New Taste UWS: COMFORT CLASSICS 2012

comfort food

 noun

Definition of COMFORT FOOD

: food prepared in a traditional style having a usually nostalgic or sentimental appeal.

Aperol Spritz

When you're feeling happy or blue, or just in a blah mood, there's usually only one thing you can turn to, good ol' COMFORT FOOD! Now, imagine indulging in all the comfort classics reinvented in New York style in one yummy night.  New Taste of the Upper West Side "Comfort Classics" delivered a fabulous foodie evening filled with innovative comfort foods. 35 of Upper West Side's popular chefs and restaurants gathered to cook-up their inventive interpretation of comfort foods that any sophisticated adult would relish while, the fat kid inside of all of us would giggle in bliss. Travel Channel's Adam Richman (Man v. Food Nation) and Andrew Zimmern (Bizarre Foods with Andrew Zimmern) hosted the food frenzy party with special guests, Tony Abou-Gamin (Modern Mixologist) and Ellie Krieger who signed and gave out copies of her book Comfort Food Fix.

Chef Marc Murphy shows his Ditch Dog

When you walk in to this event you really need to asses the situation and plan a strategy. You're surrounded by all your favorite food cravings; but don't worry, you will get to them all. Start off with an Aperol Spritz, then when no one is looking... ATTACK!  Hit one station at a time. Get a Ditch Dog topped with Mac & Cheese at Ditch Plains, Grilled Cheese & Gazpacho at Whole Foods, an Isabella's Slider, a Veggie Quesadilla and a shot of tequila at Mamajuana, then a Shake Shack Corn Dog followed by a 5 Napkin Burger. 5000 calories later, take a breath before Round 2 begins.

Under the tent

Time to get your drink on! With so many to choose from it's time to navigate and figure out whether to make a splash at Arrogant Frog wines, Four Roses Bourbon, Zyr Vodka or Blue Moon Beer? Ah, what-the-hell try them all! Then, off to the dance floor with DJ Phresh spinning at the turn table where some man is really getting his groove on, while the crowd surrounds him with cheers! Woohoo... GO MAN GO!

Artie"s Deli

Now that you've worked up an appetite. Ready? Set? Virgil's BBQ Ribs, Indie Food & Wine TBLT sandwich, Artie's Deli Pastrami Sandwich and another 5 Napkin Burger. Try Bodrum Mediterranean restaurant's Mitite Kofta, Piyaz with Pilaf rice, but watch out because it's pipping hot! How about Kangaroo Shepard's pie from Sunburnt Calf? Yup. Cafe Frida tenia una mini Mixiote de Cordero con Guacamole muy rico!

5 Napkin Burger

10,000 calories later and it's time for dessert! Sarabeth herself tempts everyone with her scrumptious bread pudding. Bombolini has well, BOMBOLINI! Stop and stare at the giant bacon cake by Baconery while noshing on chocolate covered bacon strips, then move on to Gazela's Place for Baklava. Grab some chocolate chip, sugar and M & M Insomnia Cookies to-go because, if you're at all like me, you'll eat them later when you can't get to sleep.

New Taste UWS COMFORT CLASSICS, a set on Flickr.

New Taste UWS: Best of the West 2012

Porterhouse Chef Michael Lomonaco French Dip Sandwich

New York City has the best of everything and this weekend was no exception. The Whole Foods Market New Taste Of The Upper West Side's "Best of the West" is where you got to taste the BEST!

Joe Battaglia N.Y. Big Band

The fifth annual Best of the West at New Taste of the Upper West Side showcased just that, at this years party held under its' grand tent that took up the block on the corner of Columbus Avenue between 76 & 77 streets. Forty renowned chefs and restaurants, wine and spirits galore and all while Joe Battaglia & The New York Big Band played, keeping every one's hips swinging and feet tapping.

Tony Abou-Gamin was on hand mixing his specialty cocktail "Sara's Smile" that kept many smiling all night long. A concoction of Voli Lemon Vodka, St Germain Elderflower, Aperol, Ruby Red Grapefruit juice, fresh lemon juice and simple syrup.

Toasted Gnocci, White Truffle Crema, Parmesan

The Upper West Side has so many wonderful restaurants, tasting so much great food from such talented chefs at one time, all in one place is a delicious opportunity. Best of the West is a multicultural affair that gives a prolific look into the great diversity that makes up the neighborhood. French - Bar Boulud, Japanese - Blue Ribbon Sushi, Cuban - Calle Ocho, Greek - Kefi, Mexican - Rosa Mexicano, Italian - Salumeria Rosi, and New American - The Smith. Just to name a few; after all, there were FORTY restaurants present!

Alice's Tea Cup Pumpkin Scones

This year New Taste of the Upper West Side honored Upper West Sider Gael Greene, former New York Magazine restaurant critic and founder of Citymeals-on-Wheels which helps to guarantee that West Side senior citizens receive meals throughout the year through the delivery program. When I asked Gail if she was happy to be at Best of the West? She answered, "Yes, I'm getting paid!" Then, preceded to tell me about how Citymeals-on-Wheels benefits from these types of events and how much older people from the neighborhood need these programs and how it is appreciated and supported by the community. Of course, then I complimented her on her hat, since she is famous for her flashy hats.

New Taste of the Upper West Side "Best of the West" is a really good time. Besides, any time you can start the evening with a fancy morsel of Cured Carrot, Chicken Feed topped with a Quail Egg by Dovetail then, move on to a Porter House French Dip Sandwich and end the evening drinking a Frozen Hot Chocolate made by Jacques Torres... Well, it's the BEST!

New Taste UWS Best of the West, a set on Flickr.

Château Olivier Wine Dinner at Landmarc

James Beard Outstanding Bar Program Award

CAMPARI® SALUTES NEW YORK’S PDT FOR WINNING THE 
FIRST-EVER JAMES BEARD FOUNDATION 
“OUTSTANDING BAR PROGRAM AWARD”

New Award Unites the Pinnacles of the Culinary and Beverage Worlds

Campari®, the legendary one-of-a-kind red spirit, applauds New York’s PDT for winning the first-ever James Beard Foundation “Outstanding Bar Program Award” presented by Campari.  

Campari is the inaugural presenting sponsor of this new award category that recognizes excellence in cocktail, spirits, and/or beer service.  Gerry Ruvo, Chairman and CEO of Campari America, and Steve Olson, Wine & Spirits Chair of the James Beard Awards, personally bestowed the award on stage to Jim Meehan, Managing Partner, PDT, at the James Beard Awards Gala, which was held at Lincoln Center’s Avery Fisher Hall in New York.  More than 2,000 culinary and beverage luminaries, sophisticated foodies and media attended the much-anticipated annual event tonight.

“Cocktails and bars have been a part of restaurants ever since there have been restaurants and chefs,” said Meehan.  “But today, bartenders and mixologists are standing on the same stage with our heroes.  It’s a special moment.  On the way over, I told my staff that this is the first Outstanding Bar Program award, but we’re completely at home.  Campari has served as a bridge between the mixology and food worlds.  It is historic, it’s part of many classic cocktails and it’s long been enjoyed by our culinary peers.”

The presentation of the “Outstanding Bar Program Award” marks the first time a leading U.S. culinary organization has provided this level of acclaim to a bar program, a recognition that shows the importance of the category on today’s restaurant scene.  The other nominees were Bar Agricole (San Francisco), Pegu Club (New York), The Aviary (Chicago) and The Violet Hour (Chicago), which were selected from 24 semi-finalists.  The category attracted over 2,200 online entries.

“Take a bow, Jim, Campari salutes your grand achievement,” said Ruvo.  “For bar programs to be embraced at the highest level of the culinary establishment was unimaginable only ten years ago.  Today, the best of the food and mixology worlds have come together as one.  It is truly a historic moment.”

Video of interview of the winner is available at the link below.
http://blip.tv/insider-productions/campari-awards-first-ever-prize-for-outstanding-bar-service-6133035

Photo courtesy of Hanna Lee Communications

Burgundy Wine Week

NEW YORK CELEBRATES BURGUNDY WINE WEEK

Parties, Dinners, Tastings Galore

May 2 - May 9, 2012

https://burgundywineweek.eventbrite.com/?nomo=1

Westchester Magazine's Wine & Food Weekend

Toast of the Town

500 World Class Wines & Signature Dishes from New York's Tops Restaurants

Spectacular evening of wines, spirits, music, and the best gourmet food the city has to offer.

Thursday, May 3, 2012

Oscar Hammerstein Ballroom

311 West 34th Street, New York, NY 10001

GRAND: 7-10 PM VIP: 6-7 PM + Admission to the Grand Tasting

 (VIP ticket holders enjoy an extra hour of tasting accompanied by VIP only wines)

http://www.toastofthetown.com/nyc/

The Grind Burger Battle

I heard about this new event in Miami called The Grind Miami's Burger Battle. It sounded like a great way for local restaurants to come together and show off their burger creations to new potential customers in a fun filled evening of grilling and chilling. Unfortunately, things didn't go as planned. As we entered the building during the VIP hour we were immediately struck by a heat wave and we could already see smoke hovering around, YES SMOKE!  They were grilling indoors and the only ventilation was through small windows located near the high ceiling and a few open doorways. Logistically this was not a plausible venue for this type of event.

Frita Man

I walked over to a couple of the burger tables. The restaurants were in good spirits under the circumstances, especially Frita Man who has one of Miami's popular food trucks.  There were thirty plus restaurants present, all of which were serving wonderfully creative burgers that would make any city proud. I enjoyed trying Charm City Burger's The PIG MAC with pork belly tater tots. Eating all of these burgers would be almost impossible unless by a very talented eater. So, I made my way towards the judges table since perhaps they would have a better approach to the task.

JUDGE NBC Miami Anchor Belkys Nerey

The judges were a panel of some of Miami's most talented chefs, restauranteurs and local celebrities including Norman Van Aken, Steven Haas, Belkys Nery and Miami's own The Burger Beast. The judges where presented with massive full size burgers on there table and managed to chew on red-eyed during the smoke build up. Horrified, I got the hell out! By then, general admission ticket holders had been let in. People in droves were going for the burgers, piling them high on there plates and heading out too. Seems the event had turned into a take-out party.

Charm City Burger Pig Mac

Turns out, shortly after I left, the Fire Marshall evacuated the building to allow the smoke to clear. But, given the time it took for that to occur The Grind Burger Battle was terminated with no official winner announced. The Fan Favorite winner was Shake Shack. A couple of days later, event director Tony Albelo made a public apology and blamed technical issues with their main air-conditioner. He said any refunds would be on a case by case basis and promised to give people a 50% discount to attend The Grind Burger Battle next year.  -Um... NEXT YEAR?

Shake Shack Burger

MAIN OFFICE
The Grind
2550 S Bayshore Drive
Suite 11
Miami, FL  33133
786-529-1388 Office
305-445-6179 Fax

CAMPARI COCKTAIL COMPETITION

CAMPARI® ANNOUNCES THE FIRST-EVER “BEST APERITIVO”
COCKTAIL COMPETITION WITH THE U.S. BARTENDERS’ GUILD

Next Generation of Mixology Talent to be Highlighted Through Creation of
“Italian Happy Hour” Cocktails, Winner to Represent U.S. in Beijing.

To celebrate the aperitivo trend blossoming nationwide and the creativity of mixologists, Campari is partnering with the U.S. Bartenders' Guild (USBG) to launch the first-ever "Best Aperitivo" Cocktail Competition that spotlights the best-of-the-best pre-dinner libations. The 29 USBG chapter winners will compete at a final competition on Sunday, May 13, during the Manhattan Cocktail Classic.

Campari®, the legendary one-of-a-kind red spirit, announced the first-ever Campari “Best Aperitivo” Cocktail Competition in conjunction with the U.S. Bartenders’ Guild (USBG). The official USBG national competition will seek out the best drinks made with Campari as an aperitivo - a pre-dinner libation designed to stimulate the appetite. The competition is open to all active members of the USBG, the leading non-profit network for professional bartenders.

The competition will start with regional mix-offs at every one of the USBG’s 29 local chapters across the U.S. from March 15 to April 15, 2012. The regional finalists will each win a trip to New York City to compete at the final competition on Sunday, May 13, 2012 during the Manhattan Cocktail Classic. The judges include industry luminaries: USBG President David Nepove, bar legend Tony Abou-Ganim, master mixologist Francesco Lafranconi, and aperitivo expert Jacques Bezuidenhout. The USBG national winner will receive a trip to Beijing to compete in the 2012 International Cocktail Competition.

More Campari information can be found at 
http://www.camparigroup.com/
www.campariamerica.com
www.facebook.com/campariamerica
Twitter: @CampariAmerica

Cochon 555 Miami

FOURTH ANNUAL COCHON 555 AT THE FOUR SEASONS MIAMI

Cochon 555
5 chefs, 5 pigs, 5 winemakers culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans. The winner will go on to compete at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.

THE FIVE CHEFS:
Michelle Bernstein of Michy's, Aaron Brooks of EDGE Steak & Bar at Four Seasons Miami, James Petrakis of the Ravenous Pig in Winter Park, Michael Schwartz and chef de cuisine Bradley Herron of Michael’s Genuine Food & Drink, and James Strine of Café Boulud Palm Beach.

Sunday, April 1, 2012
4 pm VIP Opening
5 pm General Admission

TICKETS $125 per person for general admission; $200 for VIP (including a welcome cocktail from The King's Ginger, Rappahannock Oysters, reserve wine tastings, artisan bacon and boutique cheeses).

www.cochon555.com
Twitter: @cochon555

Vinitaly

For more Information visit www.vinitalytour.com