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Thursday
Apr042013

Event Review: The 2013 International Restaurant & Foodservice Show of New York 

In Early March the International Restaurant & Foodservice Show of New York enjoyed three days of educating, handing out free samples, and generally making the Tri-State area a fatter place. The press-only tasting menu
 
At this first-of-the-year food show we watched food competitions, tasted everything from cheese pizza to Japanese noodles in shiso broth, and had opportunities to attend informational sessions and network with food professionals.

One of the the winning sculptures in the U.S. Pastry Competition
One of the highlights this year was an ETR first—a press tasting of the U.S. Pastry Competition’s entries. With unlimited champagne, attentive service, and a private seating area, one could order up a dozen-plus samplings of the very cakes the judges were tasting just feet away. My favorite was a non-chocolate cake filled with layers of mango, strawberry, and lime gelees, alternating with biscuits, creams, and mousses. There were about five different slices on my table, so when the slice with hazelnut ganache and chocolate cream filling came around, there was no way to eat more than a bite or two before passing out in a sugar coma.

Old favorites such as Urbani Truffles were there, along with new products such as hot and spicy Indian jams, stuffed sausages, and fried garlic in chili sauce. A few days was enough to do us in, but I went for all three days to meet contacts and prepare my stomach for the coming year.

Until the Fancy Food Show in June-July, eat happy.

 

Thursday
Mar072013

Event Review: C-CAP's 2013 Annual Benefit, NYC

 

Chef Shun Lee carves Peking Duck10 days ago the Annual C-CAP 2013 Annual Benefit took place at Chelsea Piers, and my my was it a feast for all! 40 respected restaurants came with multiple chefs (and sometimes multiple dishes), then were given a C-CAP culinary student to assist for the night.

 

The honoree for the night was Mr. Tony May of the Rainbow Room, Palio, San Domenico NY, and SD26. But come now, folks were there not just to hear speeches and to bid on the incredible silent- and live-auction items like Samuelsson-catered dinners or vacations in Capri, but to eat the incredible food. And this year did not disappoint.

 

Highlights included C-CAP alum junior honoree Thiago Silva’s dessert (and probably ETR’s favorite dish) of sticky coconut cake with mango sauce, braised pineapple, candied pistachios, shiso-lime syrup and coconut water sorbet (served at The General), the always-“sold”-out Peking duck from Sun Lee Palace (chef Michael Tong), and Union Square Café’s maple butter braised winter roots with mustard sauce and crispy quinoa (chef Carmen Quagliata).

 

 

DB Bistro Moderne's grapefruit chocolate verrine

There were misses, of course, as well. Sorry to say, but Sirio Ristorante’s risotto with fava beans, green peas, and balsamic reduction didn’t cut it (chef Filippo Gozzoli). And Dovetail’s Fuji apple salad with Brussels sprout leaves, curried Greek yogurt, pie dough, grapes, parsley, mustard oil and apple cider vinaigrette was not only a mouthful to say, but creativity that just didn’t translate to the palate (chef John Fraser).

 

wd-50 came out with a popcorn soup decorated with jicama and tamarind—interesting enough, and The Modern served up a pistachio dacquoise with milk chocolate Chantilly and passion fruit ganache (chef Marc Aumont). Not bad.

 

For the chef-obsessed, Chopped's Marc Murphy made a delightful appearance--well, for the whole night, really, and chef Daniel Boulud was seen schmoozing with the stars. 

 

Olives' chefs and mini whoopie pies with Vietnamese coffee milk

All in all, the event was quite enjoyable—especially with this year’s live auction—and raised a whopping $900,000 for the wonderful fund. We can’t wait for October’s junior benefit, and the 2014 Annual Benefit to happen once again.

Thursday
Jan172013

Upcoming: C-Cap's Annual Benefit 2013

The C-CAP Annual Benefit of 2013 has been announced! It will be the biggest ever, featuring over 40 renowned chefs, a huge silent auction, and unlimited samplings of the best food and wine this side of the Mississippi. Italian chef Tony May will be the toast of the town, and world-famous guest chefs will make an appearance whether cooking or not. 

In case you're not familiar with the nonprofit C-CAP (Careers through Culinary Arts Program), know that it's a wonderful nationwide nonprofit established and run by friends of mine--the Grausman family. Read more about it and see photographs (hey, I'm one of the photographers each year!) from their 21st Annual Benefit here.

Details: The C-CAP Grand Tasting 2013: Monday, March 4th, 2013. Held from 5:45-9PM on at Pier Sixty, Chelsea Piers. VIP tickets will include a signed book by Chef Marcus Samuelsson, who shows up in style every year.

For tickets, call 212-974-7111 or buy online here.

 

 

 

Tuesday
Jan152013

Upcoming: The International Restaurant & Foodservice Show of New York

After more than 18 months outside of New York--therefore missing the food show "season," Eat This Review is back and excited to attend the first real show of the season: The International Restaurant & Foodservice Show of New York. Being help March 3-5 (that's Sunday through Tuesday), 2013 at the newly remodeled Javits Center in New York City, it will host educational talks, demonstration pavilions, and sampling aisles for thousands to enjoy.

This year the U.S. Pastry Competition will again be hosted, along with the Japan Pavilion, Coffee & Tea section, a Food Trends Experience, the Pride of New York specialty section, and Gourmet Way. It's sure to be enjoyable and educational for everyone in the food industry. 
   
For more information, visit http://www.internationalrestaurantny.com/.
   
Sunday, March 3rd, 2013: 10AM-5PM
Monday, March 4th, 2013: 10AM-5PM
Tuesday, March 5th, 2013: 10AM-4PM
   
See you there on March 3rd!
Monday
Jan072013

Upcoming: The Winter Fancy Food Show in San Francisco, CA

From January 20-22, 2013, San Francisco's Moscone Center  will once again host the Winter Fancy Food Show. Hosted by the NASFT, this West Coast event features 80,000 products from 1,300 exhibitors and more than 35 countries. It may not be the real Fancy Food Show (held every summer in DC or NYC), which lays claim to nearly twice those numbers, but it's still quite the event.

More information can be found on the Specialty Food/National Association for the Specialty Food Trade website at http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/.


To read ETR's review of the 2011 Summer Fancy Food Show, held in Washington, D.C., visit http://www.eatthisreview.com/events/2011/7/17/event-review-the-2011-fancy-food-show-washington-dc.html.

Happy eating!

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