October | 2014 | Pinky Finger Up

NYCWFF: MEATOPIA X CARNIVORES BALL

Posted on October 26, 2014 by Nate Mack

The highlight of this year’s festival was hands down was the 10th anniversary of Meatopia. This was the first year that the popular event was involved with NYCWFF. This event had the works: Dj D-Nice on the mix, bourbon whiskey poured by Knob Creek and some great bites by some of the best chefs and bbq huts in the country.

Mr. Ozersky, thank you for a wonderful time, I’m already looking forward to next year. Until then, check out some of the meaty bites from the night.

– Pinky Finger UP

Charcoal-Fired Tabasco, Ginger, and Lime-Marinated Chicken “Inasal” Achara: Filipino pickled green papaya

Grilled Vietnamese Country Pork Ribs with Tomatillo Salsa, Country Style Sweet Corn Pudding

Hoisin-Glazed Spareribs with Grilled Flatbread, Daikon Pickle

Baltimore Pit Style BBQ Sandwich: Coffee BBQ Randall Lineback Rose Veal, Tabasco Tiger Sauce

Skewered Duck Heart Spiedini Fiorentina, Polenta Fries with Calabrian Pepper Aioli

Charcoal Grilled Bone-In Ribeye with Anchovy Butter

Pork Shank with Tamarind, Guava, and Puffed Amaranth; Crispy Corn Cakes with Bacon and Farmers Cheese

Filipino-Style Snout-to-Tail Pork Sisig Tacos

Dickson’s Pickled Chicken Trio: Kimchi, New York Sour Pickle, and Fermented Chili with Chinese Long Peppers, Collards with house made smoked ham hock

Garam Masala Quail, Orange Marmalade, Cultured Butter, Pickled Squash and Quinoa Salad

Pomegranate-Marinated Beef Heart, Anson Mills Grits

Sous Vide Colorado Lamb Rack over Red Oak Fire Korean Pancake, Kimchi and Sriracha Butter

Smoked Pork Cheeks with Coriander Chutney and Apple Achar

Barbecued Chicken with Alabama-Style White Sauce, Pickles and White Bread

BURNT END PASTRAMI with ANCHOVY MUSTARD,BUTTERMILK FERMENTED PICKLES and ROCKY MOUNTAIN PATE

Wood-Grilled “Butcher Bacon”

SD26 House-Made Cotechino with Castelluccio Lentils

Morcilla y Callos: Tripe and Yellow-eyed Pea Stew with Blood Sausage

Prosciutto Melon Ice Cream: Prosciutto Ice Cream with Cantaloupe Sorbet Folded In

WOOD GRILLED SPITTED QUAIL “SPIEDINI”

Greek-Style Spit-Roasted Whole Lamb

Junior’s Chocolate Mousse Cheesecake Cup

Rootbeer and Tabasco-Glazed Lamb Ribs

NYCWFF : TACOS AND TEQUILA

Posted on October 24, 2014 by Nate Mack

The Saturday night attraction of the Food & Wine Festival was the ever so popular Tacos & Tequila Event hosted by Food Network all-star and restaurateur Bobby Flay. After a busy afternoon of grubbing, I took a much need siesta before the fiesta. One of the reasons I enjoy this event is because of the variety of proteins used for each creative dish. There were some really great offerings this year, check out some of these flicks.

– Pinky Finger Up

Smoked Fish Taco with fish sauce and pickled vegetables in a rye taco

Cruncy Octopus Taco with harissa and habanero

Senorita Carnitas slow-roasted pasture-raised pork al estilo Michoacan, escabeche y chiles toreados

TACOS de LECHON ROASTED SUCKLING PIG WITH PICKLED VEGETABLE and CHICHARRON

Kimchihuahua Crispy Taco with crispy Chihuahua cheese, homemade kimchee and corn smut

Crispy Pork Belly Carnitas with alleppo, fresh radish and onions

Crispy Barrio-Style Chicken Taquitos with roasted guajillo sauce, avocado, crema

Buffalo Chicken Taquito with bleu cheese ranch and family secret buffalo sauce

Spicy Clam and Pork Confit Tacos with snow peas, cilantro and pickled red onions

Oxtail Tostada with jack cheese, fresh chiles, smokes chili vinaigrette and pickled shallots

Smoked Beef Heart Taco with salsa verde and pickled cabbage

Pig Head Taco with salsa quemada and picked jalapeno

Braised Beef Brisket & Bone Marrow Taco with fried taro root, radish sprouts and yellow bean aioli

Peking Duck Taco with hoisin and red chiles

NYCWFF : JETS + CHEFS THE ULTIMATE TAILGATE

Posted on October 22, 2014 by Nate Mack

Day two festivities started with the ultimate tailgate party. The throw down had all the best tailgating food you can think of from burgers, wings and sausages. This was a nice family event with several appearances from a few old-school New York Jets footballers including the legend Joe Namath.

TACOS de LECHON: ROSTED SUCKLIN PIG, PICKLED VEGETABLES and CHICHARRON

CRAWFISH MAQUE CHOUX with CORN CRAWFISH ,BACON,PEPPERS and CREOLE SEASONINGS

BOURBON BANANA BREAD PUDDING CREME BRULEE with VANILLA MERINGUE GUINNESS ICE CREAM

BURNT ENDS

WORCESTERSHIRE FRENCH DIP FATTY MELT with CONFIT TOMATO SOUP

KOREAN CHILI DOG

TEXAS BEEF HOT LINK SMOKED OVER WHITE OAK

VOLCAN de COSTILLA GRILLED RIBEYE STEAK MIXED w QUESO CHIHUAHUA

BAGEL CHIP with SMOKED BLUEFISH

CHICKEN and SAUSAGE JAMBALAYA

JERK PORK BELLY , CUCUMBER ESCOVITCH, FERMENTED SCOTCH BONNET CHILI PASTE

NYCWFF BURGER BASH

Posted on October 19, 2014 by Nate Mack

New York City Wine and Food Festival is in full effect and Pinky Finger UP was very happy to be a part of it. The first stop is the ever popular Blue Moon Burger Bash 2014. It’s all about pacing yourself with this event. Here some of the notable burgers from the bash.

– Pinky Finger Up

Carmelized Onions and Bacon Jam, Shaved Pickles, American Cheese, and a Secret Sauce

Brindle Room Burger: Dry Aged Buger

Ramen Noodle Bun, Prime Ground Chuck, Shoyu Sauce, Scallions and Arugula

Burger Coated with Dirty Spiced Finished with Honey and Dipping Sauces

Little Burger: Wagu Beef with Special Sauce on a Sesame Seed Bun with Sweet Corn Pudding

The Colonie Burger: Grass Fed Beef with Beet Ketchup, Special Sauce, Aged Cheddar and Bacon served with Grilled Corn Yougurt Honey and Pecorino

Spice Ground Lamb Burger with Mint Chimichurri

La Frieda Blend, Muenster Cheese, Ramp Relish, Bib and Truffle Aioli

Cheddar, Carmelized Onions, Cheesy Potato Crunch, Special Sauce Served with Parmesan Herb Truffle Fries

The George’s Sloppy: Grilled Slider Topped with Italian Style Sloppy Joe Sauce

The White Label Burger: Dry Aged Beef Blend with Bacon Marmalade

Oozy Juciy Lucy: Cheese Sauce Stuffed Beef Burger, Tomato Onion Bacon Jam with Truffle Tots

La Freida Patty, Crispy Pork Belly Confit, Tempura Onions Rings, Jalepeno, Lettuce, Onion Tomato Topped Off with a Sunny Side Egg

Miester Shack: Cheeseburger Topped with Beer Marinated Shallots

The Parisian Sante Fe Burger: Pat Le Freida Beef, Melted Guyere, Roasted Garlic Fondue

Beef Knockwurst Burger Topped with Muenster Cheese, Bacon and Mustard Onions on a Pretzel Roll

Dry Aged Big Mac: Dry Aged Rib Steak with Cheddar and Special Sauce Served with Creamed Spinach Bites

Burger Belle Epoque Prime Beef Foie Gras and Truffle Relish

Beers

BREWSKI OF THE WEEK: Brooklyn Brewery’s Brooklyn Blast

Image | Posted on October 17, 2014 by Nate Mack

Living in Brooklyn these past years, there have been many changes. Coffee shops and restaurants are replacing the mom and pop bodegas where you can cop “loosies” for fifty cents. Bars are popping up in neighborhoods which use to be no man’s land. I don’t mind the changes, those bodegas that are still standing are adapting to the neighborhood’s tanning. On those hot days when a cold one is necessary, you no longer just see the regular Bud, Miller and Heineken bully fridges anymore. You’re starting to see a slew of Indie craft brews grabbing some territory. Brooklyn Brewery is one of them. Although, they been around well over 25 years, they still feel like the local underground favorite. I’ve always been a fan of the Choclate Stout but now I’m a big fan of the Brooklyn Blast. Brooklyn Blast is a double IPA that can slap you in the face. Please drink wise when you drink this one. Big ups to Garrett Oliver.

– Pinky Finger Up

BROOKLYN BREWERY

AKI MATSURI 2014

Posted on October 12, 2014 by Nate Mack

When you are invited to an event that takes place at the Brooklyn Brewery and is serving Japanese cuisine, you simply just go. The Gohan Society hosted their annual Aki Matsuri event this past week and it was grand. Gohan Society’s mission is to foster an understanding and appreciation of Japan’s culinary heritage in the United States through outreach to chefs, culinary arts professionals and all who admire and enjoy Japanese culture.

– Pinky Finger Up

Pork Belly Adobo Ramen Burger

Kurobuta Schnitzel with Pear Mustard & Crispy Capers

Black sesame panna cotta, with devils food cake and a kumquat jam

Diver Scallop Tataki with Black Truffle, Smoked Butter, and Crispy White Kombu

Aji Tataki with Matsutake Gohan Chazuke

Braised Pork Belly with Sansyo Rice

Umami Wings

Marinated Fluke, Citrus, Radish and Trout Roe/ Grilled Wild mushrooms, Corn and Mushroom broth

Sea trout and Oyster tartar

Hako Zushi

Miso Cured salmon with charred nori aioli, citrus ponzu, and crispy tapioca

BREWSKI OF THE WEEK: Ayinger Oktober Fest-Marzen

Posted on October 10, 2014 by Nate Mack

With Oktoberfest in full swing in Germany, I thought it would be only right to make the brewski of the week a OktoberFest Marzen.

This Ayinger is probably one of the best representation of a Marzen brew. It has a deep golden tinted amber and a nice sweet taste. It goes down pretty smoothly too. If you are celebrating the beer lifestyle, Ayinger Marzen is a stellar choice.

– Pinky Finger Up

AYINGER OKTOBER FEST MARZEN

Events: Plate by Plate

Posted on October 9, 2014 by Nate Mack

I had the pleasure to attend the 16th annual Plate by Plate event . Plate by Plate is a yearly event put together by Project by Project.

Project by Project (PbP) is a national volunteer organization of social entrepreneurs that serves Asian American non-profits in need by raising public awareness, volunteerism, and capital. By partnering with a different underserved non-profit each year and providing applied skills such as fundraising, marketing, PR consulting, event planning, strategic consulting, recruiting, and other assistance. Project by Project represents an innovative and uniquely valuable approach to community service.

– Pinky Fing Up

FUNG TU Chilled Corn Soup with Mala Oil and Garlic Chives

YERBA BUENA Tacos de Corstilla

MOKBAR Ramen with Gochujang Glaze

THALASSA Lavraki Tartare with Caviar Mousse & Zucchini Fritter with Tzatziki Sauce

MOKBAR Bacon Wrapped Rice Cake

ALL’ONDA Salt Cod Mantecato

BREWSKI OF THE WEEK : Shiner Bohemian Black Lager

Posted on October 4, 2014 by Nate Mack

SHINER BOHEMIAN BLACK LAGER.

The first time I was introduced was during SXSW some years back. Being from the east coast, I couldn’t believe how popular it was in the Lone Star State. My host, gave me a little Shiner 101 and the rest is history. The whole time I was in Austin , I had a cold Shiner and a koozie in hand. A few years later ,you can’t go anywhere in my Bushwick neighborhood and not find Shiner. I was able to find the rare Bohemian Black Lager and its pretty tasty. The coffee and chocolate notes give you a sweet and bitter aftertaste. Not Bad!

Events: A Second Helping of Life Tasting Event

Posted on October 2, 2014 by Nate Mack

I had the honor of attending the 11TH annual Share Second Helping Of Life event last week at the Chelsea Piers. The event, featured some of the top female chefs that New York has to offer. Share is a 38- year-old survivor-led organization based in New York City that provides support, information, and resources to women affected by breast and ovarian cancer. The event took place at the spacious Pier 60 in Chelsea Piers. Here is more information on Share. http://www.sharebenefit.org.

– Pinky Finger Up