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
Chicken Bouillon wish Radishes and Fine Herbs
Thai Chicken Sausage Espelette Aioli
Autumn Squash Risotto, Sage Brown Butter, Aged Balsamic
Honeynut Squash yogurt and granola
Apple Tart Vanilla Cremeux Celery
Vanilla Semifreddo with Mngo, Passionfruit and Coconut Sorbet
Mont- Blanc: Chestnut Whiskey and Chantilly
Peanut Butter and Concord Grape Doughnut
Rum Soaked Cake, Poached Pear , Crema
Tuna Poke Peanuts Ponzu Sauce
Bresaola Bue Cheese Pears Spiced Walnuts
Beet Ravioli with Honey CrIsp Apple Mignonette
Grilled Leeks with Toasted Almonds, Anchovy, Egg Bottarga, Mustard Vinaigrette
Nikkei Ceviche Torched Wild Salmon Choclo Yuzu Leche De Tigre
Pork Belly Carnitas Tacos
Gnocchi Al Tartufo
Faroe Island Salmon Crudo
Hay Smoked Brisket Vegetable Porridge
Carrots Smoked Ricotta Pumpkin Seed Radish Carrot Top Salsa
Venison Tartare with Oysters, sour turnips
Saam with Spicy Pork, Leek Salad with Cilantro and Sesame Dressing
Pacific Hamachi Crudo with Kohlrabi, Passion Fruit Kiwi Shiso
Revuelto: Soft Scramble Egg, Uni, Piperade
Buttifarra with Mustard Seeds, Pickled Pumpkins and Apples
Saikyo Miso Brioche with Waygu Tatar and Salsify Chips
Kudos!!!! To the Taste Talks Booklyn Expo. Had an exceptional time as always. Of course one of the highlights was the All Star BBQ. The great thing about this event is the mash up of chefs, artists and personalities. Check out some of the goodness. Pinky
Alabama White Wings
Vegetarian Curry Grilled Pizza
Roast Pork Skewered & Grilled with Aberlour-cured Pineapple, Onion, Cherry Tomato, Coconut Rice and served with Pineapple Sherbet
Grilled Pizza with Pulled Pork , Creamy Ranch Slaw, Pickles and Crispy Onions
Double Cheeseburger with Ground Beef Patty, Smoked Brisket, Smoked Pub Cheese, Slaw on Potato Roll
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
Pinky Finger Up 