Oh, what a night! A recap of the 3rd Annual SAVEUR Summer BBQ
Last night, I had the pleasure of attending the 3rd Annual SAVEUR Summer BBQ: Global Food Tasting Event. Encompassing the circular, open-air rotunda at the Boat Basin Cafe, 15+ of the country's top chefs - and friends of SAVEUR Magazine - served up their own unique spins on barbecue. Wait, it gets better: Each food item was paired with one of two specialty Grey Goose cocktails, a Brewery Ommegang beer, and a wine from Dona Paula.
Here's a list of the chefs who came out - the restaurant(s) that they represent - and the BBQ-themed dish(es) that they made:
Chef Chris Cosentino, Incanto: Calabrian Lam & Corned Lamb Heart Panino
Chef Shea Gallante, Ciano: Maine Lobster Alla Griglia
Chef Susan Feniger, Border Grill, STREET: Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt Steak
Chef Teddy Folkman, Granville Moore's: Chicken & Waffles
Chef Gavin Kaysen, Cafe Boulud: Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo
Chefs Warach Lacharojana & Patharaphon Phutpha, Spice Group: Grilled Esarn Pork Jaw
Chef Anita Lo, Annisa: Green papaya Salad w/ Pork Jerky
Chef Seamus Mullen, Tertulia: Pulpo A La Brasa, Grilled Octopus w/ Summer Squash
Chef Sisha Otruzar, Riverpark: Grilled Brisket Quesadillas
Chef Francois Payard, FPB: Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes
Chef Andy Ricker, Pok Pok: Marinated Flank Steak w/ Galangal Chili Paste
Chef Ben Pollinger,Oceana: Blackened Louisiana Shrimp w/ Mirliton Salad
Chefs Max & Eli Sussman, Mile End Deli, Roberta's: Peanut Butter Cheesecake, Raspberry Jam Gelato, Fried Banana
Chef KN Vinod, Indique Heights: Masala Lamb Chops
Chef Damon Wise, Monkey Bar: BBQ'd Tri-Tip
Chefs Chen-Hua Yang & Shao-Lung Huang, Mr. K's, Maruko Sushi & Tea: BBQ Pork Sausage, Hot Stone Beef BBQ, & Mushroom Melody
Inside of the open-air rotunda at Boat Basin Cafe
I made an attempt to photograph every chef's offering but, while some pictures were lost due to bad exposure/lighting, others simply weren't taken. Sorry, guys, I was just too afraid to sample Chris Consentino's "Calabrian Lamb & Corned Lamb Heart Panino"...
Below, please enjoy my gustatory photo tour of everything that I ate, chronologically, at the 3rd Annual SAVEUR Summer BBQ: Global Food Tasting Event:
Grey Goose Cherry Noir “Hamptons Punch”
Chef Teddy Folkman, Granville Moore's: Chicken & Waffles
Chefs Chen-Hua Yang & Shao-Lung Huang, Mr. K's, Maruko Sushi & Tea: BBQ Pork Sausage, Hot Stone Beef BBQ, & Mushroom Melody
Chef Gavin Kaysen, Cafe Boulud: Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo
Chef Susan Feniger, Border Grill, STREET: Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt Steak
Chef Francois Payard, FPB: Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes
Chefs Max & Eli Sussman, Mile End Deli, Roberta's: Peanut Butter Cheesecake, Raspberry Jam Gelato, Fried Banana
Chef Andy Ricker, Pok Pok: Marinated Flank Steak w/ Galangal Chili Paste
Chef KN Vinod, Indique Heights: Masala Lamb Chops
Chefs Warach Lacharojana & Patharaphon Phutpha, Spice Group: Grilled Esarn Pork Jaw
Chef Shea Gallante, Ciano: Maine Lobster Alla Griglia
Chef Anita Lo, Annisa: Green papaya Salad w/ Pork Jerky
Chef Ben Pollinger, Oceana: Blackened Louisiana Shrimp w/ Mirliton Salad
Chef Damon Wise, Monkey Bar: BBQ'd Tri-Tip
Chef Sisha Otruzar, Riverpark: Grilled Brisket Quesadillas
Me and my "rover," Emily
Dishes that made me swoon (...so much so, that I turned around and grabbed seconds):
Chef Susan Feniger, Border Grill, STREET: Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt Steak
Chef Gavin Kaysen, Cafe Boulud: Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo
Chef Sisha Otruzar, Riverpark: Grilled Brisket Quesadillas
Chef Francois Payard, FPB: Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes
Chef KN Vinod, Indique Heights: Masala Lamb Chops
Chef Damon Wise, Monkey Bar: BBQ'd Tri-Tip
Chefs that made me swoon/drool:
Chef Chris Cosentino, Incanto
Photo found on Incanto dot biz
Chef Shea Gallante, Ciano
Photo found on nymag dot com
Personal highlights from the event (...aside from all of the delicious food I consumed):
Catching up with Chef Marc Murphy, and getting introduced to his adorable Director of Communications, Emily
The fact that, despite the predicted forecast, the weather remained precipitation-free.
I took some seriously awesome food photos!
I ran in to my good buddy, Dana.
I scored the recipe for my favorite cocktail of the eve, Grey Goose Cherry Noir "Hamptons Punch!" See below...
Grey Goose Cherry Noir "Hamptons Punch"
Ingredients:
5 parts GREY GOOSE Cherry Noir Flavored Vodka
4 parts fresh-squeezed white grapefruit juice
3 parts strawberries
1 part basil simple syrup (recipe below)
To make basil simple syrup, combine equal parts sugar and hot water with 10 fresh basil leaves. Steep until dissolved and cool.
Method:
Thinly slice strawberries and place in a punch vessel.
Add remaining ingredients and chill for two hours.
Serve over ice, and present with strawberries.
…
Until we eat again,
Lindsay, The Lunch Belle