On Sunday, October 16, 2022, foodies gathered at Hudson River Park’s Pier 76 for the 15th annual New York Wine & Food Festival from 12:00 pm until 5:00 pm for a full day of tastings, with culinary demonstrations from 12:15 pm until 6:00 pm, and Luxury Experience divided our time between the tastings and demos to fully experience the festival.
Alex Guarnaschelli
The Culinary Demonstrations
Buddy "The Cake Boss" Valastro
In addition to food, wine, cocktails, and spirits tastings throughout the day, there were (6) excellent culinary demonstrations presented by Liebherr Appliances featuring Alex Guarnaschelli, Masaharu Morimoto, Buddy "The Cake Boss" Valastro, Carla Hall, Duff Goldman, Carlton McCoy & JJ Johnson, Marcus Samuelsson, and Rocco DiSpirito.
Carlton McCoy
Read about Carla Hall’s demonstration in the Chefs’ Recipe section where she creates a delectable Roasted Acorn Squash with Apple Onion Compote.
Carla Hall and Duff Goldman
VIDEO: Chef Carla Hall discusses preparing acorn squash – https://youtu.be/bR-fj5aQkfE
JJ Johnson
A Sampling of the Food Tastings
Chef Eduardo Santos – The Black Ant
There were all kinds of cuisine to experience from comfort food to the more exotic for daring palates. Chef Eduardo Santos of The Black Ant (@theblackantnyc) offered tastings of Tlayuda de Chaupulines (Crispy corn tortilla with dried grasshoppers, bean puree, Oaxaca cheese, salsa macha and quelites).
Allan’s Bakery – Currant Roll
Allan’s Bakery (@allansbakery) in New York brought their very tasty Currant Roll, which was Zante currants, sugar and spices rolled in a flaky pastry dough, Chef Soogil Lim of Soogil (@soogilnyc) brought Artic Char with egg mustard dressing, and Chef Basil Jones of Jasmin’s Caribbean Cuisine tempted palates with his rich and spicy cuisine.
Chef Soogil Lim of Soogil
Chef James Whelen of Zazzy’s Pizza (@ZazzysPizza) offered two types of pizza: Vodka Pepperoni Sicilian, and Cheese Sicilian, and Chef Eric Tran of Falansai (@falansai) offered Duck Liver Pâté on a crispy rice cracker topped with pickled carrots, radish, jalapeno, cilantro leaves, and flowers.
Chef Basil Jones – Jasmin’s Caribbean Cuisine
Three Little Pigs (Trois Petits Cochons) brought a selection of Mousse Truffée (Pork & Chicken Liver Mousse with Truffles) and Mousse de Foie de Canard au Porto (Pork and Duck Liver Mousse with Port Wine).
Escargot
Chef Laura Joseph of Lá Maoli tempted palates with her Coconut Bread Pudding with a Caramel Rum Sauce, and Chef Allison Henriques of Innocent Yesterday brought Vegan Chocolate Chip Cookies served hot from the oven.
Happy Boards
Happy Boards brought a tasting Menu of Whipped Goat Cheese: Butternut Squash, Blueberry, Strawberry, and Assorted Cheeses: 6-month Black Truffle Pecorino, 6-month White Truffle Pecorino, and 6-month Chile Infused Asiago.
Chef Bastiaan Doesburg and Debra C. Argen
There was Trusted Veal from Europe, Escargot, and Canelé a tasty alcohol spiked confection from Bordeaux, Babybel brought plant-based cheese, and Keith’s Hot Sauce brought a variety of flavors to spice up your life. These were just a small sampling of all the wonderful food to experience throughput the day.
Keith’s Hot Sauce
Spirited Tastings – Cheers!
We had an enjoyable afternoon tasting a diverse selection of domestic and international wines, seltzers, beers, and spirits that took our palates on a trip around the world without need of a passport.
Roe & Co. Irish Whiskey
A few of the companies on hand included Angel’s Envy, Mount Gay Rum, Don Papa Rum, Knob Creek Kentucky Bourbon, New York Distilling Company, High West Whiskey Run, Maker’s Mark, Jim Beam, Jägermeister, and D’ussé Chateau de Cognac, France, and Courvoisier Cognac.
New York Distilling Company
From Ireland, there was Roe & Co. Irish Whiskey from Dublin, Jameson Irish Whiskey, and Writer’s Tears Irish Whiskey. From Australia, there was Morris Rutherglen Single Malt Whisky. From Poland, there was Konik’s Tail, a vodka made from spelt, and from Italy there was MALFY Limone, Lemon Flavored Gin.
Angel’s Envy
From Mexico there was NIXTA, Licor de Elote (corn liqueur), Codigo 1530 Tequila brought their range of tequilas: Blanco, Rosa, Reposado, and Añejo; Tequila Casa Dragones was there, as was Don Julio Tequila and 818 Tequila. From Japan, Tenjaku brought their Tenjaku Pure Malt Whisky, Tenjaku Blended Whisky, and Tenjaku Gin.
West Hight Cocktails
Crillon Importers, Ltd. brought a tasty selection of their exceptional products including Rhum Barbancourt Rhum Agricole from Haiti, Grande Absente (69% abv/138 proof), Absente Absinthe Refined (55% abv/110 proof), and Absente Ordinaire Liqueur (46% abv/92 proof) from the South of France.
Fever-Tree
Coney Island Brewing Company brought their Freak Tober Fest, ale brewed with pumpkin, cinnamon, nutmeg, and allspice, with espresso beans added, and Modelo brought a diverse assortment of brews with them.
White Claw Seltzer
White Claw Seltzer brought a diverse selection of flavors, Fever-Tree brought their Blood Orange Ginger Beer, and Sutter Home Family Vineyards brought a variety of wine to sample.
A Few Cocktail Recipes to Enjoy at Home
Angel’s Envy – Bourbon Apple Cider
Ingredients:
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1.50
|
Parts
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Angel’s Envy Bourbon Finished in Port Barrels
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3
|
Parts
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Apple Cider
|
|
0.50
|
Part
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Demerara Syrup
|
|
0.25
|
Part
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Heirloom Pineapple Amaro
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|
1
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Drop
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Dashfire Spiced Apple Bitters
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2
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Dashes
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Angostura Bitters
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Method: Add all ingredients into glass with ice and stir. Garnish with cinnamon stick and enjoy!
Mount Gay – The Original Rum Punch – Mount Gay Barbados Rhum since 1703
Ingredients:
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1.50
|
Ounces
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Eclipse
|
|
0.75
|
Ounce
|
Sugar Syrup
|
|
0.50
|
Ounce
|
Fresh Lime Juice
|
|
3
|
Ounces
|
Water
|
|
1
|
Dash
|
Angostura Bitters
|
|
|
|
Lime or Orange Wedges
|
|
|
|
Freshly Grated Nutmeg
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Method: Put all ingredients in a glass. Add crushed ice. Stir, add grated nutmeg on top and enjoy!
Until next time, cheers and Bon Appetit!
Long and Short of It – NYCWFF is a must attend event
About The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One (NYCWFF)
"The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One (NYCWFF) is a star-studded four-day event showcasing the talents of the world’s most renowned chefs, wine and spirit producers, culinary personalities, lifestyle experts and America’s most beloved television chefs while raising critical funds to nourish vulnerable New Yorkers affected by severe illness and food poverty through God’s Love We Deliver and Food Bank For New York City.
Widely recognized as the largest wine and food festival in NYC with more than 80 events, NYCWFF is best known for its walk-around tastings in celebration of America’s favorite foods, intimate dinners with world-renowned chefs, late night parties, hands-on classes, wine tastings and more. Over 50,000 passionate foodies sip and savor wine, spirits and world-class cuisine served up by the industry’s finest and supported by our exclusive wine and spirits provider, Southern Glazer’s Wine & Spirits.
We’re honored to welcome New York’s leading provider of life-sustaining meals and nutrition counseling; God’s Love We Deliver to the NYCWFF family. Together with Food Bank For New York City, the city’s largest hunger-relief organization and our long-term beneficiary, the 14th annual Festival will not only provide a premier epicurean experience but will support New Yorkers in their greatest time of need by raising awareness and critical funds to those facing severe illness and food poverty."
See You at NYCWFF Next Year!!
For information on upcoming NYCWFF events, please visit their website: https://nycwff.org or email them at: info@nycwff.org
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