Spring is in the air, the birds are chirping and Easter is around the corner, This a special time in New York. Especially if you love food. The Food Karma team will be in full effect, starting now . Bringing you events all the way to the fall season. On April 19th at the Food Science Academy Of Long Island University @ 1 University Plaza corner of Flatbush/Dekalb, Starting from 6 – 9:30. Food Karma presents the 6th annual Brisket King.
Spearheaded by the food maestro Jimmy Carbone, the FK team is starting off the new season with a bang. First up is the Brisket King 2017. This year its bigger and better, with a lineup that is shaping to be one of the best ever.
To make this event even more official, FK recruited a worthy judges table. The five man team includes Daniel Vaughn ,barbecue editor of Texas monthly and Aaron Franklin of the famed Franklin Barbecue. If you have been to Austin Texas, you know the lines are crazy long at this spot.
The food line up is amazing as well. The ever popular Dinosaur BBQ , Hill Country will be competing. Along for the ride is the bold team from M Wells.
On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit. The benefit celebrated the contributions of Chef Michael Anthony of Gramercy Tavern and Untitled. The well attended event raised nearly 1,000,000 to continue support scholarships as well as more career opportunities and education for disadvantage youth who are looking to pursue careers in the food service industry.
Now for the food! There were many C-Cap alums cooking for the evening. Some of the past talent included Giovanna Delli Compagni of Asiate, Betty Pena of Pig & Khao , Cesar Gutierrez of Cafe Boulud, Yvan Lemoine of Union Fare and Swainson Brown of The Writing Room.
Some of Pinkyfingerup favorites included Nobu 57 Salmon Takati, The Modern’s Egg on Eggs on Eggs , Vaucluse’s Scallop and the hands down favorite Indian Accent’s Rice Crusted Bass.
Check out some of the pics from this awesome evening and remember if you see something you like go out to the restaurant and support.
Grilled Zucchini with Chili and Parmesan
24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche
Trout Roe Egg Yolk Fried Egg Puree Dill Brioche
Madrid Steak Tatare
Scallop Crudo with Black Truffles
Chicken Tortelloni Umbrian Lentils Parmigiani
Grilled Nueske Bacon Peanut Butter Jalapeno Jelly
Roasted Radish with Salsa Verde and parmigiano reggiano crouton
Grilled Octopus with Red Wine Macerated Onions Capers Fresh Herbs Lemon and Olive Oil
Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce
Khao Soi with Wonton Noodles Mustard
Trout Roe on Russian Black Bread with Avocado Puree and Beet Pickled Shallots
Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt
Prosciutto Parmigiano Butter Balsamic Mustard
Shrimp Toast with Wasabi Aioli
Whole Roast Suckling Pig Celery Remoulade
Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat
Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli
Pastrami Beef Tongue with Pickle Apple and Horseradish
Salmon Tataki Goma Miso Ponzu
Spiced Salmon with Apple Dashi and Chicken Rice Salad
Thai Beef Salad Chang Mai
Beef Tagliata Rossini with Black Truffle
Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito
Who ever has followed my blog for the past few years, knows I have a soft spot for C-CAP.
C- CAP is a program founded by well known cookbook author Richard Grausman over 25 years ago. C-CAP stands to promote and provide career opportunities in the foodservice industry for underprivileged youth through culinary arts education. Top Chefs has been produced, world class pastry chef found their start , through this extraordinary program.
C-CAP has raised the level for the second year in a row. C-CAP is partnering up with Olesay. Olesay is an international internship program, which specializes in learning programs and work related experiences in Madrid, Spain. The C-CAP/Olesay mashup scholarship will train seven chefs in Spanish cooking.
The scholarship covers all travel, housing, and health insurance during the students’ stay in Spain, from the beginning of April through the end of June. The three-month internship program will wrap up with a whirlwind tour of the region of Madrid, comprised of visits to markets, restaurants, and wineries. Giving the student a taste in exploring a great foodie destination.
It is a good time to get hipped to the C-CAP program, as we approach the eve of their signature event. On March 8th 2017, at the spacious Chelsea Piers, Piers 60. In its 18th year, this benefit seems to gets bigger and better with time. This year, C-CAP will be honoring author and chef at the classic Gramercy Tavern Michael Anthony. The C-CAP grand tasting might be the best walk-around tasting the city has to offer. Some of the participating chefs is like a who’s who in the culinary hall of fame. Bites prepared by the likes of Daniel Boulud , Missy Robbins, Michael White and Marcus Samuelsson, makes this an all star line up . It’s going to to be an electric evening of tasty bites , wine and a great live auction.
Tickets are still available here : https://ccapinc.org/events/c-cap-annual-benefit-2017/
Pinkyfingerup is a blog/site that shares my personal experiences with food and drink. Sharing with you every morsel that lands on my taste buds that I think is worth sharing. It is up to you to go out and explore and find that delightful bite. We are just here to give you leads. After being in a little funk for a few months, I can feel that flavor getting sweeter with time. It’s time to eat and be merry again.
The Pinkyfingerup family got together to celebrate new beginnings and hopes of having a bright future as a team. We wanted to start the year with an experience that we can remember years down the road. We decided to go with Omakase style. For those that don’t know, Omakase is a term meaning chefs choice.
A little over a year I posted about another Omakase experience. I thought it was time for another sushi excursion. Our destination, Sushi Nakazawa, tucked in a side street in the dashing West Village neighborhood. Daisuke Nakazawa, is the namesake of the restaurant, was a featured chef in the critically acclaimed 2011 documentary Jiro Dreams of Sushi. After this two hour experience, you will in no time will be dreaming of fatty tuna and sockeye salmon. Just a heads up, you need to make reservations a month in advance. You do have two choices to make. You can choose to sit in the dining room or pay a little extra to see the chef master his artistry. Whatever choice you make, the experience is going to stimulate your senses. No shame in our game, each melt in your mouth bite of fish was followed by harmonies of mmmmm’s and ahhhhhs. Take this tip, go to Nakazawa, close your eyes and savor every bite. Because this going to be an experience you will remember for a long time.
Toro Hand Roll
(L) Japanese Sea Urchin (R) Californian Sea Urchin
(R) Chum Salmon
Soy Marinated Lean Tuna
Shrimp w/ Caviar
(L) Red Snapper (LM) Bream (RM) Squid/w Mint (R) Scallop
Some of my early childhood memories either involves playing baseball , goofing off and eating. Sure, my palate wasn’t as developed yet. Being from a Caribbean household, I wasn’t really eating that bland ish my friends were eating. But theres was days I was like A regular kid. Saturday cartoons was always accomponied with a bowl of Apple Jacks or Lucky Charms. Afternoon set up, was episodes of Flintstones and Brady Bunch with PBJ and the good ol’ Grilled Cheese. Nothing American like an oozy gooey grilled cheese sandwich and a cold glass of milk.
This weekend, Timeout New York is presenting the Grilled Cheese Meltdown at City Winery. There will be two sessions offering some of the best dressed up queso sandwiches paired with some brewskis. My prediction is the restaurant that uses government cheese will reign supreme .
To all my Pinkyfingerup viewers. I would like to take the time to apologize for not updating the site.The last couple of months has been kind of tough on me. Lost that flavor to my life , spice to my days, the taste of food was not the same anymore. With a little time and a few opportunities near I’m starting to get my mojo back. Yes, the mack is back. 2017 should be a great year with more updates on Pinkyfingerup IG page as well as here.
In early November I had the pleasure to attend the New York Taste thrown by New York Magazine. As always, it was a night to remember. Signature dishes were on display by Brooklyn’s darling Olmstead and French favorite Le Coucou. Check out some of the bites that was devoured. Don’t forget, if you see something you like make reservations ASAP. PINKYFINGERUP
Going into its ninth event, Let Us Eat Local tasting event is a dearest tribute to our state of New York. Just Foods is the non profit behind this event. Just Foods empowers and supports community leaders to advocate for and increase access to healthy, locally grown food. This event supports the whole farm-to-table movement. So you will be sipping on the some finest wines from NY wineries and tasting foods straight out of New York farms.
Aki Matsuri is a Fall Festival that celebrates rich Japanese culture. During the season festivities the locals give thanks to the godsfor a good harvest and pray for the wellbeing of families in each respected community. On November 3rd we will celebrate Aki Matsuri in Brooklyn. The night will be sponsored by Brooklyn Brewery and the Tahitian Tourist Board. Expect a lot of tasty food paired with Brooklyn Brewery best beer.
TICKETS ARE ALL-INCLUSIVE: ALL YOU CAN EAT AND DRINK INCLUDED IN THE PRICE OF YOUR TICKET!
This is your kick-off party to fall’s annual Cider Week NYC! The team from CookOutNYC™ celebrates “cider season” with Porktoberfest™ on the Manhattan waterfront (at SolarOne/East River Park; enter at 23rd Street) Saturday, October 22nd, from 12PM to 4PM. Featuring 20+ cider makers pouring more than three dozen of fall’s best harvest beverage, this food party on the pier offers all-inclusive tickets for food, cider, craft beer, a live DJ and all the festival celebration you can enjoy! Porktoberfest™ admission includes (all ciders and chefs subject to update/change):
Outdoor grilling and multiple chef stations serving up a variety of fall meats and veggies
20+ of the region’s best ciders from:
o Indian Ladder Farmstead
o Angry Orchard with Cider Maker Ryan Burk of Innovation Cidery
o Downeast Ciders
o Hudson Valley Farmhouse Cider
o Big Apple Cider
o Original Sin
o Austin Eastciders
o Virtue with special guest Greg Hall
o Ciderboys – WI
o Fishkill Farms
Various pork dishes from:
o Chef Robert Fasce of Genesee Valley Club, Rochester, NY
o Matthew Roher of The Landings Club, Savannah, Georgia, serving up peach-cider-braised Porchetta
o Daniel Delaney (Delaney BBQ)
o Route 66
o Taproom 307
o Matt Fisher (Fletcher’s Brooklyn BBQ)
o Ayesha Nurdjaja of Hundred Acres with Dogpatch Farm (ME)
o Jimmy’s No. 43 with Flying Pigs Farm
o World Famous Hot Sauce
o Fleishers Craft Butchery
o Harry Hawk “Schnack” burgers and “Bigos” Pork Stew
Plenty of craft beer from Sixpoint and Guinness
Check back for updates! All sales are final. No refunds or exchanges.
75 BREWERIES – 150 BEERS, CIDERS, & MEADS
THE PERFECT BALANCE OF QUANTITY & QUALITY
THE LARGEST SELECTION OF SEASONAL BEERS, CIDERS & MEADS IN NYC
Nowhere else can you sample such an extensive, diverse sampling of craft beers, meads and ciders, in one place at one time! Learn which craft beers, meads and ciders are your favorites. Next time you’re in your favorite local liquor store or craft beer bar you will be well prepared to sort through the staggering array of craft offerings! Much better then spending thousands of dollars and hours to duplicate the tasting experience and education found at the NYC Craft Beer Fest! Tons of tasting samples available for one low ticket price! Meet one-on-one with industry experts and Cicerones in the Craft Concierge Center and attend interesting and informative seminars. Shop retail vendors, games and Great food to ignite your tasting freedom.
Whether you are a beer aficionado with a wealth of beer knowledge, a seasoned beer drinker, or someone who is new to the craft beer scene, the NYC Craft Beer Festival’s mission is to give you the opportunity to taste a large number craft beer selections, many seasonal, in one place at one time. No matter your level of beer knowledge, you will leave knowing more than when you arrived!