Cheers to an Afternoon of Drinking, Dining, and Dancing at the NYC Winter Wine Festival

My wine glass wasn't the only thing being filled at the 6th annual NYC Winter Wine Festival earlier this February. I also filled my stomach with savory and sweet bites, while perusing through the magnificent Best Buy Theater in Times Square filled with live music provided by the Grammy-nominated Special EFX. Without a doubt, it was an afternoon filled with joy! Of the two sessions offered--the first in the afternoon from 3 to 6 p.m. and the second in the evening from 8 to 11 p.m.--my boyfriend and I chose the day drinking option. We figured the earlier session would be less popular and therefore less crowded than the later one, but little did we know that both sessions were sold out with a total of 1,800 people in attendance! After making our way through the crowded Times Square, I was a bit intimidated by the long line that formed outside the Best Buy Theater. Luckily, the high ceiling inside the theater provided an illusion of spaciousness, so I didn't feel too trapped among the crowd. Having food in the stomach prior to drinking is crucial, so we first headed to the table featuring wine's best accompaniments, including cheese and crackers, strawberries and grapes, and olives and nuts. While nibbling on these fares, we browsed through different venues pouring endless glasses of white, red, and sparkling wines curated by the experts of Vintry Fine Wines. Despite having attended several wine events in the past and even being a member of the Wine Society in college (admittedly, my roommate was on the executive team and convinced me to join), I will confess that I am no wine connoisseur. In fact, blindfold me and serve both white and red wines at room temperature, and I probably won't be able to tell one from the other. On that note, my favorite "vendor" at the NYC Winter Wine Festival wasn't a vineyard, but a media start-up called Vinepair whose mission is to remove the pretentiousness of wine by educating consumers about this age-old drink. The representatives from Vinepair brought bottles of Cabernet and Merlot wrapped in silver foil. We sampled a sip of both, and had to guess which was which. According to Vinepair, the flavor of Cabernet is more acidic and gives the mouth that drying sensation, while that of Merlot is softer and supple. I can now flaunt this knowledge at a dinner party! In addition to the wine and the hors d'oeuvres, I also got to sample sweet treats from local artisanal food companies. My favorite were the decadent lemon-lime cheesecake and sweet potato pound cake, both from the Luscious Little Dessert Company. Underneath the top layer of the light, fluffy lemon-lime cheesecake was the chewy gingerbread crust that added an interesting dimension of flavors. Likewise, the moist sweet potato pound cake was drizzled with brown sugar glaze for an extra kick of sweetness. While the general admissions ticket, which gave me access to more than 250 wines, selection of hors d'oeuvres and sweets, and live music, was more than enough to entertain me for the 3-hour duration of the event, this year's event also featured a premium VIP Suite Ticket. Those with the exclusive VIP wristband had access to the lounge area with high-end wines, such as Chateau Montalena, Louis Roederer Cristal, and Dom Perignon, as well as deluxe bites like tuna tartar, fois gras, and filet mignon. About half way into the tasting, the Grammy-nominated Special EFX--led by award-winning guitarist Chieli Mnucci--graced the stage. Founded in 1983, Special EFX is known for paving the road for contemporary jazz during its early years, and has continued to innovate and evolve its style every decade. The smooth jazz music was perfectly fitting for the occasion. I would still not label myself a wine connoisseur by the end of the event, but the NYC Winter Wine Festival's grand tasting not only introduced me to different wines from around the world, but also helped me to assuage the feeling of anxiety and intimidation that naturally accompanies this drink. Perhaps at future wine tasting events, I will learn to distinguish between Chardonnay and Sauvignon Blanc. Photos courtesy of Timothy Balsamo and Peter Evangelista

The Grandest of Grand Tasting at the 8th Annual Choice Eats

As a self-proclaimed foodie, I have attended many walk-around grand tastings in the years past, including the Thrillist's Fest of the Best, D'Artagnan's Duckathlon, and Saveur's Summer BBQ. However, both the scale and the variety of food and drinks at these "grand" tastings paled in comparison to what I experienced this past Saturday, March 13, at the Village Voice's 8th Annual Choice Eats Tasting Event. The packed crowd at this sold out event sampled some of the best dishes from nearly 70 restaurants from all five New York City boroughs. As I perused through two levels of Metropolitan Pavilion with my paper tray full of food, I enjoyed savory entrees like melt-in-your-mouth grilled beef tongue and chewy, handmade potato pierogies, sweet treats like peanut butter banana pudding pie and rich, creamy ricotta cheese cannoli, as well as complimentary craft beer, wine, and liquor. As though the variety of food wasn't enough to entice my taste buds, the event also highlighted the eclectic and diverse cuisines of New York City, including Vietnamese, Italian, Brazilian, Cambodian, Russian, and Greek. Of all the delicious food I sampled, I want to spotlight some of my favorites from the event for each category. The most innovative from the savory side was the Sea Urchin Panna Cotta from the NoMad. Served in a plastic shot glass, the sea urchin panna cotta was topped with cubes of Granny Smith apples and chives. The chef squirted a generous amount of foam on top before serving the food. The dish was not only presented beautifully, but had many complex flavors from the fruit and the seafood, as well as crispy, foamy, and spongy textures that all balanced perfectly well together. Tied for my favorite savory dishes were Duck and Farro Boudin from King Bee and the Jalapeno Corn Cake with Smoked Pulled Pork from Mable's Smokehouse. First, the bite-sized Duck and Farro Boudin, or sausage, from King Bee, was so juicy and tender that I mistook it for smooth mousse or pate. The boudin was topped with generous amount of mustard seeds and scallions. Second, the dish from Mable's Smokehouse featured round, pan-fried jalapeno corn cake topped with BBQ pulled pork and a drizzle of maple bourbon with a side of collard greens. While the pulled pork was a bit dry, I loved the sweet addition of the maple drizzle. The jalapeno in the corn cake wasn't overpowering. All the desserts were located on the second floor of the venue, perhaps to encourage guests to burn off some calories before diving into the sweet heaven. The dessert selection ranged from ice cream to cupcakes to doughnuts, and also featured assorted cake bites and cannoli from the famous Carlo's Bakery from TLC's Cake Boss. I was really excited to see Robicelli's Nutelasagna, which has been heralded as the new Cronut of New York City. A play on the words "Nutella" and "Lasagna," this dessert had layers of buttery lasagna noodles with cannoli custard, toasted homemade mashmallow, nutella ganache, and all topped with roasted hazelnuts. Personally, the Nutelasagna was a bit too heavy for my liking. One bite was enough! I couldn't stop myself from getting second and third scoops of the Snap, Mallow, Pop ice cream from Ample Hills Creamery. A twist on the traditional Rice Krispie treat, the Snap, Mallow, Pop is made with sweet marshmallow ice cream with buttery, toasted Rice Krispie clusters. Each scoop of the smooth ice cream had plenty of crunchiness from the Rice Krispie. Funnily, my favorite sweet treat was alongside all the savory dishes on the first floor. The Torrejas de Oliva, or bread pudding, from Coppelia was absolutely heavenly. Each morsel of the soft, moist, and perfectly spongy bread pudding had caramelized, sugary coating on top to resemble crème brulee. To finish off, the pudding was topped with fresh blackberry and a dollop of whipped cream. With a week's worth of food in my stomach after more than three hours of tasting, I walked out of this truly grand event with a fuller appreciation for New York City's diverse culinary landscape.

Summer Fancy Food Show: These Are a Few of My Favorite Things

Every summer at the biennial Fancy Food Show, the Javits Center in New York City turns into a massive food hall as thousands of specialty food vendors from across the world occupy the space to showcase their finest culinary goods. The quality and the variety of food items displayed at this year's show was no exception - these are just a few of my favorite things! SAVORY Fusion Jerky Step aside, boring ole' beef jerky, because a new type of jerky is in town and it is absolutely delicious! Fusion Jerky combines the tenderness and bold flavors of Asian style jerky with fun, fruity American flavors. Don't limit yourself to the traditional beef jerky - instead, try other proteins like pork, turkey, and chicken jerky. One of the many unique flavors is the Basil Citrus Artisan Chicken Jerky, which is made with succulent chicken breasts marinated with fresh herbs and citrus peel. Pasta Chips Pasta Chips are low in calories, fat, sodium, and cholesterol without sacrificing the delicious taste that snack lovers crave. These chips are the brainchild of CEO Jerry Bello, who was inspired to recreate the popular Italian dish of baked fresh pasta dough topped with olive oil and sea salt during a trip to the Tuscan Countryside of Italy. The result? Mouthwatering Pasta Chips that include classic Italian flavors like Marinara, Alfredo, and Garlic Olive Oil. Also try the new Veggie Pasta Chips, which are infused with actual vegetables like spinach, broccoli and kale. Ozery Bakery Started as a small, family-owned bakery 19 years ago, Ozery Bakery produces delicious packaged breads that are great for breakfast and lunch. Its iconic fruit and grain buns called Morning Rounds are fiber-rich and heart-healthy. Try the Date & Chia, which is filled with Chia seeds, sweet dates, and sunflower seeds and is free of artificial preservatives. Also try the newly launched Soft Ciabatta Thins - they will make you rethink those boring buns for your sandwiches! Victoria Find Foods As the leading slow kettle-cooked pasta sauce manufacturer in the U.S., Victoria Fine Foods - a Brooklyn-based company founded in 1929 - uses fresh ingredients for its specialty Italian sauces and condiments. Using traditional cooking methods, Victoria sauces are slow kettle-cooked in small batches to ensure rich flavor and a homemade taste. Try its traditional Marinara sauces, as well as the vegan sauces that include Alfredo and Vodka sauces. SeaSnax As the original vegan, gluten-free, and non-GMO Project Verified seaweed snack, SeaSnax lives up to its reputation by producing delicious and healthy snacks for children and adults alike. Lightly roasted using organic seaweed, these snacks are rubbed with 100% organic extra virgin olive oil and just a pinch of sea salt. SeaSnax contains no artificial colors, flavors or preservatives. Try its new flavors - Barbecue and Jalapeno + Lime - and you will immediately dump those unhealthy potato chips. Munk Pack Rethink your typical oatmeal with Munk Pack, a satisfying mix of whole grain rolled oats, flax, and delicious fruits that provides an excellent source of fiber and energy to sustain you throughout the day. The best part of Munk Pack is that each serving is packed into a pouch that you can eat on-the-road. Try interesting flavors like Raspberry Coconut - a blend of ripe red raspberries, oats, and coconut shreds - to experience a muesli-like texture along with the smoothness of a puree. Munk Pack is a truly eclectic twist on oatmeal. Lola Granola Bar Powered by simple yet nutritious local ingredients, Lola Granola Bars are the perfect way to satisfy your hunger while providing key nutrients. The core ingredients in these gluten free bars are sourced locally, such as Massachusetts cranberries, New Jersey blueberries, and New York honey and gluten free oats. Each bar is named after the founder's children and nephew, like the delectable Lola that teems with vibrant cranberries and almonds, as well as the decadent Nathan that brims with blueberries and almonds. SWEETS Chuao Chocolatier Specializing in ethically sourced chocolates, Chuao Chocolatier launched its latest addition - breakfast-inspired chocolate bars - to the collection of culinary driven sweets. Both the flavors and the texture in Cinnamon Cereal Smooch and Strawberry Waffle Wild add a unique, interesting surprise to the smooth and rich milk chocolate. Lenny & Larry's Who said vegan treats that are packed with protein can't be delicious? Lenny & Larry's makes delicious vegan cookies and brownies that are rich in protein and fiber. Among the variety of cookie flavors that ranged from the old-fashioned snickerdoodle to classic chocolate chips, I would recommend the pumpkin spice. Each bite of the dense yet moist cookie packsa kick of rich pumpkin flavor. The protein brownies could serve as the perfect snack after a workout (each brownie has 20 grams of protein!) or after a savory meal. Perhaps you can even top it with vegan ice cream! Brownie Brittle Sheila G.'s crunchy brownie snacks are a great way to satisfy your sweet tooth without the guilt. Imagine these thin brownie squares - made with Sheila's family recipe for fudge brownies - as rich, dense, and perfectly sweet brownies with loads of crispy and crunchy edges. Each bite of the wafer-thin Mint Chocolate Chip Brownie Brittle, packed with minty morsels of chocolate chips, is enough to turn anyone into a brownie piece addict. Brownie Points These square-shaped brownies from Brownie Points bring back memories of childhood when your mother hands you a piece of fresh-out-of-the-oven brownies with warm, gooey center. In addition to the gourmet brownies made with freshest ingredients with no preservatives, Brownie Points also specializes chocolate-covered treats, such as crunchy popcorn with chocolate and caramel drizzles and hand-dipped pretzel rods and twists. Lucy's Gluten free? Allergic to nuts? Vegan? No problem! Lucy's specializes in allergy-friendly sweets made without wheat, dairy, butter, eggs, or peanuts. Its newest treat, Triple Chocolate Brownie Crisp, features a delectable mix of dark chocolate chunks, chocolate chips, cocoa, and organic Madagasca vanilla to create a symphony of deep, rich flavor. Also try Lucy's collection of vegan cookies, like the Ginger Snaps made with real ginger, lemon, and a tad of chipotle spice. Belgian Boys A manufacturer of delicious Belgian snacks and sweets, Belgian Boys has made a namesake by selling its goodies across the US, Asia, and Europe. Among its indulgent products are the brand new Cone Bite, a tasty mini waffle cone filled with real Belgian Callebaut dark chocolate and an intensely flavored creamy milk chocolate fudge that will melt in your mouth. Try all three flavors, including Candy, Caramel, and Hazelnut. You can taste the small chunks of colorful candy pieces, creamy caramel, or crunchy roasted hazelnut that bring the smooth play on textures in this heavenly cone. DRINKS Califia Farms The variety of products by Califia Farms - the fastest-growing natural beverage company - ranges from almond milk to cold brew coffee to fruit juices. Its best-selling almond milk, made with raw, California almonds, pairs perfectly with cereal or just by itself because of its remarkably creamy and subtly sweet flavor. Don't miss Califia Farms' seasonal drinks, such as Pumpkin Spice Latte with almond milk or dreamy Cinnamon Horchata, when they are in season. Mocktails Brand A first of its kind line of natural, ready-to-drink non-alcoholic cocktails, Mocktails Brand are made for non-drinkers, drinkers, and health conscious consumers alike. You can drink these delicious mocktails straight from the re-usable glass shaker bottle, or pour over alcohol for a quick and easy cocktail. Flavors include Karma Sucra Cosmopolitan, Vida Loca Margarita, Sevilla Red Sangria, and Scottish Lemonade Whiskey Sour. KeVita KeVita's unique line of bubbly probiotic drinks are made for healthy, active consumers. At the heart of each drink is its proprietary culture with four strains of live probiotic. The drinks are also low in calories with no added sugar. Try the Hibiscus Berry, which has a refreshing flavor from a blend of flowers, berries, and probiotics. Another favorite is the Lemon Cayenne which has a kick of spicy added to the drink. Chai Diaries Inspired by the founder's desire to create a sustainable business that upholds the values of "self-realization through daily activities," Chai Diaries was created to showcase a chic brand of premium teas made with whole, organic ingredients. Chai Diaries specialty teas are available in whole, loose, or 100 percent biodegradable pyramid tea bags. Cheribundi Cherries, particularly tart cherries, are often praised as the "Super Fruit" because they are packed with antioxidants that help with weight loss, healthy heart, and peaceful sleep. Cheribundi, which produces tart cherry juice, is one of the best and only source of pure tart cherry. Each serving of the beverage contains up to 50 tart cherries. Takeya Join the flash chill movement with Takeya this summer. Flash Chill is the latest innovative way to brew tea, chilling freshly brewed tea in seconds, locking in freshness, flavor, and nutrients at its peak, and delivering the perfect glass of iced tea. Takeya manufactures home beverage making systems and drink ware that are designed to save consumers time and money, as well as to promote a healthy lifestyle.

Top Chef Winner, Matcha Dessert, and Bites to Remember at the Annual Plate by Plate Tasting Fundraiser

It's not every day that you get to try food prepared by a Top Chef winner. But attendees at this year's Plate by Plate got to do just that when Chef Hung Huynh, the winner of Top Chef Season 3, served them an exclusive dish for the evening's tasting benefit. Hosted by Project by Project, a non-profit organization whose vision is to create an empowered Asian American community, the annual Plate by Plate takes place across the country in each of its chapter in New York, Los Angeles, and San Francisco. Each tasting event allows attendees to sample delicious food and drinks from top rated restaurants, mingle with the city's best chefs, and give back to the Project's charity partner. All net proceeds from this year's New York event benefitted Asian Americans for Equality. Hand-made Udon Noodles by Chef Hung Huynh Chef Hung Huynh created his hand-made udon noodles sautéed with Chinese sausages, bean sprouts, and scallions. He seasoned the dish with his new line of hot sauces, which the attendees had a chance to name for a chance to win a year's supply of them. The chewy, perfectly al dente hand-made udon noodles varied in thickness and width, while the flavors from the hot sauce highlighted, rather than overpower, the dish. I personally loved the passionfruit + habanero hot sauce - a great balance of fruity and spicy! Chef Hung Huynh also served crispy scallion pancakes topped with tender duck. Seafood Salad and Lavraki Tartare from Thalassa Another one of my favorites was from Thalassa, which served seafood salad atop a crispy pita bread, with a dollop of sweet potato puree and a drizzle of honey. The bite of this tantalizing dish showcased flavors of sweet and savory with a range of textures like smooth, creamy, and crispy. Additionally, I enjoyed Thalassa's Lavraki Tartare, made with well-seasoned Mediterranean sea bass tartare stuffed in phyllo cones with rich caviar mousse. Streen Corn from Gordo's Cantina Gordo's Cantina brought Mexico's favorite street food to the event. The grilled corn on a stick was rubbed with house-made crema and chili powder. It packed so much flavors - creamy, spicy, salty, and buttery. Squeeze some lime juice on top, and you got yourself the perfect street snack on a stick. Chilled Late Summer Ramen from the Sea Grill The Sea Grill served one of the most photogenic and intricate dishes of the evening. The brothless Chilled Late Summer Ramen had pieces of nori, chili flakes, and a beautiful poached quail egg. I loved when the yolk popped right over the noodles for that additional flavor. Vegan Sweets from Rawsome Treats I went back for second, third, and fourth (!) servings of the delicious raw and vegan sweets from Rawsome Treats. I absolutely loved the Matcha Misut, a combination of matcha and tiramisu. This vegan, raw dessert is a green tea lover's dream. The dessert is delectably smooth and fluffy with the earthy flavor of matcha green tea. Trisome, made with layers of smooth vanilla cream, mixed berry cream, and chocolate chip crust and all topped with a drizzle of dark chocolate sauce and tangy freeze-drized raspberries, was another dessert that tantalized my sweet tooth. Tofu Matcha Pudding from Kulu Desserts Kulu Dessert's Tofu Matcha Pudding consisted of creamy tofu infused with Japanese match and mixed with honey flavored red beans. The little cup packed all the sweet flavors I loved. It may require a couple spoonfuls to get used to the texture of the pudding, which tastes just like tofu. In addition to the food tasting, the fundraising event also featured silent auctions with items like gift certificates to top restaurants, SoulCycle passes, and a signed poster by Taylor Swift. In the spirit of Top Chef, there was a "Quickfire Challenge" competition, where the participants had to make the most creative, delicious grilled cheese in 10 minutes. Chef Hung Huynh came full circle - this time not as a competitor, but as a judge - to crown the best grilled cheese of the evening. Photo courtesy of Project by Project New York and Lucas Huang

Taste of Fall at Brooklyn Pour With My Favorite Pumpkin Beer

For someone who loves everything pumpkin (pumpkin pie, pumpkin risotto, pumpkin muffin, even plain pumpkin puree!), fall is my favorite season to attend beer festivals. After all, 'tis the season for pumpkin beer! This year's Brooklyn Pour certainly satisfied my craving for this autumnal flavor with plenty of craft breweries featuring their seasonal pumpkin brew. Smuttynose, a brewery in New Hampshire, served its Pumpkin Ale. Available only from late summer through Thanksgiving, this rich and slightly bitter beer is made with real pumpkin puree, cinnamon, nutmeg, and cloves for the perfectly spiced pumpkin flavor. Based on its name, you would think that the Leaf Pile Ale from Greenport Harbor has nothing to do with pumpkin. But don't judge a beer by its name! Leaf Pile Ale packs so much pumpkin flavor that your taste buds might mistake it for a piece of pumpkin pie in a glass. In addition to pumpkin, the Leaf Pile Ale has flavors of ginger, cinnamon, whole bean vanilla, all spice, and nutmeg to produce that aromatic autumnal taste. The drink selection at Brooklyn Pour was not limited to beer - we also got to try cider, cocktail, almond milk, and coffee. I especially enjoyed Ace Pumpkin Cider, which is made by adding cinnamon, cloves, and all spice to fermented apple juice. This seasonal cider is released after Labor Day and available through Thanksgiving. My only question is, "Why don't they make it year-round?" I guess the seasonality of pumpkin beer and cider make them that much more special. Organized by the Village Voice, Brooklyn Pour celebrated its fifth anniversary with over a hundred craft breweries from New York and beyond pouring glasses after glasses of their best seasonal, micro, and reserve brews to beer aficionados. This year's event was held in a new location at the Brooklyn Expo Center. In addition to beer tasting, the event featured other entertainment. My boyfriend and I battled it out against another couple on an intense round of corn hole (of course we came out victorious!), made funny faces at the photo booth, and also participated in a stein hoisting competition. I was so close to winning, but my muscle gave out with just a couple seconds to spare. Next time! Photo courtesy of Laura June Kirsch