#PiePartyGE: 2014 Edition

It seems eons ago since the last Pie Party. In truth, it was a year and a half ago and sadly Hurricane Sandy ripped through NYC days after that event. But with a renewed city and on an actual spring day Jackie Gordon and Ken Leung organized another fantastic event at GE Monogram Design Center on midtown's east side.

The GE Monogram Center is basically the dream kitchen of anyone who likes to cook and for those in the food blogger/media community it is Shangri-La. The anticipation for this event was building and with the Parade of Pies list on Ken's site lips were smacking staring at the compendium of what would be available.

Weeks leading up to Pie Party, attendees got emails from sponsors being overly generous in offering items to help us bake our pies. Butter and/or cheeses from Kerrygold. Utensils from OXO. Tupperware to pack leftover pies for later consumption from Snapware and that's in addition to the goodies provided from sponsors Anolon, Harvard Common Press, Dub Pies, Jarlsberg USA, Wüsthof (as well as OXO, Snapware, and Kerrygold). THANK YOU ALL for your kindness.

Upon entering the GE Monogram Center the staff was readily recognizable and decked out all in black ready to help. Need something heated? Done. Need extra serving materials? Done. Need your stuff put away? Arms out to take it for you. They were ready to help at a notice and even cleared away plates to wash/rinse off for you to take home. It was amazing how generous and professional everyone was.

There was a nice backdrop for anyone and everyone to take a picture of your pie. As Jackie said she wanted this year's Pie Party to be like the Oscars of Pie Parties!

Like last year savory pies were set along the window facing 58th Street and the sweets had a much larger display (needed) in the center of the establishment. Sponsors Anolon, Dub Pies, Wusthof, and Kerrygold set up shop inside where we could view (or really drool) over their presentation of goods and in the case of Jarlsberg, Kerrygold, and DUB Pies we got our pie pre-game on by eating cheese and crackers, fruit platters, mini DUB Pies (my fave beef and cheese was in attendance) while hors d'oeurves were also available from roaming GE Monogram staff. But don't fill up on snacks! There are PIES here! Savory was bumped up. A good deal available. I added to the savory mix again with a Tortilla Pie a la Martha Stewart since most of my materials were packed and I needed something easy and hearty to make. (Next year I'm thinking empanadas, if time permits.)

The sweets table steadily filled up with space being made every minute to accommodate the expanding array of desserts.

Chef Tageré gave a demonstration and praised Kerrygold butter as the butter to use for crusts. (As bloggers we couldn't agree more.) Then she revealed a fantastically delectable looking savory chicken pie with some cheese on top and we were antsy for that and other pies. And then...it was officially pie time! The masses ran or sauntered (some with a game plan already). I had my eye on the sweets from the minute I walked in but then Margaret had to bring a short rib pie and Sekita had to do crab cake pies so I quickly tasted those and then delved back to the sweet side. No regrets, friends.

First things first was getting those portable pies. Angela of Mind Over Batter's strawberry-cheese hand pies were like a homemade Pop-tart but ten times better because her crust was thick, sweet, flaky, buttery and perfect! Ken made a sweet and a savory pie and I got into that gorgeous tart before it was gone. His crust was also fantastic. There were gluten-free pies and cream pies and many, many more tarts. Colleen of Souffle Bombay and her daughter Samantha both made sweet tarts and I have to say I was lucky to taste Samantha's confection of a Blueberry Lemon Tart.

Susan of Girl in the Little Red Kitchen did a cookie pie with caramel with duck fat. Jennifer of Bake or Break brought a scrumptious nutty, brown sugar pie. Rhonda Kave of Roni-Sue's Chocolates in downtown Manhattan paid tribute to her daughter Allison's debut cookbook First Prize Pies by making her buttercrunch pie that was still warm from the oven and a gooey masterpiece! There was...So. Much. Pie. And you couldn't eat it all but it was gorgeous to look at and phenomenal to actually eat.

The crowd was happy, cheerful, and supportive everyone delving in. The savory side was practically demolished from Eryn's picnic pie to the large mac n' cheese pie with bacon topping to the guacamole pie and a nice quiche.

There was a vast amount of fruity tarts/pies especially Autumn's gluten-free plum pockets and Jackie's lemon bruleed gluten-free pie. And surprisingly not as much chocolate. Perhaps because spring was in the air, and it was humid, inspiration was more for summery/spring-like flavors.

To top it all off there were also the generous gift bags that newcomers to Pie Party were astounded by, more jaw drops. And there were temp tattoos from OXO (still have mine) and lots of giveaways for tweeting/instagram (using hashtags of course), and just all-around fun and appreciation to be surrounded by fantastic food and wonderful people in a lovely space.

I am already looking forward to the next Pie Party and am more than enthused about this one. I just had my leftover pies last night and regret that I couldn't have another piece of pie to indulge in. But there's always next time and it's Saturday, which means NYC Bake Sale is happening, now, so you KNOW there'll be sweets there.

I leave you with smiling faces...

Smirnoff Kissed Caramel Cocktail Hour!

At Pie Party GE last year Smirnoff was one of the generous Gold Sponsors of the event. Attendees of Pie Party got to try drinks made with two of Smirnoff's newest flavors Smirnoff Kissed Caramel Vodka and Smirnoff Iced Cake Vodka. (Please note to enter Smirnoff's site you have to provide a birth date which will need to be at least 21 years of age to enter and view.) At Pie Party I tried the Caramel Apple Pie (made with Kissed Caramel flavored vodka) and was enamored with it. Smirnoff was so kind to offer samples for us to try. So I decided to have a cocktail hour at my place with bite-sized eats and a few close friends for a tasting!

Since drinks were going to be had I made pigs in a blanket, a blueberry buckle (a la Herbivoracious), chicken fingers, arancini balls (thanks Trader Joe's!), there were soft cheeses and multigrain baguettes, pita chips and Fritos and PopCorners with hummus, and my friend Lesley brought Dove chocolate caramels in honor of the event. My buddies Lesley and Ric, and cousin Melissa each brought a supplement for the drinks on Smirnoff's website to try and after stuffing ourselves we started our cocktail tasting.

Kissed Caramel Appletini

Made with Smirnoff Kissed Caramel, apple juice, lemon juice, and simple syrup (which I made). Everyone liked it for the most part because "It tasted like candy." The alcoholic taste was a bit sharp but not too much because the simple syrup elevated the sweetness. It was a fave of the group especially for Lesley who is not a big alcohol drinker.

Caramel Spiced Tea

Made with Kissed Caramel, strong chai tea (unsweetened), milk, and simple syrup. This was another fave. My friend Ric is a huge fan of chai tea and since the proportion of tea and milk was larger than the Kissed Caramel the alcohol taste was not overwhelming but adding the hint of caramel. It tasted like tea with a bit of caramel, so it could be dangerous because you may keep drinking and not realize how much alcohol you're having. Still darned tasty.

Caramel Candy Apple

Made with Kissed Caramel, apple juice, and cranberry juice. This drink is a shot so it's a bit stronger since it's supposed to be taken in one slog. I felt like this was a bit more alcoholic than the Appletini but Melissa, Ric, and Lesley thought the Appletini had a bit more alcohol taste to it. This may have been because the Appletini was the first we tried and after a couple breaks we were dulled by the taste of alcohol. The cranberry added some tartness to it, but either way it was a nice, smooth shot.

Detour into trying the Kissed Caramel Mule. We didn't have angostura bitters, so it was just ginger ale and Kissed Caramel. And, I learned an important lesson: Never shake carbonated drinks in a cocktail mixer or it will explode. It wasn't until I took a second stab at the drink that Melissa and Ric realized that this was the issue and by that time ginger ale and Smirnoff were on my floor, after exploding on my counter. Lesson learned. This drink, sans bitters, wasn't too intriguing, so we'll see if perhaps the bitters may have added that needed element to make the drink stand out in another try in the future.

Caramel Apple Pie

The drink I tasted at Pie Party GE. Even making it at home I LOVED it. It's made with Kissed Caramel (1.5 oz), apple cider (4 oz.), lemon juice (.25 oz), and a pinch of sea salt. Because the cider outweighs the Smirnoff this drink tastes very much like a pie in drink form. Ric and Melissa liked it (by this time Lesley had bowed out) but didn't think it stood out enough for them in the range of the drinks. I think they enjoyed some items that had that alcoholic element.

Creamy Caramel Martini (revised)

Ric was unable to find butterscotch liquor at the store near me so he got a (dark) chocolate liqueur since it seemed that may go with caramel well. This drink was strong. You pair 17% alcohol (chocolate) and 30% alcohol with the vodka and nothing to pare it down a bit and you have some serious stuff. I couldn't finish it because it was so intense, but the flavors did meld well together. It's a beverage you'd have to sip for awhile rather than drink.

Verdict

In the end the Appletini and Spiced Tea were the faves. The Tea was loved by Ric and Melissa because they are fans of chai and the caramel added a nice boost for them in terms of the overall flavor. It was milky and sweet! Lesley was all for the Appletini because it tasted like liquified candy. And my favorite remains the Caramel Apple Pie.

I would highly recommend Smirnoff Kissed Caramel Vodka and try the drinks we did. There's a good alternate for those who enjoy their alcohol sweet (Appletini or Caramel Apple Pie) or smooth and not too heavy (Caramel Spiced Tea) or strong (Creamy Caramel Martini).

Thanks again to Smirnoff for co-sponsoring Pie Party Live. I'm looking forward to making the flavored vodka cocktail hour a quarterly event at my place.

DUB Pies for #SandyRelief

In light of the recent events of Superstorm Sandy affecting many in the tri-state area, especially New York City and New Jersey, the giveaway I had intended is now to feed those in need post-Sandy.

I want to sincerely thank Gareth of DUB (Down Under Bakery) Pies for being generous in providing 16 pies to people who've been affected by Sandy and may not have had a hot meal in a week or so amidst many losses.

Gareth informed me that DUB has their own storefront in Brooklyn called The Pie Shop where visitors can not only get pie but their daily caffeine fix. I'm glad to hear this homegrown business was one that was not hit hard by Sandy last week. I'm always happy to hear about eateries that start off small whether online or mainly in markets and then grow because of steady patronship and good product. DUB Pies is one of those such success stories.

DUB Pies has been named the Meatiest Meat Pie by The Village Voice and has been noted in New York Magazine and Time Out New York. 

I will be delivering frozen or warm pies from DUB's menu. I'm reaching out to Occupy Sandy to aid in providing warm and delicious pies to those in need. If you have any further information or know of others who may be in need of items don't hesitate to let me know via email and also check Occupy Sandy, Food Bank of NYC, and Red Cross on ways to help Sandy Relief efforts.

A little about DUB Pies...

What makes DUB Pies different from other savory items you may have eaten? First off, it's pretty much all savory (except for offering the American staple apple pie). Second, these are some hearty pies stuffed to the gills with meat and/or veggies in non-traditional crust that is both buttery (made with shortening/lard) yet thick and not so much flaky to cater to the fullness you'll feel after eating it. What makes NYC a food mecca is that you can get so many variations on ethnic cuisine and DUB is no different. Gareth is a native of New Zealand and brought his native culinary skills and ingredients to NYC to broaden our pallets in terms of the meaty/savory pie realm.

Pie Party Live 2012 at GE Monogram Design Center (October 25, 2012)

Last year's pie party live was a pie bonanza and this year was no different. It was a very classy event as always and organizers Jackie Gordon and Ken Leung did a fantastic job of gaining support and providing a great, relaxed time for the food blogger and food professionals community in the tri-state area. This year GE Monogram Design Center on East 58th Street was the location and when you arrive you did not want to leave. The ornate and modernly designed space opened up into a series of connected master kitchens that every foodie in attendance fell in love with.

Chef Tageré Southwell gave attendees a nice run through of how to make effective pie crust before the pie party commenced. Many of us were pretty enthused about this since, especially for me, a good crust makes a good pie. One word: butter (KerryGold!) and mix well watching the bottom of your food processor to see the status of your dough. (FYI: A food processor is pretty essential when making dough and after winning my KitchenAid one from Pie Party Live last year I feel quite blessed!)

The bounty was split into savory and sweets sections. As attendees arrived and labeled their contributions we were treated to savory treats including the most succulent hors d'oeuvres made by GE Monogram's Executive Chef Tageré Southwell of battered shrimp, lamb sliders, and eggplant crostinis. We were also able to taste mini DUB (Down Under Bakery) Pies in the form of beef & cheese and/or curry vegetable. Those who attended Pie Party Live last year recall that Dub Pies had also generously donated a variety of their savory pies to the cause. Dub Pies had been at Dekalb Market earlier this year before it shutdown, but now operates in their own store in Brooklyn.

While I made a savory pie, specifically a Spinach & Gruyere Quiche a la Martha Stewart, I abstained from eating savory and went straight for the sweets. I was getting full from the bite-sized savory morsels and wanted to make sure I had room for dessert. (Game plan!)

There were tarts and quiches and mini pies and whoopie pies and toffee crunch and pecan pies and duck pies. Gluten free, vegetarian, vegan, and ones loaded with dairy. You were good on all counts.

One of the standouts for me was Ken's cranberry curd tart with walnut crust. Not too tart, not too sweet with a wonderfully buttery, crispy, thick crust and a fluffy curd filling. Last year his onion tart was one of my faves and as always Ken doesn't just make it look pretty but also taste fabulous!

I also enjoyed Lillian's chocolate and peanut butter whoopie pies and the delicious cranberry Nantucket made by Colleen of Souffle Bombay. And the toffee crunch from Tamar of Economic Krunch, goodness gracious! I ate a pear almond tart that was as good as ones I've had from French bakeries and Abby Dodge's red velvet whoopie pies, Angela's guava and cheese mini pies, and my friend Emily's spiced citrus pecan pie. Lordy! I had to tap out after having Ken's salted caramel chocolate tart and Tara's apple strudel pie. But, indeed I wanted more.

My friend Emily provided me a taste of a delicious duck pie by Kathy of The Experimental Gourmand and that one bite was so succulent and perfectly spiced I instantly regretted my game plan to forgo savory.

By night's end the savory section had been decimated. People had their plan and it was to eat dinner than go dessert.

Before we headed out Jackie announced we were getting goodie bags and Kerrygold butter to take home! This was met with resounding excitement and surprise of which I think only the food community could understand. Butter, heck dairy, is expensive! And getting a fabulous brand like Kerrygold is fantastic! I can't wait to make more pie with it, even Chef Tageré complimented the brand as one of her go-to's for making crust and cooking in general.

Part of our goodie bags from our very generous sponsors was two Dub Pies, frozen for reheating later, Kerrygold as mentioned along with a Kerrygold branded recyclable baggie, Abby Dodge's newest cookbook from Taunton Press Mini Treats and Handheld Sweets (of which her fab whoopie pie recipe is included), Fine Cooking magazine, a Smirnoff pie server, GE Monogram measuring spoons, and for some of us bloggers a bottle of Smirnoff's two new flavors (Kissed Caramel or Iced Cake) to take home and do a blog post on (one to come soon from me). After tasting their Caramel Apple Pie drink I was hooked.

I was full, excited, and extremely grateful to reconnect with my food blogger/pie party buds and to have the generosity of these great sponsors in their support of the food blogger community. I hesitated leaving GE Monogram Design Center because, frankly I want that kitchen, but I'll be happy to return and sing their praises and hope to be at another event there soon.

Thanks again to everyone who aided in making Pie Party Live this year a resounding success and thanks again to GE Monogram Center, Gareth of Dub Pies, Abby Dodge and Taunton Press, Kerrygold, Harvard Common Press, and Smirnoff for donating your products and opening our eyes to new flavors! Hope to see you next year!