A sparkling night – Celebrating Pol Roger Champagne
On October 15th, 2019, guests were invited to a very special evening, the celebration of Pol Roger Champagne. The cocktail reception and dinner was hosted by Hubert de Billy, 5th generation heir to one of the most popular champagne brands in the world.
The event took place at the One Hotel Brooklyn Bridge where even well-travelled guests were visibly impressed with the extraordinary views and setting. Upon entering the rooftop, everybody was provided with a glass of sparkling champagne which guaranteed that guests could enjoy the setting with a more than appropriate aperitif.
This aperitif was then followed by a very elaborate dinner served in an intimate setting in a private room inside the hotel’s restaurant. While the spotlight of the night was clearly taken by the various courses of delicious Pol Roger that were paired with each dinner course, the food didn’t fail to impress either.
Already the expansive cheese platter with season-appropriate pumpkin brioche, served as arrival course, didn’t fail to exceed expectations. The following varieties of meat, salmon, pappardelle and vegetable plates were only topped by the desert course which came in the form of a complex symphony of citrus cheesecake, deconstructed campfire s’mores and sticky toffee pudding.
Another highlight of the night was provided by Hubert de Billy himself who told various engaging stories about the history and evolution of Pol Roger. Many of those were, as expected, centered around Winston Churchill who was arguably the first and most vocal advocate of Pol Roger. According to Churchill, Pol Roger is “the world’s most drinkable address” which also led to the champagne brand being featured in the movie Darkest Hour.
However, even after Churchill’s death, Pol Roger is still celebrated by various English political figures. Accordingly, Pol Roger Brut Reserve Non Vintage was supplied at both Prince Harry and Prince William’s wedding receptions, and Pol Roger is one of the only houses to be appointed as an official supplier to the Royal family.
Hubert de Billy also emphasized the deep connection between Pol Roger and Brooklyn Bridge that particularly raised attention since the discovery of 27 Pol Roger bottles that survived time and the fatal collapse of the Brooklyn Bridge vault in 1900. The vault is closed to the public since 2001 but photos still clearly show the Pol Roger logo inside the facilities.
In the future, the champagne brand expects even more growth and international recognition which, judging from this first-hand taste, shouldn’t pose any difficulties.
Photos courtesy of Pol Roger
Ten Hope opens in Williamsburg with Top Chef winner Harold Dieterle
On Wednesday, October 17th, Ten Hope, a charming pan-Mediterranean restaurant, with Top Chef winner and consulting chef Harold Dieterle, opened its doors at 10 Hope Street in Williamsburg.
Top Chef winner and consulting chef Harold Dieterle at the helm in the kitchen. Photo Credit - Oleg March
Taking influence from Greek, Italian, Spanish and Moroccan flavors, Ten Hope offers dishes that range from traditional Seared Halloumi Salad and Kofta Burgers to Crispy Octopus and shareable platters with an array of different dips and vegetables.
Crispy Octopus with Chorizo, wax beans, pickled eggplant and nigella aioli. Photo Credit - Oleg March
Vegetable Crudités. Photo Credit - Oleg March
Ten Hope offers exciting, expertly-crafted cocktails, such as the aptly named rum based Comfortably Numb, bursting with notes of Thai basil and black pepper or the not-so-subtle Royal Half, with Bourdon, blood orange and ginger. The innovative, fun and fizzy Hopeful Sodas, house-made spiked seltzers, infused with Hibiscus Vodka, Grapefruit Tequila, and Earl Grey Gin, are definite winners in a world of White Claw shortages. In addition with Champagne, Wine and Beer, Ten Hope’s fully stocked bar will not disappoint.
Collection of cocktails and drinks offered at Ten Hope. Photo Credit - Oleg March
Outside, a vine-laced, dimly-lit 2,500 square-foot patio provides generous seating, and serves as a beautiful entryway to the restaurant’s mod-interior, a space for up to a hundred guests. Whether it’s a late night drink date, dinner with friends and family or a long afternoon on the weekend, Ten Hope is the perfect spot to bring people together: a living room, dining room, and patio for locals to call home throughout the seasons.
Sun-drenched outdoor patio with ample seating and a relaxed ambiance. Photo Credit - Oleg March
Other highlights from the menu include Roasted Carrots with Squid Ink Ricotta, Chicken Cooked Under a Brick and my favorite, crispy, cumin coated Lamb Ribs which brought a whole new magical meaning to what lamb can be.
Ten Hope, at 10 Hope Street in Williamsburg. Photo Credit - Oleg March
To spice things up further, Ten Hope’s owner, restaurateur and music event producer Bill Zafiros is marrying his two passions by bringing a weekly Tuesday series of live music, dubbed Studio Sessions, which will showcase NYC’s newest talents and sounds.
Overall, Ten Hope certainly impresses, resulting in excellent food with an authentic Mediterranean flare, in a warm, contemporary environment.
Fornino Pizza
Weaving my way through the heart of the bustling neighbourhood of Greenpoint, Brooklyn, I soon arrived at Fornino, a true treasure trove of a pizzeria. Upon entering, we were greeted at a bar space buzzing with chatter. The rustic tones of brick and wood were brightened with warm lighting, setting the fun and relaxed mood for the evening as we were shown to the cozy table area past the bar.
We sipped on elegant Strawberry Lemonade Hibiscus Ice Tea as we browsed the seemingly endless choices of pizza which progressed through “generations.” The “first generation” selections included more simple choices such as Marghertia Classica and Marinara. The “second generation” began to include more creative combinations such as the Cosenza adorned with n’duja, butternut squash, stracciatella, oregano and spicy honey.
The “third generation” pizzas were the most inventive, with topping selections that I thought one could only dream of having on pizza. After much deliberation, we selected a new addition to the menu, the Zucchini e pesto which included zucchini, mozzarella, goat cheese, mint pesto and Fresno chilli for an extra kick, along with the Funghi e prosciutto which had shiitake mushroom, prosciutto, mozzarella, tomato, fontina and pecorino. Options for gluten free and vegan substitutes were available, as well as a range of lavish salads and Antipizza.
Due to the smaller size of the restaurant, the atmosphere was intimate and amicable, with the staff providing incredibly friendly and efficient attention to each and every patron. The pizza arrived shortly, presented on a stand ideal for sharing onto separate plates.
I’d never seen pizza that looked so irresistibly inviting and was torn between which to try first, eventually taking a slice of the Funghi e prosciutto. The balance of each ingredient was perfect, with the dough being the ideal consistency so as to enhance rather than overpower the taste of each topping. The Zucchini e pesto was delightfully light and refreshing with the combination of mint pesto and chilli really awakening the taste buds.
Of course, there was still room for dessert with a range of ice cream sundaes available. We chose the Brownie Sundae for Two, quickly devouring the exquisite mountain of warm brownie topped with chocolate ice cream, whipped cream, salted caramel, and chocolate sauce dusted in powdered sugar.
Be sure to visit Fornino’s at 849 Manhattan Ave, Brooklyn 11222 to taste some truly scrumptious and inventive pizza with a setup and atmosphere ideal for socialising and sharing. Fornino offers a brunch pizza menu, lunch specials, and a main dinner menu; or if you fancy a night in try their take-out and delivery options!
Food and Fun at Maker's Mark(et): A Taste of Old New York
On Thursday, October 10th, Maker’s Mark completely took over the new Essex Market in NYC’s Lower Eastside. Maker’s Mark wanted to give back to New Yorkers because the Wall Street Journal put them on the front page when they were just starting out, which contributed to their popularity. New Yorkers were invited to Maker’s Mark(et): A Taste of Old New York, where they got to taste Essex Market’s delicious food stands with Maker’s Mark cocktails in hand. Guests got to choose three perfectly crafted Maker’s cocktails, and then pair them with food from the food stands.
Maker’s Mark(et) was held at the new Essex Market, which is located in the Lower East
Maker’s provided signs next to each bartender that described the drink they were serving and what food it paired well with (this was extremely useful for people like me who just turned 21 and know nothing about whiskey!) My personal favorite was the Second Avenue Penicillin cocktail, which I paired with a savory empanada from the Dominican Cravings food stand and chicken tacos from the Puebla Mexican Food stand. The drink also paired well with Cafe D’Avignon’s outstanding banana chocolate chip bread.
The event was a great way to celebrate Maker’s Mark, as well as support a very important cause. All proceeds from the event benefited the United by Blue company, which is an outdoor clothing brand focused on ocean conservation, and for every ticket purchased, three pounds of trash will be removed from waterways. Guests also left the event with a new reusable copper mug (perfect for Moscow mules) and reusable straws to help guests decrease their plastic usage. I left this event absolutely stuffed, and a new fan of Maker’s Mark bourbon!
Cafe D’Avignon provided pastries and cookies for the event.
Drink pictured: Second Avenue Penicillin
TOP OCTOBER NYC EVENTS
NYCWFF is considered the largest wine and food festival in New York City with more than 100 events and widely recognized for its tastings in celebration of America’s favorite foods, intimate dinners with world-renowned chefs, late night parties, hands-on classes, educational seminars, wine tastings and more. Over 50,000 passionate gourmands and aficionados sip, swirl and savor world-class cuisine, wine and spirits served up by the industry’s finest.
2. New York Comic Con 2019
The New York Comic Con is an annual New York City fan convention dedicated to Western comics, graphic novels, anime, manga, video games, cosplay, toys, movies, and television.
3. American Ballet Theatre – Fall Gala
ABT’s annual fundraising event at the David H. Koch Theater features a performance followed by dinner and dancing. The ABT Fall Gala raises funds for the Company, as well as ABT’s Education and Outreach programs.
Downtown’s premier food festival, Taste of the Seaport, will return for the 10th year of food, fun and fundraising on Saturday, October 19th from 12 p.m. – 3 p.m. at Pier 16 and 17 in the Seaport District of New York City. Taste of the Seaport brings together over 40 of the best restaurants in Lower Manhattan and showcases an array of local vendors, artisans, entertainers and family friendly activities, making it the perfect day out for children and adults alike. The event will be followed by a fun-filled Front Street Block Party from 3 p.m. – 5 p.m. to keep the party going.
For more information, please visit www.tasteoftheseaport.org
Event: Bon Appétit’s Hot 10 Party
Venue: Industry City, 238 36th Street, Brooklyn, NY 11232
Date/Time: Oct. 19, 2019 6-10 PM
Price: Tickets starting at $199 (GA)
Website: BABestWeekendEver.com/Hot10
Description:The ultimate ticket to party side-by-side with Bon Appétit’s Test Kitchen and the Hot 10—America’s Best New Restaurants.
This October, Bon Appétit will host its annual Hot 10 Party. For one night only, the Hot 10—America’s Best New Restaurants will all be in one place for an over-the-top bash. And we want you there. We’re talking unlimited food and drinks from this year’s Hot 10 restaurants (TBA in September!), hang time with your favorite BA editors, and all the good vibes you can handle.
Tickets for the Hot 10 Party on October 19 in Brooklyn, NY are on sale now atBABestWeekendEver.com/Hot10
6. Angel Ball 2019
As the signature fundraising event of Gabrielle’s Angel Foundation, the Angel Ball boasts an audience of nearly 1000 high-net-worth supporters, celebrities, influencers, executives and philanthropists at this annual celebration of life, music, and our quest for a cure.
The black-tie benefit hosted by Grammy-nominated songwriter Denise Richand her daughters Daniella Rich Kilstockand Ilona Rich Schachter, is an evening to honor the memory of Gabrielle Rich Aouadand benefits Gabrielle’s Angel Foundation for Cancer Research, which funds the best and brightest early career scientists whose research focuses on finding less toxic treatments for patients with leukemia, lymphoma and other related blood cancers.
Queer Eyehost Karamo Brown emceed the evening, which featured an unforgettable line-up of performances – including an acoustic set by Ashlee Simpson-Rossand Evan Ross; Grammy nominated artist, Julia Michaelswho performed her hits Issues and Heaven. At the end of the night, guests took the dance floor for performances by Daryl “DMC” McDaniels and the legendary Morris Day and The Timeperformed. They then danced the night away to DJ KISS.
Sponsors for the event include celebrity jeweler Lorraine Schwartz,Porsche Cars North America, ALECIA, Casa Noble Tequilaand Pomp & Whimsy. Event décor was provided byBirch Event Designs.
The Jamaica Center for Arts & Learning, the multidisciplinary arts center based in the diverse community of Southeast Queens, will host its annual Fall Benefit Event on October 29, 2019. This year the event is focused on Celebrating a Creative Jamaica, honoring a community that has produced a long and diverse list of important artistic contributors.
The Honorees this year reflect the very best in their fields - Obba Babatunde, actor, producer, director, singer, Emmy Award Winner, Tony Nominee, and NAACP Trailblazer Award recipient; Marilyn F. Booker a Morgan Stanley veteran of over 25-years, she is Managing Director at Morgan Stanley Wealth Management, and is head of Morgan Stanley's Urban Markets Group; Jumaane D. Williams is the Public Advocate of the City of New York and previously served on the City Council representing the 45th District.
JCAL provides important arts programming to the immediate community and the great New York City area. It is a rich resource for individuals of all age and sits at a crossroad of international, national and local importance between two of the busiest international airports (JFK & LGA), and a leading center of finance, business, trade, and the arts - New York City.
To Purchase Tickets/Donate -https://www.jcal.org/annualfundraiser
7th Annual NYC Autumn Wine Festival is our most elegant tasting of the year, conveniently located in Manhattan. It’s an awesome opportunity to sample a large variety of wines enhanced by a light menu of hors-d’oeuvres, cheese, crackers, crudité and pasta. And if that’s not enough, artisanal food makers — many local to the NY area — sample their products, including charcuterie, baked goods, sweets, savory items and more.
VIP Rosé & Bubbly Suite: The event offers a VIP experience in a luxurious area with 20+ Rosés and Sparkling wines. The VIP Rosé & Bubbly Suite will feature exclusive wines, a special food menu, gourmet chocolate and more. The menu will spotlight artisanal cheeses and delights not available in the general admission portion of the event. Ticket holders will be able to go between the Suite and the main tasting freely. **VIP ticket purchase is required for access to the Rosé & Bubbly Suite.
ABOUT THE 2019 NYC AUTUMN WINE FESTIVAL:
In its 7th year, the NYC Autumn Wine Festival showcases 100+ wines curated by our experts. Select other beverages and spirits will also be sampled. Wines range from full-bodied reds to crisp whites to intriguing blends. VIP tickets will offer access to a Rosé and Bubbly Suite with 20+ rosés and sparkling wines.
Participating wineries will show selections from the world’s leading wine regions — France, Italy, Spain, South Africa, California, New Zealand, Australia, Portugal, and Austria.
A selection of New York State wines will be showcased at the event, with several NY State Farm wineries selling selections by the bottle for guests to take out and enjoy at home. You’ll meet these talented winemakers and hear first-hand about their winemaking process.
Chelsea’s landmark Altman Building will transform into an indoor vineyard, where attendees will taste world-class wine, feast on light hors-d'oeuvres and artisanal snacks.
https://www.eventbrite.com/e/nyc-autumn-wine-festival-tickets-52897404561?aff=ebdssbdestsearch
Fall at Clinton Hall: The new seasonal menu
Fall is finally here! This is my favorite season, especially in New York City: The weather is warm with a breeze in the air, streets are prettier when tree leaves turn red, and houses get spookier when Halloween is around the corner. But as a foodie, my favorite thing about autumn is all the seasonal goodies that comes when the temperature gets cooler. Clinton Hall made sure to launch their new fall items, to satisfy all of us foodies out here. I couldn’t miss out on this.
I met with two of my friends at Clinton Hall’s Williamsburg location at the POD BK Hotel, and it was everything we needed after a long work-day: a chill interior, cool neon lights, hip and young energy, friendly ambiance, and (most importantly) a bar. We were welcomed by a smiley staffer (who was super sweet to us throughout the entire night), and the hostess walked us to our table. But as I was walking between the seats and looking around the cozy interior, I realized that there were board games, papers and pencils on each dining table. I was intrigued.
Seated, the waiter gave us the menus, and they are BIG. There was a huge variety of appetizers, salads, craft burger, drinks, and more. We eventually made up our mind, and decided to have the Dip Trio: a huge plate of butternut squash hummus, fresh guacamole, and spicy feta dip, served with veggie sticks and pita chips. It was so flavorful, light, and fresh at the same time. For the main dish, I picked the Clinton Hall dry aged burger, which is perfect for the cool weather. With a half a pound of 28-day dry aged beef, swiss cheese, crisps onions, watercress, and horseradish cream, this mouthwatering burger is as delicious as it looks. The fall season also calls for fresh honey. This is why my friend and I also split The Crispy Chicken Stack, topped with the delightful Mike’s Hot Honey sauce. This sweet-and-sour sandwich is just perfection for this time of the year. The sauce complements the crispy chicken perfectly, and is served with rainbow slaw, hot cherry peppers, fried pickles, and a side of French fries.
Our dishes were empty, our stomachs were stuffed, and our souls were happy. While we were enjoying the last sips from our wine and beer glasses, we heard the host welcoming everyone to Trivia Night (which explains the games and stationery on the table). And as I was trying to remember what AM means to win the game, I thought of how happy I was. This is all what I needed after a long day at work: good food, generous portions, amazing company, and fun times.
PS: AM stands for Ante Meridiem (Latin for before midday).
The Brooklyn Black Tie Ball
On October 3rd, 2019, more than 700 guests assembled at the Brooklyn Bridge Park Pier 2 to celebrate the 20th anniversary of the park’s free public programming. The fundraiser event was hosted by the Brooklyn Bridge Park Conservancy whose relentless commitment ensures that the park remains a vibrant community space for all New Yorkers.
Celebrating the Conservancy’s achievements and their generous supporters, the event was more than just a formal get-together, but rather, an opportunity to celebrate the park and its mission. Upon entry, guests were invited to take pictures at a beautiful red-carpet set up in front of the beautiful scenery of the Brooklyn Bridge.
, Photos courtesy of Alexa HoyerJennifer Connelly and Paul Bettany
While this year also marked the first year of unfortunate weather circumstances, none of the guests seem to be deterred by the rain. Many originally raincoat-covered attendees even soon revealed themselves as known celebrities. These included English-American actor Paul Bettany (Avengers), and Academy-Award winning actress Jennifer Connelly (A Beautiful Mind), as well as actress Jemima Kirke (Girls) and Broadway actress Keri Russell.
Keri Russell, Photos courtesy of Alexa Hoyer
But the true focus of the event was the two women whose commitment and passion largely contributed to the existence of the park: Mary Anne Gilmartin, Real Estate Developer and former CEO of Forest City Ratner, and Alicia Glen, former New York City Deputy Mayor for Housing and Economic Development. Both of them were instrumental in building and/or designing the park as a space enjoyed by more than 130,000 individuals in 2019 alone. In fact, if you’ve lived in New York for some time, it is almost impossible not to come across the various events hosted by the Conservancy.
Honoree Alicia Glen, Senator Chuck Schumer, Honoree Mary Anne Gilmartin, Photos courtesy of Alexa Hoyer
Examples of the over 500 free and low-cost events range from the accessible basketball courts, yoga, and meditation classes in the park to the free public movie screenings that transform the park into an oasis of recreation and excitement every summer. Accordingly, the event was set out to raise funds with an elaborate auction and ticket sales to facilitate the continuation of these programs. And it proved successful: Over 1.32 million dollars were raised in funds and will directly benefit the park’s programming.
Photos courtesy of Alexa Hoyer
This mission was also captured and elaborated on by NYC Mayor Bill De Blasio and New York State Senator Chuck Schumer who emphasized their general and personal admiration for the park. Schumer, who, as a true “Brooklynite” frequently enjoys riding his bike through the park, specifically described the park as a “public resource” that continues to bring families and people together in a public setting.
NYC Mayor Bill de Blasio, Photos courtesy of Alexa Hoyer
NY Senator Chuck Schumer, Photos courtesy of Alexa Hoyer
After the initial entry, attendees were then led into the beautiful dinner space at the edge of the Pier. Warm lighting and aesthetically pleasing table decorations underneath the large and comfortably protective tent created a beautiful and inviting atmosphere.
Photos courtesy of Alexa Hoyer
Guests were also provided with various culinary pleasantries that displayed the organization’s commitment to sustainability, with food from Cascun Farm of Greene, New York, a business that prides itself on their selection of naturally grown and organic foods. The starter, a beautiful symphony of chicories and brie was followed by a delicious roasted chicken breast on Rosemary-Maple Jus. Throughout the night, the attentive service staff furthermore ensured that guests didn’t even have to make the short trip to the open bar but were provided with any drinks right at the table. This service was also extended to the after-party which brought most guests to the dance floor and transformed the fundraiser into a vibrant party.
Photos courtesy of Alexa Hoyer
In conclusion, the Conservancy hosted a beautiful and surprisingly fun and casual event that was well rewarded with the generous funds that were raised through and throughout the night.
Photos courtesy of Alexa Hoyer
Areppas NYC
We aren’t Texas or California, but New York can still hold its head up when it comes to Hispanic food. I mean, we have not one, but two all night eateries devoted solely to empanadas, a secret taco joint in Chelsea Market, and, more importantly, the best tres leches cake on the East Coast (don’t fight me on this). But now, we have another classic hispanic dish to add to our repertoire -- with the opening of Areppas , the Venezuelan Arepa is coming to take NYC by storm.
Prior to visiting Areppas, my only experience with arepas were the ones you get from the street fairs -- you know, the sweet corn and mozzarella treats the vendors griddle up right in front of you. I had never known arepas could be anything but cheese filled -- I suppose I just love cheese too much to think that I could be having other fillings too! But thankfully, after my recent visit to Areppas, my eyes have been opened. With five signature arepa combinations that include pulled pork, de mano cheese, avocado, and short rib -- as well as the option to make your own, Areppas has plenty of options to choose from, and although the arepas may look tiny, they’re definitely way more filling than you’d expect.
But if you’re not into arepas (don’t know why you wouldn’t be, but whatever), Areppas has plenty of other dishes on their menu. I’m talking cachapas, empanadas, rice bowls, vegan bowls, and even churros. Oh, and did I mention the cheese stuffed tequenos?
There’s something even more amazing about Areppas than the food, however: its altruism. With every purchase of an arepa, Areppas, in partnership with the Friends of Fe y Alegría foundation, provides a meal for a child in Latin America -- and since the opening of Areppas in September 2018, the restaurant has provided more than 92,000 meals for need children. If that’s not a reason to go over there and try some of the food, I don’t know what is.
Feel free to drool over Areppas’ arepas by browsing through their instagram, @areppas, or just go ahead and visit them at either Gramercy at 115 East 23rd Street, or at their flagship at 954 3rd Avenue.
Pizza Coast to Coast at BigA
“Contemporary pizza with an Italian heart and an American mind”
When it comes to eating pizza in New York City, the options for urbanites are overwhelmingly endless. But few may realise how the gastronomic experience of pizza is changing into one which considers both palate and nutritional value.
Pizza Coast to Coast demonstrated, at BigA pizzeria in the Lower East Side, the concept of ‘dynamic pizza.’ This is a ground-breaking new way of crafting pizza in which the flour miller and chef work in tandem to produce true contemporary pizza that values quality, nutrition, and taste. Chef Crystian Dangelo from Terún in California and Chef Giovanni Barberi from BigA in NYC converged their expertise, gained from training at Italy’s elite teaching facility Università della Pizza, to craft two fundamental traditional pizza models using flour from Petra’s Molino Quaglia. The ability to form dough of varied textures and the distinguishability of each ingredient in the pizzas was due to Petra’s different combinations of grains and the use of type 0 flour. Additionally, her flour is produced through a unique process known as augmented stone milling that combines stone grinding with cylinder grinding to produce flour that is both flavorful and nutritious. The final products of this collaboration between innovative chef and miller were distinct yet equally delectable pizzas.
Conducted by the rules of the ‘Manifesto of Italian Contemporary Pizza’ Chefs Dangelo and Barberi proudly prepared a series of pizzas for tasting, in a kitchen open to observation from the guests of the restaurant. Barberi prepared pizza Napoletana with a round base style dough that was thin, soft and elastic. Dangelo’s pizzas were en palla alla romana, textured thick and crunchy on the outside but soft on the inside due to the blend of whole wheat and type 0 flour. All pizzas were topped with carefully combined fresh and seasonal ingredients.
To complement the lightness of the pizzas, platters were paired with refreshing Italian beer from Birra del Borgo.
To include your taste in the evolving gastronomy of pizza be sure to visit BigA pizzeria at 1 Clinton St, New York, NY 10002.
NY True World Foods Expo: Beyond a Culinary Experience
I love food, and I love cooking. This is why it is VERY important to me to have access to high-quality products. I want the organic, and the finest. It is really the secret of a good dish. But here in NYC, it’s not always easy to have access to the best, which made me always wonder: Where do NYC’s 5-star-restararants get their ingredients from? The city heard me and answered my question with this month’s NY True World Foods Expo. It is an exciting professional culinary showcase that highlights wholesalers’ top quality fish and seafoods sources, both domestically and internationally.
This year, the exposition mainly specialized in sushi ingredients, while also exhibiting exotic and never-seen-before products. I wasn’t going to miss that. So, I went to the Metropolitan Avenue where the event was taking place: The room was huge, and full of stands, fish meat, live sea animals, foreign vegetables, and professional knives. There were vendors from the Williams Wharf Oyster company, the Japanese, Sugimoto Tea Company, and the Ichimasa Kamaboko Co. (that specializes in different samurai ramen and Kaisen Sara Udon), the event included a diversity of international brands that were offering food samples. I had a taste of the best, and tried never-experienced before flavors: a melty caviar from Calvisius USA’s, and tender meat from Pocino Foods Co (which imports its products straight from Australia and Japan).
The food was thrilling (of course), but it wasn’t the main reason why I LOVED the event. The True World Foods Expo was more of a learning-experience. For instance, it included impressive, never-seen before shows: The small sushi rolls that we eat come from a HUGE fish, with a head bigger than humans’. In the time that I’ve spent there, I saw a live King Crab and Spot Prawns, as well as a live cutting show of a Japanese and Spanish Bluefin tunas.
But the main reason why I absolutely loved it, was that this whole exposition was much more than a culinary experience. It was a cultural experience. Guy Fieri says it best: “Cooking is all about people. Food is maybe the only universal thing that realy has the power to bring everyone together. no matter what culture, everywhere around the world, people get together to eat”. This is exactly what I felt at the exposition, as I was walking between the stand, and enjoying EVERY bite I had (from ramen, to poke, sushi rolls, miso soup, matcha dessert, red-bean icecream..). Then, I saw something unusual, sitting in a jar of water. I approached the stand and asked the woman what it was. It turned out to be wasabi, the actual plant. It looks like a big, green root, and tastes nothing like the wasabi paste. I have been eating fake wasabi my entire life, and I didn’t even know it. I was shocked to this discovery, and even stunned to how it tastes. It has the same texture and freshness as a radish, and is (way) less spicy than the wasabi paste. It is really delicious!
I was enjoying my time so much, that I stayed till the end of the event, when stands were clearing out their displays. The room was getting empty, and I was getting myself ready to leave. But as I was heading towards the exit, a kind gentleman asked me if I wanted to take one of his products homes. My inner chef was super happy. I thanked him, and I picked the wild mushrooms. That night, I went back home excited, knowing what to cook for dinner. “I’m definitely coming back next year,” I thought to myself, as I shut the door behind me.
Beyond Sushi, Beyond Delicious.
One should have a certain amount of confidence to call a restaurant “Beyond Sushi” and not serve fish. However, are you familiar with the real definition of sushi? In fact, “sushi” comes from a Japanese word meaning "sour rice," and it's the rice that's at the heart of sushi, not the traditional fish that comes to mind.
So, forget the fish - there’s none at this sushi spot. If you’re here for your standard California Roll, then this might not be the right place for you.
A restaurant in the heart of Manhattan that is casual enough to enjoy great food, cocktails and a nice conversation; and where the rolls, wraps, and sashimi are all inventive and delicious vegetable-based combinations.
Founded by renowned chef Guy Vaknin and his wife, Tali, Beyond Sushi offers an assortment of distinctive sushi rolls and standout seasonal signature dishes.
Beyond Sushi is unique in a way that it reinvents traditional sushi using fresh, local, all-vegan ingredients to come up with colorful, beautifully crafted rolls. In lieu of fish, this all-vegan New York City chain uses both standard and inventive alternatives, like avocado, mango, sweet potato, portabella mushrooms, and asparagus. And, with healthy dining as a key feature, Beyond Sushi replaces white rice with six-grain and black rice.
Pick up the menu and what will immediately jump out are the jarringly colorful rolls.
The Spicy Mango Roll is hands down the best thing here. It comes packed with avocado, slices of mango, and cucumber, and is topped with a spicy vegetable mush. I will make sure to come back for some more funky fishless sushi rolls.
In addition to that, we had the Chipotle Seitan Skewers, the Portabella Carpaccio and the Mighty Mushroom.
We also tried a new Fall 2019 dish created by the chef. The Impossible Kebabs with campfire potatoes, torched broccoli, ground mustard seed, harissa and pan roasted pine nuts tastes impossibly like Kebab! Another main dish we had is the Black Garlic Ravioli, made with kale, baby bella, crispy capers, smoked “gouda”,lemon velouté and chili oil; and it was, as you can guess, absolutely delicious!
Now, let’s talk about the desert.
Vegan cake? Vegan ice cream? Or even better, Vegan cinnamon rolls? Never thought there were so many diversities for Vegans. I can say this restaurant has an approach that makes vegans happy but with a much broader appeal.
The restaurant has locations in Union Square, Chelsea Market, FiDi, Nolita, W. 56th Street and W. 37th Street. Beyond Sushi strives to popularize a modern approach to vegan cuisine by crafting intricate and wholesome dishes that are as pleasing to the eye as they are to the palate.
Ainslie: Wine Bar, Beer Garden, and Italian Food
Here I was lost again in this huge city. This time, I was in Williamsburg finding my way on Google Maps, sometimes staring up at the beautiful graffiti, and other times observing the modern buildings of the hipster area. I was searching for Ainslie: a loom-factory turned into a 10,000 square foot Italian restaurant. It just opened and I had to try it, but I couldn't find it. So, I walked and walked, zoomed my screen in and out, until I finally saw it. It looks so distinct than anything else in the area. There really was no need for Google Maps.
The red-lit, wooden exterior is hard not to notice, especially amongst the concrete buildings surrounding it. And from the inside, Ainslie is even more intriguing. Simply put: It looks like a warehouse, filled with plants, bars and chandeliers. It also has red lights that contrast the wooden interior’s greenery. Weird? Yes. Pretty? HELL YES! As I was walking in, I was pleasantly surprised with small, hidden decor that added charm to the place like a hidden beer garden, stacked empty wine bottles, wooden mezzanines... It feels like a huge, elegant, tree-house in the heart of Williamsburg. And being surrounded by skylights the entire time in this city, I was so happy to feel like I'm in nature (minus the bugs).
As I was exploring the place, a staircase guided me towards the second-floor of the multi-level restaurant. There was a cozy and chic mezzanine waiting for me at the end of the stairs. The ambiance was similar to the rest of the place. And in the center of the room, there was a big buffet, full of Italian deliciousness. BELLISSIMA! Ainslie’s kitchen is helmed by NYC Veteran Chef John DeLucie, as well as Erasmo ‘Mino” Lassandro, who hails from Italy and mans the restaurant’s wood fired oven for the exquisite pizza. From fresh ravioli, to chicken parmigiana, and the Ainslie Burger (Gorgonzola Dolce served on a brioche bun), all of the food looks elegant and is eye-pleasing. The star-dish of the night was definitely the pizza. The woody taste of the dough and the quality of the cheese is just perfecto! The other MVP of the night were undoubtedly Ainslie’s signature cocktails from Jessica Dure. I tried the “Funky Sweet Thing” that bursts in the mouth with honey, and lavender flavors. I also had the “Fall Like Confetti”, and indeed I fell. I fell in love with the sweet-and-sour taste of that refreshing drink. I could feel the confetti in my stomach.
Then, it was time for dessert. It started with Italian sorbets that waiters were offering in small cups. The quality of the passionfruit and vanilla ice-creams were so savory that it felt like I was biting right from the fruit itself. But that wasn’t the dessert. As I was still enjoying my ice-cream, I suddenly see cameras pointing to the opposite side of the room, and saw what the fuss was all about. A man carrying a huge wooden tray on his shoulder, that was full of fresh-out-of-the-oven Nutella calzones. After placing them on the table, the man cut it in front of the guests and everyone was mouth-watering in front of the dripping hot chocolate. I got a piece, sat in my chair, and tried it. It was just what I needed to conclude my night: sweet, but not heavy. Dinner was over but I didn’t want to leave.
I felt so comfortable in the cozy restaurant that I hung there a little to wander around. I decided to go up the stairs to check what was behind the upper-level door. I opened, and it turned out that this huge place was also hiding a rooftop bar! It is cozy, illuminated, and filled with seats. Just what guests need for a breath of fresh air. I went down again to walk amongst the shiny chandeliers and vibrant greeneries, but it was time for me to leave. I walked toward the exit, unlocked my phone, but something caught my eye. There was a vintage typing machine on a random shelf. “Another surprise,” I thought to myself before closing the door behind me, and Google-mapping my way back home.
Sweet Cheese Exhibit at the French Cheese Board
The French Cheese Board welcomed autumn with its latest Sweet Cheese exhibit. Guests were presented with a giant platter of cheese which included a variety of hard, soft, and blue cheeses. Bread, fruit, and other accompaniments were scattered all over for people to pair with the cheese and of course, wine was served. It was a sight to see. However, as extravagant as this giant cheese platter was, it wasn’t the main attraction. After all, this was a “Sweet” Cheese exhibit.
With the help of Alan “Batman” Batt from the Chef’s Connection, the French Cheese Board and NYC chefs Juan Pardo, Sylvain Delpique, Ikuma Motoki, Paola Marocchi, Joe Murphy, Gustavo Tzoc, and Clarisa Martino collaborated to bring us beautiful desserts which all used cheese as a main ingredient.
Le Vacherin Fraise by Chef Paola Marocchi, Corporate Pastry Chef for the Tao Group
Cheese used: Fromage Blanc
Ice Cream by Chef Joe Murphy, Corporate Pastry Chef for Jean-Georges
Cheese used: Brie
Napoléon Kanafeh by Juan Pardo, Executive Pastry Chef at Barbounia
Cheese used: Langres
Cheesecake by Clarisa Martino, Executive Pastry Chef for Gato
Cheese used: Tomme de Savoie
Wada Wada on the Bridge by Chef Gustavo Tzoc from Junoon
Cheese used: Pont-l'Évêque
Far Breton by Chef Delpique and Chef Motoki from the 21 Club
Cheese used: Crémeux de Citeaux
Chef Ikuma Motoki
Chef Sylvian Delpique and Chef Juan Pardo
Background
In 2010, the gastronomic meal of the French was honored as a UNESCO intangible cultural heritage and cheese was an integral part of this meal along with a starter, entree, and dessert. Cheese was traditionally served before dessert and people sometimes chose to have one or the other. But, the team at the French Cheese Board thought, “why do people have to choose?” and the Sweet Cheese exhibit was born.
Visit the French Cheese Board at 41 Spring St, New York, NY 10012 and their website frenchcheeseboard.com to learn more about cheese, upcoming events, and cheesemaking classes!
USA TODAY Wine & Food Experience 2019
On September 7th, 2019, the third annual USA TODAY Wine & Food Experience Tour kicked off at LeFrak Center At Lakeside Prospect Park in Brooklyn. Other locations and dates include Detroit, September 14; Indianapolis, September 28; Cincinnati, October 5; Louisville, October 19; Las Vegas, October 26, presented by MGM Resorts International; Scottsdale, November 2 & 3; Los Angeles, November 9; Chicago, November 16; and lastly, Naples, November 23.
Upon entrance, attendees were given a wine glass to try wines that were scattered throughout the venue. As you walk further, you’ll find an area called “The Cellar” where wine seminars such as Drink like a Somm, Partners in Wine, Urban Winemaking Master Class and Tasting, and Discover the World of Bordeaux Wines were happening. And since wine tastes better when accompanied by food, guests were also able to indulge in the Grand Tasting, which featured dishes from both emerging talent and renowned culinary leaders. Every food booth at this event had a suggested wine for their respective dish.
While some chose to taste food at the Grand Tasting area, others opted for a more personal experience by visiting the culinary stage. Visitors were able to watch culinary leaders Chef Alex Guarnaschelli, Chef Antoni Porowski, and Chef Sujan Sarkar of Baar Baar whip up a specialty dish in real time for guests to try immediately after. Food and wine lovers must attend the Wine & Food Experience at least once.
Chef Sujan Sarkar of Baar Baar
Braised Pork Belly Pickled Radish Wrap by Jungsik
Mascarpone Cheesecake with mixed berry jam by La Ventura
Butterfly Pea Coconut Sticky Rice by Kopitiam
Hojicha Panna Cotta from En Japanese Brasserie
Owner’s Recipe Seafood Salad by Hunt & Fish Club NYC
Octopus Salad from Otto Enoteca e Pizzeria
The Talent
Agern & Great Northern Food Hall by Jeppe Kill Andersen
Ample Hills Creamery by Brian Smith and Jackie Cuscuna
Baar Baar by Sujan Sarkar
Babbo Ristorante e Enoteca by Rob Zwirz
Baby Brasa Organic Peruvian by Franco Noriega
Bella Gioia by Nico Daniele
BKLYNwild by Ivy Stark
Bouley at Home by Chef David Bouley
Butera’s by Martin Butera
Bien Cuit by Zachary Golper
Di Fara Pizza by Dom De Marco
DOC’s CAKE SHOP by Doc
Du’s Donuts and Coffee by Wylie Dufresne
EN Japanese Brasserie by Abe Hiroki
Fausto by Erin Shambura
Gran Tivoli by Chef Robert Marchetti
Hunt & Fish Club NYC by Chad Brown
James
Jungsik by Suyoung Park
Kopitiam by Kyo Pang
La Slowteria by Hugo Orozco Carrillo
La Ventura by Peter Lipson
Lady Lexis Sweets by Lexis Gonzalez
Lady M Cake Boutique
MID|NIGHTS by Joshua Cormier
Otto Enoteca e Pizzeria by Gaetano Arnone
Restaurant Latour at Crystal Springs Resort by Aishling Stevens
Sans by Champ Jones
Table 87 by Jack Spadaro
The Breslin Bar and Dining Room by Ryan Jordan
The Flying V Poutinerie by Matt Vymazal
Van Da by Hannah Wong
Wash Hill Oysters by Jeffrey Gardner
Sponsors
Arizona The Grand Canyon State, Vins de Bordeaux, Shipt, Confettii, Roscato, Mon Frere, Gunpowder Irish Gin, Five Farms Irish Cream Liqueur, Camus, New Belgium Brewing, Hailstone Vineyards, City Harvest
I Love Panzerotti
At first glance, these turnovers look like calzones -- but don’t be mistaken. These are panzerotti, calzones’ fried and fluffy cousin.
Panzerotti are a street food staple from Apuglia, the southern region of Italy’s “boot.” Just as pizzas are to New York City, panzerotti are to Apuglia. I Love Panzerotti, founded by Angelo Magni and Giovanni Bonati, opened shop in March to share one of Italy’s most loved foods with NYC.
All panzerotti are made fresh with ingredients shipped weekly from Italy. The dough rests for 72 hours before being fried, ensuring each panzerotto is light and fluffy. I Love Panzerotti offers over a dozen filling combinations, from the classic tomato and mozzarella to dessert panzerotti stuffed with ice cream, smores, pistachio, or Nutella. They also have a heart-shaped panzerotto which is perfect for a cheese pull.
Truffle Ham Shrooms
If you like the aroma and umami from truffle, Truffle Ham Shrooms panzerotti is the way to go. The savory ham and juicy mushrooms perfectly balance out the intense truffle.
Pepperoni
If you want something classic, tangy, and meaty, get the Pepperoni. The tomato sauce is delicious and the pepperoni gives the panzerotti a hint of spice.
I Love Panzerotti is located 220 Varick St and will soon have a second location at Gansevoort Market. Visit for some amazing cheese pulls -- and if the food wasn’t enough of a draw for you, I Love Panzerotti is also partnering with Mary’s Meals, an organization to combat world hunger, so every panzerotto sold feeds a child in need.
Dancing the light away - Sunset Salsa
On Tuesday, the 20th of August, covered in the warmth of the last sun rays of the day, many Hudson River Park visitors stumbled upon quite an unusual scene: Every Tuesday evening, the park is swamped with hundreds of people dancing Salsa.
But as usual in this city, it is best to always expect the unexpected. This observation was also inspiration for the founder of the weekly free Salsa classes, Talia Castro-Pozo. Ten years ago, she decided to give the city something it already has but not always displays: diversity.
The weekly Salsa sessions, that are not only limited to Hudson River Park but happening all across NYC, are intended to make Latin culture more visible. Together with co-host Edwin, Talia invites people of all ages and backgrounds to come together and celebrate life at these sessions.
And every Tuesday, she succeeds. Not only is the event always in high demand, people also really seemed to openly enjoy themselves and let go of some of the day’s troubles with their evening moves.
Located right next to our beautiful skyline, the park was filled with laughter, joy and togetherness. People met, mingled and mixed dance partners as freely as it rarely happens in this busy city. Wall Street brokers danced with street artists, Republicans with Democrats and even the few grumpy people were soon swayed by the energy of the many children running around or dancing.
This observation is also the core of these events: joy, family and togetherness. Every summerly Tuesday, Hudson River Park provides an inclusive space that is vividly vibrant from its positive energy. Thanks to Edwin and Talia’s patient teachings and motivation, even beginners are able to discover their new passion for the traditional Latin dance.
But even if you are more of a savorer of the good and effortless things in life, the friendly staff of the conveniently located Beer Tent is always happy to help out. Just like the Salsa class, they are there every Tuesday evening to provide some sparkling energy after an exhausting but certainly worthy evening of Salsa.
Unfortunately, there is one small twist with the event: next week is the last Salsa session for this year at this location. If you don’t want to miss your last chance to join this or other events in this spirit, check out https://www.facebook.com/SunsetSalsaNYC/ for more information.
Buenos Aires, We Meat Again: The Restaurant’s New Steak Menu
I’ve already been to Buenos Aires to taste their brunch menu. And I was genuinely blown away. Can you imagine how I reacted when I first heard that the Argentinian restaurant launched its new beef platters? Curious and hungry, I just rushed to the East Village eatery.
Just like last time, every staff member welcomed me with warm smiles and escorted me to my dining table. It was full of red wine bottles, cheese platters, bread, and crackers (all from Argentina, of course). It looked authentic and exquisite. My taste buds and appetite were already aroused. As soon as I sat down, the waiter poured some wine in my glass and not any wine, but The Susana Balbo Signature wine, an Argentinian classic made only from the finest grapes from the highest vineyards in the country. It is also made with minimal intervention to allow for the purest interpretation of winetasters, and it perfectly accompanied the organic Argentinian cheese.
As I was sipping the wine, I could feel the alcohol kick in. Strangers sitting on the next table turned into friends. Argentina’s conviviality is palpable at Buenos Aires. As we were chatting and laughing, the waiters placed the first main course for the night on the table: sausages. Some were purely done with pork, others were mixed with meat, but all of them were delicious. Yet, the most impressive part of the dinner remains the meat tasting: The steak’s quality is just hea-ven-ly. The texture dissolves in the mouth. The meat is concentrated with flavors. I tried the filet mignon, the rib eye steak, the beef tenderloin, and even meat marinated in milk… I consider all of them, with no exception, a culinary masterpiece. The meat just melts and releases exploding flavors with every bite. There is no need to add salt or even Chimichurri sauce (which is obviously also delicious). And this is no coincidence. Bueno Aires imports all of its ingredients from La Pampa in Argentina. Instead of freezing the meat, the restaurant makes sure to ventilate the local produce while shipping them to New York. The premium meat is also 100% organic, antibiotic and hormones-free, and is grass-fed.
As a meat fanatic who moved to the big city a couple of years ago, I find it very hard to find quality meat in NYC. But Buenos Aires ended that quest of mine. This time, I was not blown away by the restaurant’s new menu. I was beyond that.
Savor the Summer: The Thrillist Way
Summer. NYC. Booze. Food. You’ve guessed it, another Savor Your Summer event hosted by Thrillist. And for their 2019 edition, the media brand turned the entire Harbor House into a culinary haven.
The event attracted New York famous beverage brands Twister Tea, and Tequila Don Julio, as well as some of the city’s best restaurants: Morgan’s Brooklyn Barbeque, Black Iron Burger, Baar Baar, Ice Cream Co., The Happiest Hour, Harlem Shake, Burger & Lobster… It’s no wonder so many New Yorkers attended the event: The place was crowded with people sipping refreshing drinks, eating sizzling hot dishes, and tasting frozen delicacies. But savoring the summer is not limited to food and drink. The event also had many activities to entertain guests: from voting for the best dish, to playing games (like cornhole and ladder golf), taking photobooth pictures, listening to amazing live music, and much more.
Thanks to Thrillist, Summer 2019 never tasted so good. And luckily, this yearly event will be back in 2020, for another chance to enjoy the city’s best flavors.
Secret Summer is back!
Secret Summer is back for it’s 5th year in a row! On Sunday August 4th music by the High & Mighty Brass Band filled the Foundry as attendees sipped on spirits and cocktails while dancing the night away.
My favorite drinks at the event were from the London Essence booth, Westward Whiskey booth, and Fizzy Fox booth. I liked trying all of the drinks, but after I found the ones I liked I continued to go back for more!
Luckily Secret Summer was also a food festival so I was able to munch on delicious eats while having a few drinks. Unlimited drinks were included in the ticket price but the food was not. The different food trucks and vendors had countless food options ranging from 10 to 15 dollars.
Bad weather couldn’t even stop this party. The event was half indoors and half outdoors and everything was absolutely beautiful until the sky opened up in the last hour. But since everyone had more than a few drinks in their system, no one seemed to mind partying in the rain.
Nerai – Delights from the sea nymphes’ fountain
Located right at the axis of modern aesthetics and Greek hospitality, Nerai has always been the perfect place to indulge in culinary adventures or to simply pass joyful evenings with people close to your heart.
However, this Thursday, the focus was less on culinary ventures but rather on Nerai’s impressive wine selection. As one of only a hundred NYC restaurants to win the Wine Spectator Best of Award of Excellence, Nerai proudly presented its favorites in a semi-casual setting. Invited by Greek hotspot’s owner Spiro Menegatos and General Manager Michael Coll, friends, family and media tried — to only name a few — wines from Eklektikon, Cava Spiliadis and Craft & Estates.
The complimentary tasting was paired with delicious Greek hors d’oeuvres that made up for some beautiful compositions. Tasting fresh panikopita and zucchini croquettes from Executive Chef Moshe Grundman after a sparkling sip of light white wine certainly qualified for an extraordinary experience.
However, in traditional Greek manner, the restaurant also complimented the modern ambiance of the event with some fascinating story-telling. Not only did I learn about the evolution of Greek cuisine in Manhattan, I was also fortunate enough to taste the same wine Aristotle had mentioned more than two millennials ago: Limnio. To be fair, I did not find any direct quote of Aristotle to prove this claim but a thorough research at least revealed that there is enough evidence to consider it more than a myth.
But the most fitting anecdote of Greek mythology might be found in the origin of Nerai’s name itself. As explained to me by Will Maringo, one member of the very attentive and kind event staff of this evening, the word is derived from the term ‘Nereid’ which is commonly understood as synonymous for Greek sea nymphs.
For more information about the treasures of their fountains, or more specific those of Nerai’s wine cellar which can hold up to 4,000 bottles, and the restaurant itself, check out https://nerainyc.comor visit their Instagram on https://www.instagram.com/nerainyc/?hl=en