New York City Wine & Food Festival 2012

Meatball Madness, Shake & Bake, and everything in between

Scenes from the Food Network New York City Wine & Food Festival 2011.

SUNDAY (10/14/2012) Grand Tasting Day Two 11:45 PM Celebrity chefs were full of personality during the final day of the Grand Tasting. Marcus Samuelsson showed up Bobby Flay with demonstrations of Ethiopian tribal dancing, with the help of some devoted fans. Adam Richman crafted food porn with his salmon BLT and bacon/"meat candy," and let us in on his plans to dress up as Sriracha for Halloween. Paula Deen stole the show from her two sons, perusing the crowd and talking about fart sounds and the "sketti" recipe from reality TV series Here Comes Honey Boo Boo. On the tasting floor, foods from different vendors wowed the taste buds. Lugo Caffe championed their famous meatballs, which combine pork and beef and are cooked in chicken broth. Casa Nonna dolled out spoons of eggplant caponata atop toasted bread, a Sicilian recipe. Alobar served what they called their "Duck Confit Sloppy Joes," topping pulled duck meat with a quail egg, served on a toasted bun; and Bagatelle served a cooler bite, presenting ahi tuna tartare atop of avocado salad with lime soy vinaigrette and taro chips. — Tyler Sullivan

Grand Tasting Day Two: Paula Deen talks Honey Boo Boo, Adam Richman on Food Porn 

SUNDAY (10/14/2012) Sandwich Showdown Classic and comfort; thats what was on the menu at this year's Sandwich Showdown at The New York City Wine and FoodFestival. Among the 20 personalities and restaurants participating, the stations were graced with go-to creations: philly cheese steaks from Phil's Tavern, Little Muenster's grilled cheese and tomato soup, summer reminiscent lobster rolls from Capital Grille and Luke's, and salumi staples from Salumeria Rosi and Lexington Brass. "It doesn't get more classic than this," said Charles Compagnucci of Phil's Tavern. "People like what they know and they know Philly cheese steaks." The Sandwich King himself, Jeff Mauro stayed simple with hearty on the mind: plates with an honest braised brisket sandwich with slaw on them scattered his table. — Francesca Borgognone

The Best Things Happen Between the Bread

The Art of the Party: 4:22 PM "Do you guys hear that?" Paul Tanguay asked as people filed into The Tippler for the Art of the Party New York City Wine & Food Festival seminar. "Those are cocktails being shaken! That's the party!" he said enthusiastically. If only we knew just how rowdy this party was going to get. With the bar as the backdrop, the guys behind the underground Chelsea Market bar, Tanguay and Tad Carducci, weren't just schooling the crowd on how to throw a killer cocktail party — they were throwing a killer cocktail party. So how do the guys behind the Tippling Bros. party, exactly? With careful calculations, "batchology," and precision. Tanguay and Carducci instructed how to calculate the number of drinks by using the number of people attending and how long the party would be. Plus, they shared a complicated equation to show how to pre-batch cocktails for a party — and how to avoid that nasty problem of dilution. Sounds complicated? Fortunately, the Tippling Bros. knew how to make the numbers game more fun for the eager crowd — especially with the booze. Getting the party started with the Tippler's standard, a Booty Collins, was only the start to a lively party. By the time the Fireside Punch rolled out, guests were shouting out questions and trying to stay afloat. Another successful party, indeed. — Marcy Franklin


The Art of the Party: Tippling Bros. Drink It Up at NYCWFF