This is the smaller event that the High Line does every year. Always happy to support the High Line. This particular event took place at Colicchio & Sons where 8 other chefs set up their wares. Have to say, I am kind of over this foodfest. It is nice to taste a little of this and a little of that from all the different chefs but it is time to come up with another event….for everyone. Everyone does it and I bet the chefs are sick of it too.
Regardless it was a good line-up. Crispy chicken skin with tetilla and onion berries. Totally different. This was from Ken Oringer of Toro who is opening up soon in the Meat Packing area.
Orange duck shwarma on scallion pancakes with plum sauce and basil. Love the schwarma. James Tracey of Colicchio & Sons.
Smoked spice-rubbed pork sandwich on a ciabatta roll with a red onion jam and mustard sauce. Ralf Kuttel of Rocket Pig.
Pork Kakuni Banh Mi in a pork bun. Larry Finn of Morimoto.
Sweet chili crab dumplings with cilantro oil and heirloom bell peppers. This was my fave. I have to remember to get back to Perry Street. Cedric Vongerichten of Perry St.
Soy cured salmon with cilantro creme fraiche and lime. Anthony Ricco of Spice Market.
Muffuletta. House made salami and mortadella, black olive tapenade, pimento peppadew relish and jack cheese on a sesame seed bun. Marc Meyer of Cookshop.
Ruby red shrimp and calamari salad with avocado-cilantro sauce. Dan Silverman of the Standard Grill.
Fun desserts from Stephen Collucci of Colicchio & Sons. Chocolate with bananas and caramel popcorn pizza
Pistachio spiced apple pizza with vanilla mascarpone.
Sweet goat cheese with black mission fig pizza.
One more dessert. Brown butter sour apricot semifreddo. Brooks Headley of Del Posto.
Fun night. Josh came with us which was a nice treat.