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Wednesday
Jun272012

Oh, what a night! A recap of the 3rd Annual SAVEUR Summer BBQ

Last night, I had the pleasure of attending the 3rd Annual SAVEUR Summer BBQ:  Global Food Tasting Event.  Encompassing the circular, open-air rotunda at the Boat Basin Cafe, 15+ of the country's top chefs - and friends of SAVEUR Magazine - served up their own unique spins on barbecue.  Wait, it gets better:  Each food item was paired with one of two specialty Grey Goose cocktails, a Brewery Ommegang beer, and a wine from Dona Paula.

Here's a list of the chefs who came out - the restaurant(s) that they represent - and the BBQ-themed dish(es) that they made:

  • Chef Chris Cosentino, Incanto:  Calabrian Lam & Corned Lamb Heart Panino
  • Chef Shea Gallante, Ciano:  Maine Lobster Alla Griglia
  • Chef Susan Feniger, Border Grill, STREET:  Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt Steak
  • Chef Teddy Folkman, Granville Moore's:  Chicken & Waffles
  • Chef Gavin Kaysen, Cafe Boulud:  Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo
  • Chefs Warach Lacharojana & Patharaphon Phutpha, Spice Group:  Grilled Esarn Pork Jaw
  • Chef Anita Lo, Annisa:  Green papaya Salad w/ Pork Jerky
  • Chef Seamus Mullen, Tertulia:  Pulpo A La Brasa, Grilled Octopus w/ Summer Squash
  • Chef Sisha Otruzar, Riverpark:  Grilled Brisket Quesadillas
  • Chef Francois Payard, FPB:  Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes
  • Chef Andy Ricker, Pok Pok:  Marinated Flank Steak w/ Galangal Chili Paste
  • Chef Ben Pollinger, Oceana:  Blackened Louisiana Shrimp w/ Mirliton Salad
  • Chefs Max & Eli Sussman, Mile End Deli, Roberta's:  Peanut Butter Cheesecake, Raspberry Jam Gelato, Fried Banana
  • Chef KN Vinod, Indique Heights:  Masala Lamb Chops
  • Chef Damon Wise, Monkey Bar:  BBQ'd Tri-Tip
  • Chefs Chen-Hua Yang & Shao-Lung Huang, Mr. K's, Maruko Sushi & Tea:  BBQ Pork Sausage, Hot Stone Beef BBQ, & Mushroom Melody

Inside of the open-air rotunda at Boat Basin CafeI made an attempt to photograph every chef's offering but, while some pictures were lost due to bad exposure/lighting, others simply weren't taken.  Sorry, guys, I was just too afraid to sample Chris Consentino's "Calabrian Lamb & Corned Lamb Heart Panino"...

Below, please enjoy my gustatory photo tour of everything that I ate, chronologically, at the 3rd Annual SAVEUR Summer BBQ:  Global Food Tasting Event:

Grey Goose Cherry Noir "Hamptons Punch"Chef Teddy Folkman, Granville Moore's: Chicken & WafflesChefs Chen-Hua Yang & Shao-Lung Huang, Mr. K's, Maruko Sushi & Tea: BBQ Pork Sausage, Hot Stone Beef BBQ, & Mushroom MelodyChef Gavin Kaysen, Cafe Boulud: Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo Chef Susan Feniger, Border Grill, STREET: Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt SteakChef Francois Payard, FPB: Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes Chefs Max & Eli Sussman, Mile End Deli, Roberta's: Peanut Butter Cheesecake, Raspberry Jam Gelato, Fried BananaChef Andy Ricker, Pok Pok: Marinated Flank Steak w/ Galangal Chili PasteChef KN Vinod, Indique Heights: Masala Lamb ChopsChefs Warach Lacharojana & Patharaphon Phutpha, Spice Group: Grilled Esarn Pork JawChef Shea Gallante, Ciano: Maine Lobster Alla GrigliaChef Anita Lo, Annisa: Green papaya Salad w/ Pork JerkyChef Ben Pollinger, Oceana: Blackened Louisiana Shrimp w/ Mirliton SaladChef Damon Wise, Monkey Bar: BBQ'd Tri-TipChef Sisha Otruzar, Riverpark: Grilled Brisket QuesadillasMe and my "rover," Emily...

Dishes that made me swoon (...so much so, that I turned around and grabbed seconds):

  • Chef Susan Feniger, Border Grill, STREET:  Chilled Yakisoba Noodles w/ Pickled Green Vegetables & Green Sriracha Skirt Steak
  • Chef Gavin Kaysen, Cafe Boulud:  Blackened Grilled Shrimp & White Polenta w/ Pico de Gallo
  • Chef Sisha Otruzar, Riverpark:  Grilled Brisket Quesadillas
  • Chef Francois Payard, FPB:  Chocolate BBQ Macarons and Toasted Marshmallow Milkshakes
  • Chef KN Vinod, Indique Heights:  Masala Lamb Chops
  • Chef Damon Wise, Monkey Bar:  BBQ'd Tri-Tip

Chefs that made me swoon/drool:

  • Chef Chris Cosentino, IncantoPhoto found on Incanto dot biz
  • Chef Shea Gallante, CianoPhoto found on nymag dot com

Personal highlights from the event (...aside from all of the delicious food I consumed):

  • Catching up with Chef Marc Murphy, and getting introduced to his adorable Director of Communications, Emily
  • The fact that, despite the predicted forecast, the weather remained precipitation-free.
  • I took some seriously awesome food photos!
  • I ran in to my good buddy, Dana.
  • I scored the recipe for my favorite cocktail of the eve, Grey Goose Cherry Noir "Hamptons Punch!"  See below...

 

Grey Goose Cherry Noir "Hamptons Punch"

 

Ingredients :

  • 5 parts GREY GOOSE Cherry Noir Flavored Vodka 
  • 4 parts fresh-squeezed white grapefruit juice 
  • 3 parts strawberries
  • 1 part basil simple syrup (recipe below)
    • To make basil simple syrup, combine equal parts sugar and hot water with 10 fresh basil leaves. Steep until dissolved and cool.

Method:  Thinly slice strawberries and place in a punch vessel.  Add remaining ingredients and chill for two hours.  Serve over ice, and present with strawberries.


~~~

Until we eat again,

The Lunch Belle

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Reader Comments (1)

Hi! This looks great. I was wondering if all the chefs were personally there and if you get to mingle with them? Was thinking about buying tickets to this year's but not sure what I'll be paying for

June 19, 2013 | Unregistered CommenterCurious

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