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Taste Talks All-Star Cookout

We couldn’t think of a better way to spend a Sunday afternoon than on the Williamsburg waterfront at the Taste Talks All-Star Cookout. Top chefs from New York City and beyond came together to create a hands-down delicious tasting menu featuring cookout-inspired dishes from ostrich burgers with black cherry chutney to chargrilled beef heart with preserved lemon relish.

image (1)First up was a delicious Grilled Beef Tongue with pearl couscous and matbucha from Eli Sussman of Mile End Deli and Dave 1 from Chromeo.

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image (2)This was my first time trying a “Kentucky burgoo” – a thick stew traditional to social events with true Americana roots. In 1906 the Washington Post questioned, “Who, excepting Kentuckians and their favored Southern Friends and kinsmen has ever really known the bliss of genuine burgoo?” I’m not sure about the authenticity of this recipe, but this mutton stew with cornbread and peach butter was ah-mazing. Courtesy of Chef Sean Rembold (Marlow & Sons) and Chris Bear (Grizzly Bear).

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I don’t want to play favorites, but the whiskey pickles on top these brown sugar and coffee rubbed pulled pork sliders from Dinosaur BBQ were ridiculously good.

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A little lighter fare, Chef Joe Pasqualetto from Rucola and Brian Leth of Vinegar Hill House created a Mediterranean inspired yellow fin tuna collar salad that broke up the mouth-watering but heavy menu of burgers and barbecue.

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‘Cue smoked bacon with Mast Brothers mole and salsa verde? Yes, please. Chef Nicholas Kayser of Fatty ‘Cue was responsible for this masterpiece.

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We ended with Fresh Mint Ice Cream from Van Leeuwen Artisan Ice Cream – a perfect finish! A big thanks to Northside Media Group for putting this fantastic event together. We can’t wait to see what next year brings!

- Alivia Duran

 

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