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