AlwaysPartying: National Pig Day
Maryse Chevrière — March 01, 2010
Whole Roast Pig from the Second Annual Pig Roast and Dance Party.
What better way to kickoff a month than to celebrate the almighty pig? Today, March 1st is National Pig Day, and in its honor we have compiled pictures of some of our favorite dishes celebrating this glorious animal in all of its delicious forms. Feast your eyes of the Pig-apalooza.
AlwaysPartying: Fatty Football Feast
The Gluttoness — October 05, 2009
The Gluttoness’ heaping helping.
I’m used to enjoying hanging with the guys for marathon Sunday football sessions, but this past Sunday was really special. As I embarked up the stairwell at 844 Broadway for Epicurious.com’s “Fatty Sunday,” the scent of smoked meat was almost palpable. On the third floor, the always awesome Fatty team was offering a sneak-peek at the Southeast Asian Barbeque that’s going to be served at their long-awaited Brooklyn outpost, Fatty ‘Cue.
Left, Robbie Richter and Corwin Kave. Right, Zak Pelaccio.
The event was dubbed, “A Zak Pelaccio Lunchtime Feast,” and the buffet-style spread fit the bill. The room was outfitted like a cafeteria, with room-length tables flanked by flat-screens (on which the Giants showed Kansas City who was really chief). The food was showcased in the demonstration kitchen, where Zak Pelaccio, Corwin Kave and Andrew Pressler worked the burners, while Robbie Richter sliced Smoked BBQ Lamb Shoulder. It was topped with a Goat Yogurt Chili Sauce and the first bite had my nose running in no time. Since the Fatty crew intends to focus on local, sustainable products, all of Sunday’s dishes won’t necessarily be available when Fatty Cue opens, but they hope to keep a lamb and/or goat dish on the menu.
SEARCH: Fashionably Feasting
The Gluttoness — September 16, 2009
If you’re anything like me, watching those models walk the runway at Bryant Park just makes you hungry. Wearing high heels means that a lunch destination needs to be within a short walking distance from the tents. For the sake of planning ahead, it’s best to know which restaurants are close by: the perfect mission for AlwaysHungryNY.com.
Using our Create-A-Neighborhood search, I simply drew a box around Bryant Park and instantly got a glimpse of the area’s best eateries. And, in keeping with our site’s mission, I’ve also included some recommended lunch dishes to help make the decision process even easier.
Brasserie 44 (American) Seared Scallops, Classic BLT, Lobster Penne
Colbeh (Persian) Babaganoush, Grape Leaves, Beef Kebab
DB Bistro Moderne (French Bistro) Lobster Salad, DB Burger, Morrocan Tuna Tartare
Esca (Seafood/Italian) Oysters, Hamachi and Big Eye Tuna Crudos (above), Corn Salad, Spaghetti w/Mint & Lobster, Crispy Skate
Koi (Japanese/Asian) Spinach Salad, Crispy Rice, Kobe Potstickers, Miso Cod
Margon (Cuban) Cubano, Roast Chicken, Daily Specials
Sushi Zen (Japanese) Sushi & Sashimi
Triomphe (French) Duck Confit, Lemon Sole Francese, Watermelon & Feta Salad
Virgil’s (Southern BBQ) Savannah Salad, Pulled Pork, Brisket Melt, Ribs, Mac & Cheese
‘wichcraft (Sandwiches) Tomato Soup, Slow Roasted Pork, Roast Turkey, Beet & Goat Cheese Salad
AlwaysInformed: Now THIS Is Hot
The Gluttoness — September 18, 2008
Elizabeth Hurley is hot, but Elizabeth Hurley is even hotter now that she’s getting down with some piggies. I mean, how can you not love a girl that loves pork?
While Brad and Angelina are harvesting wine over in France, Hurley has started to breed Old Spot pigs on her 100-acre estate in the U.K. These pigs must be pretty damn happy, frolicking over the hills with a sexy cover girl, until they realize that Hurley is only fattening them up to sell their meat to butchers and hotels throughout England. Considering the type of pig and age-old celebrity endorsement, the meat is being sold under the label of “Hurley Old Spot”. With April Bloomfied being a Brit herself, it would only make sense for The Spotted Pig to take advantage of the Hurley blend. They already have a great relationship with celebrities and just think what they could charge!
Dish of the Week: Park Avenue’s Dr. Pepper Ribs
The Gluttoness — September 05, 2008
I was beyond excited to celebrate my graduation from The French Culinary Institute at Park Avenue Summer, when a chance encounter with ex-Chef Lawrence Knapp shot my excitement through the roof. While he currently serves as Executive Chef at Quality Meats, Knapp recommended the Dr. Pepper Ribs he had concocted for Summer’s menu. While I can frequently be found enjoying ribs with a chilly Dr. Pepper in the Hamptons, a complete collaboration of this tantalizing twosome has yet to cross my path—until now.
The ribs, which are part of Summer’s picnic-themed menu, are cleverly served on a marble slab with a mountainous glass of Dr. Pepper alongside. The succulent pork falls into your mouth with just the slightest bit of pressure, and you’re instantly impressed by the sweet barbecue sauce before you can even appreciate the juicy swine. The use of Dr. Pepper makes perfect sense, not only for the added value of carbonation in the tenderizing process, but also because the soda’s fabled blend of 23 fruit flavors is surely a secret seasoning agent.
And because these ribs happen to be some of the most delectable, mouth-watering ribs I’ve tasted in a while, I’ve consulted Chef Knapp so that you can try to recreate this Summer specialty on your own.
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