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the sweet scoop
the sweet scoop
Wasabi macarons, edamame dumplings, pig’s blood popsicles. These were just a few of the impressive Asian-inspired delicacies sampled at the LUCKYRICE Grand Feast on Friday night. Held at the Mandarin Oriental’s majestic 36th-floor ballroom, this epic celebration drew top chefs from around the globe, including Masaharu Morimoto, Michael Anthony, Ming Tsai, Todd English, Ian Kittichai, Susur Lee and many others from who presented unique interpretations of Asian cuisine.
Packed into the grandiose space, guests sipped and sampled their way through Asia’s diverse cultures without ever leaving NYC. Participating restaurants included Betel, Buddakan, Ember Room, Gramercy Tavern, The Hurricane Club, Junoon, Morimoto, Public, Perry St and Tulsi. To wash down all the flavorful bites, there was also a slew of beverage options, from smooth Suntory whiskies and Singha beer to Bombay Sapphire cocktails and scads of sake. And with all event proceeds benefiting City Harvest, what better reason to pick up some chopsticks and chow down?
For additional coverage, check out my recap of the 2011 LUCKYRICE Festival.
My latest features on Clean Plates showcase empowering, passionate women who followed their hearts to personal success. Michaela Hayes is a former line chef (Tabla, Gramercy Tavern) who traded in her kitchen apron to launch her own line of seasonally preserved produce and fermented foods. Mary Cleaver has been pioneering the sustainable food movement in NY for more than 30 years, runs two acclaimed green businesses and is being honored by Slow Food NYC next week. Enjoy:
Relish the thought of enjoying quality, local produce all year long. Crock & Jar founder, Michaela Hayes, chats with us about a nutritious—and delicious—way to savor the season’s best long after harvest is over.
While establishing her culinary career in some of New York City’s most esteemed kitchens, Michaela became fascinated by the scientific process of fermenting food. Several years ago, her passion for preserving took shape while facilitating canning workshops around the city for local organization, Just Food. Michaela found joy in working with area farmers, gardeners and members of the community to demonstrate how to preserve produce at its peak, so it can be enjoyed for months to come—and she quickly became hooked on teaching and sharing this rustic culinary art. Click here to continue reading.
For more than 30 years, Mary Cleaver has been a pioneer in the local and sustainable food movement. And on November 16th, Slow Food NYC will honor her hard work and dedication with an inaugural Snailblazer Award.
Mary began catering in the late 1970’s, out of her kitchen on the fifth floor of a Mulberry Street walk-up. At the time, the majority of NYC’s food supply was being imported from other parts of the world—which baffled her, since she grew up eating and cooking seasonally in rural areas of the Northeast. With the belief that the best ingredients come from no more than a day’s drive away, Mary became dedicated to rebuilding the city’s infrastructure to support a local farming economy. Click here to continue reading.