Food Festivals - Bite of the Best

Slow Food Nation - San Francisco

I'm almost a bit ashamed to admit that I had not heard about Slow Food until a few weeks back. The movement was started in Italy in 1986 as a counterbalance to what the founding members saw as the degradation of their food culture by fast-food and prepackaged supermarkets. Though, like every group, they've got some oddities… I found Slow Food to be quite interesting; here is a bit about them and their upcoming festival.

The movement notes their philosophy in saying, "We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet."

Slow Food is having their 'woodstock' this Labor Day in San Francisco and it looks to be quite an event.

"The inaugural edition of Slow Food Nation will celebrate, explore, and educate about food that is delicious, ecologically sustainable and socially just." Held over Labor Day weekend, the event is expected to attract tens of thousands of visitors with exhibits to include tastings, forums, workshops, films, exhibits, music and talks, as well as hundreds of farmers and food artisans from across the country.

For further information: www.slowfoodnation.org

— Bryan

First Ever New York City Wine & Food Festival

The first ever New York City Wine & Food Festival will take place this Columbus Day weekend, Thursday October 9 – Sunday, October 12, 2008, set primarily in the fashionable Meatpacking District.

“The festival’s main goal is to pay homage to New York City and everything that makes it one of the best restaurant cities in the world,” says Lee Brian Schrager, Festival Director. Lee is also Director of Media Relations for Southern Wine & Spirits of America and of the popular South Beach Wine & Food Festival (Sobe) sister event held each February.

The talent line-up for the big apple event includes: Rachael Ray (30 Minute Meals), Paula Deen (Paula’s HomeCooking), Giada de Laurentiis (Every Day Italian), Tyler Florence (Tyler’s Ultimate), Alton Brown (Good Eats), Masaharu Morimoto (Iron Chef America), Guy Fieri (Diners, Drive-Ins & Dives), Bobby Flay (Throwdown with Bobby Flay), and Duff Goldman (Ace of Cakes), Alain Ducasse (Adour Alain Ducasse), Ferrán Adrià (El Bulli), Anthony Bourdain (Anthony Bourdain: No Reservations), Gordon Ramsay (Hell’s Kitchen), Nigella Lawson (Nigella Feasts), Lidia Bastianich (Lidia’s Italian-American Kitchen) and more.

Tickets — which are on sale now — start at $30 for various Times Talks featuring Alice Waters, Nigella Lawson, Ferran Adria and Anthony Bourdain and skyrocket up to $325 for a red-themed dinner (feature a multi-course family style meal of red meat and red wine) hosted by Tom Colicchio, Alfred Portale and Jess Jackson of the Jackson Family Wines. If you're considering going, check it out now as more than 13 events are already sold out!

Proceeds will benefit the Food Bank For New York City and Share Our Strength. For the most updated event and talent information or to purchase tickets visit www.nycwineandfoodfestival.com or call 1-866-969-2933.

Thali’s Konkan Crab

During the second stop of Saturday’s restaurant tour, Amal Raj — a chef from Thali — demonstrated how to prepare Konkan Crab, their signature appetizer, the one I’d call a Bite of the Best.

The restaurant and this mild flavored dish, which comes from from Goa, a state on the western coast of India, are helping to change the way Americans think of Indian food. It’s not all curry.

Konan Crab

Cook’s notes: Before beginning this recipe, prepare mise en place – meaning have all the ingredients chopped and ready to use. Chill the coconut milk until it is creamy (Chacko brand from Thailand, preferred). Also have a cover handy, as when you add the mustard seeds to the hot butter they may pop out of the pan.

Heat a heavy-bottomed wok or deep pan over high heat until it begins to smoke, reduce the heat to medium and add 2 T clarified butter (butter that's been melted and separated to remove the milk solids enabling you to cook with it at higher temperatures).

Quickly stir in ¼ t black mustard seeds, 2 minced garlic cloves, ½ t chopped ginger, 1 chopped Serrano (seeds and veins included) or other favorite chili, 1 chopped medium-size red onion and 8 fresh curry leaves (available at an Indian grocery store). Use the cover, if needed, to protect yourself from popping seeds. Cook, while stirring occasionally, just until the onion begins to brown.

Increase heat to high and stir for 2 minutes. Add 1 pound jumbo lump crab and season with salt and crushed black pepper to taste. Add 1 cup coconut milk, bring to a boil and cook, while scraping down the sides of the pan. Add 2 T fresh lemon juice and 2 T freshly grated coconut, stir and serve 4.

Thali 4 Orange Street, New Haven, CT 203.777.1177

A Taste of Bespoke with Arturo Franco-Camacho in New Haven

"Day boat scallops smell fresh, like sweet milk," explained Arturo Franco-Camacho, owner and creative chef of Bespoke (New Haven, CT) as he began his demonstration of porcini encrusted sea scallops served with a cauliflower puree, fava bean shiitake ragout and truffle vinaigrette. The demo was the first stop on the "Elegant American & Contemporary French Masters" restaurant tour at the International Festival of Arts & Ideas.

I stood right behind Arturo so I could attempt to look over his shoulder as he cooked. I tried to jot down each and every action so I could share the details. Here goes:

Porcini Encrusted Sea Scallops Served with a Cauliflower Puree, Fava Bean Shiitake Ragout and Truffle Vinaigrette

Score (make small cuts in) each scallop, season with salt, and sprinkle each side with porcini dust. (For the dust, pulverize dried porcini mushrooms using a clean coffee grinder.) Sear the scallops in a half canola oil and half clarified butter (butter that's been melted and separated to remove the milk solids enabling you to cook with it at higher temperatures).

"I like them medium rare," he said as he placed the seared scallops over a bed of cauliflower puree. Arturo suggested blanching the cauliflower and letting it cool completely before pureeing it. He cautioned not to chill the veggie on ice or the cauliflower could get watery. Arturo suggested thickening it with some cooked potato, if you do end up with a too thin puree.

Arturo tossed the shiitake and oyster mushrooms and fresh fava beans for a quick saute into the hot pan he used for the scallops. Next he made the vinaigrette: he started by adding chopped shallots to the same pan to caramelize them, tossed in some diced peeled and seeded tomato, champagne wine vinegar, Dijon mustard and — the final touch — a few drops of aromatic white truffle oil.

Add a squeeze of fresh lime juice to balance the flavors and/or a pinch of butter to emulsify the warm vinaigrette, he suggested. And always season with salt and pepper. He then tossed in freshly chopped tarragon and chives, drizzled the vinaigrette over the plated food and topped it with frizzled julienned leeks.

Phew!

Arturo mesmerized the tour group with his demo, which was only topped by the tasting of the scallops. Pure heaven.

After typing this up for you, I've decided instead of suggesting you try to make this at home, enjoy this dish along with the hospitality and good service that accompany it at Bespoke.

Bespoke, 266 College Street, New Haven, CT 203.562.4644

Photographs by Robert Hyde

2008 International Festival of Arts & Ideas - Restaurant Tours

Experience New Haven (CT) restaurants with me this June as I will again be leading the festival's tasty tours.

The festival — now about to begin its thirteenth year on June 14 — offers hundreds of events, over 85 percent of them free. Tickets for the incredibly popular New Haven restaurant tours with food demos, tastings and peeks into kitchens cost $40 a person, but have been virtually sold-out since the day after tickets went on sale.

"Do come down and standby," suggests Andria Matthews, manager of community and ideas program. "You might be lucky as a couple spots often open up the day of the event."

If you do decide to standby for a ticket, arrive at the first listed restaurant at least 30 minutes before the tours begin.

Saturday, June 14, 1:30 PM
Elegant American & Contemporary French Masters
Bespoke
Zinc
Union League Cafe

Tuesday, June 17, 5:30 PM
Oysters on the Sound: Wine & Oyster Tasting
Sage American Grill and Oyster Bar

Wednesday, June 18, 5:30 PM
Downtown Dim Sum & Tapas
Chow
Sabor
Barcelona

Saturday, June 21, 1:30 PM
Steak & Spice in 9th Square
Bentara
Thali
Central Steakhouse

Tuesday, June 24, 5:30 PM
9th Square Noshes II
116 Crown
Firehouse 12
Skappo Italian Wine Bar

Saturday, June 28, 1:30 PM
Eclectic Chapel West
Geronimo
Ahimsa
Miya's

Every year in June, New Haven sparkles as The International Festival of Arts & Ideas displays a rare collection of gems: stunning music and dance, brilliant theater, bright and emergent thinkers gathered from around the world. From the Green to the courtyards of Yale, New Haven becomes a Festival city with something for everyone, featuring world-class culture, award-winning dining and eclectic shopping, delighting guests from near and far.

The 2008 International Festival of Arts & Ideas will be held June 14-28. For more information — including the entire schedule — go to artsidea.org

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Slow Food Nation - San Francisco

First Ever New York City Wine & Food Festival

Thali’s Konkan Crab

A Taste of Bespoke with Arturo Franco-Camacho in New Haven

2008 International Festival of Arts & Ideas - Restaurant Tours

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