How to do the Beer Bourbon and BBQ Festival:

Step 1: At Check-in, you’ll get a food ticket and a glass ticket.  The food ticket entitles you 1 platter of pulled pork, beans and slaw – your choice of vendor.  The glass ticket entitles you to a shot glass for bottomless beer, bourbon or any beverage on the premises which gives out free samples.  Shot glass lanyards to hang around your neck are given out to make balancing food and drink easier.

Step 2:  The festival is a BIG Frat Party.  IT IS PACKED !!  In order for you to get to the whole hogs, the wait is approximately 30 minutes.  Was is worth it?  DEFINITELY.

Step 3:  The first hour of each session is the most packed.  You can wait it out at the beer seminar.  This year, Heavy Seas Beer sponsored.  The choices were splendid.

My beer notes:  Gold Ale – smooth, best with fatty porky food.  Black Cannon – toasty notes.  Loose Cannon – lots of hops.  The BEST – Siren Noire Bourbon Firkin – soft with belgian chocolate.

The Verdict:  Fantastic !!

Photos: © TheNYFashionista.com

NEW YORK, NY (November 1, 2010) – In the crowded sphere of philanthropy food and wine tastings, New York Taste 2010 is the leader of the pack. The superbly currated food and wine pairings from New York’s top restaurants and Côtes du Rhône wines by Gillian Duffy, New York Magazine Culinary Editor, was an undeniable success !!

New York’s top chefs stepped up and offered the sophisticated foodie crowd an array of haute cuisine never seen and tasted before.

Our Top Picks:

1.) David Burke Townhouse – Pheasant and Duck Liver Dumpling with Sage Cranberry BBQ.
Why? Pure Decadence.

2.) Chef George Mendes, Aldea – Lobster Soup with Coconut, Chorizo & Coriander.
Why? The soup was light and subtle. The chorizo flavor was not overpowering but was just a hint. After tasting so many plates, Chef Mendes’ soup was a warm comfort broth that cleansed the palate.

3.) Chef Amy Eubanks, BLT Fish - Caramelized Banana and Rum Parfait.
Why? By caramelizing the banana and adding rum, Chef Eubanks took this dessert to a haute level by letting the natural sweetness of the banana shine enhanced by the spiced rum. It’s just yummy perfection.

4.) Beef Cheek vs Beef Cheek, which Beef Cheek will prevail?
Left: En Japanese Brasserie – Washugyu Beef Cheek Braised in Red Miso.
Right: Sho Shaun Hergatt – Red Wine Braised Beef Cheek, Parsley Root Puree, Foie Gras Emulsion.
The Winner: Hats off to both restaurants for serving beef cheek because that part of the cow is difficult to prepare. And, both beef cheek plates were delicious. However, I slightly preferred the one from En Japanese Brasserie because the beef cheek was “melt in your mouth” in one bite.
5.) Chef Michael Lomonaco, Porter House New York - Smoked Beef Tongue Salad on Rye Crisp with Horseradish Mustard.
Why? Chef Lomonaco understands the foodie’s need for interesting dishes and he superbly executed a delicious plate using beef tongue. His choice of horserasdish mustard cuts through the fattiness of the beef tongue slivers just enough to bring out the smoked flavor.

6.) Chef Michael Psilakis, Fish Tag - Fluke with Boudin Blanc and Green Grapes.
Why? Chef Psilakis encouraged tasters to sample the dish in just one bite. It’s a yummy one bite because all the flavors in that bite worked together to create a delicious mouth full.

7.) Seafood vs Seafood
Left: Aquavit – Cold Smoked Nantucket Bay Scallop, Red Cabbage Sauerkraut, Horseradish Emulsion.
Right: Morimoto – Spicy King Crab.
The Winner: For presentation, Aquavit wins. For taste, Morimoto wins. The King Crab in the shell was sweet and meaty. And, the spicy sauce was just enough to electrify the palate for a few seconds without numbing it.

8.) Dessert vs Dessert
Left: Le Bernardin – Parsnip Custard with Dominican Chocolate, Hazelnut and Brown Butter.
Right: Daniel – Honeycrisp Apple Confit with Speculoos Biscuit, Smoked Cinnamon Ice Cream.
The Winner: It’s a tie. Foodies have high expectations for both French restaurants. And, they did not disappoint.
9.) L’Ecole, The Restaurant of the French Culinary Institute – Duck with Leek-Raisin Curry and Duck Egg.
Why? A well-balanced plate. It’s bright, flavorful and hearty.
10.) Graffit - Codfish Pintxo with Flavors of Land and Sea
Why? At first, I was afraid to bite into a whole onion pearl but Chef Jesús Núñez gave me instructions on how to eat the pintxo.  So, I started from the piquillo pepper caviar side and worked my way out to the carmelized pearl onion then the honey and almond gelatin with a touch of bacon then finished with the tobiko.  In four bites, it was a wonderful journey of Catalan flavors.

Celebrity Chefs:

CLOCKWISE FROM TOP LEFT: (1) Chef Marcus Samelsson, Red Rooster Harlem. [Plate: Gravlax Waffles, Purple Mustard]. (2) Chef  Anita Lo, Annisa. [Plate: Squid with Damame, Fresh Peanuts and Thai Basil]. (3) Chef Dan Barber, Blue Hill and Blue Hill at Stone Barnes.  [Plate: Forono Beets, Pine Nuts and Blue Hill Yogurt]. (4) Chef Andrew Carmenelli, Locanda Verde.  [Plate: Lamb Meatball Sliders with Caprino and Pickled Cucumbers].

Libation, Top Picks:

Left: Pegu Club – Cucumber Apple Fizz, Plymouth Gin, Muddled Cucumbers and Apples, Cynar, Lemon Juice Club Soda.
Right:: Domaine de Mourchon, “Loubié”, Cotes du Rhone Villages Seguret, Rosé.

Photos: © TheNYFashionista.com

CLOCKWISE FROM TOP: (1) Todd English, chef and owner of a conglomerate of restaurants by day and rocker by night. (2) Funny Todd English being interviewed by a camera crew. (3) The NY Post doesn’t do Todd English justice, he is a real charmer in person. He made several rounds around the venue to make sure all his guests were having a good time.

My Favorite Pork:

Latin Spiced Pork Morsels with Lime and Coriander by Andaz 5th Avenue Chef Roberto Alicea.

Free Flowing Libations to heighten the taste of all things pork.

CLOCKWISE FROM TOP LEFT: (1) Freshly shucked Mystic oysters from Connecticut. (2) Chef Mary Redding, Mary’s Fish Camp, dressed up her Island Creek oysters from Massachusetts. (3) Freshly shucked Wiley Point Oysters from Maine.

Chef Emille Bousquet Walsh, BLT Fish, served Quilcene oysters from Washington.

Chef Alex Guarnashelli, Butter Restaurant, served Beau Soleil oysters from New Brunswick.

CLOCKWISE FROM TOP: (1) The Plaza Hotel ballroom all abuzz with energy and excitement. (2) Hill Country’s station as chicken was served hot. (3) Dishes from Paula Deen’s recipe book.

The scene was classic southern elegance with a mix of New York sophistication. Paula Deen was such a gracious host and her fans can’t get enough of her. On stage, Paula shared the spotlight with chefs who contributed southern recipes for the brunch.

Katie Lee serving her Nutella French Toast Sandwiches. After the event, I ran into one of the servers, apparently the cook and wait staff can’t stop munching on these sandwiches as they were prepping for the event since early in the morning.

A typical plate filled with Southern favorites at the Plaza Hotel brunch.

Paula Deen sings ‘Amen’ at the Plaza:

Paula Deen sings AMEN @ NYCWFF 2010 from NY Fashionista on Vimeo.

LEFT: Sandra Lee, Semi-Homemade mega mogul. RIGHT: Duff Goldman, Ace of Cakes chef / owner.

The scene at the Sweet event was pure decadence from the chandelier, decor, libations and pure indulgence of everything sweet. Sandra Lee had a large booth space at the back where fans lined up for pictures and book signing.

 WINNER of the Sweet 2010 Best Dessert – Clinton Street Baking Company. Their strategy was comfort food and served Warm Pear Upside Down Cake with Pecan Ice Cream, Caramel Sauce & Pecan Brittle.

Classic Italian dolci was served by A Voce with an Affogato Float with Ameretti Cookies.

The most innovative dessert was from Del Posto, Chocolate and Eggplant with Ricotta Stracciatella.

Hill Country famous for its chicken is also known for making delicious individual serving pies.

Le Bernardin made in classic French style a petite dessert with Dark Chocolate Cremeux, Burnt Orange “Meringue” and Chicory Ice Cream.

 New York Marriott Marquis had a whimsical approach and mixed all of the above in a small plate – Chocolate Parmigiano Cookie, Olive Oil Cream accented with Ylang-Ylang Honey Marshmallow & Cylon Tea Ice Cream

Park Avenue had an autumn theme and made White Chocolate, Caramelized Apple and Cranberry on a stick.

Spot Dessert Bar made a hodgepodge of Chocolate Marquis, Yakult, Brownie Croutons and topped with POM Tapioca.

Tribeca Grill served up a Pear & Chestnut Verrine Flavored with Rum Anejo.

LEFT: Ron Ben-Israel famous world wide for his wonderous wedding cakes. RIGHT: Talented and young, Angela Chauca of Making That Cake served Apple Spice Cake with Caramel Buttercream and Dried Apple. And, notice that Food Festival cake tower.

The Best Libations !!

CLOCKWISE FROM TOP: (1) The atmosphere at the event. Everyone had a relaxing afternoon tasting delicious and inventive sandwiches. (2) Winner of the Sandwich Showdown – Blue Ribbon. Handling the award was Tyler Florence, host of the Great Food Truck Race. (3) Blue Ribbon made Bone Marrow and Oxtail Marmalade Sandwich and Cucumber Salad.

LEFT: Eddie Huang, chef / owner of Bao Haus on the Lower East Side. RIGHT: Bao Haus made Dericious Cheesesteak and Chairman Bao. My favorite was the Chairman Bao, made with Bershire Pork Belly marinated in coke and topped with cilantro and peanuts.

CLOCKWISE FROM TOP LEFT: (1) Porchetta made Italian Style Slow Cooked Pork Loin and Mother in Law’s Kimchee by Lauryn Chun. (2) Dickson’s Farmstand Meats served BBQ Mutton with Pickled Egg. (3) The Lobster Place had the freshest Mini Lobster Rolls and Cole Slaw.

Karaoke started with Morimoto singing a Japanese song. Ming Tsai later joined him – that brought the house down and started the karaoke-thon with Anne Burrell singing until the wee hours.

The Karaoke-thon begins:

Morimoto and Ming Tsai belt out Japanese songs to the delight of an adoring crowd of fans.

Morimoto breaking down a Hamachi Yellowtail:

My Favorites:

1. Morimoto

LEFT: Morimoto’s signature dish since his Nobu days, Hamachi sashimi served in hot oil. RIGHT: Hamachi sashimi served with onion slivers, olive and greens topped with cream.

2. OGA and En Japanese Brasserie

 LEFT: OGA, Salmon Sushi Canape with Snow Crab Salad. RIGHT: En Japanese Brasserie, New Caledonian Blue Shrimp, Kobu Jime Temarizushi.

3. Maturi

Chef Tadashi Ono served a sophisticated Kumamoto Oyster with Yuzu Ice Seaweed Salad with Soy Vinaigrette.

4. Kyotofu

CLOCKWISE FROM TOP: At left, Michelle Park, pastry chef at Kyotofu is known for her delicate Japanese pastries. For the event, she made (2) Yuzu Cheesecake, (3) Black Sesame Sweet Tofu with Hoji Tea Syrup and Signature Sweet Tofu with kutomitsu Syrup.

5. Red Rooster Harlem

Chef Marcus Samuelsson served Yellowtail Ceviche Fish Taco.

Morimoto and Ming Tsai @ Karaoke

Rock & Roll with Morimoto and Friends from NY Fashionista on Vimeo.

Andrew Zimmern, the bad boy of everything bizzare hosted the first food truck celebration at Jeffrey Chodorow’s new venue at the Eventi Hotel called FoodParc. Mr. Bizzare Foods served Veal Tongue as his signature dish for the event.

The weather was perfect for this indoor/outdoor event. Upon entering FoodParc, you’ll be greeted by food stalls serving the best tasting bar food around. Then, further down is a huge courtyard flanked on both sides by parked food trucks from in and around the city.

Minimalist designed outdoor space with a jumbotron served as the headquarters of the best food trucks for an afternoon celebration.

The Scene at the courtyard. The arrows told you which directions your favorite food trucks are parked.

Atmosphere inside FoodParc. Plus, libations by Svedka. For the adventurous, the Svedka girls will sponge on a temporary tatto on your arm.

An Ed Levine Sandwich. From L-R: Gail Simmons of Top Chef: Just Desserts. Ed Levine, Founder of Serious Eats. Andrew Zimmern, host of Bizzare Foods.

My Favorites:

1. The Krave

This Jersey City food truck totally invaded Manhattan with the BEST KOREAN BBQ TACOS EVER !! The longest line at the event but it was so worth the wait. Follow them @TheKrave.

2. Hill Country

I never liked the chicken at Hill Country but the smoky, mouthwatering aroma coming from their truck was hard to resist. I was surprised that the American Lamb Barbacoa was incredible !!

3. NYC Cravings

This food truck has authentic Taiwanese recipes which will transport you to Taipei. The crispy pork chops and chicken quarters served with hot white rice and special ground pork gravy on the side is the best Taiwanese comfort food. Follow them @biandangnyc.

4. Sweet Street Desserts

This Pennsylvania sweets mobile introduced New Yorkers to a fabulous array of european style desserts. CEO and Founder of Sweet Street Desserts, Sandy Solmon in a fabulous sexy shot. YUMMY !! Follow them @SweetStDesserts.

5. 3B’s

3B’s, part of FoodParc’s regular stalls made an awesome Burger Our Way. The mouthwatering delight was made of Pat LaFrieda #7 hanger blend on a potato bun with lettuce, tomato, pickle, crispy onion, neuske bacon, American cheese, and 3 B’s special sauce.

6. Fatty Crab and Fatty ‘Cue

Zak Pelaccio of Fatty Crab and Fatty ‘Cue served Lamb Shoulder Sandwich which was made of spiced goat yogurt and roof top greens on a baguette.

NEW YORK, NY – Don’t be fooled by the tiki-inspired theme.  The Hurricane Club is a luxury lounge on Park Avenue South.  The tiki is just to get you in a festive mood to drink like a fish and sample the superb cuisine.  On a work night,  food industry types and celebrity chefs kicked-off the New York City Wine and Food Festival which is scheduled to have events all around Manhattan from October 7-10, 2010. 

The bar was packed and the servers passed Pu Pu Platter samplers around the room.  There was a bit of confusion among the merry guests – the yummy cocktails don’t have names but are called by the number. Once the guests got the hang of it, the fun of tasting all the eye-catching, fruit infused cocktails began.

Our Favorites:

CLOCKWISE FROM TOP LEFT: (1) The bartender mixing up batches of cocktails for the waiting crowd. (2) Frozen Drink #38, strawberry with passion fruit. (3) Frozen Drink #37, cucumber and mint. (4) In the Shell Drink #77, this has the taste of the tropics with a strong kick to it. (5) Tequilla Shot #7, it’s strong but is oh so yummy. (6) Boat Drink #16, Don Q Cristal with tropical fruits.

The Luxe Pu Pu Platter Sampler:

CLOCKWISE FRO TOP LEFT: (1) The Club’s Coconut Shrimp. (2) Seafood Ceviche. (3) Croque Monsieur Spring Rolls.

Photos: © TheNYFashionista.com