Tag Archives: NYC Wine & Food Festival
Bonnaroo Street Chic: All Black
Here’s another citified look for the country: a black bikini, sheer black tank top, black lace skirt, black Coach bag and black Hunter wellies. It’s the Bonnaroo version of the little black dress.
Posted in fashion, street style
Tagged all black, Bonnaroo, Bonnaroo fashion, boots, fashion, festival fashion, festivals, lace, NYC Wine & Food Festival, outdoor concerts, rain boots, street chic
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Why Michael Sullivan Left Anella
We were so pleased when chef Michael Sullivan won entry to Meatball Madness through Eater’s meatball contest and even more pleased to see him there. But this was right on the heels of the news that he had left suddenly left Greenpoint favorite Anella, so we asked him: What happened?!
Michael Sullivan’s Irish grandmother’s pork meatball. The scoop, after the jump. (more…)
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Tagged Anella, Brooklyn, food news, NYC Wine & Food Festival
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NYC Wine & Food Festival: Meatball Madness!
Dozens of NYC’s top chefs gathered on Sunday to turn out their best meatballs for the Meatball Madness event. A $5,000 prize was at stake, with proceeds from the event benefitting the Food Bank for New York City and Share Our Strength.
Here’s one sample of the deliciousness: Joey Campanaro’s meatball sliders for Little Owl. More meatballs and a video of the winner, after the jump. (more…)
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Tagged Andrew Carmellini, beef, culture, food news, Michael White, NYC Wine & Food Festival
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NYC Wine & Food Festival: Grand Tasting
Perhaps the most controversial part of the NYC Wine & Food Festival is the reason it exists at all: The Grand Tasting mixes mass-market sponsors like ShopRite, Barilla and Skyy Spirits with upmarket chefs like Amanda Cohen of Dirt Candy and Jason Neroni of 10 Downing. (Sponsors – can’t cook with ’em, can’t eat without ’em.) Fortunately, any umbrage guests might have taken at the commercial nature of this festival was offset by tons of tasty food and wines by Joseph Carr, Antinori, Chalk Hill and more.
photo via Marie Fromage
Marie Fromage headed into the fray this past Saturday to sample ocean trout tartar from 10 Downing, house-smoked meat stew from Inside Park at St. Bart’s, and coffee glazed pork belly from Yerba Buena Perry – all while scoring a free nail file courtesy of… Aruba?
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Tagged culture, food news, NYC Wine & Food Festival
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NYC Wine & Food Festival: Serious Eats Slice: The Pieman’s Craft
Two legendary pizzaiolos, one 700-degree oven, dozens of pizzas, and 35 lucky diners: imagine the pizza feast that followed. Serious Eats founder and Pizza: A Slice of Heaven author Ed Levine and Slice founder Adam Kuban got these two major talents in the same kitchen (once Una Pizza Napoletana, now Motorino) to talk about the craft of pizza and then dish it out.
A pizza shop in a central Jersey strip mall doesn’t seem like a natural starting point for a celebrated chef, but that’s one leg of Anthony Mangieri’s unusual path to pizza stardom. Before Mathieu Palombino owned his own pizza place in Williamsburg, the French-trained chef rose up through the ranks in Laurent Tourondel’s restaurants. After the talk, both chefs got to work in the kitchen, dishing out dozens of pies until everyone was stuffed. A transcript of the talk and some delicious photos, after the jump. (more…)
NYC Wine & Food Festival: Tour de Beef
You can taste the difference between an aged cut of beef and a supermarket steak, but what exactly goes into the aging process? DeBragga and Spitler, one of the few remaining butchers in the Meatpacking District with a facility that ages millions of dollars of beef, let a few of the curious in to witness the process, and Marie Fromage was one of them.
photo via Marie Fromage
Turns out that aging beef is a lot like aging cheese, with elements like temperature, humidity, and bacteria working over a specific period of time to yield the desired results. As you might have guessed, the main difference between wet aged beef, the sort you find in supermarkets, and dry aged beef, the sort you find in a steakhouse, is the expense: Up to 50 percent of the dry aged beef product can be lost due to water loss and trimming of the less attractive aged bits. Mary Connolly a.k.a. Marie Fromage gives some details on the aging process, after the jump. (more…)
NYC Wine & Food Festival: Bruni Unveiled
This weekend’s NYC Wine & Food Festival reflected the current state of the food industry: corporate sponsors mixed with independent chefs, TV cameras were everywhere, and the competition was fierce. One of the kickoff events was a particularly good interview of Frank Bruni by Eater cofounder Ben Leventhal, who, after some initial palling around, leveled some tough questions at the former Times restaurant critic. Let’s hope the interview cleared up some questions about whether or not a “blogger” can be a “journalist.”
Bruni recounted some memorable times he was recognized at restaurants, discussed the evolving NYT star system, bristled at some feedback by restauranteurs, and chose what he would eat if stranded on a desert island. Some key excerpts from the evening, after the jump.