NYCWFF: DeBragga at Dusk

One rarely thinks of "Meat" anymore when referring to New York City's Meatpacking District, but there still are some Wholesale Meat Companies that operate out of that location. However, none more famous than Debragga & Spitler.

As the sun set this Saturday, it was a perfect Autumn night to attend the DeBragga at Dusk in the courtyard of their facilities. The event paired some of New York City's top chefs with some of the nation's finest meat producers.
Niman Ranch Barbecue Pork Belly, Concorde Grape, Chipotle, Chicos & a crispy chicharon by Colicchio and Sons.

Even with all the culinary star power such as: Daniel Boulud, Restaurant Daniel and DB Bistro Moderne; Terrance Brennan, Artisanal and Picholine; Tom Colicchio, Colicchio & Sons, Tap Room and Craft; Michael Lomonaco, Porter House New York; Alfred Portale, Gotham Bar and Grill; and Laurent Tourondel, Brasserie Ruhlmann, it was the wide range of meat (wagyu beef, long island duck, leg of lamb and pork belly) from Niman Ranch Certified Angus Beef, John Tarpoff; Niman Ranch Pork, Paul Willis; Niman Ranch Lamb, Cody Hiemke; Imperial Wagyu Beef, Lawrence Adams; Joyce Farms Label Rouge Poultry, Ron Joyce; South Shore Farms, Long Island Duck, Tom Jurglewicz; that took center stage as the dishes were served alongside flowing glasses of Coppola wine and cool cocktails from Tommy Bahama Rum. Local Brooklyn band, The Blue Vipers, played a mix of Jazz, Swing & Blues as everyone enjoyed another successful NYC Wine & Food Festival event.

Niman Ranch Skirt Steak, Pickled Jalapeno/Green Tomato Chimichurri, Jalapeno Mashed Potatoes from Brasserie Ruhlman & Chef Laurent Tourondel with John "The Beef Guy" Tarpoff of Niman Ran.

It was a pleasure to "meat" the gracious hosts of the evening from Debragga & Spitler, George Faison -Partner/COO and Marc Sarrazin - Partner/President who discussed with us their philosophy on beef as being "Eat less, but eat better!" as the culture of meat has changed and now consumers know the product better, they pride themselves in providing the best meat, and supply it to these famous chefs at their world renown New York City restaurants.

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