauceHometown BBQ and Balthazar‘s Tasso Pork Belly Taco

Pig Island - watermelonPig Island 2014

There were lots of great dishes filled with various versions of pork and pig bits, so it wasn’t easy to narrow down the best things I ate to just three items, as many of them were really quite delicious so it feels a bit like splitting (hog) hairs.  All the chefs and their teams worked in blazing hot conditions under bright sunny skies, behind smoky grills, to bring us yet another terrific event.  When I got on the bus to head back over to the subway, I overheard one volunteer say to a friend, “I smell like barbecue and pork.”  His companion chuckled, “As you should!”

Buon appetito!

A big “thank you” to Jimmy Carbone of Jimmy’s No. 43 and creator of Food Karma Projects for inviting me to participate in this event and to cover it this year for him.  The food opinions stated here are my own.

New Taste of the Upper West Side – Best of the West

Best of the West programChecking in at Best of the West

For a week there, it was a busy stretch of food events plus kitchen work cooking at other food-related gatherings and special dinners, so I’ve just now managed to sort through all of my photos from the New Taste of the Upper West SideBest of the West, to which I was kindly invited by Key Group Worldwide.  Looking back on pictures from the evening, I was reminded of what makes a great food and drink event in this city where there are so many of them every weekend.

Tito's Beverage - pouring drinksTito’s Handmade Vodka pouring cool drinks

It wasn’t just about the dishes presented by the chefs or the specialty cocktails, it was also about the vibrant mood that the organizers created, complete with a band that kept the audience and the participants dancing (I saw a few chefs here and there grooving to the tunes.), a venue where everyone could circulate easily, and tables and chairs where everyone could relax and enjoy the festivities.  There were, of course, quite a few beverage stations set up, with tastings of wine, spirits, and beer, as well as several water stations, which also seems to be a more frequent (and welcome) feature at food events.

Chef Daniel Boulud thanking everyoneEvent Honoree Chef Daniel Boulud

Another aspect to the evening that made it a very special day, was the honoring of Chef Daniel Boulud, who has several restaurants in the area.  Taking the stage, Chef Boulud thanked all the culinary participants and the folks who cooked the dishes that we were all about to enjoy.  He also asked us to tweet about the event in support of City-Meals-on-Wheels.  Then, the chef signed copies of his cookbook Daniel for guests and chatted with party-goers.

Aerialist - handing out champagneServing champagne

It’s also not every evening or even at every food gathering that you have someone handing out champagne while hanging from the ceiling.  This was a terrific touch and captivated many of the attendees.

'Cesca - Housemade Stracciatella with Rhubarb Compote‘Cesca – Housemade Stracciatella with Rhubarb Compote

As expected, the food was a central feature of the event.  With neighborhood restaurants featured, at each table, it was possible to taste the wide variety of flavors and cuisines available within just a few short blocks of each other.  As this is a part of town I don’t normally visit all that often, it was nice to see some east side names over here as well as to discover some new west side venues to add to my “to try” list, like ‘Cesca, who brought one of my favorite bites of the evening.

There were so many delicious small plates to try that it’s difficult to list all of my favorite ones.  I’ve attached this slideshow of the pictures that I took at as many of the tables as I could visit.  The Poblano-Wild Mushroom Taco from Candle Cafe West (which also has an east side location) was one stand-out dish.  Calle Ocho served warm, pillowy Sweet Corn Arepas topped with silken house-cured salmon, crema, and salmon roe.  It was a perfect salty-sweet bite.

Best of the West - exterior shotOutside seating area

Having a gorgeous NYC evening (a brief rainstorm had passed through earlier in the day), with clear skies, helped create the festive atmosphere, too.  Most of all, this just felt like a relaxed, large-scale block party to celebrate the neighborhood, accompanied by really, really terrific nibbles.  This is definitely a food event to add to your list for next year as well.

Buon appetito!

Thank you to which I was kindly invited by Key Group Worldwide for inviting me to take part in this event.  It was an amazing evening!  All opinions on the dishes and commentary about the event are mine.

2014 Top 10 Pastry Chefs in America by Dessert Professional Magazine

Sculpture for top 10 pastry chefs

I know that I mentioned last week that Brooklyn Uncorked is one of my favorite food events of the year.  Well, another annual gathering about which I get equally excited is the Dessert Professional Magazine Top 10 Pastry Chefs in America ceremony and dessert tasting, which was held this past Monday night.  I have a massive sweet tooth, and, as I generally work on the savory side of the kitchen, getting to eat and see incredible confections from some of the country’s (and the world’s) most talented pastry chefs is a real treat.  For one evening, I get to hang out in Willie Wonka’s workshop!

Richard Grausman - 2014 HonoreeRichard Grausman – Founder & Chairman of C-CAP

Before the dessert tasting starts, however, there is the awards ceremony which recognizes the hard work and dedication of all of the chefs who were selected.  In the audience, I spotted some past winners, maybe a few potential future nominees, as well as other well-known pastry chefs.  Each year, too, one person is recognized for his or her significant contribution to the industry.  This year, Richard Grausman, the Founder and Chairman of C-CAP (Careers through Culinary Arts Program), was inducted into the Hall of Fame.  He also announced that, starting in 2015, his organization would be awarding an annual scholarship to be applied to any pastry and baking program at The Institute of Culinary Education (the event host).

Table with mixing bowlsMixing bowls from KitchenAid engraved with each chef’s name

After the formal part of the program, we get to visit each of the kitchens where the chefs have set up their tables laden with desserts for us to taste.  Do I really eat all of this dessert?  Well, honestly, I try to sample most of them.  It does get to be a bit overwhelming sometimes.  Fortunately, I found a few friends who were willing to share plates with me, so none of us was completely overloaded with sugar.  I also captured some pictures of the prep and plating of the desserts, which are visible on my slideshow below.  As this was also the 21st anniversary of the event, cocktails as well as sweets were served at many of the stations.

Georges Berger, MOF, Owner of Chocolate Fashion (FL)

Georges Berger - sign

Georges Berger - Pistachio Brittle & White Peach Mousse

Georges Berger - White Peach-Vodka Cocktail

Ebow Dadzie, Pastry Chef at NY Marriott Marquis and Pastry Instructor at Monroe College (NY)

Ebow Dadzie - sign

Ebow Dadzie - Coconut Lime Dacquoise w Mango Olive Jelly, Banana Lime Sorbet

Ebow Dadzie - Sorrel beverage

Della Gossett, Executive Pastry Chef at Spago (CA)

Della Gossett - signDella Gossett - White Chocolate Crottin with Surinam Cherry Preserve

Katzie Guy-Hamilton, F&B Director and Corporate Pastry Chef at Max Brenner Worldwide (NY)

Katzie Guy-Hamilton - sign

Katzie Guy-Hamilton - Suntory Chocolate Torte

Katzie Guy-Hamilton - chilled chocolate drink

Cher Harris, Executive Pastry Chef at The Hotel Hershey (PA)

Cher Harris - sign

Cher Harris - Mandarin n' Chocolate Hazelnut Sponge

Joshua Johnson, Executive Pastry Chef at Vanilla Patisserie (IL)

Joshua Johnson - sign

Joshua Johnson - Chocolate Mousse Chocolate Cremeux Cherry Compote Chocolate Pound Cake

Joshua Johnson - corn macaron with jalapeno jelly, corn cream, arugula

Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel (NY)

Ghaya Oliveira - sign

Ghaya Oliveira - The Cherry Tart

Derek Poirier, École du Grand Chocolate Pastry Chef Western USA – Valrhona USA (AZ)

Derek Poirier - sign

Derek Poirier - To The Five Boroughs

Derek Poirier - Chocolate Cocktail

Rudi Weider, Master Pastry Chef at Hilton San Diego Bayfront (CA)

Rudi Weider - sign

Rudi Weider - Chocolate Espresso Creme Brulee

Jennifer Yee, Executive Pastry Chef at Lafayette (NY)

Jennifer Yee - sign

Jennifer Yee - eclair display

2014 Top 10 Chefs Dessert Pro Mag2014 Top 10 Pastry Chefs in America

For my re-caps of the event the previous for the previous two years, please visit these links on this website:

2013 Top 10 Pastry Chefs in America by Dessert Professional Magazine

Top 10 Pastry Chefs in America by Dessert Professional Magazine

Buon appetito!

Thank you to Ruskin International for inviting me to participate in this event.

Brooklyn Uncorked 2014 by Edible Magazine

Brooklyn Uncorked signage

Every year I say this, and each year I mean it: Brooklyn Uncorked is one of my top favorite food (and wine) events of the year.  It’s also one of the events that I recommend to people to grab a ticket to when they ask me what local food festivals they should try to attend.  Local restaurants + local area vineyards = great food bites & wines.  It’s the perfect recipe for a fantastic evening.  As with the past few years, it was held at One Hanson Place in Brooklyn, which has some gorgeous architectural features, as you can see in some of the photos below.

Wine glasses at entryEmpty wine glasses waiting to be filled

Chef Annette Tomei and I teamed up to wander around and visit all the tables, food and wine alike.  Having been at this event the past few years, it was really nice to have a wing-person and also to get another viewpoint from a more trained set of tastebuds.  As we’ve worked together in the kitchen many times over the past couple of years, we have a familiar frame of reference and could shorthand some of our findings throughout our adventure.  The slideshow below shows a few of the things that we sampled.

I tried to capture as much as I could, but, inevitably, there were a few tables that we couldn’t get to due to the overwhelming number of folks who wanted to taste the various foods and wines.  There were also a couple of tables that were finished serving their dishes before we got around to them.  It was also lots of fun to bump into our friends and colleagues in the industry, which just made the evening feel even more like a giant celebration of the region’s culinary bounty.

The Good Fork - Mung Bean Pancake with Chilis, Perilla, and KimcheeThe Good Fork – Mung Bean Pancake with Chilis, Perilla, and Kimchee

Macari Early WineMacari Vineyards’ Early Wine

I even ran into one of my culinary school classmates who was helping out the team at the restaurant where he formerly used to work, The Good Fork, a returning participant.  They had one of our favorite pairings of the night, a tangy-spicy Mung Bean Pancake, which went really well with the bright fruit flavors of Macari Vineyards’ Early Wine.

Nightingale 9 - Vietnamese Tacos - Lemongrass Beef Tacos, Coconut, Cilantro, Lime, Chili-Peanut YogurtNightingale 9 – Vietnamese-style Tacos

Ravines Wine Cellars - RieslingRavines Wine Cellars Dry Riesling 2013

Tacos seemed to be the preferred vehicle for edibles this year.  There were lots of them served, as the photos show.  One pairing that I thought worked well was actually a table that we stopped at early in the evening.  Nightingale 9 offered Vietnamese-style Tacos composed of lemongrass beef , coconut, cilantro, lime, dressed with a chili-peanut yogurt.  In other words, this small plate had a lot of different levels of flavors – heat, spice, citrus – happening at the same time.  Fortunately, nearby were the folks from Ravines Wine Cellars who were pouring their 2013 Dry Riesling, which had just the right level of sweetness and acidity to work well with the taco.

No 7 - Double Decker Broccoli Tacos - Black Beans, Feta, Fried ShallotsNo. 7 – Double Decker Broccoli Tacos with Black Beans, Feta, and Fried Shallots

Marco Polo - Marinated Octopus - Mango, Lemon Yogurt, Black Quinoa, HerbsMarco Polo Ristorante – Marinated Octopus with Mango, Lemon Yogurt, Black Quinoa, and Herbs

A couple of other dishes that I thought were stand-outs for the evening – one taco and one non-taco – were the plates presented by No. 7 and Marco Polo Ristorante.  I went back (unashamedly) for seconds on the first dish and seriously contemplated doing another loop around the venue to grab a another plate of the second one.  Both of these had amazing flavor combinations with or without the addition of a wine pairing.

Bridge Lane - bottles on tableBridge Lane Wine

On the wine front, there were definitely some interesting vintages to sample.  Bridge Lane brought their boxed wine which are a whole different species of the unpleasant college experiences with the original boxed wines.  They also had a White Merlot, which was very intriguing and, when lightly chilled, has all the hallmarks of a perfect summertime food wine.  No surprise that I also enjoyed their Rosé, as they are the second label producer for Lieb Cellars, whose Rosé has been a go-to beverage of mine when I can find it on tap.

Brooklyn Winery selectionBrooklyn Winery

Another wine that I tasted at the event, that really made me say “Wow!” was the 2012 Barrel Fermented Riesling by Brooklyn Winery.  It has some of the same acidity as a traditional Riesling, but, having been fermented and aged in oak barrels, it comes out with extra earthy, funky notes due to the time spent in the wood rather than in stainless steel.  I sipped this wine independently of any food, and I’d like to spend some more time getting to know it and its particular personality.

Brooklyn Uncorked entry way2014 Participants

As always, there’s far to little room in a website post to cover all the wonderful food and drink that we had that evening.  Thank you to all the folks who made this event possible this year.  For information on the participating restaurants and vineyards from previous years, as well as to see photos of some of what was available to eat and drink, please see my write-ups from 2011, 2012, and 2013 (links take you to other pages on this website).

Buon appetito!

Brooklyn Uncorked 2013 by Edible Magazine

Brooklyn Uncorked 2012 by Edible Magazine

Brooklyn Uncorked 2011 by Edible Magazine

Thank you to Edible Manhattan for providing me with a press pass so that I could attend this event and cover it for this website.  The opinions and tasting notes are mine, as unrefined as they may be, and were not influenced by any of the food or beverage partners or by the magazine and its staff.