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the sweet scoop
the sweet scoop
More than 40 chefs, hundreds of hungry carnivores, thousands of pounds of meat. Last Saturday’s Meatopia on Randall’s Island was an ambitious culinary spectacular where whisky and beer flowed freely and meat reigned supreme. Event founder Josh Ozersky seriously upped the ante from last year’s meat-filled fest and successfully executed one of the most organized and enjoyable food events of the year—in spite of some wet weather.
Some of the highlights and best bites from Meatopia 2012:
The talented lineup of chefs and pit masters showcased at this year’s “City of Meat” (including Marc Forgione, Alex Guarnaschelli, Franklin Becker, April Bloomfield, Naomi Pomeroy and many others) focused on utilizing whole animals, and dished up a dizzying array of meats prepared in every way, shape and form. A few of the most mouthwatering dishes included Pat LaFrieda‘s whole marinated Creekstone steer, Justin Smillie‘s succulent spit-roasted short ribs, Portuguese paella with soft egg and jalapeños from Anthony Goncalves, tender grilled rib steak with bone marrow butter and pickled grilled onions from Marc Forgione, and the undeniable crowd favorite, Aaron Franklin’s BBQ beef brisket—which blew away any preconceived notions of what brisket should taste like.
While the event was in full swing, dark grey clouds rolled in and the sky opened up on the carnivorous crowd. Luckily, the Amstel Light and Diageo tents provided shelter from the rain, along with music, entertainment and unlimited tasty beverages. While weathering the storm in the George Dickel Tennessee Whisky tent, I had a blast watching Discovery Channel’s Jimmy DiResta handcraft an entire wooden bar from scratch and downed delicious whisky cocktails like the “Possum Eatin’ Peach Pits”—my favorite drink of the night, and the perfect complement to the savory all-meat menu.
Congrats to another successful Meatopia! Looking forward to even more meaty madness in 2013. And to tempt your taste buds in the meantime, dive into the peachy punch cocktail recipe below:
Possum Eatin’ Peach Pits Recipe
1 ounce George Dickel Tennessee Whisky
1/4 ounce Stirrings Peach Liqueur
1/2 ounce Olorosso Sherry
1 teaspoon Amaro CioCiaro
1/2 ounce black tea
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
Slices peaches and strawberries for garnish
Combine all ingredients into a cocktail shaker; Shake well. Pour contents into a rocks glass. Garnish with sliced peaches and strawberries. Cheers!
Carnivores, get your appetites ready! Meatopia is back and it’s better than ever.
On September 8, the massive meat celebration presented by Whole Foods will feature the most ambitious line-up of chefs and entertainment in the event’s history. “For as long as I’ve been putting this event on, this is the coolest one by far,” says founder Josh Ozersky. “…we have the greatest chef roster that’s ever come together preparing dishes that aren’t available in their restaurants… You go there to eat and drink and learn about the joys of progressive meat-eating.”
Highlights from Meatopia 2011:
This year’s carnivorous carnival will showcase a best butcher competition, live music, unlimited samples of all natural, humane meat dishes from more than 40 of the country’s most celebrated chefs (including Michael White, Adam Perry Lang, Marc Forgione, April Bloomfield, Sean Brock, Aaron Franklin and Michael Toscano), premium beer, wine and spirits, and Pat LaFrieda of Food Network’s Meat Men cooking up a whole, 1000-pound Creekstone steer. Hungry yet?
And check out my recap from last year’s Meatopia here.
Talk about a meatwave! As triple-digit temperatures blazed through NYC this Saturday, the hottest meat-centric celebration of the year took over Pier 5 at Brooklyn Bridge Park. Presented by Whole Foods Market, Amstel Light Meatopia paired local farmers with over 45 of the nation’s top chefs, who dished up a dizzying array of meats prepared in every way, shape and form. The chefs focused on utilizing whole animals, from the brains to the testicles (yikes!) and everything in between.
IPA Braised Short Ribs with Mustard-Green Pesto and Black Truffle Shavings (Chefs Erica Wades & Beej Flamholz, Creekstone Farms)
The carnivorous crowd battled the intense heat to nosh on plates of Roast Baby Goat with Arugula and Sweet Onion Salad (Floyd Cardoz, North End Grill), Taiwanese-Style Pig Foot, Oxtail and Beef Cheek Stew (Eddie Huang, Baohaus), Grilled Chicken Hearts with Burnt Eggplant Puree (Jon Shook and Vinny Dotolo, Animal) and Greek Lamb Offal of Kidneys, Hearts, Sweetbreads and Brains (Michael Psilakis, KEFI).
Over the course of the snout-to-tail event, Pat LaFrieda butchers showcased the carnage of a 850-lb steer, while a tented main stage featured The Whole Foods 2011 “Best Butcher” Competition, an interview with event creator Josh Ozersky and meat purveyor Pat LaFrieda, and demos from chefs Michael Psilakis (KEFI) and Michael White (Osteria Morini). Balmy river breezes kept temperatures at bay, and guests stayed cool and hydrated with an unlimited flow of Amstel Light, Fiji water and Capogiro Gelato—the ever-so-necessary post-meat treat.
Meatopia is certainly not for the faint of heart (or stomach), and vegetarians need not step foot near this place next year. As adventurous as an eater as I am, some of the dishes were just a bit too much to swallow. But with such an impressive selection to choose from, I definitely filled up on a plethora of meaty delicacies, including favorites of Barbecued Whole Mulefoot Hog (The Breslin Bar & Dining Room), Spicy Lamb Sloppy Joes (The Meatball Shop), Carolina Whole Ossabaw Hog BBQ with Field Pea and Ramp Chow Chow (Husk), and the Sumac and Zataar-Spiced Grilled Lamb Ribs with Lebanese Salad (ilili Restaurant), among many others.
Carolina Whole Ossabaw Hog BBQ with Field Pea and Ramp Chow Chow (Sean Brock, Husk)
Pat LaFrieda roasting a massive 850-lb steer
Smoked bacon lollipops from New Jersey’s Mosefund Farm
Barbecued Whole Mulefoot Hog Sliders (April Bloomfield, The Breslin Bar & Dining Room)
Guisado of Veal Breast with Pistachio Mole, Fresno Chile and Cotija Crema (Akhtar Nawab, La Esquina)
Sumac and Zataar-Spiced Grilled Lamb Ribs with Lebanese Salad (Philippe Massoud, ilili Restaurant)
A full day later and I am still completely in a meat coma…