In case you missed it on Saturday August 6th, Finger on the Pulse (the twin team of Darin & Greg Bresnitz) brought a dance block party with food and music to City Winery. The sun was scorching and so were the grills of 10 notable NYC chefs, who almost all made an appearance. You may have heard of them: Sam Mason (Tailor / Empire Mayo / Lady Jays), Phillip Kirschen-Clark (Vandaag), Christina Tosi (Momofuku Milk Bar), Sam Talbot (Imperial No 9 / Surf Lodge), Noah Bernamoff (Mile End), Thomas Kelly & David Schillace (Mexicue), Jenny McCoy (Craft), Tim Sullivan (Jazz at Lincoln Center's Dizzy's Club Coca-Cola), Daniel Holzman (The MeatballShop) and Oliver Kremer & Tyler Lohman (Dos Toros).
|Dos Torros: Pork Taco|
A the name implies, barbecue was the challenge and a few standouts stepped up to it with their sample plates. Namely, the team behind Dos Torros with their succulent shreds of pork layered into a warm soft taco with melted cheese, a heap of fresh pineapple guacamole and a genereous squeeze of sweet and spicy BBQ sauce. Also supremely savory was the grilled baby quail from Dizzy's Club set atop a delicious yogurt-dressed slaw with a juicy Mandarin orange wedge. (I most certainly had seconds from each of these contenders, but let's keep that on the down-low.)
A close second goes to The Meatball Shop's ground-lamb sloppy joe, and Momofuku Milk Bar's basil and cucumber icey paired with their sea-salt basil cookie was the ultimate salty and sweet treat to balance all that meat! And let's not forget the fabulous refresher from the bar: a perfectly simple iced tea and vodka that went down too easily.
|Momofuku Milk Bar: Ices & Basil Cookie|
|Vodka Iced Tea|
At the bottom of the ranks was the thoughtless rice and beans with scantly identifiable sausage pieces from the Mexicue team. Judging from all of the full bowls left on the tables, many decided to pass on the college-dorm, last resort meal-in-a box taste. Especially when there was so much else to savor.
Nonetheless, the music was pumping, the brewskies were flowing, and suffice it to say, you certainly left satiated and sun-soaked.
If you were there, you know what I'm talking about. If you weren't, let these photos paint a picture for your palate.
|Imperial No. 9: Fish Taco|
|Chef Sam Talbot (L) of Imperial No. 9|
|Empire Mayonnaise Team|
|Empire Mayonnaise: Bacon Mayo-dressed Peach & Tomato Salad|
|Vandaag: Duck Satay|
|The Mile End: Beef Short Rib|
|Craft: S'more interpretation|
|Momofuku Milk Bar: Basil Sea-Salt Cookies|
|Dizzy's Chef de Cuisine|
|Momofuku Milk Bar Team|
|Dos Torros Chefs|