All The Delicious, Collaborative Eats From 2016 Taste Talks All-Star BBQ In Brooklyn

Sunday afternoon’s All-Star BBQ, the capstone event of Taste Talks festival, highlighted unique collaboration among New York’s top chefs, bands, and celebrities. Ranging from pulled pork grilled pizza to chicken thigh sandwich, here are some of my favorite bites.

Pig & Khao x 8G Band

This12-hour baby back rib was marinated in a melange of sauces and spices like teriyaki, garlic hosin, and fish sauce for complex yet satisfying flavor. The rib was topped with crispy garlic, scallions, and cilantro for additional flavor and texture profiles.

DBGB Kitchen & Bar x How to Dress Well

The lone vegetarian dish at the event was also one of my favorite. Flavorful Japanese eggplant over pistou sauce was accompanied by tomato marmalade, piquillo peppers, and crispy puffed rice.

Morgenstern’s Finest Ice Cream x GG’s

You are free to enjoy dessert first with this dish from Morgenstern and GG’s. Alongside a skewer of grilled pineapple, cipollini onion, cherry tomato, and Huli Huli roast pork with a side of coconut rice was refreshing pineapple sorbet.

Blue Smoke Alabama White Wings

These chicken wings are anything but ordinary. The wings are grilled over flame fire to maintain their juiciness, and tossed in creamy, rich white sauce.

Greenpoint Fish & Lobster Co. x Blue Point Brewing

The aphrodisiac oyster was beautifully grilled with seaweed butter and Prop Stopper Seaweed IPA to produce an earthy undertone, and topped with a sprinkle of bread crumbs.

Soho Tiffin Junction x Speedy Romeo

If you ever had trouble deciding between curry or pizza, then this dish is made for you - on top of warm baked naan were a spread of chicken tikka masala, basmati rice, cilantro, and pickled onion.

Hard Times Sundaes x Fletcher’s BBQ

This All-American burger just got upgraded to something revolutionary. Beyond the traditional ground beef patty, this burger featured smoked brisket patty topped with smoked pub cheese and creamy slaw, all sandwiched in between soft potato roll.

Emily x Hometown BBQ

On top of grilled bread rubbed in honey were generous servings of juicy pulled pork, creamy and cool ranch slaw, pickles, and crispy onions.

Momo Sushi Shack x Jarobi White

A bite of this sandwich delivered all the textures and flavors you could think of: crunchy, moist, sweet, savory, and soft! In the potato roll rubbed with yuzu were organic free range chicken thigh, peach gastrique, apricot, pickled onion, romaine, and Kewpie mayo.

The Economist x C-Fu Foods

You haven’t had ice cream until you have had it topped with…crickets. This sustainable protein option sat atop a scoop of creamy honeycomb ice cream from Van Leewen.

Top 9 Innovative Dishes You Must Try At NYC’s #1 Restaurant For Foodies

Embark on a culinary journey to explore the impressive menu at Kingsley, a modern American restaurant in Alphabet City of NYC that was voted as OpenTable’s #1 restaurant “Fit for Foodies.” Opened in December 2015, this hidden gem by the talented young Chef Roxanne Spruance seamlessly fuses seasonal, market-driven ingredients to all of its mouthwatering offerings.

Charred Octopus ($14)

Pieces of perfectly charred octopus that is crispy on the outside and tender on the inside sit atop a bed of dandelion greens with pine nut butter. The foamy garlic milk adds a dimension of fun.

Roasted Bone Marrow ($14)

Rich bone marrow topped with shallot, tarragon, braised beef tongue, and tempura bites has all the flavors and texture you will ever desire. Wash down the richness of the dish with a shot of date-sherry.

Morel Mushrooms ($17)

Well-seasoned, chewy morel mushrooms is garnished with wood sorrel and dashi. You will want a spoon to eat this vegetarian dish to soak in all the poached egg yolk underneath the mushroom.

Chawanmushi ($15)

A classic dish found at a Japanese restaurant, Chef Roxanne’s chawanmushi (egg and dashi custard) has elevated to a new level. The fruity and savory flavors from king crab, green strawberries, buddah’s hand, rhubarb, and lovage are addicting to your palate.

Celeriac Agnolotti ($17)

Experience the ultimate flavor-and-texture firework in your mouth with this dish, which fuses rich seared foie gras, savory mesquite cake, and celeriac agnolotti with crunchy sunflower and sweet black pepper gastrique.

Mushroom Noodles ($15)

This glazed wide rice noodle dish is reminiscent of pad see ew, but with much more complex and sophisticated taste. Enjoy the variety of wild mushrooms sauteed in sweet soy sauce with Asian broccoli and silky rice noodle.

Scallops ($32)

Three beautifully seared, plump scallops maintain tyeir perfectly juicy and tender textures on the inside. The colorful beets are pleasing both to the eyes and the mouth. The flavor of the dish is further enhanced by the likes of horseradish, white soy ponzu, and wasabi

Monkfish ($29)

The monkfish, while slightly on the dry side, is drizzled with citrus-y, yuzu glaze and mint yogurt. The fish sits on a bed of crunchy green almonds and English peas.

Yuzu Curd ($13)

The combination of thick, rich yuzu cream with pate sucree, or pastry dough enriched with egg yolks and suga, is absolutely irresistible. The garnish on top is even more elaborate - rhubarb, crunchy pistachio, thin, crispy sugar “wall,” and a whisk of cotton candy that just melts in your mouth. You got yourself the perfect dessert to wrap up this amazing culinary journey.

Top 12 Sandwiches In New York At Thrillist’s Hall Of Heroes

Hosted by Thrillist, Hall of Heroes celebrated 11 of New York’s best things between sliced bread (+1 dessert sandwiches!). Here is the round-up of top sandwiches in the city!

1. THE REUBEN from American Cut

House-made pastrami, fermented slaw, ramp Russian dressing, and Jarlsberg cheese, piled impossibly high on rye bread

2. THE CUBAN from Café Habana

House-marinated roasted pork, sliced ham, swiss, and garlic dill pickles, all dripping with chipotle mayo and pressed on a roll

3. THE SPICY CHICKEN SANDWICH from Sticky’s Finger Joint

Chicken fingers, pickles, Sticky’s sauce, homemade purple slaw, and a healthy dose of hot sauce on a potato bun

4. THE MORNING AFTER from Union Bar & Kitchen

Mad crispy panko-crusted pork cutlet, provolone, a fried egg, hot mustard-infused tonkatsu sauce, and pickled ginger, nestled on an English muffin

5. THE CHEESESTEAK from Whitman’s

Beef Chip steak buried with sautéed onions and covered with melted cheese on a toasted hoagie roll

6. THE MEATLOAF SANDWICH from Fresh Salt

Homemade meatloaf slider piled high with lettuce, tomato, red onion, and mouth-zinging horseradish mayo

7. THE ITALIAN from Alidoro

Prosciutto, soppressata, mozzarella fresher than Will Smith, sweet roasted peppers, and olive paste

8. THE MAINE-STYLE SEAFOOD ROLL from Luke’s Lobster

Seafood sandwiches loaded with fresh lobster, crab, or shrimp (pro-tip: eat all three)

9. THE PB&J from The Jam Stand

The childhood classic you thought you knew, reinvented with blueberry bourbon jam and washed down with a bourbon milk punch

10. THE BLT from Melt Shop

Braised and smoked pork belly, tomatillo relish, and bibb lettuce, topped with mojo mayo because ok yeah let’s do this

11. THE ROAST BEEF SANDWICH from Blue Dog

Roast beef, mozzarella, caramelized onions, and avocado, punched up with curry mayo on ciabatta

12. CUSTOM ICE CREAM SANDWICHES

At Hall of Heroes, even the desserts came in sandwich form. Stack up your own ridiculous frozen ‘wiches with cookies like Snickerdoodle and peanut butter and a whole spread of ice cream flavors, all rolled in even more sugary toppings.

Best Barbecue, Best Seafood, and Best of Everything Else at Thrillist's Fest of the Best

It's not often that you get to have the best bites of different cuisines and types of food all in one night. But at this year's Fest of the Best, attendees got to do just that...all under one roof! From the best bagel to best Mexican to best of pretty much everything that New York had to offer, here are just a few of my highlights.

Best Barbecue: Dinosaur Bar-B-Que

Started as a mobile concession stand in the early 1980s, Dinosaur Bar-B-Que is a standout chain with locations across Upstate New York and beyond. With numerous accolades already under its belt, including the Number #1 BBQ on Good Morning America, Dinosaur Bar-B-Que set out to impress the attendees with its delicious pulled pork sandwich, which highlighted tender Memphis-style pulled pork rubbed in sweet BBQ sauce and topped with Jack Daniel's onion relish in between fluffy potato buns.

Best Seafood: Luke's Lobster

You know you are getting the real deal when you are presented with a lobster roll that packs...a whole lobster claw. Luke's Lobster is all about using high-quality and big quantity lobster sourced from the gulf of Maine. Don't expect something that is drowning in mayonnaise. Luke's Maine-style lobster roll contains chunks of chilled lobster meat on top of buttery, toasted split-top bun with a dash of mayonnaise, a drizzle of lemon butter, and a touch of secret spices.

Best Burger: Saxon & Parole

This equestrian-themed restaurant in the Lower East Side specializes in "grilled domestic meats and aquatic delights," but the burger at Saxon & Parole is the true gem on the menu. The S+P Burger features dry aged Angus burger with possibly the moistest, juiciest beef patty I have ever tasted. Top it off with Pennsylvania Havarti and candied maple bacon in between toasted sesame buns, and you've got yourself the best burger in NYC!

Best Bakery: Sprinkles

As the world's first cupcake bakery, Sprinkles Cupcakes concocts handcrafted baked goods that are as delicious as they are beautiful. A trio of adorable, bite-sized cupcakes were almost too cute to eat...almost! My favorite was the signature Sprinkle Cupcake made with sweet, moist birthday cake topped with creamy vanilla frosting decorated with colorful nonpareil sprinkles. 

Best Dessert: Ample Hills Creamery

There is no way to resist scoops of ice cream with whimsical names like "Ooey Gooey Butter Cake," "Chocolate Milk & Cookies," and "The Munchies." Ample Hills Creamery - the recipient of Best Dessert - produces handmade ice cream with unique and creative flavors you haven't seen anywhere else. The Munchies, for example, is absolutely addicting. This pretzel-infused ice cream mixes in savory and sweet flavors with clusters of Ritz crackers, potato chips, pretzels, and mini M&Ms. You will be going back for seconds and thirds!

Eat and Drink to End Hunger: A Weekend of Culinary Delight at NYCWFF

What is every foodie's favorite event of the year? No, this is not a tricky question, but one with a rather straightforward answer: New York City Wine and Food Festival! Every year in October, TV personalities, celebrity chefs, and foodies from all over the world gather in NYC for this fundraiser festival to indulge in the tastiest of food and drinks, while helping to end hunger. Since its inception in 2007, NYCWFF has raised more than $9 million for Food Bank For New York City and the No Kid Hungry campaign. From educational seminars to intimate dinners to walk-around tastings, NYCWFF events are guaranteed to satiate your palate. Here are some of my favorite events from this year's festival. Grand Tasting Presented by ShopRite At this signature event, I felt more overwhelmed than a kid at a candy store upon entering the venue. I experienced nearly 130,000 square feet of culinary wonderland featuring top food stars in the country, samples from my favorite brands and food products, and bites and drinks from local NYC restaurants. In addition to the grand walk-around tastings, I also watched my favorite culinary stars showing off their delicious new recipe and creative technique that I could use in my own kitchen. Thrillist's BBQ & The Blues Don't be shy about using those fingers to get all the meat off from the delicious ribs at Thrillist's Barbecue & The Blues - I certainly wasn't! The event celebrated two of life's staples - smoked meat and blues music - with custom-crafted BBQ creations from top NYC chefs and live blues playing in the background all night long. The event attendees also got to vote for their favorite dish - in the end, Pig Beach's BBQ baked potatoes with pulled pork, bacon mac & cheese sauce, and scallions was voted as the people's favorite. Personally, I loved Vermillion's blackened tamarind ribs with mango rice and chimichurri sauce. Top Dog - A NY Hot Dog Competition Hosted by Bizarre Food's Andrew Zimmern, Top Dog welcomed NYC's favorite hot dog purveyors to battle for the title of the best hot dog in NYC. While the walk around tasting did not feature the likes of crickets, snakes, or other bizarre foods that Zimmern is used to devouring in his show, the event highlighted different varieties of sausages (all natural beef, bratwurst, bacon-wrapped, etc.) with unique toppings like mini mozzarella balls, porchetta crumbs, and chili, all sandwiched in between potato or pretzel buns. In addition to sampling this classic New York treat from an iconic street cart with contemporary twists, Zimmern also previewed his new accessories line, Delicacies - the first and only line of jewelry for epicureans featuring raw ingredients cast in sterling silver and paired with rich Italian leather.

Duck, Duck, Goose: Testing Our Culinary Knowledge at the Duckathlon

The last time I ordered a duck dish at a restaurant, the waiter presented me with beautifully plated pieces of lean duck breast atop a bed of heirloom carrots and caramelized cauliflower with a drizzle of lingonberries compote. Yet, the extent of my knowledge about the dish was limited to the description on the menu and brief explanation by the waiter. That's why my friends and I were stumped when we had to identify different breeds of duck at the first-ever Duckathlon, a food festival that tested our knowledge of the foods we eat every day. To our untrained layman's eyes, these unfeathered game birds with foreign names like Pekin, Muscovy, and Mulard all looked the same until the farmer himself explained to us how to distinguish them by their sizes. At the end of the challenge, we were even rewarded with a skewer of grilled duck heart, foie gras, and fried "white kidney," a euphemism for duck testicle. Created by D'Artagnan -- a purveyor of foie gras, sausages, and game meat -- Duckathlon, which started as a private event for the company's chef clients in 2005, opened to the public for the first time this year as a way to educate consumers about local sourcing and responsible farming by connecting them with farmers who raise the food and chefs who prepare them. For the duration of the event, my friends and I embarked on an experiential journey from farm-to-table as we engaged in a series of interactive challenges for a chance to win prizes like bottles of wine, knives, and whole hams. While some challenges tested our palate, such as discerning brandy from Armagnac and identifying foie gras from chicken liver mousse, others tested our culinary skills, such as carving a thin slice of ham and flipping a crepe. Most challenges were also paired with samples of delicious food like Wagyu meatball BLT, brisket tacos marinated in French onion soup, and, my personal favorite, milk-poached chicken breast with morels, favas, and pickled spring onions. I was also star-struck to see high-profile chefs whom I have only seen on Food Network, including Anita Lo, Harold Moore, and Francois Payard, preparing the food at the event. Although we did not walk away with any prizes at the end of the day, we had a flocking good time with satisfied stomach and newfound food knowledge that we could flaunt at a dinner table. And the next time I order a duck dish, I will be sure to ask what breed it is. Photo courtesy of Vladimir Weinstein Photography

'Cracked' Chicken Wings and Fruity Sangria: Tasty Eats From the Inaugural Taste of Bushwick

I first heard about a neighborhood called Bushwick while binging on Season 1 of HBO's Girls in my college dorm room to celebrate the end of exam period. In my personal favorite episode, "Welcome to Bushwick a.k.a. the Crackcident," the show's protagonists venture into this once-gritty neighborhood in Brooklyn for a party at a warehouse. There, one of the characters accidentally smokes cocaine thinking it is marijuana, while another character finally makes it official with her long-term hook-up after a night of raging. But when I biked over the Williamsburg Bridge toward Bushwick this past Monday, I did it for a very different reason: to attend the first-ever Taste of Bushwick. Similar to other "Taste of" events in different boroughs throughout the city, this inaugural event celebrated foods and drinks of Bushwick with unlimited samples of savory bites and refreshing drinks from local restaurants and bars. The event doubled as a fundraiser to support the upcoming season of the Bushwick Starr, a nonprofit theater that supports work in dance, theater, and puppetry. Upon entering the second floor of the theater, I was greeted by puppeteers dressed in all black, full-bodied costumes maneuvering paper cranes from long poles attached to their fingers. Both the indoor venue and its 1,000-square-foot rooftop overlooking the Manhattan skyline transformed into a pop-up food court with tasty samples from Bushwick's mainstays and up-and-coming restaurants alike. While sipping on my favorite summer drink, strawberry and peach sangria, from Henry's Wine + Spirit, I also tried bites of pabellon arepas with shredded beef, sweet plantains, and black beans from Venezuelan restaurant Arepera Guacuco, cold cantaloupe soup and oysters on half shell from French bistro Mominette, and chicken tacos from a makeshift taco stall inside a tortilla factory, Los Hermanos Tortilleria. Based on the packed crowd enjoying delicious food, drinks, and company, the first-ever Taste of Bushwick was a huge success. Event organizers said that they plan to make it an annual event with more restaurants and bars for the future. Though I left the event early because I was struck by a major food coma, most people stayed for the after-party at Radio Bushwick that included sets by local musicians. My first trip to Bushwick probably wasn't as radical as those experienced by the characters in Girls, but as one attendee biting into salsa-brined chicken wings from Fritzl's Lunch Box aptly put it, "I am certain these chicken wings have crack in them because I keep coming back and can't stop eating them!" And who knows, she may be right because we are in Bushwick, where anything can happen. Photo courtesy of Liz Rogers and Francisco Bravo