Oh happy day! This past weekend, my first shipment of fresh wild mushrooms arrived from Marx Foods (I will be getting three shipments in total for winning the Mushroom Recipe Challenge!). Overnighted from Oregon, I was greeted with the the following box of delights:
I am super excited to attend the New York Taste 2010 event next Monday, hosted by New York magazine. For the past few years, I’ve SO wanted to attend New York Taste, but this is the first time I’ll actually be attending!
There will be tastings from over 40 restaurants in NYC, and appearances from chefs such as Marcus Samuelsson, Morimoto, and Andrew Carmellini. And the best part? A portion of the event’s proceeds will benefit City Harvest to help fight hunger.
I’ll be attending as press, so between my alternating states of gluttony and star-struck wonderment, I will be taking copious photos and notes to share with you all. Stay tuned next week for my yummilicious recap!
2010 New York Taste
Monday, November 1st
VIP/Press Preview: 6–7pm; General Admission: 7-9pm
Skylight, 275 Hudson St. (@ Dominick)
$250 VIP, $175 General Admission
Click here for final results!
I truly want to thank all of you for voting for me during the challenge – I finished with 252 votes! I know many of you Tweeted about it, posted about the contest on Facebook and shared the link with your family and friends. I am so grateful for your support! Thank you, thank you!
As the top finisher, I will be getting three shipments of fresh mushrooms, courtesy of Marx Foods, and I’ll be competing in the “Ridiculously Delicious Contest” in December. The details of the contest are still under wraps, but I’ve been assured by Marx Foods CEO Justin Marx that it will indeed be RIDICULOUS. So stay tuned!
Continuing my food tour at the Brooklyn Flea (I sampled cupcakes and hot dogs here and here), I recently had my first Flea pupusa from a stand manned by the Red Hook Food Vendors. What exactly is a pupusa? Keep reading…
I sometimes forget that foods I’ve grown up with and consider typical are unfamiliar to others. Such is the case with the fishball. The fishball is much like our beloved meatball except, as the name implies, it is made with fish. Savory yet mild, I’d recommend giving it a chance if you haven’t already. A few years ago, I discovered the Fuzhou fishball, which is stuffed with pork. Meat stuffed with meat? Sign me up! There are only a few places in Chinatown that serve it, and I am determined to try them all. First up was Super Taste – with a name like that, expectations are high. But how did its Fuzhou fishball measure up?