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New York Magazine hosts sold-out 15th New York Taste culinary event

New York Magazine's 15th annual signature culinary event, New York Taste, was held on Monday, November 11, 2013 at The Waterfront in New York City. The event, hosted by New York culinary editor Gillian Duffy, featured 40 of the city's most celebrated chefs, mixologists and culinary gems. A portion of the proceeds from the evening was donated to City Harvest to help fight hunger.

New York Magazine's New York Taste 2013.
Image courtesy of New York Magazine.

British Airways, Celebrity Cruises, New York-Presbyterian Lower Manhattan Hospital and Stella Artois were the official event sponsors. Über was the official transportation sponsor and Lieb Cellars was the official wine sponsor, and Cocktails by Corzo Tequila. Chefs and mixologists who offered tastings and demonstrations included:

Dominque Ansel of Dominique Ansel Bakery and creator of the Cronut, David Bouley of Brushstroke, Shaun Hergatt of Juni, Elizabeth Karmel of Hill Country, Paul Liebrandt of The Elm, Masaharu Morimoto of Morimoto and TV's Iron Chef America, Michael Psilakis of MP Taverna and Audrey Saunders of Pegu Club.

Chef Jonathan Benno from Lincoln Ristorante served an absolutely outstanding Veal Terrine with Fall Vegetables and Bagna Cauda dressing. Benno who was the Chef de Cuisine at Per Se showed the careful dedication and attention to detail which make his elegant dishes perfect with various fall flavors and textures.

Sirio Ristorante's Seared Scallops with Cauliflower Purée and Black Truffle Sauce was perfectly smooth and savory, balancing the richness of the scallops with earthy cauliflower with black truffle. The seasonal dish was created by Chef Massimo Bebber and it is certainly similar to classic Northern Italian fare. This hearty dish was in demand.

West-Village based Tertulia presented their modern take on Spanish cuisine to their table with their Sopa De Calabaza with Smoked Lamb Bacon and Labne. Chef Seamus Mullen whose food philosophy is based on 18 key ingredients for healthy eating brought Mediterranean-inspired flavors to the traditional squash soup. Other squash soups were popular at the New York Taste event such as the Red Kuri Squash Velouté with Comte Creme by Paul Lieberandt from The Elm which was creamy, appetizing and delicious. What made Mullen's Squash Soup stand out from the rest was that it was the creamiest and heartiess soup of all complemented by a tart.

Dim Sum Master Chef Joe Ng from RedFarm demonstrated his Hong Kong training talent with a delightful Black Seabass and Avocado Tart. The tart was crispy and tasty adding that touch of flavor to balance the blend of smooth and savory tastes and textures of the Seabass and the avocado. The ingredients of the dish harmoniously blended together creating a mouth-watering bite-size creation.

Distilled's Chef Shane Lyons offered the winning dish of the night. They served their decadent and impressive gourmet Liver Pâté with Whipped Honey and Red Wine-Pickled Shallots paired with Chicken Skin Crackers. The sublime deep richness of the liver with honey and red-wine pickled shallots was the best liver pâté one can ever have. Chef Shane Lyons is a 25 year old, whose vision of redefining Public House and regional American dishes has bore remarkable fruit. For a slideshow of what you missed at the New York Taste from Grub Street, click here.

The aforementioned dishes were the most outstanding and gastronomic dishes of the night although all dishes were equally impressive. They all stood out and none were disappointing. A wide array of drinks were offered and served at New York Taste. Wine from Lieb Cellars was served as well as Belgian beer alongside craft cocktails from some of New York's foremost mixologists. Guests particularly enjoyed the Port of Call, made with Ford's gin, Sandeman ruby port, lemon juice, cinnamon syrup, cranberry relish and bitters by Clover's Club's Julie Reiner, as well as Audrey Saunders of Pegu's Club's Trident, an Acquavit-based cocktail that takes sherry, Cynar, bitters and lemon essence.

Like previous New York Taste events, the pleasant evening was triumphantly organized and well presented. Guests left with smiles on their faces as they were pleased with the many food and drink options. Either if you attended this event or missed it, make sure you go to this year's New York Taste event as it will certainly please and delight a person of epicurean tastes.

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