Pinky Finger Up | Pinky Finger Up

New York Taste…of Mind

Posted on December 1, 2015 by Nate Mack

Took a little time off to get my head right. I thought about whats next for PFU and for me in general. Along my journey, I’ve been faced with haters and folks who try to lay obstacles on my path to greatness. I almost let them get under my skin but I realized how far PFU has grown and the potential. So I decided to celebrate my greatness by attending New York Magazine Taste event. I’ve been going to this event for a very long time and it keeps getting better every year. Some of NYC’s best chef threw down.

– Pinky Finger Up

chicken liver mousse with currants and celery

pesto gnocchi

roasted pork belly with pineapple plantain salsa and manchamantelas sauce

freshly seared wagyu tataki with truffled ponzu

pastrami rib eye bite with fermented slaw

shrimp mushroom and watercress dumpling

austrailian hiramasa with avocado meyer lemon and rhubarb

pollo and mole blanco

vongole soup

bacon caesar roll

sorrel glazed spare ribs with daikon escovitch

hamachi crudo

bisquit fried chicken slider

lobster meatball

karee curry mac n cheese with blue crab

prospect park sour

beets goat milk with caraway

boneless short rib braised carrots mozzarella mustard and fried tuscan kale

goat dumplings peanuts piri piri with corriander salad

fideos burgundy snail and clam ragu cascabel and aioli

miso apple pie ice cream

sticky toffee pudding

beets goat milk punch cocktail

shrimp dumpling garlic sundried tomato paprika

grilled lamb merguez espelette aioli

sticky toffee pudding

salmon quenelle with lemon grass coconut milk and thai basil

charred burdock with pommes puree

sonambula

fluke crudo with concord grapes and pickled shishito peppers

beef brisket sliders

spicy pork balls

pipe rigate

seared nantucket bay scallops on truffle garlic toast

marinated hamachi with crispy quinoa

vanilla parfait coconut dacquise mango coconut sorbet

signature ramen

applejack cobbler

City Harvest Summer in the City

Posted on July 5, 2015 by Nate Mack

Summer in the city is in full swing and before you know it, summer will be gone. On my to do list is to enjoy a few bbq’s, sip on as many Guiness’ as I can, hit the beach, try as many ice cream spots and of course go to the best food tastings in the city. The event that tops the list is City Harvest’s Summer in the City.

Founded in 1982 as the world’s first food rescue organization, City Harvest (cityharvest.org) is dedicated to helping feed the nearly 1.4 million New Yorkers facing hunger. City Harvest will collect 55 million pounds of excess food from restaurants, grocers, bakeries, manufacturers, and farms, and deliver it free of charge to 500 community food programs across the city this year. In addition to helping meet the immediate need for food, City Harvest takes a long-term approach to fighting hunger by partnering with residents, local organizations and businesses through Healthy Neighborhoods programs which increase the availability of affordable fruits and vegetables in low-income communities and provide the nutrition education and resources to maintain a wholesome, food-secure diet.

– Pinky Finger Up

Summer Squash Chayote Black Bean Puree

Behind the Mule George Dickel White dog Katz Rock and Rye Ginger and Lime Raspberry Vinegar

Sliced Strip Steak with Blacha Truffle

Chicken Doro Wat and Crispy Onions Smoked Berber Spice

Mini Lobster Rolls on Potato Brioche

Blood and Fire : Tequila Hibiscus and Lime

Carrot Soup with Carrot Chips and Pepperoni

Harissa Spiced Beet Tartare and Spiced Yogurt

Foster Avenue Scotch Bianco Vermouth Honey Melon Pear Eau de Vie

Huevo con Huevo Soft Egg with Summer Vegetables and Crispy Shrimp

Fresh Apricots with House-Cured Duck Prosciutto

Mini Chicken Biscuit Ht sauce and Honey Butter

Gin Fizz Squares

45 Day Dry Aged Sliders with D’affinois Cheese

Fried Green Tomato with Pepper Jelly

Tin Cup Whiskey Champagne Syrup Belle Yuzu Juice

Miso Ramen

Deviled Eggs with Jalepeno and chicarrones

Paper Ships: Chamomile infused Hennessy Nonino Amaro and Cointreau

Pulled Pork Sliders

Carnitas Tacos

Bonji Old Fashion Bourbon Black Sugar Bitters and Bonji

Crab Salad with Melon Cucumbr and Basil

Oysters on the Half Shell

Del Pedro Evening Falls Gin Pear Eau de Vie

Confit of Pancetta

Lamb Shawarma with Hummus Amba

Snap Peas with Wild Boar Bacon Sunchoke

Tuna Poke WontonTacos

Yellowtail Tiradito with Jalapeño and Lemongrass

Scallop and Shrimp Sausage with Peppers and Toasted Brioche

Alaskan Sockeye Salmon Crudo with Green Goddess

Yellowtail Ceviche with Ginger Coconut Sauce

Gauc and Chips

Snap Mallow Pop

Taco with Braised Duck Leg Pipian Mole Black Truffle

Cherry wood Smoked Baby Back Spiced Pickled Watermelon and Bourbon BBQ Sauce

Nights Out: Taste of the Nation

Posted on May 7, 2015 by Nate Mack

We love the kids here at Pinky Finger Up, so we support any event that help feeds families. Share Our Strength’s No Kid Hungry campaign does just that. We had the pleasure to join this wonderful charity in their signature event Taste of a Nation. A who’s who of the hottest chefs and bartenders displayed their magic in the former Chase Bank headquarters. Results were a night to remember. Check out some of bites we enjoyed.

– Pinky Finger Up

THE SMITH candied bacon

DAVIOS gnocchi bolognese

JAVLINA tasty taco

MARC FORGIONI blue moon scallops

HILL COUNTRY BBQ smoked brisket

BAR CHUKO IZAKAYA chilled fresh tofu with chili oil

DELMONICO’S bbq short rib on the crispy potato

THE CLAM king salmon gravlax gribiche

DUTCH KILLS don lockwood

THE CECIL chicken liver puree with crispy cassava chip

THE 404 KITCHEN biscuits ham and whiskey jam

UNTAMED SANDWICHES hot goldie grass fed beef short rib

THE GANDER chilled cauliflower soup with smoke grapes

THE GORBALS saffron and mussel mousse with squid ink tortilla

MAISON PREMIERE assorted oysters

EMILY ban meatball with chicken liver cream

BlUE SMOKE cookies n cream cheesecake with strawberries

KING BEE duck and farro boudin

PDT one two punch: scotch whiskey pilsner lemon grapefruit juice spices

HERITAGE bitter about my hot friend: tequila campari agave lemon and habanero

TACUBA MEXICAN CANTINA tacos de barbacoa

LITTE BEET grilled beets pumpkin seed almond granola

BAGATELLE truffle gnocchi with black truffle pesto

THE PEACOCK bangers and mash

LOURO spring kimchi salad

BKB tellsina sour: disarono gin carified butter milk and myer lemon

21 CLUB octopus carpacio with orange supreme

HUERTAS chorizo tortilla espanola

DEATH & CO. bait and switch: mezcal chili liquor pineapple lime juice with cinnamon syrup

BRUCIE beet jam peanut butter on a cheese biscuit

Nights Out: Rising Stars/StarChefs

Posted on March 2, 2015 by Nate Mack

The StarChefs crew sure knows how to throw a party. This years edition of the Rising Stars New York was a fun filled night of tasty nights.The 2015 Rising Stars award ceremony was held in the spacious Altman Building in New York. Some of New York’s top fresh face chefs and bartenders were on hand showcasing some amazing bites and sips from their menu. My favorite bite of the night was from Bryce Shuman of Betony. Uncle Boons, Boulud Sud and Nomad Bar were some of my other top choices. After the event, everyone straddled up and rolled on over to Toro for the after party . Great job Starchefs, and we are look forward to the 10th annual International Chefs Congress taking place October.

-Pinky Finger Up

The Snack’r Candy Bar

Beet, Apple, Wakame and and Crispy Yogurt

Sea Scallop and Yuzu Zest

Lamb , Coffee, Lemon and Black Olive

Almond Joy Ice Cream Cake

Valrhona Milk Chocolate, Lovage and Oats

Carrot Pavlova, Cream Cheese Mousse , Carrot Granita Coconut Sorbet and Cilantro

Uni Chicharron, Cucumber Relish and Habanero Puree

Flavors of Gin Venison ,Juniper and Fennel

Foie Gras Tart with Kumquat

Selfie: Lillet Rose, Campari, ,Bonal Gentiane Quina, Raspberry and Sparkling Wine

Marinated Fluke, Squid, Cured Seaweed and Kombu

Massaman Curry and Beef Ribs

Kona Kampachi, Cherries, and Chile-Hibiscus

The Shaman La Diablada Pisco, Gentiane Aperitif, Pineapple,Lime and Cinnamon

Quail Eggs, Focaccia, and trumpet mushroom

Hawaij-spiced Scallops and Cauliflower

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

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: Taste Talk’s All-Star BBQ

Posted on September 19, 2014 by Nate Mack

This past weekend the Pinky Finger Up crew had the chance to attend the 3 day Taste Talk conference in our backyard in Brooklyn. Taste Talks explores the culinary cutting-edge for a food obsessed generation’ through discussions and panels. Some panels included “Online/Offline: The Future of Food Magazines” with the chic moderator Kerry Diamond and “Do Restaurant Reviews Matter?” to name a few.

The weekend’s highlighted event was the All-Star BBQ at the East River Park. At $40 a pop for a ticket, this was definitely a bang for your buck. We had all the elements for a perfect barbecue: sunshine, brewskis and hungry guests.

Some of the world’s top chefs gathered for this grill down and created some marvelous bites. At times we were treated to mashups like Marea’s & Ai Fiori’s Chef Michael White and bushy bearded wordsmith Action Bronson who blessed us with a thai spiced “Porchetta Kra Prow.” White is well known for hi Italian cuisine but this collaboration showed he had more than few Italian tricks up his sleeve. Pok Pok’s Andy Ricker spiced up some “Boar Collar Meat” with a garlic, coriander root and black pepper soy sugar glaze, straight goodness! Ramen wizard Ivan Ramen showed me some love and won my heart over with his “Grilled Duck Heart” served with a summer corn XO sauce. This was my very first taste of ANY heart and I have to admit, I was a bit skeptical at first, but it was straight pimpin’. Right down a literal line, we were treated to some good eats. Check out some the photos from the BBQ:

– Pinky Finger Up

Action Bronson & Michael White PORCHETTA “KRA PROW” TIGELLE Thai spiced “Porchetta Kra Prow”, crispy watercress, tigelle

Danny Bowien & Jamie Bissonette LAMB TARTAR

Ssam Bar GRILLED BLUE WHALE OYSTER : shaoxing, brown butter, ramps

Russ & Daughters and Russ & Daughters Cafe GRILLED CINNAMON BABKA with Granny Smith ‎apple cream cheese icing and crushed honey-roasted pecans

Rob Newton BARBECUE DUCK with sorghum, ginger and five-spice flat bread

Pok Pok BOAR COLLAR MEAT rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with chilled mustard greens and a spicy chili/lime/garlic sauce