First Look: US Open Eats
Arthur Bovino — August 23, 2010
From left: Moon ‘n Doggies Shrimp Hot Dog, Char-grilled Ahi Tuna with Pickled Ginger and Mango Salsa, and Prime Rib Sandwich with White Cheddar and Horseradish Cream.
The US Open qualifying starts tomorrow through Friday, August 27th, before the main draw on Sunday. Courtesy of a tasting preview earlier today we have a first look at the food in the USTA Billie Jean King National Tennis Center that will be served through September 12th.
Michael Lockard has returned for a fourth year as the Open’s executive chef. But, several other well-known chefs are participating. Masaharu Morimoto’s sushi will be being served, and the new South Plaza Master Chef Café will feature food by: Tony Mantuano (Spiaggia), Susan Feniger (Street), Carmen Gonzalez, Rick Moonen (RM Seafood), and Jonathan Waxman (Barbuto).
Included for your pre, post, rain delay, and inter-match eating, is a preview of the café and restaurant dishes as well as the menus of for the kiosks in the Food Village. For more food details from the US Open check out the official venue descriptions.
AlwaysSoBe: Best of the Best
February 27, 2010
Clockwise from top: Blackberry Farm’s Pulled Pork Shoulder, FIG’s Crispy Pork Trotters, Corton’s Chilled Shellfish Consommé, and Sola’s Wagyu New York Steak, Fingerling, and Oxtail Hash.
Last night’s Best of the Best grand tasting event hosted by Wine Spectator at the Fontainebleau Hotel delivered on its promise of gastronomic excellence. Chefs from over forty of the country’s most highly regarded restaurants prepared their best small plates. Braised meats, foie gras, scallops, pork (of course), oxtail, lobster—all were major players.
Chef Morimoto displayed Iron Chef-like agility and speed in plating his Glazed Pork Kakuni with Congee, the evening’s best dish. It was sophisticated and comforting. Beast’s chef, Naomi Pomeroy, nailed her foie gras as dessert concept with a savory, bite-sized bon-bon on peppery shortbread. The Steamed Bun with Short Rib by Azul achieved Momo-esque perfection. And the flawlessly-executed slow-cooked egg yolk served with The Setai’s Peking Duck defied the logistics of a tasting table set up.
Click here for our Top 5 Best of the Best dishes and the full Slideshow >>
AlwaysPartying: New York Taste 2009
Arthur Bovino — November 03, 2009
Top, Bobo’s Chocolate Pudding, Cocoa Nibs and Salted Pumpkin Seeds. Left, Chef Masaharu Morimoto. Right, Chef Susur Lee with Doron Wong.
Pumpkin, pork belly and crispy trotters— fall and its comfort-inspiring dishes were in full swing last night at Skylight for the eleventh annual charity tasting event, New York Taste 2009 (site). New York Magazine, partnered with City Harvest (of course) to host quite a party with some terrific food, and AlwaysHungryNY.com was on hand to taste amuses from more than 40 restaurants. It was hard to resist seconds of savory favorites like Public’s Sweet and Salty Fried Fanny Bay Oysters, and SHO Shaun Hergatt’s 3-Day Short Rib, but room had to be saved for Bobo’s Chocolate Pudding, Wallsé‘s tremendous Milchrahmstrudel, and Buddakan’s Cashew Daquoise with Coffee Ice Cream.
From Porter House New York’s Chili-Rubbed Brisket Sliders to Le Cirque’s Squab Tortelli, we’ve selected our top ten favorites and included other mouth-watering dishes in a beautiful slideshow.
Click Here for More Food and Chef Pictures from New York Taste 2009 >>
AlwaysPartying: Archipelago Opens
The Gluttoness — September 25, 2008
It’s hard to get diners to travel to the far corners of West SoHo, but the people behind Archipelago are confident that Chef Hisanobu Osaka’s innovative marriage of French technique and Japanese ingredients will keep their tables full and their customers happy. Last night’s opening party revealed that the space hasn’t changed much since the days of Dani, aside from Japanese artist Hiroki Otsuka’s hand-painted mural, and a Tiffany blue awning outside. Once the right-hand-man of Iron Chef Morimoto, Chef Osaka sees Archipelago as “a dream come true,” as it finally allows him to fuse his passion for both technique-centered cuisines in the context of a seafood-heavy menu. The passed canapes exemplified Chef Otsuka’s creative concept, particularly the Tuna Tartlet, which looked like any ordinary Japanese amuse, but the puffed pastry base and warm tomato compote made the dish undeniably French. Other standouts were the Chicken Consomme, immensely flavorful and creatively presented in a coffee press and served as the chaser to a creamy foie gras hor d’oevre; and finally, the “Pressed Sushi,” which was reminiscent of Koi’s beloved Crispy Rice specialty. Aside from the appalling cash bar, the party was a nice introduction to Osaka’s unique brand of cooking. Proud yet humble, Chef Osaka finally took to the microphone, thanking the crowd first in French, “Merci Beaucoup“, then in Japanese, “Arigato“, and finally in English, “Thank you very much.”
AlwaysPartying: High Line Chefs Dinner
September 17, 2008
The High Line is one of the great causes out there right now, as it is renovating and building a site that will one day be a crown jewel of New York. On Sunday night, in conjunction with Friends of the High Line, Chef Tom Colicchio hosted a dinner at Craftsteak to raise money for this wonderful cause. Each course was cooked by a different neighborhood chef, which in this case included: Morimoto, Batali, Marc Meyer, Sue Torres, Ralf Kuettel (Testle on Tenth) and, of course Tom himself. We were lucky enough to be invited to this AlwaysHungry-type occasion and have brought back some pictures for you to taste!
Click here for the Dish by Dish >>
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