AlwaysPartying: Brooklyn Brunch Experiment
Arthur Bovino — March 29, 2010
Judges Award Winner: Savory Corn Cupcakes with Bacon Frosting from Wanna Spoon?.
Yesterday, Nick Suarez and Theo Peck packed The Bell House once again with one of their Brooklyn Experiments. Past events have featured beer, cheese, chocolate, and tacos. This time, attendees’ actual first meal on Sunday was in keeping with the event’s theme, Brunch.
From quiches and French Toast, to breakfast cupcakes and chicken waffle sandwiches, amateur cooks brought outlandish team names, and intricately thought-out dishes to compete for the attention of audience members and judges. Among those casting votes were Bon Appetit’s Andrew Knowlton, chef Sean Rembold of and Marlow and Sons, and chef Emile Castillo of Norma’s.
Special prizes went to Jeffrey Olsen’s “Mad Tea Party” (Earl Grey and Honey Ice Cream with Orange Blossom Water Scones, and Strawberry Syrup), and Andrew Food for his Full Brunch (Hashed Browns, Scrambled Eggs, with Duck Prosciutto, and dessert bite).
Judges awarded the top three spots to Wanna Spoon? (above, Savory Corn Cupcakes; below, Bloody Mary with Bacon Garnish), Redneck Caviar (Duck Confit and Bacon Marmalade Doughnuts), and Working Class Foodies (Buttermilk Waffle Bread Pudding). But it was the audience who got things right. Among Righteous Burn and Team Vail, the crowd singled out One and Supp as one of the best contenders on-hand. There was little that anybody had on their Pork Hash Tamales.
AlwaysPartying: Brooklyn Taco Experiment
Arthur Bovino — February 01, 2010
Clockwise from top: Mike McGowan’s Shredded Beef Rib, John Schnapp’s “Serious Business,” and Andrey Ayrapetov’s Carnitas.
Brooklyn Experiment founders, Nick Suarez and Theo Peck, were at it again this weekend, hosting a group of amateur chefs who competed in The Brooklyn Taco Experiment at The Bell House.
Tortilleria Chinanttla provided tortillas for the cooks, but some teams forewent them altogether, choosing instead to use flour tortillas, and the case of Lisa Koo, to make their own. For teams that used the sponsored tortillas, a not-insignificant hurdle was how they were prepared. Several entries seemed to have been served straight out of the plastic bag. Warming the tortillas made a difference, be they softened by steam, heated in a pan, or in some cases, submerged in the stewed juices of their topping.
The judges (Andrew Knowlton, Cesar Fuentes, and Dave Vendley of Calexico among them) gave top honors to Andrey Ayrapetov’s Carnitas. But the event’s attendants deemed that John Schnapp’s “Serious Business Taco” was worthy of the two tickets to Mexico (courtesy, AeroMexico). Our favorite was Mike McGowan’s meticulously-layered, Shredded Beef Rib Tacos. He served them with avocado mousse and Calabrian hot peppers.
AlwaysPartying: The Brooklyn Chocolate Experiment
Arthur Bovino and Maryse Chevrière — November 16, 2009
Top, Denise Smith’s Chocolate Chip Cookie. Bottom left judging panel. Right, The Bell House.
Coming off The Brooklyn Cheese Experiment (also hosted by Nick Suarez and Theo Peck) we had high expectations for The Brooklyn Chocolate Experiment (site), their next event at The Bell House.
The event was fun (judges’ and audience awards follow), but several contestants tried to make things a little too interesting. Many savory dishes weren’t chocolate enough, and in some it wasn’t even perceptible. The strongest savory representative was Lei Takahashi’s “Pig in Drag,” which featured a flavorful spice mix, a sauce that was like a smoky chocolate jam, and meat almost as good as some of what we tasted at the Big Apple BBQ Block Party. The other two best savory dishes were Jill Strominger’s Ole! Mole, and BH Squared’s Savory Chocolate Tamales.
The most successful desserts were simple, take the chocolate chip cookie. It had delicious raw cookie dough taste and a cross-section revealed impressive brick-like layering of chips. And while it wasn’t part of the competition, the other notable interpretation of chocolate was Young’s Double Chocolate Stout.
Click Here for Pictures of the Food at The Brooklyn Chocolate Experiment >>
AlwaysPartying: Brooklyn Cheese Experiment
Arthur Bovino — September 14, 2009
Pete Taylor, Josh Knowlton & Billy Denniston of Propeller Pale Ale, unanimous homebrew winners.
On Sunday at the Bell House (view site) in Park Slope, Brooklyn, amateur cooks and homebrewers battled to see whose cheese-based dishes and beers would take top prize at the Brooklyn Cheese Experiment. The well-attended and much-photographed event was sponsored by Murray’s Cheese Shop, the Vermont Cheese Society and Council and Sixpoint Craft Ales and presented by thefoodexperiments.com hosts, Theo Peck and Nick Suarez. It featured 17 cooks and 8 teams of homebrewers who were competing for cash prizes and gift certificates to Brooklyn Brew Shop, Brooklyn Homebrew and Whisk. A portion of the ticket sales were being donated for ovarian cancer research.
A judging panel included: Bon Appétit’s restaurant editor, Andrew Knowlton; Taylor Cocalis, the director of Education at Murray’s; the Vermont Butter and Cheese Company’s Adeline Druart; Chanterelle’s fromager, Adrian Murciathe; and the brewers of Sixpoint Craft Ales. They awarded top three categories for best food and beer. Audience members also voted on their top three favorites. Alyssa Lees’ cheese puff was given special distinction and awarded her two tickets to a show at the Bell House.
AlwaysPartying: Grill-off at Water Taxi Beach (Long Island City)
Josh Kaplan — July 23, 2009
Water Taxi Beach in Long Island City, Queens
Tuesday night, the brave, food-serious masses paid $35 to eat grilled food while huddling under tents as it rained in Long Island City at Water Taxi Beach (view site) for the Local Grill-off, the signature event of the first annual NYC Good Beer Month sponsored by the Good Beer Seal. The event benefited the Slow Food NYC Harvest Time and Snail Buck programs, which encourage New Yorkers to buy local food from regional Greenmarket farmers.
Amateur contestants battled for the title of “Good Beer Month Grill-off Champion” by preparing grilled food that was supposed to be produced from sustainably and humanely-raised animals and produce grown on farms within 150 miles. Challengers ranged in experience— some were semi-professional, competitive cooks while others were nine-to-fivers seeking culinary adventure. Their ingredients were grown, purchased, foraged, donated and hand-picked from farmers’ markets and local farms.
Ribs Within took top honors with their Smoked Pork Belly with Bok Choi Shooter. The best of the rest succeeded by aiming low and letting local, seasonal ingredients speak for themselves.
Clockwise from top left: BBQ Chicken Wings (Fatty Cue), Motz Burger (Water Taxi Beach), Pulled Pork & Pork Belly (Fette Sau)
There was other food on hand. Water Taxi Beach offered their Motz Burger and Fette Sau provided their pulled pork and ethereal pork belly. Jimmy Carbone of Jimmy’s No. 43 hosted and provided Flying Pig Farm’s Sausages with mustard. But Zak Pelaccio’s Fatty Cue owned the day with a preview of his brined, smoked, grilled, curried BBQ chicken wings served by Fatty Crab chef Corwin Kave. It was paired with a “wing condiment” (rye, sherry and lemon orgeat), a riff on the Mai Tai designed to be paired with the West Indian dry rub spices on the wings.
Following are the contestants, their entries, the farms from which they acquired their ingredients and the contestants’ favorite summer ingredients.
<< Back to Thought For Food
"Unleash Your Inner Fat Kid."
Whet your appetite with a daily dose of AlwaysHungry's Thought for Food. We provide content that will improve your knowledge of food, and that will enhance your experiences with food. We do not write industry gossip.
Always Hungry Newsletter
