News
Mother's Day
Union Square Cafe on Zagat Blog | May 10, 2013
8 BEST RESTAURANTS FOR MOTHER'S DAY BRUNCH IN NYC More
Big Apple BBQ
Big Apple Barbecue Block Party on Zagat Blog | May 9, 2013
BIG APPLE BARBECUE RETURNS ON JUNE 8 AND 9 More
SOMM CHAT
Gramercy Tavern's Juliette Pope on Serious Eats | May 9, 2013
ASK A SOMMELIER: WHAT ARE YOUR FAVORITE ROSE WINES? More
LivingSocial
Union Square Events on Wall Street Journal | May 8, 2013
GREAT FOOD, CRAFT BEER, LEGENDARY ROCK: AEROSMITH TO HEADLINE LIVINGSOCIAL'S BACKYARD FESTIVAL ON NEW YORK'S RANDALL'S ISLAND ON JULY 13 LivingSocial's Largest-Ever Live Event to Feature Joan Jett; Food by Danny Meyer's Union Square Events including Blue Smoke, Box Frites, El Verano Taquería, and more; 150+ Craft Beers and Wines NEW YORK--(BUSINESS WIRE)--May 08, 2013-- LivingSocial, the local marketplace to buy and share the best things to do in your city, today announced that Aerosmith, America's greatest rock and roll band, will headline LivingSocial's Backyard Festival on Randall's Island in New York City on Saturday, July 13(th) . While Aerosmith, Joan Jett and the Blackhearts, Yeasayer, and other music stars rock the stage, the crowd will be living every foodie's dream with a special culinary experience curated by Danny Meyer's Union Square Events featuring Blue Smoke, El Verano Taquería, Box Frites, Union Square Burger, and selections from Creative Juice. Accompanying great food and great music, LivingSocial's Backyard Festival, sponsored by Redd's Apple Ale, will also feature a craft beer and wine tasting with more than 150 selections from the world's leading brewers and wineries. And in the true spirit of backyard parties, there will be a playground for partygoers of all ages with an array of games, activities, and rides. "This is the summer backyard party to end all backyard parties," said LivingSocial CEO Tim O'Shaughnessy. "When the weather gets hot, Americans have always gathered with friends in their yards to listen to great music, eat great food, share cold beers, and create lifelong memories. LivingSocial's Backyard Festival will propel that beloved summer ritual to the next level with legendary bands, world-class cuisine, top-shelf wine and beer, and games for all ages." Tickets for LivingSocial's Backyard Festival are available exclusively through LivingSocial at http://www.livingsocial.com/backyardfestival. Tickets start at $89 with no additional costs for General Admission, which includes access to the festival grounds and three beer or wine tastings. General Admission Plus tickets are $129 to include nine beer/wine tastings, one tasting plate, and express check-in. Guests must be age 21+ to drink and enter the craft beer/wine tasting area. For festivalgoers seeking a more exclusive experience, VIP tickets, available for $299, offer access to the VIP section with complimentary food, open beer/wine bar, ferry tickets to/from Randall's Island, and express check-in. At the highest level, a limited number of Ultra VIP Access tickets, for $999, offer all of the elements of the VIP package, plus an exclusive up-close viewing experience from the side of the stage. LivingSocial's Backyard Festival is proud to partner with the Robin Hood Foundation in its efforts to fight poverty in New York City. Onsite donations will benefit hundreds of the best poverty-fighting programs throughout New York City. Learn more about Robin Hood's groundbreaking work at http://www.robinhood.org/. About LivingSocial LivingSocial is the local marketplace to buy and share the best things to do in your city. With unique and diverse offerings each day, we inspire members to discover everything from weekend excursions to one-of-a kind events and experiences to exclusive gourmet dinners to family aquarium outings and more. We help local businesses grow by introducing them to high-quality new customers and give merchants the tools to make our members their regulars. Based in Washington, D.C., LivingSocial now has more than 70 million members around the world. About Aerosmith Aerosmith are a living piece of American music history, having sold over 150 million albums worldwide and been inducted into the Rock and Roll Hall of Fame. They are the recipients of countless awards including four GRAMMYs, eight American Music Awards, six Billboard Awards and 12 MTV Video Music Awards among many other honors. Proving that they can cross genre-boundaries with ease, these rock legends have even taken home a Soul Train Award for Best Rap Single for their remix of Run DMC's "Walk This Way." With scores of multi-platinum albums, Aerosmith continues to inspire generations to get their wings, get a grip and just push play. It is no wonder why they are one of the most beloved bands of all time. About Union Square Events Union Square Events is the events business from Danny Meyer's renowned Union Square Hospitality Group (USHG). Based in the up-and-coming Hudson Yards neighborhood, Union Square Events is one of the country's premier fine-dining caterers and producers of large-scale events and experiential activations. Union Square Events has produced compelling dining destination events of all shapes and sizes including our signature annual community event -- the Big Apple Barbecue Block Party -- a celebration of America's authentic culinary and musical traditions that attracts over 125,000 barbecue lovers to Madison Square Park. Union Square Events' large-scale events repertoire also includes the CNN Grill at the 2012 Republican and Democratic National Conventions, the CNN Grill at South by Southwest, and the Veuve Clicquot Polo Classic on Governor's Island (2011). www.unionsquareevents.com/events (ORIGINAL ARTICLE)
Tasting Menu
Maialino on Grub Street | May 7, 2013
MAIALINO'S NEW TASTING MENU; FREE JAMON IBERICO More
Hospitality Quotient
Hospitality Quotient on Forbes | May 7, 2013
CURIOSITY DIDN'T KILL THE CAT, IT CREATED THE MOUSETRAP More
Greenmarket Recipe
Gramercy Tavern's Mike Anthony on Wall Street Journal | May 3, 2013
WARM FARRO SALAD WITH LOBSTER: CHEF MICHAEL ANTHONY Chef Michael Anthony teaches how to use foraged greens such as nettles and ramps to make this delicious springtime dish. (ORIGINAL VIDEO)
Tasty Family Meal
Family Table on Wine Spectator | May 3, 2013
A TASTY FAMILY MEAL AND SAUVIGNON BLANC FOR MOTHER'S DAY Celebrate Mom with two great recipes from Union Square Hospitality Group's new behind-the-scenes cookbook. Plus, notes and scores for 12 Sauvignon Blancs from California and New Zealand By Laurie Woolever One Mother's Day, several years ago, chef Michael Romano's mother made an unforgettable visit to her son, who was then the executive chef of New York's Union Square Café. "She didn't come to the restaurant that often, but there was a special Mother's Day meal that she came for. Unbeknownst to me, the staff gave her cards with numbers on them, so she could score the dishes as they came out to the table, like an Olympic judge, saying how well her son had done with her meal," recalls Romano with a laugh. Union Square Hospitality Group (USHG), where Romano is now culinary director and a partner, is known for fostering a warm, second-family feeling among the staff working in its dozen-odd New York restaurants. Romano says that this legendary warmth naturally extends to the restaurants' guests—thanks in part to the "family meal" that the staff enjoy each day before beginning lunch and dinner service. "Just as in any family, what is cooked and put on the table is a sign of the internal health of that structure," says Romano. "It's a way of caring. If you produce wonderful food for the people who work in a restaurant, it's a sign that restaurant cares for them. They in turn will feel taken care of, and they will be much better-equipped to take care of our guests." Seeking to share some of the best dishes and stories that have come from many, many years of twice-daily family meals, Romano, USHG CEO Danny Meyer and co-author Karen Stabiner have collaborated on a new cookbook, Family Table: Favorite Staff Meals From Our Restaurants to Your Home. It's full of simple, satisfying recipes contributed by more than four dozen USHG staff members. If you'll be cooking for your family this Mother's Day—Sunday, May 12—we suggest two recipes from the book: holiday roast pork, a traditional centerpiece of a USHG holiday staff party that's great any time of year (and makes plenty of leftovers), and a crisp, flavorful escarole and apple salad. Round out the table with a big pan of cornbread or a stack of toasted corn tortillas, and mom's favorite dessert. To pour with this Mother's Day meal, try a medium-bodied Sauvignon Blanc, such as those from California or New Zealand, whose fruit and herb flavors reflect the elements of the salad and the pork brine seasoning. We have put together a list of 12 recently rated Sauvignon Blancs below. Holiday Roast Pork (Recipes and text excerpted from Family Table, © 2013 by USHG, LLC, and Karen Stabiner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.) At Union Square Events, this is what's become known as "holiday pork," a brined and slow-cooked roast with a citrus-and-apple-cider tang. You can slice, shred or cut it into chunks and crisp it in a skillet for instant carnitas. Ask for Boston butt or pork shoulder at your market; they are the same cut. Holiday roast pork by Marcus Nilsson. The herbs and citrus fruit in this pork shoulder's brine recipe reflect the flavors found in the California and New Zealand Sauvignon Blancs listed below. For the brine: • 1 cup packed dark brown sugar • 2/3 cup kosher salt • 3 tablespoons freshly ground black pepper • 2 cups coarsely chopped onions • 2 heads garlic, cut horizontally in half • 12 fresh thyme sprigs • 6 fresh oregano sprigs • 4 fresh rosemary sprigs • 5 bay leaves • 1 1/3 cups coarsely chopped apples (not peeled) • 1 1/3 cups apple cider • 2 oranges, halved • 2 limes, halved • 2 lemons, halved • 1 6- to 8-pound bone-in pork shoulder 1. To make the brine, combine the brown sugar, salt, pepper, onions, garlic, thyme, oregano, rosemary, bay leaves, apples and apple cider in a container or pot large enough to hold the pork and brining liquid. Squeeze in some juice from the citrus halves and then add the lemons and limes to the container. 2. Add the pork and enough water to cover. Refrigerate for at least 2 hours, or as long as overnight. 3. About 1 hour before you want to start roasting the pork, remove it from the refrigerator. 4. Preheat the oven to 350° F. Remove the pork from the brine and pat dry. Transfer to a Dutch oven and roast, covered, for 4 hours. 5. Uncover and continue cooking until the pork is browned and meltingly tender, 20 to 30 minutes more. The pork is done when it can be shredded easily with a fork. Carve and serve. Serves 12 to 15. Escarole and Apple Salad There is no oil in the dressing for this salad, just maple syrup spiked with smoked paprika. This may make you skeptical. But the allure of the salad lies in its surprising combination of ingredients—and in the simple preparation, which requires only toasting pecans, some chopping and slicing, and mixing the dressing. It will make you wonder how you never thought of it yourself. For the salad: • 1 cup pecans • 1 head escarole, cored and coarsely chopped • 1 Granny Smith apple, halved, cored and thinly sliced • 1 red onion, halved and thinly sliced For the dressing: • 1/2 cup plain yogurt • 1 1/2 tablespoons pure maple syrup • 1/2 teaspoon Sherry vinegar • 1/2 teaspoon smoked paprika • 1/2 teaspoon kosher salt • 1/3 cup finely chopped fresh mint 1. Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. 2. Combine the escarole, apple, pecans and onion in a large serving bowl. 3. To make the dressing, combine all ingredients except the mint in a small bowl and mix well. 4. Toss the salad with the dressing, sprinkle with the mint, and serve. Serves 4 to 6. RECOMMENDED SAUVIGNON BLANCS Note: The following list is a selection of outstanding and very good wines from recently rated releases. More wines can be found in our Wine Ratings Search. MERRY EDWARDS Sauvignon Blanc Russian River Valley 2010 Score: 92 | $30 A smooth and silky white, showing spicy details of nutmeg and quince that are joined by pure, ripe honeydew melon and cantaloupe flavors. Pear, lemon zest and apricot notes are elegant, lithe and nicely juicy on the finish. Drink now through 2015. 9,005 cases made. From California.—M.W. CHALK HILL Sauvignon Blanc Chalk Hill 2010 Score: 90 | $33 Equal parts delicious and intriguing, with spicy, smoky and floral notes. Meyer lemon, apricot and nectarine flavors end with a juicy, spicy finish, with touches of spice box and crushed rock. Drink now. 9,500 cases made. From California.—M.W. LOVEBLOCK Sauvignon Blanc Marlborough 2012 Score: 90 | $24 Supple and smooth, with a nice punch of acidity to the orange zest, lemon, green apple and fresh thyme notes. Intense and delicious, offering a very long, juicy finish. Drink now. 7,000 cases imported. From New Zealand.—M.W. DUCKHORN Sauvignon Blanc Napa Valley 2011 Score: 89 | $29 Apple blossom, pear and tangerine flavors are at the core of this wine, with a nice acidity to give the flavors plenty of intensity and freshness. Drink now. 27,120 cases made. From California.—M.W. BRANCOTT Sauvignon Blanc Marlborough 2012 Score: 89 | $14 The spicy quince and Asian pear flavors rest on a crisp, juicy body, with plenty of lime zest and grapefruit notes, especially on the finish. Drink now. 100,000 cases imported. From New Zealand.—M.W. CLOUDY BAY Sauvignon Blanc Marlborough Score: 89 | $27 Marked by intensity, precision and focus, this delivers peppery details to the juicy lemon, apple and lime zest notes supported by a crisp frame. Offers a refreshing finish. Drink now. Tasted twice, with consistent notes. 40,000 cases imported. From New Zealand.—M.W. KONO Sauvignon Blanc Marlborough 2011 Score: 89 | $11 Lemon curd, fresh ginger and ripe apricot flavors are in harmony, with refreshing acidity and a light but smooth body. Drink now. 96,300 cases made. From New Zealand.—M.W. JOEL GOTT Sauvignon Blanc California 2011 Score: 88 | $12 Lemongrass, Meyer lemon, apple and tangy apricot flavors are aromatic, bright and very refreshing, with fresh ginger on the finish. Drink now. 34,562 cases made. From California.—M.W. MOMO Sauvignon Blanc Marlborough 2012 Score: 88 | $18 The vivid grapefruit, lemon and green apple flavors are fresh and aromatic, showing plenty of persistence on the finish. Drink now. 25,000 cases made. From New Zealand.—M.W. HANNA Sauvignon Blanc Russian River Valley 2011 Score: 87 | $19 Juicy tangerine and melon flavors are accented by zesty lemon-lime notes and a succulent finish. Drink now. 19,000 cases made. From California.—M.W. KIM CRAWFORD Sauvignon Blanc Marlborough 2012 Score: 87 | $18 The citrus flavors are balanced by fleshy notes of peach and nectarine, with a spicy finish and plenty of pop from the vibrant acidity. Drink now. 425,000 cases imported. From New Zealand.—M.W. DANCING BULL Sauvignon Blanc California Winemaker's Reserve 2009 Score: 86 | $12 Light-bodied, offering an appealing mix of pineapple and spicy pear flavors, with a chorus of citrus notes and a juicy acidity in the background. Drink now. 83,600 cases made. From New Zealand.—M.W. (ORIGINAL ARTICLE)
Coddled Egg
North End Grill's Floyd Cardoz on CBS This Morning | May 2, 2013
2 IN THE KITCHEN: CODDLED EGG WITH BACON & CRAB GRITS NEW YORK (CBSNewYork) – It’s not your ordinary egg dish. Executive Chef Floyd Cardoz from North End Grill in Manhattan’s Battery Park City stopped by the CBS 2 studios to make coddled egg with bacon and crab grits. CODDLED EGG WITH BACON, CRAB & GRITS Ingredients 4 tablespoons Extra Virgin Olive oil or bacon fat 3 cloves garlic, sliced thin 1 tablespoon ginger, minced ¼ cup celery root, diced 1 one inch piece of Pasilla de Oaxaca or chipotle chile 1 cup leeks, washed, cut in half, and sliced half moons 1 whole stem of thyme 1 two inch piece of rosemary ¼ cup bacon lardons ½ cup Muir Glen fire roasted tomatoes, diced 1½ cups grits, cooked with chicken stock, butter and salt ½ cup crab meat, picked of shells 1 sprig tarragon, chopped Salt & pepper 4 eggs Method For the Grits 1. Mix ½ cup grits with 2 ¼ cups chicken stock, 1 tablespoon of butter and ½ teaspoon salt in a saucepan. 2. Set the stove to high and bring the grits to a boil. 3. Cover the post and lower the temperature to simmer. 4. Simmer the grits until all the water is absorbed and the grits develop a smooth and creamy texture – about 45 minutes. Coddle Egg 1. Place a stew pot over moderate heat, add the olive oil and garlic and cook slowly 2. When the garlic is light gold in color, add the ginger, celery root, and pasilla or chipotle and cook for 2 minutes 3. Next, add the leeks and continue to cook for 2-3 minutes 4. Add the thyme, rosemary, bacon and fire roasted tomatoes and continue to cook for about five minutes 5. Add the grits, plus a couple of spoons of chicken stock, and continue to cook. Please note that the mixture should be slightly thick, not runny 6. Fold in the crab meat gently, making sure not to break up the meat. Add tarragon and season to taste with salt and pepper 7. Take off heat and remove pasilla, thyme and rosemary stems. This could be done up to a day in advance 8. Fill 4 oven-proof baking dishes with the warm mixture. Top each baking dish off with one egg and place in a 400 degree oven. When the egg white is cooked, remove from oven. Finish the dish with coarsely cracked black pepper and sea salt (ORIGINAL VIDEO)
"We Chat With"
Maialino's Erik Lombardo on Serious Eats | May 2, 2013
WE CHAT AMARI WITH MAIALINO'S BAR MANAGER, ERIK LOMBARDO You might have experienced a cheese cart or a chocolate cart, but what about a tableside basket of after-dinner bitter liqueurs? At Maialino in the Gramercy Park Hotel in NYC, bar manager Erik Lombardo recently introduced amari service, including a 16-bottle list and a few digestif bottles offered tableside for post-dinner sipping. The list, which includes a few familiar bottles (such as the delicious Nonino and Montenegro, Cynar and Zucca) but also some you might not have tried (such as Amaro Braulio and Lucano) rewards adventurousness, and sampling flights are available along with individual glasses. We asked Lombardo a bit about the program and his picks for amari novices, plus the weirdest bottles and his personal favorites. You recently introduced an extensive list of amari at Maialino. What prompted the addition? Tasting amari is like taking a sensory tour of Italy. We wanted to encourage our guests and staff to learn more about the drink and what makes it so unique. The idea of having something that is specifically intended to aid digestion and to drink after a meal. Also, it's hard to get more authentically Italian than amaro. The best part is that the variety in amari mirrors the myriad of regional differences all over Italy. Amaro from Lombardia is pensive with focused blasts of mint, entirely reflective of its alpine origins. Amaro from the Marche regions is heady with floral and citrus notes, it's not hard to imagine obnoxiously fit and tan Italians sipping it while the Adriatic sea crashes dramatically in the background. Tasting amari is like taking a sensory tour of Italy. How did you get interested in amari? Like many people do, as a dare. My first introduction to amaro was Fernet Branca, which is a bit being introduced to someone who punches you in the face with a boxing glove full of menthol, myrrh and eucalyptus. To the uninitiated it can be like having a prankster tell you to put a ton of wasabi on your first piece of sushi, it completely overrides everything happening around you. Fortunately for me, it has another similarity with wasabi: when the attack fades it leaves an almost endorphin-like feeling; it's not difficult to become hooked. From the gateway of Fernet I started trying others, actively seeking out places that had amari I'd never heard of. If I sit at a bar and they have an amaro I'm unfamiliar with, that's the one I'm ordering. Which amaro would you say is the best for beginners? I would say Meletti or Averna are good for beginners. They're softer than some of the big dogs, both of them have a good amount of sweetness to balance out the bitterness. Their also relatively low in alcohol, so you can try them in different formats. Amari change drastically when they are enjoyed in different ways. I prefer many kinds sipped neat, but I also enjoy some, like both of the ones I mentioned, topped up with club soda and finished with a twist of lemon. Completely different drink, the effervescence and citrus oil makes them incredibly refreshing. Which is the most bitter bottle you're serving? What about the most unusual? The most rare? Sibilla is easily the most bitter we have, the finish can drag out for minutes. Most unusual may go the fernets, not many people are used to drinking the alcoholic equivalent of Vap-O-Rub, although trust me, it works! The most rare currently is the Braulio which we had a small part helping get shipped to the country—shout out to our Wine Director Liz Nicholson for getting that ball in motion! Until recently only one pallet had been shipped to the country and we had a good chunk of that. We were certainly one of the first restaurants in NYC to feature it. What do you look for when you're selecting new bottles to include? Some amari fly under the radar. I like complex and nuanced flavors that develop slowly and help tell you a story. It's one thing for me to say that Cio Ciaro has root beer, smoke, and orange notes and quite another thing to tell you it tastes like someone was burning oranges in a campfire then decided they wanted to eat them so they put it out with sarsaparilla. We have everything from light and fun to dark and brooding, low-test to boozy. The idea is to have something for everyone. If you have someone scared of bitterness, you can suggest one that's sweeter; for someone who craves spice, there's one redolent of baking spices. Do you have a personal favorite or two? Which bottles and why? My relationship with amari is a quintessentially Italian romance. I fall in and out of love with all of them but I will never forget my first. Fernet for sure, and then maybe Braulio. The story of Fernet and Braulio is one of two twins separated at birth. One of them grew up on the mean streets of Lombardia and learned to speak with her fists. She's rough and tumble, she'll use and abuse you and you'll love every second of it. The other got adopted by a rich family and went to finishing school and learned to fence and speak Latin. She plays the cello and is incredibly well-read. Braulio is a polite introduction to the very same flavors Fernet has, but instead of having all four shout at you at the same time vying to be heard they parade one by one in front of you making gentle conversation. But ask me again tomorrow... (ORIGINAL ARTICLE)
Chef's Story
Blue Smoke's Kenny Callaghan on Heritage Radio | May 1, 2013
CEHF'S STORY - EPISODE 40 - KENNY CALLAGHAN With summer quickly approaching, get into the spirit of the barbecue season! Hear the story of pit-master Kenny Callaghan of Blue Smoke, one of the premier BBQ restaurants in New York City on this week's Chef's Story. Kenny's story is an unconventional one: after starting work at the age of 14 cooking fast Italian food, Kenny found himself in Florida where he learned the true nature of Barbecue and gained a true passion for it. Then moving to New York, he worked a series of jobs in fine dining, moving up the line in the kitchen and in the world of chef's, earning credibility and experience that would eventually land him a job at the Union Square Cafe. After eight years of running a kitchen, Callaghan became a known name, and he joined up with a team of BBQ enthusiast's to see if they could bring the spirit of this southern cuisine to New York City. Blue Smoke was the result. Their goal is to pay homage to all the different regional styles of southern BBQ, and bring the knowledge of fine dining into the BBQ world. Don't miss this fascinating story of hard work, honest training, and mouthwatering anecdotes! (ORIGINAL RADIO SEGMENT)
Taste of the Nation
USHG Restaurants on Zagat | April 30, 2013
TASTE OF THE NATION TAKES MANHATTAN WITH A-LIST CHEFS, BARTENDERS By Gabi Porter One of the most anticipated fundraisers in the New York culinary world is the annual Taste of the Nation shindig, which drew the A-list of the city food and beverage scene to 82 Mercer. Last night guests not only gathered to raise money to end childhood hunger for Share Our Strength, but were also treated to multiple floors of amazing food and drink (numerous attendees shared their thoughts that this was easily the best year yet). The bash was chaired on the food side by chefs Marc Murphy & Alex Guarnaschelli, and on the drinks side by master mixologists Julie Reiner and Dale DeGroff. All of them were on hand to work the crowd, dish out drinks and sign books. Chefs from most of New York's best restaurants served up small plates by the dozen. We particularly enjoyed the theatrics from Il Buco Alimentari & Vineria's Justin Smilie's; the man brought a blow torch that he used to melt/incinerate bone marrow for his bone marrow bruschetta with fava beans. On the opposite end of the decadence spectrum Amanda Cohen at Dirt Candy was serving gorgeous tomato tarts with smoked feta when she wasn't taking her turn at the book signing station. And if drinking was more your speed, the choices were endless with virtually every New York cocktail bar of note pouring booze by the punchbowl. The Pouring Ribbons team really knocked it out of the park with their Cherub Rock cocktail. And the boys at Employees Only were holding down the VIP fort with the Jones Act. We're just sad we missed Eben Freeman's fernet stout that he was serving on tap in the second floor room, but we look forward to having that once his and Michael White's new joint The Butterfly finally touches down. Oh, and if the staff at your favorite restaurant seems a bit slow tonight - be forgiving. Sure they had a blast last night but it was for a good cause. (ORIGINAL ARTICLE)
Featured News
3 Stars!
The Modern Dining Room in The New York Times | March 26, 2013
TASTE OF THE NATION TAKES MANHATTAN WITH A-LIST CHEFS, BARTENDERS By Gabi Porter One of the most anticipated fundraisers in the New York culinary world is the annual Taste of the Nation shindig, which drew the A-list of the city food and beverage scene to 82 Mercer. Last night guests not only gathered to raise money to end childhood hunger for Share Our Strength, but were also treated to multiple floors of amazing food and drink (numerous attendees shared their thoughts that this was easily the best year yet). The bash was chaired on the food side by chefs Marc Murphy & Alex Guarnaschelli, and on the drinks side by master mixologists Julie Reiner and Dale DeGroff. All of them were on hand to work the crowd, dish out drinks and sign books. Chefs from most of New York's best restaurants served up small plates by the dozen. We particularly enjoyed the theatrics from Il Buco Alimentari & Vineria's Justin Smilie's; the man brought a blow torch that he used to melt/incinerate bone marrow for his bone marrow bruschetta with fava beans. On the opposite end of the decadence spectrum Amanda Cohen at Dirt Candy was serving gorgeous tomato tarts with smoked feta when she wasn't taking her turn at the book signing station. And if drinking was more your speed, the choices were endless with virtually every New York cocktail bar of note pouring booze by the punchbowl. The Pouring Ribbons team really knocked it out of the park with their Cherub Rock cocktail. And the boys at Employees Only were holding down the VIP fort with the Jones Act. We're just sad we missed Eben Freeman's fernet stout that he was serving on tap in the second floor room, but we look forward to having that once his and Michael White's new joint The Butterfly finally touches down. Oh, and if the staff at your favorite restaurant seems a bit slow tonight - be forgiving. Sure they had a blast last night but it was for a good cause. (ORIGINAL ARTICLE)
"We Chat With"
Union Square Cafe's Carmen Quaglita on Serious Eats | March 5, 2013
TASTE OF THE NATION TAKES MANHATTAN WITH A-LIST CHEFS, BARTENDERS By Gabi Porter One of the most anticipated fundraisers in the New York culinary world is the annual Taste of the Nation shindig, which drew the A-list of the city food and beverage scene to 82 Mercer. Last night guests not only gathered to raise money to end childhood hunger for Share Our Strength, but were also treated to multiple floors of amazing food and drink (numerous attendees shared their thoughts that this was easily the best year yet). The bash was chaired on the food side by chefs Marc Murphy & Alex Guarnaschelli, and on the drinks side by master mixologists Julie Reiner and Dale DeGroff. All of them were on hand to work the crowd, dish out drinks and sign books. Chefs from most of New York's best restaurants served up small plates by the dozen. We particularly enjoyed the theatrics from Il Buco Alimentari & Vineria's Justin Smilie's; the man brought a blow torch that he used to melt/incinerate bone marrow for his bone marrow bruschetta with fava beans. On the opposite end of the decadence spectrum Amanda Cohen at Dirt Candy was serving gorgeous tomato tarts with smoked feta when she wasn't taking her turn at the book signing station. And if drinking was more your speed, the choices were endless with virtually every New York cocktail bar of note pouring booze by the punchbowl. The Pouring Ribbons team really knocked it out of the park with their Cherub Rock cocktail. And the boys at Employees Only were holding down the VIP fort with the Jones Act. We're just sad we missed Eben Freeman's fernet stout that he was serving on tap in the second floor room, but we look forward to having that once his and Michael White's new joint The Butterfly finally touches down. Oh, and if the staff at your favorite restaurant seems a bit slow tonight - be forgiving. Sure they had a blast last night but it was for a good cause. (ORIGINAL ARTICLE)
Super Bowl Cook Off
Blue Smoke's Kenny Callaghan on Today Show | Jan. 30, 2013
TASTE OF THE NATION TAKES MANHATTAN WITH A-LIST CHEFS, BARTENDERS By Gabi Porter One of the most anticipated fundraisers in the New York culinary world is the annual Taste of the Nation shindig, which drew the A-list of the city food and beverage scene to 82 Mercer. Last night guests not only gathered to raise money to end childhood hunger for Share Our Strength, but were also treated to multiple floors of amazing food and drink (numerous attendees shared their thoughts that this was easily the best year yet). The bash was chaired on the food side by chefs Marc Murphy & Alex Guarnaschelli, and on the drinks side by master mixologists Julie Reiner and Dale DeGroff. All of them were on hand to work the crowd, dish out drinks and sign books. Chefs from most of New York's best restaurants served up small plates by the dozen. We particularly enjoyed the theatrics from Il Buco Alimentari & Vineria's Justin Smilie's; the man brought a blow torch that he used to melt/incinerate bone marrow for his bone marrow bruschetta with fava beans. On the opposite end of the decadence spectrum Amanda Cohen at Dirt Candy was serving gorgeous tomato tarts with smoked feta when she wasn't taking her turn at the book signing station. And if drinking was more your speed, the choices were endless with virtually every New York cocktail bar of note pouring booze by the punchbowl. The Pouring Ribbons team really knocked it out of the park with their Cherub Rock cocktail. And the boys at Employees Only were holding down the VIP fort with the Jones Act. We're just sad we missed Eben Freeman's fernet stout that he was serving on tap in the second floor room, but we look forward to having that once his and Michael White's new joint The Butterfly finally touches down. Oh, and if the staff at your favorite restaurant seems a bit slow tonight - be forgiving. Sure they had a blast last night but it was for a good cause. (ORIGINAL ARTICLE)
FIRST LOOK: CREATIVE JUICE
Creative Juice on Serious East | January 29, 2013
TASTE OF THE NATION TAKES MANHATTAN WITH A-LIST CHEFS, BARTENDERS By Gabi Porter One of the most anticipated fundraisers in the New York culinary world is the annual Taste of the Nation shindig, which drew the A-list of the city food and beverage scene to 82 Mercer. Last night guests not only gathered to raise money to end childhood hunger for Share Our Strength, but were also treated to multiple floors of amazing food and drink (numerous attendees shared their thoughts that this was easily the best year yet). The bash was chaired on the food side by chefs Marc Murphy & Alex Guarnaschelli, and on the drinks side by master mixologists Julie Reiner and Dale DeGroff. All of them were on hand to work the crowd, dish out drinks and sign books. Chefs from most of New York's best restaurants served up small plates by the dozen. We particularly enjoyed the theatrics from Il Buco Alimentari & Vineria's Justin Smilie's; the man brought a blow torch that he used to melt/incinerate bone marrow for his bone marrow bruschetta with fava beans. On the opposite end of the decadence spectrum Amanda Cohen at Dirt Candy was serving gorgeous tomato tarts with smoked feta when she wasn't taking her turn at the book signing station. And if drinking was more your speed, the choices were endless with virtually every New York cocktail bar of note pouring booze by the punchbowl. The Pouring Ribbons team really knocked it out of the park with their Cherub Rock cocktail. And the boys at Employees Only were holding down the VIP fort with the Jones Act. We're just sad we missed Eben Freeman's fernet stout that he was serving on tap in the second floor room, but we look forward to having that once his and Michael White's new joint The Butterfly finally touches down. Oh, and if the staff at your favorite restaurant seems a bit slow tonight - be forgiving. Sure they had a blast last night but it was for a good cause. (ORIGINAL ARTICLE)