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Robert Ripps book
History of Tribeca Buildings
A Taste of Taste of Tribeca
Well, here’s an upside to the job hobby: I was invited to the Taste of Tribeca press preview, held this afternoon at Marc Forgione‘s handsome restaurant. Actually, it might still be going on—I thought it was going to be a quick meet-and-greet, when it was actually a sit-down affair, and I had made plans to take someone’s photo. (Always having to run off is a downside to the job hobby.) I did manage to taste four of the dishes, and they were delicious. When I had read the menu, I figured we were getting evidence of the chefs’ firepower, not what they’d really be serving at the event on May 15. Wrong! Amanda Freitag of the Harrison said she’d probably serve the marinated artichokes with lemon-ramp ricotta pictured below, because artichokes will be in season. (She also said she’d be participating in a meatball cook-off, which was her idea because she wanted a rematch with Locanda Verde‘s Andrew Carmellini, but Locanda Verde hates children has decided not to do Taste of Tribeca.) Ricky Estrellado of Nobu—Nobu is back at the event for the first time in several years—said he’d most likely be doing the chicken karaage with green mango and jicama slaw “because the weather is usually 80 degrees and cold food is not a good idea.” E. Chewy Cereceres of Macao Trading Co. served dumplings, and he’ll be in a dumpling cook-off with the folks from Tribeca Grill. In other words, they’re taking the food—and the fun—seriously. Tickets are on sale at tasteoftribeca.com.
UPDATE: I meant to mention what I missed: mini bratwurst with sauerkraut, potatoes, horseradish, and watercress (Blaue Gans), braised lamb neck with carrot ravioli and koppert cress pea shoots (Marc Forgione), and assorted cupcakes, cookies, and brownies (Tribeca Treats).
Marinated artichokes with lemon-ramp ricotta (The Harrison)
Chicken kaarage with green mango and jicama slaw (Nobu)
Crab and shrimp jade dumplings with cilantro and scallion puree (Macao Trading Co.)
Homemade porcini agnolotti with port wine (Acappella)
5 Comments
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This food looks amazing!
Erik, I’m insulted you didn’t stay for dessert! :) Fortunately, it was enjoyed by others, and I know you’re already familiar with the product….
The terrible thing is that I had just had a meeting at Bubby’s, where I treated myself to a piece of the sour cherry pie…. How did I miss the fact that I was heading to a seven-course tasting? No food today! (Er, at least until lunchtime….)
I was so happy to be a part of it. Thanks so much to all of the media who came and to the chefs who do so much for our event and even when we ask them to do one more thing, come through time after time. Special thanks to Marc Forgione and Chris Blumlo for hosting. I can’t wait for May 15th.
What? A Taste of Tribeca & Taj is missing! How did it happen? We have been part of many community events viz; Tap Project, Food Bank for New York City, Asha For Education & many more. How did we miss not being part of our own beloved Tribeca?
Neeta Vallab’s delicious writeup & appealing photos make it all the more hungry, why we are not there? We could have certainly added some spice & color to the event.
Chef Alfons , Sanjeev, Kesav , Ustad Prasadji join me to welcome all connoisseurs of great cuisine to Taj Tribeca, your own Taste of Tribeca.