Aaaah! Sorry, major awesome brain fart! Meant to post this weeks ago, but better late than never I suppose. Enjoy!
What can I say about Choice Eats that hasn't already been said? It's amazing. It's mind-blowing. It's chock-full of yumminess! After the food coma I left in last year, I was determined to be smarter about things this year. Although I love bread, I would only try a nibble of it in say a sandwich, and just focus on the filling. Also, I did not eat whole servings of everything I tried and sadly had to throw a lot away. Lastly, despite the boundless alcohol sponsors, I stuck to water. This was a MUCH better way to make my way though the 50+ food samples (disclaimer: I didn't make it to all) that filled the 69th Regiment Armory. Let's begin.
I arrived and was led to the special VIP room downstairs where I was given a Choice Eats tasting glass and pen. Unfortunately press didn't get gift bags, but they looked intriguing.
The VIP lounge included several food and drink vendors. My favorite of those was SCRATCHbread because along with a selection of breads, they served fresh mozzarella (the way to my heart). Brooklyn Cured had a great pastrami on rye sandwich, but if the meat had been a tad leaner I would have liked it way more. I tried the Ceviche de Bife from El Amacen and though it wasn't anything special, it was tasty. Murray's Cheese had a selection of their finest and Fatty 'Cue ran out of whatever they were serving before I got there.
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| Pastrami on Rye (Brooklyn Cured) |
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| Murray's Cheese Selection |
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| Ceviche de Bife (El Amacen) |
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| Mozzarella on SCRATCHbread |
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| VIP Lounge |
The main room was not supposed to open until 6:30 but I was super excited when they announced it was open at 6:10. That gave all the VIPs an extra 20 minutes before the general admission ticket holders were let in. I'd highly recommend remembering this next year if you bought your general admission tickets this year and ended up waiting in line for an hour or two.
I walked past Dirt Candy, who were whipping up Tomato Chipotle Cotton Candy, and though I was tempted, I couldn't risk missing some of the tables who were bound to have long lines very soon by scarfing down cotton candy. Did anyone try it?
My first bite was Cured Arctic Char with Orange-Chicoree Salad, Lemon Gel and Dill from Edi and the Wolf. This place is innovative and that's why I love it. This bite was fresh and tasty, and I thoroughly enjoyed all the flavors.
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| Cured Arctic Char with Orange-Chicoree Salad, Lemon Gel and Dill (Edi and the Wolf) |
Next I made my way to one of my favorite tables from last year, Patacon Pisao. This place knocked my epicurean socks of last year when they served authentic mozzarella arepas (didn't I tell you mozzarella was the way to my heart?) called cachapas. So imagine how elated I was to find they were serving the exact same areapas! It took all the willpower I had not to eat two.
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| Cacacha (Patacon Pisao) |
Next up was one of the more unique things I tried at the event: Savory Buttermilk Pannacotta with Roasted Carrots, Almonds, and Licorice from Northern Spy Food Co. Always an innovator in farm-to-table cooking, Northern Spy created a dish that was both delicate and hearty, savory but creamy with a hint of sweet. I definitely finished this one.
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| Savory Buttermilk Pannacotta with Roasted Carrots, Almonds, and Licorice (Northern Spy Food Co. ) |
Next came the meat. And a whole bunch of it. My favorites were from Porchetta, the obligatory Porchetta Ragu on Toasted Crostini; from Goat Town, the Goat Face Sandwich (no, there wasn't an actual face stuffed between the Texas Toast but meat from the face - supposedly it's the tastiest!) with pickeled jalapenos and marinated onions; and from Kutsher's Tribeca came Milton's Short Rib and Brisket Meatball Sliders with caramelized onions and cream horseradish sauce (YUM!).
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| Porchetta Ragu on Toasted Crostini (Porchetta) |
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| Goat Face Sandwich on Texas Toast with pickeled jalapenos and marinated onions (Goat Town) |
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| Milton's Short Rib and Brisket Meatball Sliders with caramelized onions and cream horseradish sauce (Kutsher's Tribeca) |
For a quite fiber break I sampled the Fried Brussel Sprouts with tahini/pomegranate drizzel and garlic crusted panko bread crumbs from Tanoreen -- basically the most delicious brussel sprouts I've ever had.
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| Fried Brussel Sprouts (Tanoreen) |
Then came the seafood. I was smart to head straight for Luke's Lobster. Before the crowds came and formed a line all the way down the aisle (you'd think these people had never seen a shrimp roll before), I was able to step right to the front and indulge in the glory of fresh shrimp, simple spices, all on a buttery grilled bun. Then came super creamy New England Clam Chowder from Littleneck. Next, Juliette put out a classy and colorful display of Main Diver Scallop Shooters with clear tomato broth, shaved scallions and toasted mustard seeds and Cured Arctic Char with charred charentais melon and crispy serrano ham. I had the scallop shooter and it was very refreshing and light.
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| Shrimp Roll (Luke's Lobster) |
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| New England Clam Chowder (Little Neck) |
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| Main Diver Scallop Shooters and Cured Arctic Char (Juliette) |
My last two favorites were a Oaxacan Style Chicken Tamale with Mole Poblano from Mexico Lindo - a place right by my apartment I for some reason have never been too - and the kick-ass display of sandwiches from Joe Dough. Though I didn't partake in a sandwich (that would have been the beginning and end of my Choice Eats experience just based on the size of their portions), they looked amazing and I will definitely swing by the shop one day to partake.
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| Oaxacan Style Chicken Tamale (Mexico Lindo) |
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| Sandwich Display (Joe Dough) |
Though I had to run before I could tackle dessert (and honestly my stomach couldn't hold anymore), I did try The Blue Stove's Bourbon Chocolate Cookie Pie and OMG. Super moist and you could definitely taste the bourbon. Who needs beer and wine when you have boozy cookie pies?
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| Bourbon Chocolate Cookie Pie (The Blue Stove) |
All in all, another successful Choice Eats. I'm already counting down the days until next year!
