Experience The Authentic, Unique Cuisine Of Piedmont Region At San Carlo Osteria Piemonte

Located in the heart of New York City’s SoHo neighborhood, San Carlo Osteria Piemonte pays homage to the delicious food, wine, and culture of Norther Italy’s Piedmont Region.

POLENTA TARAGNA E TARTUFO NERO

Over a bed of creamy, hearty buckwheat and corn flour polenta sits slow-cooked poached egg, fontina cheese, and shavings of fresh black truffle.

BATTUTA DI FASSONE, “TONNO” DI CONIGLIO & VITELLO TONNATO

On this platter of three signature appetizers are beef tartare topped with micro greens, tender rabbit marinated in olive oil with pickled vegetables on grilled bread, and thinly sliced veal with tuna sauce and capers.

RAVIOLI DEL PLIN IN BRODO DI BOLLITO MISTO

Homemade plin filled with braised meat is cooked in warm, hearty “bollito misto” broth - a perfect dish to warm your body on a cold day.

TAJARIN AL RAGU’ DI CONIGLIO & GNOCCHI DI CASTAGNE CON FUNGHI PURCINI

Homemade angel hair pasta topped with juicy rabbit ragu, dry black olives, and sage is perfectly paired with homemade chestnut gnocchi, porcini mushroom, and parmesan fondue.

BöNET

End the meal on a sweet note with this traditional Piedmontese pudding made with rich chocolate, caramel, and amaretto and topped with cookie crumbles, strawberries, and fresh whipped cream.

Open Market NYC, An Indoor Block Party, Celebrates The Best Of The Meatpacking District

The fourth annual Open Market NYC, an epic indoor block market featuring delicious food, drinks, fashions, and energy of the Meatpacking District, served as a fundraiser event to raise money for the beautification of this vibrant neighborhood.

Bread and Assortment of Dips from High Street on Hudson

Freshly-baked, rustic pieces of bread were served with three different types of accoutrements, ranging from cultured butter to orange marmalade to kabocha hummus.

Heirloom Bean and Vegetable Chili from Untitled

This fan-favorite restaurant located at the Whitney Museum served hearty heirloom bean and vegetable chili with sweet potato, squash, and guajilo pepper.

Tuna Tostada from Bodega Negra at Dream Downtown

Fresh slice of tuna is served atop crunchy sesame tostada with chipotle aioli, avocado mousse, and crispy shallots

Salmon Crudo from Fig & Olive

Raw cubes of salmon tossed in pomegranate dressing is highlighted with pomegranate seeds, grapefruit segment, and pink peppercorn.

Brunetti Fire Balls from Brunetti

It may look like a lollipop, but this Brunetti Fire Ball, made with squid ink risotto, is full of savory flavor. The arancini is dipped in Brunetti heat sauce and topped with micro green.

Smoked Lamb Lettuce Cups from The Wild Son

Over a bed of lettuce “cup” is a generous portion of crunchy caraway slaw, honey, za’atar yoghurt, and smoked lamb.

Kakuni Sliders from Morimoto NYC

Thick slice of rich, flavorful pork belly is sandwiched in between soft buns with carrot and daikon slaw.

Roasted Acorn Squash Toast from The Chester

Thinly sliced acorn squash is paired with micro greens tossed in jalapeno-lime vinaigrette and served atop ricotta-smeared toast.

Nori Salmon Belly Taco from Megu

The savory fried nori (seaweed) taco shell is stuffed with a generous portion of salmon belly, avocado, jicama, and cilantro for an electric shock of flavors.

Truffle Gnocchi from Bagatelle

Homemade choux pastry gnocchi is served in rich truffle sauce and parmesan.

Fried Oreos from Creamline

Apple Cider Donut from Jack’s Stir Brew Coffee

Chewy, dense, and moist at the same time, the apple cider donut is completely vegan and baked - so feel free to have multiple without the guilt.

Visit This Authentic Italian Restaurant In Manhattan’s UES To Satisfy Your Hunger

Opened in November 2014, Caffe Dei Fiori Ristorante on the UES neighborhood of Manhattan offers authentic Italian cuisine featuring traditional dishes with quality ingredients.

Tartare di Tonno con Avocado

Made with fresh tuna, this fantastic tuna tartare is served with lightly spicy avocado mousse and red chili sauce, and topped with shoestring potatoes and seaweed

Polpo e Stracciatella

The quadruple play among perfectly-cooked seared octopus, thinly-sliced eggplants with cheese, cherry tomatoes confit, and stracciatella cheese make this an amazing appetizer.

Bistecca di Pesce Spada alla Scapece

This beautiful cut of swordfish steak, cooked to the temperature of your liking, is served with creamy zucchini puree, dollop of olive oil sauce, and crispy zucchini.

Gnocchetti al Nero di Seppia

The chewy, savory squid Ink gnocchi is prepared with an assortment of seafood with calamari, shrimp, and scallops.

Cheese Cake Scomposta

End your meal on a sweet note with three scoops of cheese cake ice cream with fresh raspberries, sauce, and graham cracker crumble.

"What’s In Your Cupboard?" By My Cooking Party. Enjoy This Unique, Innovative Cooking Class In NYC

Three main ingredients. No recipe. And a whole lot of fun.

What’s In Your Cupboard?

If you are looking for an innovative and creative cooking class that’s not just about following a recipe and repeating what the chef demonstrates, then try “What’s In Your Cupboards?” by My Cooking Party This intimate cooking class involves using three main ingredients to create a mouthwatering dish that you want to eat - let your creativity go wild!

The 3-hour long class includes a tour of the beautiful kitchen, followed by a demonstration by the chef, who will share helpful cooking tips, knife handling skills, and other techniques to help you craft a delicious dish.

For the remaining of the class, you are own your own (with the guidance of the chef, of course!) to concoct the dish of your liking using the ingredients presented. In addition to the three main ingredients highlighted in each class, you can select from a wide selection of supplemental ingredients, such as radicchio, basil, sausage, pine nuts, and corn.

For a cooking class that featured Lobster Meat, Chicory, and Grit, students got to handle a live lobster and created dishes like citrus-soaked lobster over ginger grit with sauteed chicory with parsley.

StarChefs Rising Stars Award Celebrate Up-And-Coming Chefs And Culinary Professionals

The award ceremony honors chefs who have strong, compelling culinary philosophies and are committed to fostering a culinary community by sharing their knowledge with fellow professionals.

Duck, Egyptian Dirty Rice, and Spicy Tomato Sauce

Ham and Sohla El-Wallyl of Hail Mary served this savory dish featuring tender, medium-rare duck over a bed of Egyptian dirty rice and macaroni, and topped with spicy tomato sauce and fried shallot.

Cod Pastrami, Pickles, and Sourdough

This plate by Jaime Young of Sunday in Brooklyn featured cod pastrami with crispy exterior over thin, grilled sourdough and served with pickled vegetables.

Cured Salmon Roe, Rice, Ponzu

Served atop a silver spoon, the sushi rice topped with cured salmon roe, seaweed, and micro greens by Adam Geringer-Dunn and Vincent Milburn of Greenpoint Fish + Lobster had a burst of flavors.

Smoked Ora King Salmon, Sturia Caviar, Fennel, Caraway Seed, Mustard, and Dill

Aaron Bludorn of Cafe Boulud plated the perfectly smoked Ora king salmon with Sturia caviar and caraway seeds with a side of fennel, mustard, and dill.

Seaweed Bucatini, ‘Nduja, and Mussels

Chewy seaweed bucatini with ‘nduja, mussels, shaved radish, and scallions is the perfect way to satisfy your carb craving.

Braised Short Rib, Mashed Potatoes, and Baby Roasted Vegetables

On his home turf, Osvaldo Garrido of Capitale created tender braised short rib over creamy mashed potatoes and baby roasted vegetables.

Colony² Pizza: Pepperoni, Pickled Chile, and Honey

The famous square-shaped pizza from Emily and Matt Hyland of Emmy Squared is topped with pepperoni, pickled chile, and honey.

Clams, Cockles, and Black Bean Sauce

Seasoned with rich black bean sauce, the chewy clams by Angela Dimayuga of Mission Chinese have rich, flavorful profile.

Carrots, Chicken Liver Mousse, and Pickled Cabbage

The elegant dish by Suzanne Cupps of Untitled features shaved carrots and pickled cabbage on top of creamy chicken liver mousse.

Wagyu Burger and Buttermilk-Dill Dressing

Joe Isidori of Black Tap, a Chelsea restaurant famous for its exorbitant milkshake, concocted equally as impressive Wagyu Burger featuring rare beef patty with creamy buttermilk-dill dressing in between soft potato buns.

Quinoa, Banana, Avocado, Bacon, and Cashew

Erik Ramirez of Llama Inn, a popular Peruvian spot in Williamsburg, served unassuming yet fantastic quinoa with banana, avocado, bacon, and cashew.

Radish Top Gazpacho, Trout Roe, and Lemon Balm

As delicious as it is colorful, the gazpacho with white radish top by Greg Baxtrom of Olmstead is complemented by trout roe and lemon balm.

Goat’s Milk-Tahini Soft-Serve Ice Cream

Lisa Mendelson, Monica Molenaar, and Rachel Simons of Seed & MIll created creamy, tangy goat’s milk tahini soft serve ice cream topped with halva and tahini sauce in a red velvet cone.

Mango-White Chocolate Cheesecake

The delicate cheesecake by Diane Apostolacus of Capitale is paired with a thin layer of mango on top and bottom with white chocolate.

The Annual Kosher Food And Wine Experience 2017 Offers A Truly Unforgettable Gastronomic Experience

Celebrating its 11th year, the Kosher Food & Wine Experience delighted kosher foodies and wine enthusiasts alike at this sold-out, largest kosher food and wine show in the world.

Savory Beef Slider

In between soft potato buns are generous servings of fall-off-the-bone pulled BBQ beef, sweet onion, and crunchy cabbage slaw.

Hearty Cholent

A traditional Jewish stew, the cholent included stewed, tender beef, chunks of root vegetables, sweet potato, and different varieties of beans.

Herb Crusted Rib-Eye

Perfectly cooked, medium-rare rib eye is sliced thinly and topped with marinated mushroom, micro greens, and a dollop of horseradish aioli.

Thai Chicken and Rice

Served in a Chinese take-out box, the cubed pieces of chicken thighs are served over a bed of jasmine rice.

Beef and Beet Dumplings

Stuffed inside chewy skins of this dumplings are ground beef and beets topped with red and green peppers over sweet and sour sauce.

Hamachi with Yuzu

Perfectly portioned bites of fresh, raw hamachi is served with sweet yuzu sauce and dusted with seaweed flakes.

Chicken Confit with Mashed Cauliflower

Reminiscent of your favorite Thanksgiving meal, the juicy chicken confit is served alongside truffle whipped cauliflower mash and cranberry relish.

Tuna Poke

Chunks of raw tuna sashimi is topped with other accoutrements like craisins, sweet potato, bonito, garlic crunches, edamame, and seaweed and served over white rice.

First Annual Oyster & Beer Festival In NYC Delights Event Attendees

The first annual Oyster & Beer Festival included unlimited samples of oysters along with other seafood, live music, beer, wine, and spirits.

NYC welcomed the first annual Oyster & Beer Festival at the Tunnel in West Chelsea this past weekend. The event featured unlimited samples of oysters, seafood, beer, wine, spirits, and live music.

The gamut of raw oysters at the event came from both east and west coast, including Empire (NY), Chatham (MA), Mantunuck (RI), Penn Cove (WA), and Bajamotos (Mexico), just to name a few.

In addition to raw oysters, the event served New England Clambake with lobster, clams, garlic, potatoes, corn, kielbasa, and red onion, as well as Southern-Style seafood boil with shrimp, clams, mussels, and garlic.

Attendees also enjoyed a wide selection of beer, wine, and spirits, such as the Pumphouse wine, which stores its wine on top to retain freshness.