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Tag archive for ‘Taste of Tribeca’
A Taste of Taste of Tribeca
I could only stay for part of this afternoon's Taste of Tribeca press preview at Marc Forgione, but I did manage to try dishes from the Harrison, Nobu, Macao Trading Co., and Acappella.... Not bad for a between-meal snack! / 5 comments
Taste of Tribeca Tip #10: The Icing on the Cake
Madeline Lanciani of Duane Park Patisserie has three tips for making icing a cake a lot less fraught.
Seen & Heard: OK Uniform
Plus: Disrespectacles to the rescue • Half-off mani-pedi • Grandaisy's new sandwich • Sharing Taste of Tribeca tickets
Taste of Tribeca Tip #9: There’s More Than One Way to Slice a Tomato
Macao Trading Co.'s executive chef, E. Chewy Cereceres, shares tips for making chicken breasts moist and coping with tiny (but delicious) Sweet 100 tomatoes.
Taste of Tribeca: Behind the Scenes
The folks organizing Taste of Tribeca—the May 15 event benefiting P.S. 150 and P.S. 234—invited me to sit in on their meeting this morning, and I have to say, I had no idea how much work goes into the event.
Taste of Tribeca Update
The updated list of restaurants participating at Taste of Tribeca is very impressive! Although it's getting interesting to note who's not participating. Do they hate children? (That was a joke!)
Taste of Tribeca Tip #8: One for Surf and One for Turf
The Palm's executive chef, Luis Nieto, used to work at Blue Water Grill—and consequently, one of his two tips is for fish, while the other is for beef. / 1 comment
Taste of Tribeca Tip #7: Good Food Is Slow Food
Alberto Polo of Farinella Italian Bakery & Pizzeria suggests you take your time in the kitchen: "Our flame is always low," he says. "Well, not to boil water."
Taste of Tribeca #6: When Applying Sauce, Use Your Noodle
M1-5's John Sierp on how to sauce pasta: "When I go to a restaurant and they don't do this, it drives me crazy."
Taste of Tribeca Tip #5: Prep Like a Pro
Marc Forgione, of the eponymous restaurant on Reade Street, shares two tips—one he recently taught someone, and one he recently learned.
Taste of Tribeca Tip #4: Fresh Pasta Shouldn’t Be Too Fresh
Giovanni Tenace, the chef at Roc and a participant in this year’s Taste of Tribeca, shares his secret for making fresh pasta.
Taste of Tribeca Update
The folks at Taste of Tribeca have been working hard: The number of participating restaurants has grown tremendously since I last checked. Plus: You could win a vintage ToT T-shirt.
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James! Thank you ! I love the photo. — Native NYer / Upon the Palace has opened
So by extension, ill will toward the future employees of Hobby Lobby? — Bobbie / Seen & Heard: Hobby Lobby construction happening?
Smartphones and doom scrolling has sucked the life out of our kids. Sometimes you need reminders like this to really... — hmmm / Capturing the lives of Tribeca youth before smartphones took hold
How many times, on a summer afternoon, did I sit on the doorsill at Dudley's Paw with Dudley beside me.... — John Willenbecher / Seen & Heard: Hobby Lobby construction happening?
Yum yum. Looking forward to going here! — SW / Upon the Palace has opened
Yes!!!! My lady and I have been BEGGING for one of these!!!! — Jack Gaff / Chambers Street Wines is opening a wine bar on… Chambers
so, no RIOTS or claims of a “rigged election”; is that the point? 🤔 — baba galacticus / It’s quiet out there