5 Boro PicNYC - May 27th Edition

The food blogger community is a great one and I really appreciate Jackie Gordon giving some of us a heads up about the upcoming 5 Boro Picnyc at Governor's Island. The event was sponsored by Jarlsberg USA, Zagat, Village Voice, Sixpoint Brewery, High River Sauces, Teen Battle Chef, Family Cook Productions, and Earth Matter.  

The southern tip of Manhattan holds a great view along with the South Street Seaport, Staten Island Ferry, and Governor's Island Ferry. This was my first time going to Governor's Island and me, my friend Lesley, and a slew of others were there specifically to enjoy the 5 Boro Picnyc during the holiday weekend. Families with bikes circled around the  island while others had strollers, men and women sported babies in Bjorns, friends arm-in-arm with tickets in hand ready to partake in many of the vendor options.

A quick ferry ride had us at Governor's Island in minutes and people herded into the main lawn--an expansive park area with white tents along the rim and NYC historical buildings in the distance--to the sound of bands tuning up and the pungent smell of meat on the grill.

Many of the sponsors for 5 Boro Picnyc offered food samples along with restaurants in NYC including Jimmy's no. 43 offering cole slaw, barbecue chicken, and flank steak with chimchurri sauce; The Fat Beagle selling some amazing goods including the best cornbread I have ever tasted (so, so sorry grandma) with honey butter along with pork sliders; Van Leeuwen had cones and sundaes not limited to pistachio and green tea; Red Hook Lobster, who I had also seen at Smorgasburg the day before, selling their mainstay lobster roll and shrimp rolls on buttery buns; Brooklyn Grange providing some necessary light fare of fresh greens and a lemon vinaigrette; Madria Sangria with a fruity and tangy sangria as a nice alternative for non-beer enthusiasts, and there was the KIND Bars stand as soon as you entered into the picnic area (just to name a few).

While a live band played attendees sampled everything there was to offer. There were many pork options as tends to be the mainstay when it comes to barbecue but there was also barbecue chicken, lamb sausages, potato salad, and salad. The Jarlsberg tent had grilled cheese with pork and one by Josetth Gordon composed of kale and caramelized onions. The kale jarlsberg sandwich was by far my favorite and a line worth standing in multiple times. I also took to Josetth's juice, a cucumber - ginger refresher that had a great natural sweetness to it reminding me of sweet tea, but good for you!

This was one of the more calm and least rowdy picnics I've experienced in NYC during a holiday weekend. Even with alcohol present and available for free for a period of time the crowd was chill, the lines moved swiftly, and it was a mellow event overall. Kids and infants were present, whole families camped out in near bands and in the shade while sending persons from their party to go on this line and that. My friend Lesley and I manned various sides of the Jarlsberg tent for freshly cut cheese with figs and crackers or for grilled cheese ooey gooey to the touch. Making the rounds we sipped on sangria or beer and took in the reduced humidity of the day and the smooth sounds from the front that were just the right decibel not to hurt your ears but for you to enjoy the music as well as hear your friend during a conversation.

As with events like Choice Eats and the IACP Culinary Expo I'm always eager to be introduced to more food options in the community. One of the best finds for me was Brooklyn Grange and learning that there's a farm on an NYC rooftop here in Queens as well as a couple in Brooklyn as well seeking to "improve overall quality of life" in the city. As mentioned The Fat Beagle's cornbread was a revelation and Lesley couldn't stop talking about it (still can't if you visit her Facebook page) and Madria Sangria's is a nice option if you just want sangria in a bottle without having to purchase the juice and the wine separately. Josetth's food was also a great introduction to her website and cookbook and Jarlsberg is going to become my new go-to cheese. I made sure to wear the Jarlsberg t-shirt from the press event and was happy to advertise their logo "Go Jarlsberg or Go Naked." I heartily agree with this statement.

Roaming Governor's Island and taking some pictures of the NYC skyline, enjoying the graphic design show at the museum on site, and taking in the cool breeze from the Hudson was a great capper as Lesley and I exited 5 Boro Picnyc and headed home with full bellies, lots to discuss in terms of new food options, and an overall lightness in our demeanor from an event that was a pleasant way to enter Memorial Day. Governor's Island was an ideal place for this venue. The lawn area was big enough that I never felt overwhelmed by the growing crowd nor did I feel like there was no space for me as an attendee. I'd encourage more people to attend next year and in coming years. Just come, enjoy the food and music and ambiance, and relax and enjoy aspects of the 5 Boroughs on a lovely island.

Special thanks to Food Karma Projects for giving us food bloggers the opportunity to attend and review this event and again thanks to Jackie for getting us in touch with Food Karma. 

The CIA (Culinary Institute of America) hosts the Bocuse d'Or 2012 USA

On January 29th four finalists competed in the Bocuse d'Or at the Culinary Institute of America (CIA) in Upstate New York. The winner determined from this event will go on to represent the United States, challenging teams from around the world, in the international Bocuse d'Or World Cuisine competition in France next year. The Bocuse d'Or (a literal golden statue) is named after and molded in the image of renowned chef Paul Bocuse who created this competition in the late 1980s. Bocuse was named Chef of the Century by the Culinary Institute of America for his vision and contributions to the industry. The magnificence of Bocuse's influence was illustrated with a large banner showcasing the visionary.

On a crisp day with plenty of sun bouncing off the lake smack dab in the middle of the CIA campus chefs-in-training, well-respected chefs, fans and foodies and food bloggers alike--along with some celebrities including Top Chef (season 1 contestant) Stephen Asprinio--were present to watch these culinary artists compete.

A cacophony of cowbells and clappers resounded throughout the gymnasium as the four teams raced in the several hours they had, each sectioned off within their own kitchen to create grandiose dishes based around the categories of meat and seafood. The chefs had from 8am to 2pm to present and serve. Allowing the judges about an hour or so afterwards to consider a winner after making notes and deciphering the dishes presented to them for sampling and grading. There was great anticipation from the crowd on the bleachers. Stomping and clapping rang throughout the gym. This competition was as high pressure and intriguing to onlookers in attendance as it would be for sports fans. Each new dish was met with claps and/or awes as if someone had just made a three point free-throw from an impossible distance.

During the competition VIPs could (on a rotational basis) go upstairs to the balcony to sample food made by students and instructors of the Culinary Institute of America as well as samples from sponsors/suppliers Bridor, Nespresso, and Champagne Nicolas Feuillatte and view equipment showcases from main sponsors KitchenAid and Villeroy & Boch.

While waiting in line to be allowed upstairs I appreciated that some CIA students shared samples of items provided upstairs.

As I ascended to the VIP area I could feel the fervor of the events below, fiercely. The audible enthusiasm from attendees floated upwards to the VIP section while bright lights placed a spotlight on the action going on below. Media was kept behind a red velvet rope with an up close view of every dish, every scribble by a judge, every bit of encouragement from the host. Screens sprinkled throughout the balcony in the VIP section provided a close-up view of the lush decorations and judge responses during tasting.

However, the crowd upstairs reveled in much calm viewing and taste testing of their own.

As the competition progressed I enjoyed partaking in the array of items made available by the CIA and speaking with students about their methods for making such tasty bite-sized items--from foie gras made three ways to shrimpcake burgers to bratwursts in pretzel buns to freshly made hummus and tahini to salmon spiked salsa.

A chef stopped by to offer some kind advice as my guest and I ogled the cheese table--continuously refilled--encompassing hard cheeses, smooth cheeses (brie, my favorite), bleu cheese, dried apricots and apple butter to add a level of sweetness, and sliced pieces of toasted baguettes. Everyone was quite amiable and very helpful in regards to my inquisitiveness, especially the youthful student body.

My favorite item served was the shrimpcake burger. I had to hold myself back from getting seconds so that I could try more. After having a shrimp cake at Mesa Grill earlier that week I was in seafood heaven. The CIA shrimp cake burger had the texture of a crab cake with the breaded exterior and the seafood and other items minced together into a thick patty on a sesame seed bun with a type of tangy tartar sauce. Overall it was delicious and had a bit of sweetness added to the mix. It definitely hit the umami tastebuds. Something else I was a fan of was the Nicolas Feuillatte Champagne. It had a light sweetness to it and was not as heavy, alcohol-heavy, as some champagnes I have had in the past. It was a perfect cleanser after trying various dishes that were mild in spice and high in flavor. I have a feeling the bartender started counting how many I had (three, but some glasses were more full than others). Feuillatte is definitely a brand I will look for to bring to future social events. Very tasty.

During a lull in the competition we headed to the cafe to partake in the generosity of sponsor KitchenAid in providing us lunch. I was amazed at the offerings and quickness (and again, friendliness) of the students staffing the cafe. The whole place was run as expertly as a kitchen in a fine dining restaurant. One student showed me how to use their computer order machine where you just punched in what you wanted, got a ticket, the kitchen got a ticket, and you waited. Swift and fast! Many eateries could learn a thing or two from how organized the CIA runs their eateries for students and visitors. As an aside the brisket sandwich I had was delicious. While I'm not a fan of Swiss cheese on my sandwiches the brisket itself was not too soft but a perfect consistency for a sandwich and held together well. It was dry with a bit of juice so that you could fully experience the flavor of the meat.

By the time announcements were to be made of the victor much of the VIP section had emptied. Some leaving to head back to their respective areas after a long morning and early day of competition viewing. Many attendees were steadfast in remaining to hear the final decision. In the end Jerome Bocuse (son of Paul) helped announce the winner: Chef Richard Rosendale of West Virginia. (Fellow food blogger Amy also noted her take on the competition via her blog.)

The Bocuse d'Or was fun to watch. It was nice to be up close (or closer) to see a food competition at work. Having watched many Food Network challenges it was intriguing to see how intense it could get and how invested viewers were. But, I was also amazed and in awe of the gorgeous CIA campus. Even though it was bitter out the sun illuminated the beauty of the brick buildings on campus. Colorful plaques noted what each building held and students in white coats and Crocs shuffled back and forth from the building where the Bocuse d'Or was being held to their dorms and other areas.

CIA was a homey place with greenery and a lovely backdrop of fields and mountains. The sun set as the competition came to a close, as visitors drove off, and as CIA students packed up for the night. I was glad to visit both the CIA and the Bocuse d'Or, and couldn't help but consider what my future would have held had I pursued an education in food and not writing primarily. Absorbing the vastness and recalling the kindness of those around I couldn't help but think that the Culinary Institute of America would've been a great choice to pursue my other love.

Big, huge, massive thanks to Jackie "The Diva" Gordon and Rachel Barbarotta with Digitas & KitchenAid for allowing us food bloggers to attend!