Temptations from the Food Network New York City Wine and Food Fest


Get ready for some gratuitous food porn!

Last weekend I was busy tasting many delicious things at the Food Network New York City Wine and Food Festival. Last year I got the chance to take photos for a couple of events (Fried and Rock and Bowl)  put together by Mina Productions, and they invited me back to take pics of three events this year. 

I’m not going to bore you with too many words this time, I'm mostly  just  going to show you some deliciously tempting pictures.

First up was Shake & Bake with Whoopi Goldberg, Art Smith and guest DJ Questlove on Thursday night.

Whoopi Goldberg, Art Smith and DJ Questlove

This event was all about the fried chicken. Restaurants from all around down showcased their take on this comfort food.

Here are some favorites:

Fried Yard Bird and Auntie's Slaw

The Fried Yard Bird from Red Rooster Harlem is one of my favorites. I loved trying it so much at last year's Fried event, I went and had it for my birthday this year.

Joanne Trattoria set up

I didn't get a great shot of the dish itself, despite much help from the chef -- lighting was just too dark-- but Art Smith's Buttermilk Fried Chick on Joanne's Pecorino Waffle was really interesting take on the sweet and savory classic combo.

Ken & Cook's Fried Chicken

Ken & Cook's Buttermilk Fried Chicken was also amazing.

Really, they all were. But we're not done yet, there were some awesome desserts too.

Liquid Klondike from Catch

The Liquid Klondike from Catch was a trip and a half.  It  was devils food cake on a chocolate potato chip cookie, covered with chocolate and potato chip crunches.  I'd say this was gourmet stoner food at its best.

On the simpler side, these Pumpkin Spice & Gluten free Candied Yam Cookies from Schmackary's were also super addictive.

Schmackary's Pumpkin Spice & Gluten-Free Candied Yam Cookies

It was all so good, here's the full slideshow: 

Next up were two beautiful brunches at Core: Club over the weekend.

On Saturday, I got to sample some Southern Cooking as the Core Club’s own Executive Chef teamed up with Chef Josh Feathers of Blackberry Farm in the Smoky Mountains of Tennessee for the Blackberry Farm Brunch. 

Just in case I hadn't had enough fried chicken, I got to start the day with one more taste:

Buttermilk Fried Chicken

But there was a lot more. Here are a few more dishes:

Smoked Salmon Loin

The Smoked Salmon Loin with chickpea panisse, beet caramel, spiced mustard, and shaved vegetables, was delicate and beautiful.

Bacon Pickled Pork Belly with Ramp Kraut and Fried Egg and Spicy Hollandaise

The Bacon Pickled Pork Belly with Ramp Kraut and Fried Egg and Spicy Hollandaise was soooooo indulgent.

Apple Peanut Butter French Toast with Sorghum Brown Butter Buttermilk Sorbet

PBJ and French Toast together -- why didn't anyone ever think of this before? -- Apple Peanut Butter French Toast with Sorghum Brown Butter Buttermilk Sorbet.

Here's the whole spread:

I was really excited to receive Blackberry Farm's new cookbook. I can't wait to dive into it:

On Sunday, Chefs Gabrielle Hamilton of Prune in the East Village and Hedy Goldsmith of Michael’s Genuine Food & Drink in Miami put together a Whimisical Brunch to tickle the fancy of those who think brunch is just an excuse to indulge your sweet tooth.

There were a few savory items first, including bloody mary's, a smoked fish appetizing platter, and this fried egg and chickpea dish. I loved the spicy, saucy chickpeas with the egg and the tapenade. So good. 

Butter-crumbed egg with spicy stewed chickpeas, parsley leaves and preserved lemons

Then they started to roll out the sweeter dishes, starting with these Ricotta Pancakes.

Ricotta pancakes

This candied bacon may be one of the best things I've ever put in my mouth:

Candied Bacon

As if that wasn't enough, before the brunch was over there were many more pastries, candies and sweets like this Marcona Almond Brittle.
marcona almond brittle

I mentioned recently how much I love biscotti -- I think these might be the best I've ever had!


That's just a few of the sweet treats, here are the rest:


I'm planning on getting the book just to get that biscotti recipe:

Beyond getting to taste the amazing food, this year I got the extra perk of getting to go behind the scenes. It is amazing to be able to see professionals at work. When things are in the weeds, it can be ugly in the kitchen, but when things are going well, it’s more like a well-choreographed ballet, and it’s really cool to watch.



In addition to getting to watch this dance and to taste the wonderful food, all proceeds from these events benefit the Food Bank For New York City and Share our Strengths.

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