Tag Archives: Local Products

The Brooklyn Local to benefit City Harvest

The Brooklyn Local sign

Hunger is still a big issue in New York and in the United States in general, even though we are a prosperous country with so many resources to draw upon.  City Harvest is one of the organizations in this city who strive to address this need and to try to get food to the people who need it the most.  Yesterday, in Brooklyn Bridge Park under azure skies, they held their second annual Brooklyn Local festival, showcasing food artisans, restaurants, and beverage purveyors from the borough.

Brooklyn Bridge – Brooklyn side

The glorious fall weather contributed to the lively, bright atmosphere.  In some ways it felt very much like a large, small town community fundraiser with the vendors stopping by each others’ stands to chat, swap samples, and just to catch up on the latest news.  Tables were loaded with samples as well as prepared dishes to eat there and packaged food products to take home to enjoy later.  I even saw Brooklyn Borough President Marty Markowitz touring the market at one point during the afternoon.  I had so much fun just going around and talking to the vendors and nibbling on their wares, saying hello to folks whom I know from the local food scene.

Hotdogs with mustard by Brooklyn Cured

It’s hard to pick the highlights of this event, but there were a few things that I’d definitely go back and eat again if we had the chance to re-run the day.  Scott Bridi of Brooklyn Cured cooked up one of his hotdogs with his housemade mustard for me to enjoy.  I’m not normally a hotdog fan, not even at a baseball game, but if all of them were this delicious, I could be converted to liking them.  What I am a big fan of, however, is steamed buns, especially if they are as tasty and satisfyingly full of flavor as the ones that Bite Size Kitchen makes.  I missed out on their pork belly ones, which seemed to sell out in a flash, but I did get one of the hearty braised duck and one of the fragrant chicken curry.

Gluten-free bread by Free Bread Inc.

Another terrific-tasting item that I discovered yesterday was Free Bread Inc.‘s creations.  Karen Freer has a line of gluten-free croutons, too, that will also be available online as well as a recipe for stuffing on the back of the bag, to help you get ready to celebrate the upcoming holidays.  One of her soft, pillowy, cheddar-jalapeno rolls, the Jalaa, came home with me as today’s breakfast.  As a delicious treat, I picked up the The Blue-berry from the lovely ladies at The Jam Stand to have on hand.  Summer might be over, but this berry-licious, bourbon-tinged jam will let me hang onto some of its flavors for a while to come.

Spoonable Caramel products display

It wouldn’t have been possible for me to leave this market without a few desserts to take away, in addition to all the great things that I sampled when I was there.  I fed my Robicelli’s fix with a whoopie pie and a brownie.  Liddabit Sweets might have my new favorite candy, their Apricot-Chili Caramel.  Sweet with a nice kick of heat that just makes you keep wanting to eat more and more of them.  I also picked up a jar of Spoonable Caramel‘s lightly-perfumed, luscious Lavender Caramel.  All of Michelle Lewis’ caramel varieties are smooth and rich with a terrific balance of sweetness, dairy, and flavorings.  When she asked me how I’d eaten the jar of the fantastic salty-sweet Brooklyn Butterscotch that I’d obtained the last time I saw her, I sheepishly said, “With a spoon, dipped into the jar, and then put in my mouth.”  “That’s the best way,” she validated.

Pink Limeade Paleta from La Newyorkina

The Brooklyn Local put on by City Harvest was a thoroughly enjoyable event that I’ll definitely be keeping an eye out for next year, too.   It was so nice to see the support in the local food community for this organization.  Even today, on Twitter and in person, folks I encountered were talking about it, exchanging greetings with the food vendors whom they met and commenting on all the great things that they had to eat there, always a good indication of a great gathering.  There were so many fantastic food folks there that I couldn’t fit them all into just one post so I put together a little slideshow of yesterday’s happenings, including plenty of pictures of lots of foodstuffs.

Buon appetito!

Thank you very much to Rubenstein Public Relations for arranging for me to have a press pass to attend this event.

Meatopia 2012

Meatopia signage

This year, for the first time, I took part in Meatopia, the annual celebration of all things meat.  Unlike other events, where I either pay my own way or am fortunate enough to get a press pass so that I can write about it for this website, this time I was a volunteer.  As a Culinary Arts student at the International Culinary Center, I had a chance to help out several days before the event, assisting a couple of different chefs who participated in Saturday’s carnivore-oriented festival.

Volunteer t-shirt

When the call for volunteers was posted on the internal school website, I knew I was going to want to help out with this event.  I signed up to pitch in to assist for just a couple of the days prior to the festival, plus helping out on site on the actual day.  Among the chefs who were in town last week for this event were Jonathon Sawyer and his team from The Greenhouse Tavern in Cleveland, Ohio.  Working alongside of them in the prep kitchen at the school, I caught sight of the heaping piles of butter that they were going to use for their dish.

Prep for The Greenhouse Tavern team

In advance of heading to Randall’s Island to cook up their dish, Jonathon Sawyer and his team also cleaned brains and sweetbreads, then packed them up to be transported on Saturday morning.  I’m not sure where all that butter disappeared to, but the photo above shows the results.  Crispy sweetbreads served alongside scrambled brains and eggs.  When I saw them at the event, there were many eager offal-lovers were on line waiting to try it.

“Brains and Bread” by Jonathon Sawyer

Another chef whom I briefly met last week was Siggi Hall from Iceland.  Having had Icelandic lamb at another event last year, I knew that this was a dish not to be missed.  Delicately-perfumed, slightly smoke-scented, grilled lamb was rich and almost buttery.  The coleslaw served alongside of it gave the lamb a creamy, tangy, crunch foil to contrast it.

Icelandic Free Range, Grass Fed, Boneless Butterflied Leg of Lamb with Creamy Coleslaw by Siggi Hall

There were two dishes with which I helped out in the days leading up to the event.  One was on the first day of my kitchen shift, where I picked through huge, massive piles of thyme and parsley, separating the herbs from their stems, that went into the fragrant and spicy chimichurri sauce that accompanied Chef Santiago Garat‘s whole Uruguayan-style lamb.  Other students worked beside me to tackle the mounds of basil and mint or to peel the boiled potatoes and slice the onions that went into making the vinegary salad that went really well with the smokey, rich meat.

Uruguayan-style Lamb with Chimichurri Sauce by Santiago Garat

On the second day of my kitchen volunteer shift, I worked with Chef Franklin Becker.  He served up tender, velvety Danish Meatballs with a Creamy Dill Sauce.  I was part of the meatball rolling crew.  In total, I think we made about a couple of thousand meatballs.  There was no way that I was going to miss out on getting to try one of these on Saturday.  They tasted every bit as good as the sample ones we tested out in the prep kitchen.

Danish Meatballs with a Creamy Dill Sauce by Franklin Becker

One of the interesting things about being in the kitchen was watching the process by which the chefs put their dishes together.  As we’ve been urged to do on many occasions by our instructors, the chefs tasted everything at each stage of the process, adding a bit of something here, tweaking an ingredient there.  Watching the journey of the carts filled with raw ingredients being transformed into composed bites for the festival was also an awesome spectacle.  Boxes and boxes of herbs, pounds of raw meat, cases of onions, garlic, jugs of oil and vinegar, and many other assorted food items had been delivered to the school several days in advance of the prep work that chefs carried out with the assistance of many of the culinary school’s students.

Meatopia panorama

I had been told by a few folks that about 4,000 people were expected for this event.  With the rain that morning and the threat of storms that afternoon, I’m not sure if all of those folks showed up.  The chefs with whom I worked said that they were preparing a few thousand plates apiece.  I wish I had had a chance to eat more of what was available on Saturday, but it was almost just as interesting working behind the scenes as it was to cover the event the way that I usually do.  It gave me a chance to interact with some of the people who work so hard to make these events happen and who stick through the day despite rain, scorching heat, and blustery winds to keep the crowds of folks well-fed.  I also heard some great feedback about the dishes with which I helped out from other attendees which made me feel really happy that in a small way my efforts in the kitchen were able to contribute to their enjoying the day.

View of the storm from the ferry landing, where I was working

For more of my photos from Meatopia 2012, please see this slideshow:

Buon appetito!

Pig Island 2012

Pig IslandPig Island 2012

Yesterday was the big day for Pig Island 2012 on Governors Island.  Forty or so locally-sourced pigs and about 25 New York City-area chefs plus beverages, abundant sunshine, cool breezes, live music, and lots of pork lovers all mixed together for this annual food festival.  Folks sported pig-themed t-shirts, slapped on temporary tattoos that said “King of Lard,” and were adorned with other pig-a-phaernalia in keeping with the spirit of the event.  While everything was delicious, I thought that there were definitely some stand-out dishes among this talented field of chefs.

Butter & The Darby – Whole Pig Wiener with Roasted Tomato Ketchup and Spicy Cucumber Relish

When this plate was presented to me, I was told that Michael Jenkins, the chef who led this team, had used the whole pig to create this wiener.  I believe I also heard something about butter being mixed into the meat and then it all being frozen to hold it together.  One bite and all the succulent porkiness came bursting through, rich and delicate at the same time.  The roasted tomato ketchup and spicy cucumber relish cut through the fat to give this sandwich a refreshing tangy-tartness.  The extra crunchy bits on top were an added textural bonus.  If only all pork-based dogs tasted like this one did I might have become a hotdog convert a long time ago.

Delicatessen – Spicy Korean Roasted Pork Bun with Plum Sauce, Pickled Peaches and Cucumber

For those looking for a pork dish with some real kick to it, the folks at Delicatessen delivered it in spades yesterday.  A soft Asian-style bun cradled shredded, spicy Korean roasted pork dressed with a dash of fragrant plum sauce, crisp pickled peaches and cucumber, and a few leaves of citrusy cilantro.  The heat from the meat and the freshness of the other ingredients kept me reaching for bite after bite of this sandwich.  I could have easily had a few more of these, but I had to move on to try the other dishes at this event.

John Brown Smokehouse – Suckling Pig Pulled Pork Slider

It was almost unfair to start of the day’s tastings with this morsel.  The pulled pork was tender and delicate, almost meltingly so.  Combined with their trademark vinegary coleslaw and a splash of heat from their housemade barbecue sauce, it was the perfect bite to kick off this event.  Their pulled pork ended up being the standard by which I ended up measuring all the other versions that I tried yesterday.  Hands-down, I think that this team made it the best by keeping the meat moist, capturing all the essence of porky goodness.

Mosefund Mangalitsa – BBQ Mangalitsa Collar with Grilled Peaches, Pickled Cabbage, and Carolina Sauce

It was wonderful to see Michael Clampffer of Mosefund Mangalitsa at this event, as we know each other from the New Amsterdam Market where his terrific bacon and sausages are sometimes on my shopping list.  Yesterday, he used the pork collar in his dish, a cut I don’t ever remember eating.  It was smokey and almost bacon-like, topped with sauce.  The addition of the sweet, grilled peaches and vinegary vegetables tempered the fragrant barbecue.  I vote for this dish to pay a visit to New Amsterdam Market in the near future.

Talde & Pork Slope – Pressed Whole Pig

Take a pig, debone it, and then press the whole thing back together into a block to cook and serve.  That’s what Dale Talde and his team did for yesterday’s event.  It was amazing with layers of pork upon pork, meat, fat, crisp bits all stacked on top of each other.  The snap of the mustard gave it a little bite and the pickled vegetables lifted up the dish with a touch of crunchiness and tang.

Enjoying Pig Island

I’m also going to go out on a limb and nominate two side dishes from yesterday for honorable mention.  While the pork in these dishes was cooked perfectly, I would have just eaten the accompaniments without the meat, they were that tasty.  In fact, in each case, I really wanted to go back and ask for another plate of just the sides.

Bobolink Dairy and Bakehouse – Triticale Salad with Rainbow Chard and Honey-Balsamic Vinaigrette

This salad was hearty and nutty all on its own with the right amount of greenness from the chard.  The sweet-tart profile of the honey-balsamic vinaigrette cut through the fattiness of the pork and tied the dish together.  This is a side dish that I think I might look into re-creating just to have in my recipe files.

Edi and The Wolf – Arugula, Peach, and Rye Bread-Mustard Vinaigrette

A big slab of pork belly, grilled to perfection on a bed of arugula salad.  The rye bread-mustard vinaigrette gave a mouth-puckering contrast to the richness of the belly meat.  The crisp, peppery greens, sweet peaches, and tiny cubes of crunchy, toasted rye bread provided a nice textural and flavor contrast to the soft, succulent pork.

For a complete look at the day’s adventures, click below for a slideshow. 

Slideshow of Pig Island 2012

Congratulations to Jimmy Carbone of Jimmy’s No. 43 and his terrific team at Food Karma Projects for another successful event, and thank you to them for providing me with a press pass to attend Pig Island 2012.  I heard more than a few folks say how fantastic of a time they had there, enjoying the food and the atmosphere, and how they were looking forward to returning again next year, as am I.

Buon appetito!

All opinions in this article (unless otherwise stated) are mine and my responsibility alone.  All photographs and written material is copyrighted and may not be legally reproduced without my express written permission.

Pig Island Preview: J. Baczynsky East Village Meat Market

J. Baczynsky East Village Meat Market

With Pig Island 2012 just a few days away, it’s getting to be prep time for the chefs who will be cooking on Governors Island for this annual porkfest.  On Tuesday, at the invitation of Jimmy Carbone of Jimmy’s No. 43, I showed up at the J. Baczynsky East Village Meat Market, an old-school, traditional-style neighborhood butcher, to see the pig that he’d received from Violet Hill Farm in upstate New York being cut into portions to be brined and cooked, ready for the hungry masses to consume on Saturday.

Specialties of the House

Hearty fare

From the minute you walk into the store, you feel as though you’ve stepped back into another world.  Labels on the products are in Russian, Polish, Ukrainian, and English.  White-attired and -aproned men assist customers with their orders in any one of those languages, making you feel like you’ve walked into another era in New York’s history.  Containers of Jellied Pig’s Feet, Red Beets with Horseradish, and Tripe, along with several varieties of sausage, smoked meats, and even head cheese fill the counter space.  In addition, they carry the usual cuts of meat and poultry, and I saw a steady stream of customers dropping by to purchase their sliced meats and prepared salads.  The selections reminded me a bit of Gene’s Sausage Shop in Chicago.

George and JimmyGeorge and Jimmy Carbone

We were there, however, on business specifically with George, their butcher.  A master of his craft, George has been working in this field for 50 years.  Originally from Bialystock in Poland, he was a sausage maker at the shop and made many of the cured meats for which the store is still known.  Now, he does more of the butchery and attends to customers.

George shows us the pig, pre-carving

The pig was already slaughtered, the head removed, and the body cut into half before arriving at the butcher shop.  George showed us the pig in the meat locker, so that he and Jimmy could discuss how it would be broken down and prepared.  The animal weighed about 190 pounds, and they went over briefly what cuts George would make so that each part could be used and very little would be wasted.  Then, George set up his table and began to work.

Getting ready to portion the first side

Cutting the ham portion

Trimming the trotter from the ham

Making the initial cut for the shoulder

Shoulder portion

Splitting the ribs

First side of the pig portioned

In just about as much time as it took you to scroll through the pictures and read the captions, George had portioned out the first side of the pig.  Then, with the same efficient precision and care, he went to work on the second side.  When he was finished, the ribs, belly, shoulder, ham, and trotters were all stacked on the table, along with some of the organ meats and extra fat that he’d removed during the butchery process.  He and Jimmy discussed how the pork would be brined and when it would be ready to be picked up so that the chef team cooking for Jimmy’s No. 43 could continue their work to get this to the grills for Pig Island.

Pig portioned and ready for brining

As Jimmy and I walked from the store to head on to our next errands, we discussed how there are so few of these craftsman left.  “This is real old-school stuff,” he’d told me, “There aren’t too many of these guys left.”  It was really a unique experience to witness someone like George carry out his work, and it gave me a new-found respect for the people who put their skills and labor into preparing some of the great products that we’ll be eating at this event.  I will definitely be thinking of him, along with the farmers and the pigs on Saturday.

Buon appetito!

Pig Island Preview at Palo Santo

Pig Island signPig Island chefs list

Each year, I go to a fair number of food-oriented events, whether they are markets, special tastings, or industry gatherings.  For the past three years, the one marked on my calendar as a not-to-be missed feast is Pig Island on Governors Island, created by Jimmy Carbone of Jimmy’s No. 43.  Last year, it turned out I was traveling the weekend this was held, which made me very sad.

Pork Tacos by Palo Santo

I had volunteered for the event the first year it was held in 2010 and had had an amazing time.  Great food, good music, plenty to eat and drink, relaxed atmosphere, fantastic vibe from the fellow attendees and chefs, and a wonderful location, all the key components just meld together beautifully.  Jimmy himself is a welcoming host, greeting folks he knows and introducing himself to those he doesn’t.  It’s like a giant, community-organized backyard pig roast.

BBQ Sauce samples

This year, Pig Island takes place on Saturday, September 1, during Labor Day weekend.  Last night, several fellow food folks and I gathered at Palo Santo in Brooklyn to sample a preview of their pork taco and to participate in a competitive taste test of several barbecue sauces that a few of the invitees had whipped up.  This was a terrific way to get us all in the spirit of the upcoming event and to meet a couple of the chefs who would be there on the island to wow us with their pork prowess (of which I really have no doubt at all).

Chef Jacques Gautier of Palo Santo, JustCookNYC, and Seth Harkazy of Waterfront Alehouse

And the winner of the barbecue sauce tasting was, Justin Schwartz of JustCookNYC.  His Black Plum and Bourbon Sauce was, as one judge said, “very different, very well-balanced on the end.”  He had created a sauce that was spicy, sweet, tangy, bold, and with a nice texture (from only blending the sauce halfway) that clung for dear life to the meat so that you got a bit of sauce in every bite.  Justin won a set of Wüsthof knives, and, of course, bragging rights.  I almost raced after him at the end of the event to see if he had any extra to spare so that I could take it home.

The winning BBQ sauce

Tickets for Pig Island are still available.  Note that the ticket price is all-inclusive of food and drink.  Early-bird pricing ends on August 27.  For readers of this site, I can also offer you a $10.00 discount off of the ticket price.  Type in “Blog Island” in the promotional code space.  I hope to see y’all there!

Buon appetito!

New Amsterdam Market’s Third Annual Ice Cream Sunday

New Amsterdam Market Ice Cream Sunday poster

Today was, finally, one of the days I’ve anticipated all summer long, the Third Annual Ice Cream Sunday at the New Amsterdam Market.  Each year, local artisan ice cream makers get to strut their stuff and feed the sweet-toothed among us.  I signed up for the early-bird package, which meant that at noon today I got to collect my 10 tickets to go around the market and pick up mini-cones of different flavors of ice cream from among the 11 vendors who were there.  In addition, it was possible to buy scoops of ice cream without having to purchase tickets, and a few vendors also had ice cream sandwiches for sale alongside cones and cups.

Van Leeuwen Artisan Ice Cream

Caramelized Honey with Candied Black Walnuts

Can an ice cream taste woodsy and earthy?  Those were the thoughts that came to mind after taking my first bite of Van Leeuwen‘s Caramelized Honey with Candied Black Walnuts flavor.  A few weeks ago, I’d visited the market and had seen black walnuts brought in by the Wild Food Gatherers Guild.  I was really intrigued, as I’m completely familiar with these nuts from growing up in Virginia, but I’d never seen them around here.  They lent an interesting depth of character to the ice cream while the caramelized honey left warm, lingering toffee notes on my tongue.

Dream Scoops

Tri-Star Strawberry

“This is like the best strawberry ice cream I’ve ever had,” said the woman standing next to me as I took a photo of this cone.  She wasn’t far off of the mark on that.  This Tri-Star Strawberry from Dream Scoops was made with that second, brief round of strawberries that come in at the end of New York summers.  The tartness of the tri-stars meant that none of that deep, berry flavor that you get from biting into one of these ruby jewels was lost in the dairy-ness of the ice cream itself.  This could make me fall in love with strawberry ice cream, which, as a child, I’d usually cut away meticulously from the vanilla and chocolate squares on a slab of a Neapolitan confection.

Steve’s Ice Cream

Wölffer Rosé Sangria Sorbet

Made with Wölffer Estate Rosé, from Long Island, this sorbet by Steve’s Ice Cream was the perfect palate cleanser part way into this dairy-filled extravaganza.  Light, refreshing, a little wine-ish, and full of chunks of apples, berries, and other fruit, just like you’d find in the drink for which it was named.  I really enjoyed that someone brought a wine ice cream with them to this event, as they’ve been getting more and more popular each year.

Marlow & Sons

Summertime Basil

You know how when you get to the end of a Caprese Salad and you tear off a big hunk of bread to sop up all the leftover juices created by the tomato, olive oil, and mozzarella?  This ice cream captured all those milky-herbal flavors in every bite.  It almost made me feel as though I could be hanging out in a trattoria on the Ligurian coastline with the fragrance of herbs wafting through the breezy Mediterranean air where the ripest tomatoes and freshest, just-made cheese are put on your plate for the simplest yet most delicious of salads.

La Newyorkina

Mole

Ice cream with a kick?  Yes, please!  The Mole flavor created by La Newyorkina for this event was fantastic.  Subtle hints of cocoa, light spice notes, and then a wallop of heat made this a dynamite tasting.  I also sampled her Lime-Chia ice cream which was full of tart, refreshing citrus and crunchy seeds.  I would welcome either one of these in her regular rotation of paleta flavors, although that’s not really a hint or anything.

The Bent Spoon

Ostrich, Duck, and Quail Eggs

The Fowl Triple

One of my favorite ice cream vendors to check out any time they come to this market are the folks at The Bent Spoon.  They are not only amazing frozen confections artisans, but they are also super creative and come up with flavors that I always like and didn’t know that my life was incomplete without trying.  The Fowl Triple with scoops of the richest, custardiest ice cream I’ve ever eaten was what they brought with them today.  The bottom one is made with duck eggs, the middle with ostrich eggs, and the top with quail eggs.  It was pretty incredible to taste all these ice creams made with different eggs, each delivering the same creamy consistency.

Rouge Tomate

Coconut-Lemongrass

After the intense creaminess of the last flavor I sampled and the heat of the flavor I tried before that, I was in the mood for something a bit lighter and cooler on the palate.  I found it in the Coconut-Lemongrass flavor at Rouge Tomate, with hints of Asian cuisine woven throughout each bite.  The ice cream base, I found out, was made by using a combination of coconut and cow milk, so it had a lighter texture and mouthfeel, a bit more like ice milk or sorbet.  Lemon juice and lemongrass were used as well in the base infusion to give it strong, floral and citrus notes.  My one regret is that I didn’t have an extra ticket to use at this stand so that I could have also had a sample of their Coffee-Green Cardamom flavor, too, which I overheard was really delicious.

Esca

Strawberry-Wild Fennel

I have to start out by saying that I really don’t like licorice or fruit-licorice things.  This Strawberry-Wild Fennel ice cream by Esca, however, I can only describe by saying that it was beautiful.  The fennel was delicate and brought out the floral notes of the berries.  In my notes, I wrote down that I could eat a whole bowl of this one, just letting my tastebuds linger over the harmony of the lightly perfumed anise and fruit flavors.

Il Buco Alimentari e Vineria

Bitter Almonds and Roasted Apricots

This Bitter Almonds and Roasted Apricots ice cream by Il Buco Alimentari e Vineria went over to the opposite spectrum from my previous tasting.  Big, bold almond flavor, almost marzipan-like, and big pieces of sharp, sweet roasted apricots came together in this sample.  It was as though a summertime apricot-almond tart with a scoop of ice cream had been turned on its head and re-invented.  I really enjoyed it, but I did think that the almond ice cream was so intense and flavorful that it could have also stood completely on its own.

Luca & Bosco

Everyone deserves a little ice cream treat – even man’s best friend

Goats Cheese with Blueberries

My last ticket of the day was redeemed at Luca & Bosco, a newcomer on the NYC ice cream scene.  I’d first tried their product at Smorgasburg several weeks back, so I was really interested to see what they’d bring today.  While several vendors had goats cheese ice creams on their menus, I hadn’t yet tried any of them.  This one was tangy and luscious, swirled with deep violet ribbons of sweet-tart blueberries that just wrapped around my tongue.  It was rich and refreshing at the same time and was the perfect note on which to end my ice cream explorations.

Early Bird Cookery

The only table that I didn’t get to today was that for Early Bird Cookery.  The tasting package for the event had 10 tickets to use at each of the 11 stands.  Unfortunately, I had to make a decision to leave one of these great vendors out of my rounds, which was really disappointing.  Their Hay Ice Cream seemed to be another huge hit this year.  I remember it as a stand-out from the first year of the ice cream festival.

A real ice cream social

Today’s event was also a fundraiser for the market, so it was really encouraging to see so many people turn out for ice cream and to support the hard work that all the vendors do each week.  In walking around between the strollers, standing on the quick-moving lines, seeing groups of folks strategizing how to use their tickets to maximize the number of flavors that they could get at any one table, and bumping into several friends while I was slurping down samples from the different vendors, it occurred to me that the folks at the New Amsterdam Market had re-created an old-fashioned, small town Ice Cream Social in bustling Lower Manhattan.  I’m looking forward to next year’s gathering already.

Buon appetito!

For a few more photos of this event, please check out my Flickr photostream.