Dine Magazine New York

Grand Feast Indeed

Last week, the Lucky Rice Festival held its Grand Feast of Asian Flavors at the Mandarin Oriental Hotel overlooking Central Park. Filled with New York’s finest restaurants and the New Yorkers who love them, the Festival was a wonderful stroll (or rather elbow given the throngs of people in attendance) through Asian culinary styles. The best thing about these festivals is not the delicacies served up by the acknowledged masters (no disrespect Morimoto) but rather the discovery of new ingredients and new chefs who are often outside of Asian traditions.

My absolute favorite was a torchon of Hudson Valley Foie Gras and duck prosciutto, kabayaki glaze, pickled jicama and yuzu marmalade from Lola in Great Neck. Yep – that’s right– Great Neck. Torchon, French for towel, is a tightly rolled, poached foie gras. It is then sliced into small circles and topped with Kabayaki, a soy-based glaze usually served with eel on Japanese menus. I actually witnessed two women coming back and begging for more of the pickled jicama – it was that good. Chef Michael Ginor not only owns the Hudson Valley Foie Gras Company he literally wrote the book on the subject. He also owns a kosher restaurant, Tel Aviv. Looks like I’m heading out to Great Neck – at least I won’t have to pack a lunch.

Asiate, the Asian restaurant at the Mandarin Oriental presented smoked tofu, miso glazed butterfish and umeboshi (Japanese plum) fondue. This concoction was a wonderful marriage between smoky, buttery and sweet. I’m a little unclear as to where the whole fondue thing fit in since there didn’t seem to be any tiny forks or gooey cheese but frankly I didn’t care.

Setai, a Miami Beach import, served up its version of the Chinese dim sum staple, the steamed bun. Nicknamed the Tongue and Cheek, this bun was filled with veal cheeks, foie gras and truffles and was accompanied by pickled veal tongue and vegetables. I’m a bun purist – pork only – no chicken, no veggies. I make an exception for this one – it was fantastic. Also, here’s a new sentence for me… Yum Veal Tongue!

Many of the restaurants were serving Asian inspired cocktails. Generally, I am a big fan of the adult beverage but nothing here really inspired me and some of it was downright grim. One exception was the sake tasting table which had a great selection of sakes – when you could elbow your way through the crowds.

All in all, the Festival was a great evening.  Next year, though, I’ll be sure to get there early and stock up on the sake!

James Kent Wins Bocuse d’Or USA

Left to right, Daniel Boulud, James Kent, Thomas Keller, Tom Allen, Jerome Bocuse. Photo by Keith Ferris.

On Saturday, February 6, 2010, James Kent and his commis Tom Allan both of New York’s Eleven Madison Park won the honor of representing the United States in the 2011 Bocuse d’Or championship in Lyon, France.  The competition, held at the Culinary Institute of America in Hyde Park, NY, brought together 12 of America’s best up-and-coming chefs to create two dishes: one fish and one lamb each accompanied by elaborate side dishes.  The chefs had five and half hours over two days to prepare their meals which were judged by an all-star panel of chefs including Daniel Boulud and Thomas Keller among others.

The competition was held in the gymnasium of the CIA in an atmosphere reminiscent of the NCAA championships.  The capacity crowd cheered on their favorites with cowbells and, not surprisingly, pots and pans.  Between rounds, adoring CIA students swamped the celebrity judges for autographs on hats, books and in some cases, body parts. Chef Gavin Kaysen of Café Boulud (and former Bocuse d’Or competitor) and Kelly Choi of Top Chef Masters served as ringmasters – tough duty for a competition lasting over 10 hours.  Chef Kaysen admitted to missing the competition and even teased that he might be back to compete.

For Chef Kent, the hard work is just beginning.  He starts a one-year training program culminating in the championships to be held January 25-26, 2011 in Lyon.  According to renowned Chef Andre Soltner who will serve as one of the chef mentors, his job will be to keep Chef Kent “modest.”

Chef Kent won with two stellar presentations:  Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Caviar and Sauce Fumet Blanc garnished with: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper.

His beautifully presented lamb platter consisted of Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc.   When this plate was presented, the crowd around me audibly gasped.

Second place was won by Luke Bergman of New York’s Modern Restaurant and third place by Chef Christopher Parsons of Catch in Winchester, MA.  Both Chef Kent’s Eleven Madison Park and Chef Bergman’s Modern are owned by Danny Meyer’s Union Square Restaurant Group.

Chef Jennifer Petrusky and Commis James Caputo

Marcella Ogrodnik, a student at the Culinary Institute of America was named best commis.  Marcella was an obvious crowd favorite:  chants of “Marcella” could be heard throughout her round with Chef Michael Clauss.  Chef Jennifer Petrusky of Charlie Trotter’s in Chicago received a great birthday present: the award for Best Fish.  Chef Petrusky, the only female chef in the competition, had previously competed in the Bocuse d’Or USA as a commis for Chef Michael Rotondo.  The second time was also a charm for Chef Percy Whatley of the Ahwahnee in Yosemite, CA who won for Best Meat.  Chef Whatley had competed in the 2008 Bocuse d’Or USA.

America’s Rising Stars Compete for Glory

While the eyes of most Americans are focused on the Winter Olympics in Vancouver, America’s foodies are focused on their own Olympics. On February 5-6, 2010, twelve teams will compete in Hyde Park, NY to represent the United States in the Bocuse d’Or, the biannual culinary competition in Lyon, France. The winning team will compete against chefs from 23 other countries for international glory on January 25-26, 2011.

Teams consist of one chef and one commis (assistant). Chefs must be at least 23 years old and have three years of experience in a fine dining restaurant. Each team will have five and a half hours to prepare two meals: one salmon and one lamb, each of which to be accompanied by 5 garnishes. The winning team will embark on a one-year training program under Thomas Keller, Daniel Bolud and Jerome Bocuse culminating in the International Bocuse d’Or. This year’s competitors are:

• Luke Bergman, The Modern, New York, NY
• Jim Burke, James, Philadelphia, PA
• Danny Cerqueda, Carolina Country Club, Raleigh, NC
• Michael Clauss, The Daily Planet , Burlington, VT
• James Kent, Eleven Madison Park, New York, NY
• Mark Liberman, Roxy’s, West Palm Beach, FL
• Christopher Parsons, Catch, Winchester, MA
• Jennifer Petrusky, Charlie Trotter’s, Chicago, IL
• John Rellah, New York Yacht Club, New York, NY
• Jeremie Tomczak, French Culinary Institute, New York, NY
• Andrew Weiss, The Lake’s Club at Lake Las Vegas, Las Vegas, NV
• Percy Whatley, The Ahwahnee, Yosemite, CA

Missing from the list is Top Chef Season 6 finalist Kevin Gillespie who won a place in the competition during an elimination challenge but recently pulled out due to other obligations.

The weekend’s events at the Culinary Institute of America in Hyde Park, NY are all free and feature tastings (lamb and foie gras!), educational panels and book signings with some of your favorite chefs including Charlie Trotter and David Chang.  The final competition will be held beginning at 8 AM on February 6.  The winner, chosen by an all-star chef panel, will be announced at a Gala Dinner that evening at 8:00 PM. Tickets for the Gala are $150 and benefit the Bocuse d’Or Foundation. For more information go to http://www.bocusedorusa.org/events.html.

We will be tweeting the events during the day so follow me on Twitter @janny65 for updates unless we get a blizzard in which case I will be tweeting Saturday’s TV schedule.

If you are in the area, stop by and cheer on your favorite team but remember, tempting though it may be, please no wagering.

Suites for the Sweet

Looking for a special getaway this Valentine’s Day?  Dylan’s Candy Bar, New York’s candy cathedral, and Renaissance Hotels have created the Escape® Romance Valentine’s Day package at participating Renaissance Hotels in the U.S. and Canada.

The package includes:

• Standard Guest Room
• Bottle of Champagne upon arrival
• Breakfast for two
• Dylan’s Candy Bar Gift bag
• $100 Renaissance Savings Coupon toward a future 2-night stay

The Dylan’s bag includes gumballs, gummi bears, chocolate covered cookie dough and of course a chocolate heart.  The package is available February 11-15, 2010 and prices vary by location.  Go to www.RenHotelsRomance.com to book your package.

For a real splurge (or an extra big I’m sorry), The Renaissance New York Hotel 57 and Dylan’s created the Sweetest Suite, filled with over 300 pounds of candy including:

• An edible candy wall
• White chocolate fountain
• Cotton candy machine
• Gum balls and chocolate treats in every drawer

The suite is available February 13-15 for a mere $2,500.  To book, call 212-651-3205.  Nick Cannon checked it out earlier this month so book now before Mariah Carey does!

Learn the Art of Food Photography with Lou Manna in NYC

Are you hungry for a new set of photographic skills? Creating images of food that ‘look good enough to eat’ is Lou Manna’s forte. On January 24, Lou will present a food photography workshop that will have you lusting for more gourmet treats. During this time, he will teach you the fundamentals of food photography, including metering, lighting, styling, composing, propping, and choosing backgrounds that will make your work distinctive.

When: January 24, 2010
Time: 10:00 am – 5:00 pm
Location: Lou Manna Studio, 126 Fifth Ave., New York, NY
Phone: (212)727-2505
Cost: $275 (limited to 10 people)
For more information or to sign up, visit their website.

This is a great opportunity to learn from one of the best in the business, as he shares his approaches, techniques, and special tricks for photographing different types of foods. Additional topics to be discussed are lighting set-ups for shooting food on location vs. the studio and the importance of modifying your style depending on your client.

You will be working in Lou’s studio, which is equipped with a full commercial kitchen and a complete shooting space, where you’ll be using a range of lights, reflectors and mirrors to create your photographs. During the shoot, your images will be viewed on a 40″ Hi Definition Monitor for instant feedback.

Stay tuned for an upcoming workshop in Miami.

New York City Wine & Food Festival

Written by Jan Weiss

Tickets went on sale today for the South Beach Wine and Food Festival to be held February 25-28, 2010.  Based on the great time we had at the New York Food and Wine Festival held in October, it’s not surprising that several events are already sold out!

The highlight of the Festival is the Grand Tasting – a multi-hour celebration of innovative cuisine and top shelf beverages.  In addition to indulging (or in our case over-indulging) in toothsome treats, the Grand Tasting also provides the opportunity to meet some of your favorite culinary celebrities.  We caught up with a few of our favorites at the Grand Tasting at the New York Festival which was held in two over-sized white tents on a pier across from New York’s still-trendy Meat Packing District.

Posing with chairman of Iron Chef, Mark Dacascos

Mark Dacascos –Iron Chef America’s Chairman (and our favorite Dancing Star) was wandering around the tents.  He couldn’t have been more charming, posing for pictures with adoring fans (like us).  Long gone was his trademark Chairman bark.  We asked him about the strangest thing he ever ate.  His answer?  Fried rectum.  Apparently, it’s a lot like calamari.

Jeff McInnis – We met up with (OK stalked) Top Chef’s Season 5 contender and overall dreamboat at the Don Q premium rum booth at the tasting.  Chef McInnis introduced us to his inventive liquid nitrogen mojito made with Don Q rum – a refreshing sorbet served with sliced mango and mint.  At the DiLido Beach Club at the Ritz Carlton South Beach where Chef McInnis presides over the kitchen he often uses liquid nitrogen in his creations and Don Q rums seemed like a natural fit for him.  In his spare time, Chef McInnis has been working on a cookbook.  The working title is The Natural Course. Chef McInnis says it is based on his experiences as an “American guy” traveling around the country cooking American food.

Chef Roberto Trevino of Aguaviva

Jose Garces/Roberto Trevino – Jose Garces, chef/owner of Philadelphia’s tapas mecca, and Roberto Trevino, chef/owner of San Juan, Puerto Rico’s Aguaviva held their own Iron Chef competition with secret ingredient:  winter squash.  Chef Garces and Chef Trevino are still battling it out in Food Network’s Next Iron Chef competition and gave us a taste of their unique styles.

Butternut Squash Dumpling with Lamb Ragout

Chef Trevino prepared a flor de calabaza (squash blossom) stuffed with smoked fish and served in a smoky/sweet bacon sherry vinaigrette.  Chef Garces prepared a delicate butternut squash dumpling with lamb ragout over lamb bacon and beech mushroom escabeche.  While Chef Trevino’s dish was beautifully presented and we want to put his vinaigrette on top of, well, everything, Chef Garces’ butternut squash won our informal poll.  The dumpling was soft and flavorful and held its own atop the escabeche.

We tried to get the chefs to dish on this season of Next Iron Chef but fear of what must be ironclad non-disclosure agreements kept them quiet.  The most we could get out of Chef Trevino is that the whole event was “very tiring.”

Photo Credit: Jen Weiss

Tickets are Still Available to the NYC Wine & Food Festival

The New York Wine and Food Festival is just around the corner. The festivities kick off on October 8, but if you’ve been waiting until the last minute to purchase your tickets, you might want to rethink that, as many events have sold out. But, if you act now, you will still have the chance to attend this extraordinary festival.

For the events that are not sold out yet, here’s what I would recommend:

October 8

There’s only 1 event that hasn’t sold out yet and that is The BizBash Hors d’Oeuvres House: The Art of Party Food. Tickets are $75 and the event starts at 6:00 pm.

October 9

Alsatian Oktoberfest with the Modern’s Gabriel Kreuther
Bruni Unveiled – Frank Bruni conversation with Ben Leventhal

October 10

Godiva Chocolatier presents SWEET sponsored by Absolut Vodka, Kahlua and Perrier-Jouët hosted by Duff Goldman
Wine Seminar: The Pulse of the Wine World with Gary Vaynerchuk
Midnight Amore at Scarpetta

October 11

Delta presents Dim Sum & Disco Brunch hosted by Ming Tsai
100-Mile Brunch: Farmer Bob Cooks Brunch at NYC Fire Museum
Grand Tasting tickets are also available

You can purchase tickets to any of the events online.

Meet This Year’s 2009 New York Rising Stars

Interior at Morimoto stat5112 @ flickr

There’s only one place to be to mix, mingle and savor the culinary creations of New York’s Rising Stars and that is at the 2009 StarChefs Rising Stars Gala taking place on Tuesday, September 22.

This year’s gala brings together some of the hottest names around, with a tasting menu that sounds incredible. The gala begins at 7:00 pm with a VIP gala. This includes free-flowing vintage Nicolas Feuillatte Palmes d’Or Champagne and Petrossian caviar, plus early entrance to the gala. At 8:30, the doors open to the general public who will soon be savoring a variety of gourmet delights.

Menu:

• Jamison Blankenship {Morimoto} – Morimoto Bouillabaisse
• George Mendes {Aldea} – Wild Mushroom Consommé and Mushroom “Ravioli” with Peas, Morels, and Chorizo
• Damian Sansonetti {Bar Boulud} – Coq au Vin: Red Wine Braised Amish Chicken, hand-Rolled Penne, Button Mushrooms, Pearl Onions, and Lardons
• Isao Yamada {Upstairs at Bouley} – Steamed New Zealand Blue Abalone and Dungeness Crab with Tomato Water-Dashi Vinaigrette-Jelly
• Jason Neroni {10 Downing} – Porchetta with Cannellini Beans and Salsa Verde
• Patrick Connolly {Bobo} – Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo
• Community Award: Harold Dieterle {Perilla} – Coriander-Crusted Trigger Fish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce
• Sustainability Award: Amanda Cohen {Dirt Candy} – Portobello Mousse with Peach and Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini
• Restaurateur Award: Colin Devlin {Dressler, DuMont, DuMont Burger} – Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
• Restaurant Concept Award: Angelo Sosa {Xie Xie} – Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro
• Pastry Chef Robert Truitt {Corton} – Cashew Fruit Tart with Lavender and Muscovado
• Pastry Chef Brooks Headley {Del Posto} – Lidia’s Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato – Assaggi di Cioccolato
• Mixologist Orson Salicetti {Apothéke} – Tomato Basil Martini & Thào Quà fearuring Highland Park Single Malt Scotch Whisky
• Mixologist Maxwell Britten {Freemans} – Zorrito Dorrado & Gingerbutter Collins fearuring Highland Park Single Malt Scotch Whisky
• Sommelier Claire Paparazzo {Blue Hill} – Wine Pairings’ with Each Rising Stars Dish

Tickets are $150 per person and $200 for VIP. Purchase your tickets today.

The event takes place at:

Mandarin Oriental, New York
80 Columbus Circle at 60th street
New York, NY 10023

The Big Apple BBQ

If you live in NYC or outside of the city and have access to a car/train/bus… you should have made it out to The 2009 NYC Big Apple Barbecue Block Party, in Madison Square Park this weekend! The only acceptable excuse is “I got into an accident on the way over and spent the entire weekend in the hospital.” Even if you spent Saturday in the hospital, you should have made it on Sunday; and please don’t even try the “I don’t really eat meat, though!” card… we know how I feel about you people. You self-proclaimed vegetarians, full-blown vegetarians and vegans alike, you could’ve still attended and enjoyed some great music, mingling and vegetarian friendly options.

June 13th and 14th, Madison Square Park

Despite the rain, 15 of the countries top pitmasters threw one heck of a block party! As always, the lines were crazy, the BBQ was messy and the smells were insane. I know that a lot of foodies always say to skip the NY vendors and go straight for the out of towners, but I felt I would be doing a severe injustice to the fantastic pitmasters of NY by following that rule.

Blue Smoke, of NYC, was my first stop. I had to support our local joints—after all, they make some pretty damn good barbecue!! This year, Pitmaster Kenny Callaghan was smoking up hundreds upon hundreds of Kansas City Cut ribs. Their staff is always really friendly and their line was huge, how could I not stop by for a taste?!

The friendly smokers of Blue Smoke, NYC

The ribs were perfectly cooked; they fell right off the bone and their sauce is one of my favorite!

Some of my other top picks are out of towners:

1. The Salt Lick, Driftwood—the best brisket I’ve had in a while. They are from Texas and their line was CRAZY long.
2. Chris Lilly, Big Bob Gibson Bar-B-Q, Pulled Pork Shoulder. Love their Barbecue sauce!
3. 17th Street Baby Back Ribs, Pitmaster Mike Mills—these ribs were very saucy and sweet. Personally, I am a big fan of saucy ribs… and they seemed to be very popular at the block party!
4. The Pit, Ed Mitchell, for NC style Whole Hog—the entire hog is chopped up, not just the shoulder, and I got to watch them carry the Hog, belly up and open… what a sight!

I had a great time at the block party this weekend, I think Madison Square Park should host an event every weekend… and not just because they are so close to where I live (well, maybe that is part of it). If you missed this yummy block party, there are of plenty events to keep on your radar this summer.

The New York Botanical Gardens‘ summer 2009 Edible Garden, opening June 27^th and running through September 13^th presents a summer-full of festivals, evening events and celebrity chef cooking demonstrations. The opening weekend, June 27^th and 28^th kicks off with The Edible Local Garden: A Local Food Festival.

Also, don’t forget NYC Restaurant Week, July 12-31! The most amazing event of the summer—what better way to dine during the recession than at the finest restaurants in NYC with a price-fixed menu!!

Confessions:

There are some things that people will never admit, for whatever reason, perhaps even no reason at all. Among my many, many secrets, there is one that I feel compelled to get out in the open with my readers… because after all, honesty is the best policy .

I am not sure when this all began, but as far back as I can remember I have been a white-meat only, “I don’t really eat meat,” kind of girl. Aren’t those girls always the most annoying? They are the ones who order a chicken dish at a restaurant and send it back because it “looks” like dark meat–or even worse, it has a tiny bit of fat, therefore it is entirely inedible. I was never that bad, but I was close… I never had a hamburger! I considered a hot dog one of those entirely separate categories. You know, the “I have no idea what this is made of,” categories that can count for whatever you tell yourself it is?

Up until last summer, I would always raise my hand for a hot dog when I was at a BBQ. I’m not going to lie, I’ve had a bite of my Dad’s hamburger every once in a while throughout the years, but I have never, ever, EVER ordered my own hamburger until around this time last year. One day, I was walking in Madison Square Park and saw a huge line coming out of the world famous Shake Shack. After waiting on this line with a friend for almost 2 hours, I had to get a burger… but not any burger. Not me. If I was going to wait for 2 hours, in the hot sun, starving my butt off, I was going to go all out. I got a cheddar cheeseburger, plus fries and a shake (obviously, I was at THE Shake Shack!). It was then that I fell in love with cheeseburgers and had to admit that I LOVE, love, love, meat!

I still rarely order a cheeseburger, though it is one of my guilty pleasures, and I am even more unlikely to order a steak, but the important thing is that I am no longer one of those annoying “I don’t really eat meat” type of girls. Now that I have confessed my deepest, darkest, secret (well, I probably have more… !) I am excited to tell you all about the Seventh Annual Snapple Big Apple BBQ Block Party, taking place in NYC this weekend, June 13th-14th from 11:00 AM – 7:00 PM. And, where else but the place where I lost my red-meat-eating-virginity?! Yep, you guessed it… Madison Square Park!

I can’t wait to see everyone come together to celebrate one of the most underrated cuisines here on the East Coast and experience barbecue by the top pit masters across the country! Mmm, sounds yummy, I am going to have to work out extra hard this week to prepare for all the damage that will be done–but, that’s just me, if you don’t like BBQ come enjoy the events’ smells, cooking demonstrations and music for free! You don’t have to spend a dime, but if you’re like me and can’t look at food without diving in fork-first, the country’s best BBQ is available for only $8 a plate!

Now that you know where I will be this weekend, what are you guys up to? Whatever it is, I hope it’s delicious!