Wednesday, October 31, 2012

Under Armour Sample Sale



 10AM - 7PM
 NOVEMBER 4, 2012 10AM - 4PM 



Grand Tasting presented by ShopRite with KitchenAid Culinary Demonstrations presented by MasterCard - Day 2

On Sunday, October 14th I attended the 2nd day of the New York City Wine and Food Festival's  signature Grand Tasting, presented by ShopRite with KitchenAid Culinary Demonstrations presented by MasterCard at Pier 57. The Grand Tasting included samplings from NYC's top restaurants and chefs and fine wine and spirits. 

This was the first time I have attended the Grand Tasting, and I was amazed at how many participants there were! Upon entry I received a gift bag and tasting glass, and was surprised to receive additional samples from vendors, such as Colavita organic marinara sauce, Bertolli extra virgin olive oil, Badia paprika, Campbell's Skillet Sauces in Creamy Chipotle and Ghirardelli chocolates. It felt like I went grocery shopping! 

The Grand Tasting event included culinary demonstrations from top Food Network and celebrity chefs. I was able to catch the last one with Chef Michael Symon at the South Stage, as he took us through an entertaining  chicken cooking demonstration.

Here's a look at my food tasting favorites and booths at the Grand Tasting.

Campbell's Thai Tomato Coconut Bisque 

 Ferrero U.S.A. - Nutella Stuffed French Toast with Strawberries & 
Nutella and Caramelized Banana Quesadillas

Ted Cipollone, Pounds & Ounces
Ancho Glazed Short Ribs 
goat cheese polenta, baby carrots, horseradish cream, braising jus

Junior Borges, Amali
Braised Grass-Fed Beef Short Ribs with pickled cabbage, roasted garlic, Gruyere

Jennifer Sant'anna Hill, 508 GastroBrewery
Beef Brisket Bulgogi Sliders w/ Kimchi Aioli 
Bulgogi marinated beef w/ cucumber pickled japapleno, kimchi aioli on brioche slider bun

Hudson River Cafe 
Hudson River Ceviche 
calamari, mussels, shrimp, and octopus with tequila elderflower mojo

Barbacoa Chili - naturally raised beef, pinto beans & organic black beans with crispy tortillas, sour cream, shaved radish & cilantro 

Colavita - Meatball sliders served on Martin's Potato Rolls w/ Polenta Fries

Black Bear Corned Beef Reuben on a Potato Pancake with Black Bear Cole Slaw

Pinnacle Vodka was sampling flavors that I wasn't familiar with, including Pumpkin Pie, Peach, Whipped and two of my favorites - Cucumber Watermelon and Coconut. 

 Mionetto - Can't get enough of the 'IL' SPR!Z

Delta lounge

Aisle seats featured at the Delta lounge

Executive Chef Adriano Ricco of STK Midtown - the booth was already closed out toward the end of the Grand Tasting, but I hope to visit STK Midtown soon and try some of Chef Adriano Ricco's dishes!

Culinary Demonstration with Chef Michael Symon

- Kim Weling

Tuesday, October 30, 2012

Grand Tasting presented by ShopRite with KitchenAid Culinary Demonstrations presented by MasterCard - Day 1

Recently, thanks to my friend Kim at Fashionably Petite, I had the opportunity to attend the Grand Tasting event at the New York Wine and Food Festival presented by Food & Wine, or NYWFF. The NYWFF is an annual series of events bringing together America's top chefs, restaurants, TV personalities, and wine and spirits producers "to educate palates and entertain patrons in high style". All proceeds from the NYWFF go to fight hunger, supporting organizations like the New York Food Bank. There are many smaller, more specific events during the NYWFF, such as chef-hosted dinners, but I think if you can only go to one event.. the Grand Tasting is it! 

An all day experience at Pier 57 in Chelsea, the Grand Tasting features dozens upon dozens of tables manned by some of NYC's top restaurants and chefs where you can sample delicious culinary delights. The Grand Tasting also features samples from many vineyards and spirit producers. Each restaurant present offered a mini version of a signature dish, such as tiny Chicken Kiev from Firebird and mini Calamari a la Plancha salads from Marble Lane. The variety and quality of the food was wonderful, from roasted chestnut soup to Thai sausage served in lettuce cups. Some of the food was a little more..well, adventurous. One chef was serving protein bars made with pureed crickets! Most of the food, however, was more friendly to a more "standard" palette like mine.

Every guest of the Grand Tasting got their own wine glass to bring around to sample delicious wines from producers like Robert Mondavi and Thorny Rose. There were plenty of spirits as well, I sampled flavored vodkas from Pinnacle, whiskey from Red Stag, and Italian Limoncello, walnut, and strawberry liquor among others. Needless to say, I only had a tiny taste of each because there was so much to try!

Another wonderful part of the Grand Tasting is the series of demonstrations from celebrity chefs! I caught two of the demos- Paula Deen and Andrew Zimmern. Paula was a delight, entertaining the crowd while cooking and chatting with her husband who was on stage with her. Her little dog was running around underfoot, too! She seemed very genuine and was so happy when people shared their cooking stories with her. It made her especially happy when people said that their families enjoyed her recipes. Andrew Zimmern was also very entertaining, and his demo had a strong message behind it- that everyone, regardless of socio-economic status, has a right to wholesome, healthy food.

Guests did not go home empty handed, each person was given a gift bag filled with treats to take home. The gift bag had cookies, olive oil, spices, even a wooden spoon! The Grand Tasting was a fantastic event, benefitting a wonderful cause. I had lots of fun trying all different cuisines and spirits, and I hope to be able to attend next year. If you are a serious foodie, the Grand Tasting is an event you can't miss!


Paula Deen

Andrew Zimmern

- Jessica Dowling, 

Monday, October 29, 2012

Furla Sample Sale - Postponed to November 25th

The Furla Sample Sale has been postponed to November 25th

Chef Meets Farmer Lunch with Ben Pollinger at Oceana

Chef Meets Farmer Lunch was hosted by Chef Ben Pollinger and Dennis Oyster Farm at Oceana Restaurant in midtown Manhattan on October 12th, during the New York City Wine and Food Festival.

As a seafood and fish lover, I knew going to the NYWFF oyster luncheon was going to be a treat. I for one have very little culinary experience with oysters and the event promised mouthwatering dishes.

The first dish was Marinated Oysters with citrus, cucumber and toasted spice accompanied by Chanteau D'Esclans Whispering Angel Rose 2011.

The second course, though not my favorite, was a tasty Oysters Pan Roast with spinach, morels and creme fraiche. According to my taste buds, this third course was divine, a hearty Fried Oyster BLT with tomato confit, heritage bacon and avocado. It was paired with a Marques de Riscasl Rioja Reserva 2006. This was luxurious comfort food at its best.

While savoring this tasty BLT our hosts from Dennis Oyster Farm, Johan and Stephanie Lowell, explained the many fine points of oyster shelling, storing, and harvesting. Somehow the fact that baking soda can put out kitchen fires was brought up, a fact I wish I'd know a few years ago when I experienced a small kitchen fiasco.

This next course was another first for me, Oyster Stuffed Quail. In the past, quail as not been on my list of poultry to try so I was a little hesitant. It surpassed my expectations as it was so tasty. The first bite was a taste of quail dipped in pumpkin and the red beans melted in my mouth. I was surprised at how succulent the quail was and how fragrant and delicious the cinnamon mole sauce was. Regarding the sauce, one person actual commented "It tastes like animal crackers".

Lastly, the dessert was oyster-inspired but Chef Jansen Chan explained that it was challenging to create. Trust me, it was a challenge not to eat it all - Cafe and Earl Grey Flavored Tapioca mixed with a cream enclosed in a dark chocolate crisp with a a creamy chocolate fudge around it. This was the absolute highlight of the meal.

Oyster Stuffed Quail

Cafe and Earl Grey Flavored Tapioca

Chef Ben Pollinger

Dennis Oyster Farm
Images by Jill Goldberry

Sunday, October 28, 2012

The Lobster Place presents The Oyster Bash at The Biergarten at The Standard

On October 12th, during the New York City Wine & Food Festival, I attended The Lobster Place presents The Oyster Bash sponsored by Captain Lawrence Brewing Company. Cooking Channel star and host of Hook, Line & Dinner, Ben Sargent, hosted the event, Part  of Local presented by The Corcoran Group at The Biergarten at The Standard - 848 Washington Street at Little West 12th Street. The Oyster Bash featured 9 of the most renowned seafood chefs, 5 artisanal oyster farmers and 11 different types of oysters. 

Of all the oysters I tasted, my favorite by far was the Chilled Oysters with Curried Tapioca Pearls and Thai Slaw by Chef David Burke and Chef Ed Cotton of Fishtail by David Burke. I enjoyed pairing the oysters with Mionetto 'IL' SPR!Z semi-sparkling wine. Another highlight of the bash was learning how to shuck an oyster with Forty North Oyster Farms! 

Chef David Burke and Chef Ed Cotton - Fishtail by David Burke
Chilled Oysters with Curried Tapioca Pearls and Thai Slaw

Watch Hill Oysters- Rhode Island

Chef Ed McFarlane - Ed's Lobster Bar
Watch Hills 
Chilled Oysters on a Half Shell with Ed's Pickle Mignonette

Hog Neck Oysters - New York

Mystic Oysters - Connecticut

One of the largest oysters I've seen!

Chef Michael Cressotti - The Mermaid Inn
Taunton Bays 
Oysters with Lemon Soy, Jalapeno Tobiko and Cilantro
      Chef Ed Brown and Chef John Miele - Ed's Chowder House
Composed Oyster with Frozen Tomato Gazpacho

Chef Aaron Bashy - The Water Club

Widow's Holes
Miniature Oyster Pot Pies with Lemon-Thyme Crust

Chef Dan Silverman - The Standard Grill
Wiley Points
Oysters with Cucumbers, Pink Peppercorn and Shiso

Wiley Point & Permaquid Oysters - Maine
Widow's Hole Oysters - New York

Chef Ken Addington - Five Leaves

French Kisses
Oyster Ceviche with Cucumber, Red Onion, and Pink Peppercorn

HENKELL TROCKEN sparkling wine

Mionetto 'IL' SPR!Z- made with premium frizzante semi-sparkling wine and natural colors and flavors of orange and select herbs

Forty North Oyster Farms

- Kim Weling