2008 NY Wine & Food Festival Grand Tasting

While I’m on the topic of new companies launching, Foodbuzz has officially launched their publisher community. As you may know, they’re a community of food enthusiasts and bloggers and they also have an ad network that helps little blogs like this one pay for web hosting. Another perk of being a featured publisher is that they can get you press credentials to attend and cover food events. This weekend they got me into the Grand Tasting event at the NY Wine & Food Festival that’s put on by the Food Network.

Chelsea Market
Chelsea Market is an old public market that’s now a gourmet mecca of food.

The Wine & Food Festival is a series of food related events held over several days in the Meatpacking District. The crown jewel of the festival is the Grand Tasting where dozens of restaurants, food companies and alcohol makers give you a taste of what their wares. It’s all contained in a cavernous tent over the Hudson River, where thousands of press, industry folks and foodies crowd around for little (and sometimes not-so-little) bites of all kinds of deliciousness.

The venue

Inside the tent

Prepping pulled pork sandwichesThe venue was a giant tent on pier over the Hudson River. The inside was literally cavernous with throngs of people swarming about.

Tiny stuffed apples over a shot of somethingTiny stuffed apples over a shot of something with bourbon in it.

Dumplings from Wakiya These little dumplings from Wakiya were tasty. I went back for seconds… and thirds…

Ceviche presented on little brick stepsCeviche presented on little brick steps.

Zyr Vodka

Evian booth

Food Network interviewThere were literally too many boutique booze companies (I was lit before I made it half way through the tent). Variety ranged from wines to smooth vodkas like Zyr to oddities like VeeV, distilled from Acai Berries. There were these weird Evian booths stocked with water and women. The Food Network was of course on the scene taping the goings on.

Freshly sliced prosciuttoThere’s nothing quite like freshly sliced paper thin prosciutto

Broken glassEvery few minutes you’d hear a glass shatter followed by a round of applause… not a surprise given the amount of alcohol being consumed

Time to goThe time flew by and it was time to go… probably a good thing considering I had to head back to work after wards.

On my way back to the subway
I snapped this one on my way back to the subway.

NYC Subway
The E train about to whisk me back down to work.

  • http://manggy.blogspot.com/ Manggy

    Awesome pics! I do cringe over the broken glasses, though. Now is no time to be wasteful, heh heh :)

  • http://manggy.blogspot.com Manggy

    Awesome pics! I do cringe over the broken glasses, though. Now is no time to be wasteful, heh heh :)

  • http://www.dariustwilliams.blogspot.com/ Darius T. Williams

    Ahh – such great pics. I’m loving the cerviche being presented on the bricks. cute idea!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://www.dariustwilliams.blogspot.com Darius T. Williams

    Ahh – such great pics. I’m loving the cerviche being presented on the bricks. cute idea!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://www.sugarbar.org/ diva

    foodbuzz sounds amazing! and you always take wonderful pictures marc. i love the one with the moon in the background. those stuffed apples sure seem like a great idea with a shot of bourbon..hmmmm

  • http://www.sugarbar.org diva

    foodbuzz sounds amazing! and you always take wonderful pictures marc. i love the one with the moon in the background. those stuffed apples sure seem like a great idea with a shot of bourbon..hmmmm

  • http://canarygirl.com/ canarygirl

    Oh my GOD! Why didn’t I know we could get press badges? I need to start researching LP to see what’s out there! And I have to say, I’m just in awe of all that fab food and drink to have been had. Great post!

  • http://canarygirl.com canarygirl

    Oh my GOD! Why didn’t I know we could get press badges? I need to start researching LP to see what’s out there! And I have to say, I’m just in awe of all that fab food and drink to have been had. Great post!

  • http://feistyfoodie.blogspot.com/ Yvo

    What else did you eat? I LOVE your photos. If we could have gotten passes to the same day, I’d have demanded to use some of your photos, lol :)

  • http://feistyfoodie.blogspot.com Yvo

    What else did you eat? I LOVE your photos. If we could have gotten passes to the same day, I’d have demanded to use some of your photos, lol :)

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    How neat to get credentials through Foodbuzz. I’ll have to remember that. They’re awesome!

    Love your photos, especially the subway!

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    How neat to get credentials through Foodbuzz. I’ll have to remember that. They’re awesome!

    Love your photos, especially the subway!

  • http://www.redcook.net Kian

    I’m jealous! What a great event to spent an afternoon. The Wakiya dumplings look scrumptious.

  • http://www.redcook.net Kian

    I’m jealous! What a great event to spent an afternoon. The Wakiya dumplings look scrumptious.

  • Elisabeth

    Hey! I’m a big admirer of your blog in general and I’ve come of out lurking to ask you a question. I have a dinner to cook for my boyfriend’s fraternity. This is the second time I’ve done it. The first time, the main course was chicken with a balsamic onion jam. Easy, but you need like 5 pans going at once and an hour to feed 40, which means the chicken dries out. So, I was going to do your salmon, but that’s out because people hate fish. And there are a bunch of Indians who don’t eat beef. Any ideas? We have only one oven. Sigh. Thanks so much!

  • Elisabeth

    Hey! I’m a big admirer of your blog in general and I’ve come of out lurking to ask you a question. I have a dinner to cook for my boyfriend’s fraternity. This is the second time I’ve done it. The first time, the main course was chicken with a balsamic onion jam. Easy, but you need like 5 pans going at once and an hour to feed 40, which means the chicken dries out. So, I was going to do your salmon, but that’s out because people hate fish. And there are a bunch of Indians who don’t eat beef. Any ideas? We have only one oven. Sigh. Thanks so much!

  • Marc

    Thanks Manggy. I was surprised at how many people were there given the current economy (normally the tickets at $150 each!)

    Thanks Darius, yea that was among the more creative on the presentation front…

    Diva, I think foodbuzz accepts blogs from outside the US. You should check it out, and tell them I sent you;-)

    Yvo, honestly, I didn’t have enough hands to hold a notebook and I didn’t take as many pics as you so I lost track of all the stuff I ate, but I think I enjoyed the variety and abundance of alcohol more than the food.

    Thanks Lori Lynn, yea I subway one was one of those random thoughts I had as I was rushing into the station as the train came in, it was a bit underexposed, but it ended up working out pretty well:-)

    Kian, you should sign up to go next year:-)

    Elisabeth, thanks! I’m glad you came out of lurking. Hearing from people is really why I write this blog. Cooking for 40 is pretty intense and not something I’ve ever done, but usually when I have that many people to cook for I’ll usually do stuff that can be prepped ahead. If you’re having a lot of Indian guests (assuming they’re not totally vegetarian), you could make a big pot of Chicken Biryani. Another great one for large groups is pulled pork. That’s one of my versions, but i do another one that’s braised in beer that’s always a hit with guys (and girls). The trick is to use a cut of pork like pork butt that’s got a lot of connective tissue. It’s not very good when cooked for short periods of time, but when you leave it to braise for several hours, the collagen breaks down and makes the meat incredibly moist and tender. You could also braise other fatty/tough cuts of meat like ribs or shanks in red wine and moire poix and serve it over garlic mashed potatoes or something for something more traditional. One other bonus with these cuts is that they tend to be cheap. Let me know if you need more specifics and we can connect by email. Good luck!

  • Marc

    Thanks Manggy. I was surprised at how many people were there given the current economy (normally the tickets at $150 each!)

    Thanks Darius, yea that was among the more creative on the presentation front…

    Diva, I think foodbuzz accepts blogs from outside the US. You should check it out, and tell them I sent you;-)

    Yvo, honestly, I didn’t have enough hands to hold a notebook and I didn’t take as many pics as you so I lost track of all the stuff I ate, but I think I enjoyed the variety and abundance of alcohol more than the food.

    Thanks Lori Lynn, yea I subway one was one of those random thoughts I had as I was rushing into the station as the train came in, it was a bit underexposed, but it ended up working out pretty well:-)

    Kian, you should sign up to go next year:-)

    Elisabeth, thanks! I’m glad you came out of lurking. Hearing from people is really why I write this blog. Cooking for 40 is pretty intense and not something I’ve ever done, but usually when I have that many people to cook for I’ll usually do stuff that can be prepped ahead. If you’re having a lot of Indian guests (assuming they’re not totally vegetarian), you could make a big pot of Chicken Biryani. Another great one for large groups is pulled pork. That’s one of my versions, but i do another one that’s braised in beer that’s always a hit with guys (and girls). The trick is to use a cut of pork like pork butt that’s got a lot of connective tissue. It’s not very good when cooked for short periods of time, but when you leave it to braise for several hours, the collagen breaks down and makes the meat incredibly moist and tender. You could also braise other fatty/tough cuts of meat like ribs or shanks in red wine and moire poix and serve it over garlic mashed potatoes or something for something more traditional. One other bonus with these cuts is that they tend to be cheap. Let me know if you need more specifics and we can connect by email. Good luck!

  • Elisabeth

    Thanks for the advice =) Cooking for 40 is actually not as impossible as it sounds. Cooking for 40 with limited equipment in a dirty frat kitchen, however…
    Anyway, I think I’m going for a braise of some type. What’s the beer-braised pork recipe? That should go over well with college boys…

  • Elisabeth

    Thanks for the advice =) Cooking for 40 is actually not as impossible as it sounds. Cooking for 40 with limited equipment in a dirty frat kitchen, however…
    Anyway, I think I’m going for a braise of some type. What’s the beer-braised pork recipe? That should go over well with college boys…

  • http://bayareafoodieblog.com/ BayAreaFoodie

    nice pics… what a fun day…

  • http://bayareafoodieblog.com/ BayAreaFoodie

    nice pics… what a fun day…

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!