Chef Dale Talde Hosts Dumplings and Dim Sum for the New York City Wine and Food Festival

Contributor
The Talde Brooklyn chef invited other New York City chefs to prepare dumplings and dim sum for guests
Buddakan

Samantha Neudorf

Guests packed into Buddakan to sample dumplings and dim sum.

Dale Talde, chef of Talde Brooklyn and former contestant on Food Network’s Top Chef, hosted a Dumplings and Dim Sum afternoon party at Buddakan in Chelsea for the New York City Wine and Food Festival on October 18.

Talde, who also hosted this event last year, featured bites from his restaurant and the following chefs: Justin Bazdarich of Speedy Romeo, Rich Caruso of Javelina, Leah Cohen of Pig & Khao, Ilan Hall of The Gorbals of Brooklyn, Daniel Holzman of The Meatball Shop, Sohui Kim of The Good Fork, Daniel Mena of Hecho En Dumbo, Tadashi Ono of Ganso Yaki, and Yang Huang, Daniel Skurnick, and Brian Ray of Buddakan.

Talde prepared bacon sticky rice with Chinese bacon and banana leaf. Huang of Buddakan prepared a pork and shrimp dumpling with Chinese chive. Skurnick, pastry chef at Buddakan, made a dessert bao with a coconut pastry cream, and a caramelized pineapple jam with Szechuan peppercorn.

“It’s kind of a riff on a traditional Chinatown bakery,” Skurnick told The Daily Meal. “The coconut bun that you would find at a Chinatown bakery, but we’re making it a little bit different with a French technique.”

Caruso is the chef of a Tex-Mex restaurant and told us he does not usually serve anything remotely close to dumplings at Javelina, but he rose to the challenge to make a chorizo dumpling topped with white queso and a three-chili sauce.

“We thought about what to put in the dumpling,” Caruso told The Daily Meal, “and we’re a Tex-Mex restaurant, and chorizo just came to mind. It’s spicy, and I thought it would work in a dumpling.”

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