The month of September marks the return of a great many things – the change from summer to autumn, the dawning of another football season, the return of classic television programs – and for the 9th Annual Pig Island event, the crowning of the King of Swine. Hundreds of thirsty eventgoers packed Erie Basin Park in Red Hook Brooklyn on a recent Saturday afternoon, adjacent to both Ikea and the iconic neighborhood Ballfields. Despite the threat of overcast weather and some clouds, the afternoon boasted a collection of outstanding chefs, tasty suds and live music to appease each of the swarm of attending guests’ five senses.

With hints of deliciously cooked pork in the air, we drifted our way to the waterfront setting to once again be a part of the Brooklyn magic. The over five hour affair would attract full families, groups of young folks and even aging-yet-festive revelers to the sprawling outdoor space, where tunes courtesy of Dusty Wright & The Bush Hogs would fill the already swine-fueled atmosphere. Backed by beers from Sixpoint and Guinness and more than a handful of cider options, there would be no shortage of delicious pours to wash down much of the salty goodness being sliced, prepped and plated on site.

Local New York City Chefs like Roxanne Spruance (The Kingsley – fall off the bone ‘Thai Sticky Ribs’) would be paired near pitmasters like Robert Cho (Kimchi Smoke) and Bill Cooper (Route 66 Smokehouse – ‘Ribs with Pineapple Guajillo Sauce’) to serve some of the day’s finest fare. After schmoozing with some participating firefighters and local Brooklyn police officers, we dug our forks into some of the more supreme treats of the day – Newark, New Jersey’s Rodrigo Duarte’s ‘Ribs in a Bladder’ were slow-cooked inside of a pig bladder, saturated by cumin and cloves, garlic and lemon juice, before being served beneath a chilled orange slice, atop a Portuguese roll. The results, predictably, were otherworldly. And speaking of exceptional, our favorite dish of the day would also be crowned Best In Show, as Chef Jesse Jones’ ‘Whole Hog Pulled Pork’ was served atop an incredible cornmeal pancake in a marriage of sweet, sticky and salty that was unmatched during our afternoon travels.

From succulent ribs to lip-smacking sausages, peruse through our photo gallery above to get a feel for all of the day’s action. And if that’s not enough, take some time and dig into our archives for our coverage from past Pig Island events. The feel-good vibes, waterfront setting and delectable hog dishes make the annual affair one of our most highly anticipated events each and every September.

- Dave Gendelson 

A whirlwind of a weekend whisked hundreds upon hundreds of fire-loving enthusiasts out to Greenpoint, Brooklyn on Saturday and Sunday, from morning to dusk. The highly anticipated function? The return of the NYC Hot Sauce Expo featuring dozens of local purveyors set behind different sampling stations to sell their concoctions to the citizens of New York City. The warm sunshine on Saturday afternoon provided a much needed glimpse into just the kind of weather the month of May has in store for us as the indoor-outdoor setting of Brooklyn Expo once again proved to be perfect for enjoying the jam-packed weekend that was.

Although tame eaters might scoff at consuming an array of sauces made from habanero or ghost peppers, the supply of offerings from the many assembled vendors on hand was so vast that there was plenty of mild styles from which to choose. Ten dollar General Admission tickets granted visitors access to all of the festivities, but the $100 VIP tickets made the afternoon a far more complete experience. The restricted area offered up a cavalcade of unlimited cocktails and mixed drinks from liquor samplings to full pours of beers from Coney Island Brewing Company as well as an array of beef and chicken sliders, Cole slaw and salads courtesy of excellent East Village haunt Jimmy’s No. 43. But even without the special lanyard badges, there was plenty to enjoy at the NYC Hot Sauce Expo when having a smaller budget to work with.

Fortunately each day was loaded with interactive presentations and different eating competitions that ranged from guacamole to wings, pizza to spicy tacos and meatballs to burritos for the hungriest of participants. The elevated stage allowed the sea of guests to get within close proximity to all the action and live vicariously through the many brave entrants partaking in all of the action packed gluttony. As attendees awaited the different contests which would run at the top each hour, short lines would form at each of hot sauce table where vendors from Chicago and Houston, Canada and New Zealand, California and Portland and many from New Jersey and Brooklyn would stand side by side to showcase their different styles of sauces, fun-filled t-shirts and other swag.

Off the bat we visited with some returning favorites where Phoenix, Arizona’s Heartbreaking Dawn’s was back at the NYC Hot Sauce Expo with some of the day’s finest decorated shirts and bottles. The intensely flavorful “Classic Gold Habanero” was a close runner-up to the “Jalapeno Pineapple,” a deliciously sweet and spicy combination best served atop a juicy cut of chicken or beside a tender hunk of pork. The aroma of fresh pineapple here was rivaled only by the “Hawaiian BBQ Artisan Sauce” sampled by Bonfatto’s of State College, Pennsylvania. There’s no question that Nittany Lion supporters are dousing their dishes with pours of Bonfatto’s sauces in their Penn State dorms and this sticky and sweet sauce provided an ample kick with a lip-smackingly sweet finish.  As far as traditional styles go, Culley’s may have come to us all the way from Auckland, New Zealand but the brand may have served up the best pound for pound classic style with their “Mild Buffalo Wing Sauce.” Delightfully tangy, the rich and buttery finish would complement plenty of different proteins but its home atop a crispy deep-fried drumstick would clearly be an ideal pairing. After tongue-tingling bites from Tahiti Joe’s “Smokin’ Kona,” Whitehouse Station’s “Habanero Sauce” and Tamerlaine Farm Animal Sanctuary’s “Casey’s Super Hot Green,” it was time to duck back into the VIP area to load up on pours of Bayou Select Rum cocktails and Stolichnaya Vodka.

With such a selection of different styles on hand, we’d be remiss not to mention the likes of Voodoo Chile Sauces & Salsas (“Winter Angel”), Torchbearer Sauces (“Smokey Horseradish Sauce”), Bocas (recipe from Panama “Hot Sauce”) and Bravado Spice Company (“Jalapeno & Green Apple”), the latter two being memorable enough to bring home with us despite having little to no feeling left on our tongues. Seemingly just as soon as we’d arrived in the early afternoon, the day’s session was over and it was time to get our bearings and leave the spicy-fueled weekend of hot sauce behind us. We indulged in some of the hottest sauces we could bare while admittedly grasped at our throats in horror when biting off more than we could chew. In the end, we gained a new level of admiration for these vendors who dedicate their lives to making some of the spiciest sauces and condiments that even the most adventurous eaters would have a hard time tolerating. These are some folks that are truly great at their chosen craft and we made sure to take full advantage at this year’s NYC Hot Sauce Expo.

– Dave Gendelson

The blades were sharpened, cutting boards laid out and the grills turned way up on a partly cloudy, but warm weather summer Saturday in Red Hook Brooklyn.  Sailing into town once again was September’s annual welcome party for autumn known as Pig Island, where some two dozen chefs, restaurants and food purveyors would welcome the outdoor space surrounding Ikea and dole out sizable samples of succulent pork-fueled fare.  2015′s edition would once again be a highly anticipated affair, purposefully kept just a bit more intimate to ensure that lengthy lines and scarcity of personal space would not be an issue throughout the afternoon.

The festivities kicked off promptly at 11:30am, a time when most of us are more likely to be enjoying traditional slabs of soft and chewy bacon with our morning eggs rather than the likes of piping hot bratwurst, pig’s head terrine and crunchy chicharrones, all of which was being plated and served right at the day’s opening bell.  With some live tunes welcoming us through the gates, we loaded up on pours of refreshing Sixpoint beers before starting a truly epic journey of gluttony, feasting on all parts of the pig.

If you’ve ever attended Pig Island before, you know that there are certain to be some unorthodox and definitively unique dishes being crafted by some of the talented chefs on hand- so if you’re looking for some run of the mill bacon or sausage, it’s best that you check out your local diner instead. Part of the fun of attending Pig Island in fact, is the thrill for the adventurous eater.  Desserts were among some of the more buzzed about dishes early on- Butter’s “Pork Belly Smores” for instance were fire-torched and chocolate dipped while Hudson & Charles utilized smoked lard in baking their “Chocolate Chip Cookies.”  And of course, Pig Guy NYC with his native home at Citi Field, was on hand slinging a sweet berry dipped bacon slab alongside a creamy “Agape Pulled Pork Sandwich,” kicked up with a spicy tzatziki sauce.

Waterfront views proved pivotal to an afternoon rife with sights to see- but kicking back with an ice cold beer and savory portions of Sotto 13′s “Pork-Butt Corn Dogs” or a “Smoked Pork Lettuce Wrap” courtesy of Route 66 Smokehouse while staring toward the next arriving water taxi somehow lent a calmness to the otherwise bustling event.  Not for the faint of heart, live butchering demos would also take place as the day progressed, drawing throngs of attendees with their camera phones in hand to undoubtedly impress their many followers on social media.  For our money, East Village craft beer bar Jimmy’s No. 43 served up our favorite dish of the day- a Filipino inspired “Whole Roasted Lechon” with pickled vegetables.  The thick crackling skin was deliciously sticky, and complemented the tender morsels of white pork meat in delicious fashion.  If the serving size wasn’t so generous, we surely would have returned for seconds- even though we were filling up quickly.

Massive portions from Hecho en Dumbo, Arrogant Swine and Neuman’s Kitchen ensured that there was no way to leave the Island without being completely satiated- though the tease of Revolving Dansk‘s delectable bacon covered “Copenhagen Street Dog” certainly made our self control waver at times.  As Pig Island veterans, you’d think that we would remember to bring a blanket with us one of these years- as small groups of friends always appear completely content after carving out a space of their own on the comfortable stretch of lawn in the center of all the action.  While we’ve certainly earmarked a blanket for next year, we did manage to bring with us the most important thing of all: a healthy appetite.  And after wolfing down one of Fleisher’s underrated “Chichaquiles” and Chef Jesse Jones’ “Apple Cider Braised Whole Hog,” it was time to get back on that ferry and head back to life in the big city, confident that we wouldn’t need to eat anything else for the remainder of the weekend.  I suppose it takes a pig to truly enjoy one.

- Jane Van Arsdale

Food Highlights from Pig Island 2015

Roni-Sue Chocolates: “Caramel & Chile Flakes Pretzels“

Fleishers: “Chichaquiles“

Northern Spy Food Co.: “Johnny Cakes with Roast Pork, Pickled Plums & Mojo Verde”

Jimmy’s No. 43: “Lechon with Cracklins”

Flying Pigs Farm: “Mole Verde”

Neuman’s Kitchen: “Chicharron” & “Roast Pork Crumpet”

 

Revolving Dansk: “Copenhagen Street Dog”

Pig Guy NYC: “Bacon Flight”

Ends Meat: “Pork Bratwurst” & “Pork Nuggets”

 

Pitmaster Robbie Richter

Sotto 13

Hecho en Dumbo: “Torta”

Arrogant Swine

Butter: “Pork Belly Smores” & “Pickled Pepper, Pulled Pork Portistrami on Pork Fat Parker House Buns”

 

Hudson & Charles: “Orange & Fennel Porchetta” & “Smoked Lard Chocolate Chip Cookie”

Calle Dao

Route 66 Smokehouse

Chef Jesse Jones

The Running of the Bulls is an internationally known tradition stemming from Pamplona, Spain that traces its origins back to the 14th Century. It was only fitting then for New York City to celebrate the event’s lineage by aligning itself with a similar event with a culinary twist, upon which meat-eaters may feast. Inspired by the rich history of the Spanish culture, Running with the Beef was born, and we were there to witness its inaugural run (no pun intended) on Saturday afternoon.

Located along the scenic East River, we joined a few hundred others undeterred by the sweltering temperature to enjoy an afternoon filled with Spanish beef and refreshing pours of craft beer. Owner and proprietor of East Village bar Jimmy’s No. 43 and president of the host team Food Karma Projects, Jimmy Carbone was inspired by the recent rise in Spanish craft beers. In a booth named “Cervesa Artsesana” (artisanal beer), we were able to enjoy several different beers, although the Domus Aurea IPA stood out as our favorite. We also became addicted to the “Kalimotxo,” a red wine and cola concoction mixed and served over ice. It was exactly the refreshing flavor we needed on the very sunny day.

As excited as we were about the drinks, it was the red meat that rightfully took center stage throughout the afternoon. Delicious hunks of tender beef took many forms in dishes prepared by the participating chefs on hand. Among these salivating dishes, Brooklyn’s Schnack served up some “Beef Sliders,” so succulent that we had no choice but to return for seconds. Topped with a secret sauce and a smoked paprika seasoning, each tender burger was enveloped in a soft fluffy bun that packed in a sea of different flavors. Gramercy’s Casa Mono meanwhile prepared some delicious servings of “Oxtail Wrapped in Spanish Peppers,” mixed with vegetables. The result was absolutely delectable. The “Abondigas” or grilled meatball skewers from Jimmy’s No. 43 seemed to be the most in-demand dish of the night, and while we patiently waited out the particularly lengthy line, we were more impressed by their savory “Beef Tongue Tacos,” our favorite dish of the event.

Although the gorgeous venue and mouth-watering food would have sufficiently kept us content, Food Karma outdid itself by also providing a DJ who kept the atmosphere laid back and joyous, alongside half hour Flamenco lessons for VIP ticket holders. While we didn’t join in on the lesson, we very much enjoyed watching the eager crowd take part in this other rich Spanish tradition. Though the first ever Running with the Beef is now in the books, it’s our hope that the event becomes a summertime rite of passage, joining the likes of Pig Island and Brisket King of NYC as events from the Food Karma team that we can mark off on our calendars as can’t miss, year in and year out. Ole!

- Jackie Benavides

A cassoulet is a specialty casserole – made up of white beans, meat, and duck or pork (and is some cases – both) fat, and all mixed together and prepared in a slow-cooker. Originally conceived and made popular in the south of France, the tradition today remains alive and well evidenced by the East Village’s Jimmy’s No. 43 and Sunday afternoon’s 7th Annual Cassoulet Cook-off.

The friendly competition between amateur and professional cooks was appropriately hosted in the winter season with the day’s proceeds to benefit the GrowNYC Greenmarket program. The local haunt was predictibly crowded for good reason as hungry guests happily squeezed through the space in order to taste each of the different and hearty takes on this celebrated dish. Almost immediately, the aroma of the different dishes being served entranced us toward the back of the restaurant where the many tasting stations were situated.

The judging panel, which host and restaurateur Jimmy Carbone himself described as one of their most diverse ever, was made up of Andrew Gottlieb, a previous Cassoulet Cook-Off winner, Le Rivage Chef Paul Denamiel, Fiorella DiCarlo of the blog ‘Fiorella Eats,’ and Gina Hamaday, freelance food writer and former editor of Food and Wine Magazine. Candidly, the panel had a fairly difficult decision on their hands in selecting the day’s finest cassoulet. The guests meanwhile were each given a vote for the ‘People’s Choice’ winner, but most seemed satisfied in tasting their way around the room at their leisure.

Utilizing all local products, Clare Hartten of Flying Pig Farms served up the crowd’s eventual favorite with chicken braised in duck fat from Hudson Valley Ducks, chicken stock from Flying Pig and white beans from Lakeview Farms. Preparing a cassoulet with a cornucopia of meats like smoked pork, kielbasa and sausage, Hartten’s serving, which cooked for more than ten hours, was overloaded with beans and generously doused in bread crumbs, adding a nice textural component to the piping hot serving. Each of the ingredients complimented each other admirably making this flavorful cassoulet the hands-down ‘People’s Choice’ winner. The collection of judges meanwhile would select Jimmy’s No. 43′s own house cassoulet as the day’s winner- though after tasting the dish, nobody would be questioned for bias based on taste alone. Chef Michael Garcon used a more traditional recipe to put together their offering, replete with hearty beans and savory pork that delivered a nice spice-filled kick with each savory forkful.

From Sandra Rerecic’s ‘Croation Style Gulas’ mixed with sauerkraut, utilizing a recipe and an actual pot passed down from her grandmother to the unique ‘Green Chili Cassoulet’ prepared by Chris Livingston, made with New Mexico Hatch Green Chili peppers to Riley McCormack’s exceptional ‘New Year’s Cassoulet’ made with black-eyed peas, the seemingly simple dish varied greatly from table to table, giving attendees a vast selections of tastes from which to choose. The 7th Annual Cassoulet Cook-Off presented by Jimmy’s No. 43 surely didn’t disappoint with warm and savory plates being handed out inside- a welcome respite from the chilly temperatures taking over New York City in the dawn of 2015.

- Jackie Benavides

The month of July is considered Good Beer Month and in celebration of all things suds, Anthology Film Archives would host a short but effective Beer Film Festival on Tuesday night, welcoming in local lovers of craft beers for an informative and interactive affordable evening. Curated by Jimmy Carbone, the active owner and proprietor of craft beer haunt Jimmy’s No. 43, dozens of guests were welcomed into the Second Avenue theater and subsequently plied with tasty eats and distinctive beers during the evening’s reception. But not until after having the opportunity to watch some finely crafted beer related short films.

The three hour event would feature roughly seven films- some as brief as commercials for intricately made brews (Sixpoint’s “Dr. Klankenstein” Stein creation and their collaboration with Stumptown Coffee Roasters and Mast Brothers Chocolate - “3Beans”) and others, more dynamic looks at local brewers and their brewing processes. Features on the likes of Carton Brewing Company in Atlantic Highlands, New Jersey and Peekskill Brewing, courtesy of online beer duo The Happy Hour Guys were particularly informative, enticing viewers to take the short trip to each place. Other clips from Sierra Nevada and promotional pitches for ‘Beer For Beasts’ and Rockaway Brewing Company’s canning line and a Beer Nation TV trip to Newburgh Brewing Company rounded out the hour long run of films.

Following the string of short films, guests were welcome to enjoy an unlimited supply of refreshing beers courtesy of Sixpoint, Rockaway Brewing and 508 Gastrobrewery as well as an array of creamy cheeses, fresh charcuterie and salty pretzels, all washed down with splashes of tasty beer. Rockaway Brewing Company’s “Toasted Summer” was our favorite of the night similar to many of the other attendees that we interacted with during the casual afterparty. The relaxed setting was just the first Beer Film Festival hosted by Carbone and his friends, but it’s almost certain to set the stage for a much larger, grander event in the months to come.

- Jane Van Arsdale

Hundreds of thirsty beer-drinkers used Sunday’s warm sunny afternoon as the perfect excuse to trek out to the picturesque Williamsburg waterfront on Saturday afternoon as July’s Good Beer Month was roundly celebrated in style.  The first annual “New York State Food and Beer Expo” brought dozens of delicious local beers and dishes to the open park space right next to Smorgasburg at East River State Park for a whopping nine hours of nonstop fun.

Temperatures swelled to comfortable levels on Saturday afternoon, enhanced only by ice cold pours of frothy brews.  Tents were erected around the entirety of the open space, each acting as mini host sites for the array of different craft beers.  Entry to the expo was an affordable $10, with beer tickets available for purchase inside the event at $6 a piece.  Meanwhile, grills cooking up fresh cheeseburgers, corn on the cob, and incredible smelling bratwurst set the stage for an ideal summer barbecue setting- farm to table style.  The Expo was well attended but the space was laid out perfectly so that there was no crowding or lengthy lines to speak of.  The day was strictly about tasting some delicious beers and enjoying one of those remarkable afternoons in Brooklyn.

There was a great variety of distinctive beers to taste and we began making the rounds almost immediately.  We stopped first at our friends from the Bronx Brewery whose “Summer Pale Ale” is as refreshing and hoppy as we had hoped from the masters of pale ale.  Tasty and subtle at once, we grabbed several pours from our bearded buddies.  Similarly outstanding was Blue Point Brewing Company’s “Summer Ale,” with hints of malt and citrus fruits.  The beer always is among our first tastes at summer drinking events because of its crispness and overall light flavor profile.  Inside the VIP area meanwhile, we got our first sips of Queens Brewery, whose pours from dark bottles of “Queens Lager” were rich and complex.  With new breweries popping up and representing every borough, the Long Island City outfit certainly seems poised to make a splash on the suds scene.

Other participants included the likes of Kelso, Rushing Duck, Empire, Sixpoint, and Captain Lawrence to name a few of the many notable names doling out cups.  With so many different beer purveyors on hand and during such a fun afternoon, it’s easy to lose sight of the big business the beer world has become and especially locally, to lose sight of its humble beginnings.  Fortunately, Beer Sessions Radio host and owner of East Village beer bar Jimmy’s No. 43, Jimmy Carbone was there to organize the event and in the middle of the day session, choreograph an award celebration to Empire Brewing Company’s David Katleski in recognition for his service as the President of the New York State Brewers Association.  The fitting “New York State Beer Hero” award was a stein, in beer lovers’ tradition, and was presented by New York State Assemblyman Joe Lentol.  Both men exchanged handshakes extolling the explosion of breweries in the area resulting from Lentol’s work politically behind the scenes and from Katleski’s role in helping to make beers more accessible and set a benchmark for similarly minded breweries to follow.

Though we didn’t last the full nine hours, we paraded around the space stopping to chat with some of the vendors, taking some pictures with other beer drinkers, and taste some of the fare courtesy of Black Tree Restaurant and Bar and Brooklyn’s own MDK.  We stumbled away from the Park with a good buzz on and a nasty farmer’s tan, but came away with the overall feeling that the country’s best brews, are made right here in New York state.

- Jane Van Arsdale

Amid the stunning views of Columbus Circle and Central Park South as the sun was setting Thursday night, nonprofit organization The Hope Program brought together a few hundred guests for a fundraising effort dubbed “A Taste of Hope.” Tasked with helping to empower the poverty stricken and the reformation of once promising citizens turned to a life of crime, The Hope Program provides opportunities for learning, re-adjusting, and returning a sense of normalcy to the underprivileged who desperately seek a second chance at life.

The seventh floor of the Steelcase, Inc. building proved to be an absolutely ideal space for “A Taste of Hope,” an evening that would bring together several student success stories, philanthropic friends of the Program, and some New York City restaurants and catering companies in celebration of the organization’s initiatives. With a selection of spirits provided courtesy of Tito’s Homemade Vodka, wines from City Winery, and brews from City Island Beer Company, guests were treated to a bevy of distinctive imbibing options to wash down many of the evening’s delectable eats. But the different samples being doled out took a rightful backseat to some of the stories shared by The Hope Program’s students.

The program provides a minimum of 280 hours in educational training for its participants that runs a wide spectrum from literacy and math to computer skills and stress management, all focused on career enhancement. With a minimum of 380 hours of actual job training and classroom instruction, students from all walks of life are thoroughly taught basic life essentials necessary to foster their futures. With Hope’s two programs, HOPEworks, a twelve week classroom intensive program for a variety of career opportunities, and GROCERYworks, an eight week program in the food retail industry, the nonprofit has the direct capability of schooling their students and teaching them principles as their lives progress. The evening’s most poignant moments were addressed by The Hope Program’s students as Ebony and Angel took to the podium to address the crowd. Each touching story revolved around their troubled upbringing, their disappointment in how they’d chosen to raise their children, and how The Hope Program had begun to turn their lives around entirely. The guests meanwhile, with their glasses raised, left each student with a standing ovation for their bravery in coming forward candidly, in front of a full room of onlookers.

While the attendees and students are to be commended, the participating food vendors should be as well. Guests paraded around from table to table, casually noshing on some delicious samples both inside the event space and on the outdoor, sun-kissed patio. The folks from Chelsea Market Baskets were serving up such incredible hunks of “Grilled Cheese Sandwiches” that they had a difficult time keeping them on the plate and away from people’s vulturing hands. The rich, gooey sandwich was buttered on both sides and topped with a pickled jam that packed an intense flavor kick. Our pals at Jimmy’s No. 43 meanwhile brought a light “Polenta Cake” topped with salty diced bacon that became an instant hit with our taste buds. But it was vegetarian/organic spot Terri that pulled out all the stops with a trio of tasty sandwiches, juices, and cupcakes- an entire meal from just one place. Kudos also go out to the folks at Murray’s Cheese, Butterbeans, Neuman’s Kitchen, Sip Soups, Schnippers, and Inside Park at St. Bart’s for being some other noteworthy participants at “A Taste of Hope.”

With The Hope Program’s ‘crawl before you can walk’ mentality, three quarters of their graduates have secured job placements and more than 15,000 hours of internships have been compiled by the Program’s students, while also assisting and contributing to the growth of local businesses, since 2010 alone. And Thursday evening’s efforts alone raised upwards of $100,000 to help fund the organization over the next year and beyond. That’s reason enough to give anyone, no matter how down on themselves they might be, a little bit of hope. Check out the great work being done by The Hope Program at their website now, and find out how you can become a part of turning someone’s life around, one step at a time.

- Jane Van Arsdale

You love an ice cold brew right? Who doesn’t? But far too infrequently, we find ourselves perched atop a bar stool, ordering a variety of craft beer that we’ve never heard of or tasted, with our pursed lips bitterly disappointed with our selection. Luckily however, we happen to live in one of the greatest beer cities in the country, and as such, we are afforded an entire week filled to the brim with pure brew bliss! In celebration of all things beer, we find ourselves smack dab in the midst of “New York City Beer Week,” a ten day celebration throughout our area that runs through March 3, 2013. The overstuffed festivities feature different festivals, beer walks, beer dinners, specials and much more. On a mild Wednesday night, our crew made our way back out to City Winery for the fabulous “3rd Annual Brewers Choice,” one of the flagship events that really sends this outstanding week into orbit.

At 6pm with the afternoon sky still very much present, the doors to Soho’s City Winery swung wide open. Despite attending a tasting event here just one day prior, the winery’s main event room never ceases to amaze us with just how much they can pack into the highly ornate space. And after quickly grabbing a wine glass (classy) for pours, we headed to the tables where we immediately found one of our favorite and most innovative craft beer spots. Park Slope mainstay Bierkraft came to Brewer’s Choice locked and loaded. Ben Granger and his team brought what appeared to be a rocket launcher filled with hops and Buddha’s Hand, one of the strangest fruits on the planet. It’s odd appearance in the innovative contraption housed a Saison like none other, with a tap that poured fast and clean into our glasses. The beer was nothing sort of deliciously sour while being vividly complex. And after trying a second pour to capture it all, we tipped our caps to them and moved on down the line. The team from Cooperstown, New York’s Ommegang Brewery came to the event with the humorously named, “Gnomegang.” The Belgian strong pale ale is nearly 10% ABV, but is incredibly drinkable. Each sip yielded refreshing notes of citrus fruits and melons, making it a perfect summer brew that one can easily enjoy even during the dead of winter.

With a few prime brews in our bellies, it was time to move onto taste some of the food offerings. Just a stone’s throw from Ommegang sat the table of the West Village’s Blind Tiger Ale House, doling out huge chunks of pork belly slathered in a sour vegetable slaw, mixed with kumquats and doused in a savory sauce. On the upper level of the venue, the always fun and inventive team from Tchoup Shop served up a pork belly slider, topped with a ginger-sesame hoisin and handmade rice wine pickles. And to close up our eating adventure we headed over to one of beer’s best friends- the oyster. Eddie from Naked Cowboy Oysters was shucking a delightfully briny variety that tasted like a mouthful of the beach in the best possible sense of the word. If that wasn’t awesome enough, he even created a hot sauce that perfectly paired with the shelled fish.

After completing our decadent food tour, it was time to return to the tables and grab some pours to wash down all the savory pork. New Jersey’s Carton Brewing came across the river with two prime tasting selections. First up, their “Boat Beer,” a crisp IPA that transports you to the easy life was loaded with American hops and had a distinct grapefruit finish, while the “Gorp,” was a robust chocolaty porter that drinks like a meal. Their friendly representative informed us that the beer’s unique flavor comes from fermented raisins. And in keeping with the dark brews we spent a great deal of time hanging out at the Shmaltz table sipping their exquisite “Funky Jewbelation.” The old familiar faces were also out in support of the likes of Sixpoint Craft Ales, Kelso, Smuttynose, Allagash, Brooklyn Brewery, and our old pals at Bronx Brewery, each of whom was more than happy to kick around the beer related conversation with the excited drinkers gathered in front of each table.

In all, ”The 3rd Annual Brewer’s Choice” featured upwards of 20+ brewers and let’s just say by the end of the evening, we were completely stuffed, a little buzzed and all around pretty happy. Hosted by the New York City Brewers Guild, “Brewer’s Choice” on its own is a fantastically executed event, but is truly just a part of the entire beer week. There are still a few choice days to celebrate “New York City Beer Week,” so don’t delay. Head to their website and see what tickles your brew fancy.

- Jay Rubin

The smoking of meats is an art form, pure and simple. And when a pitmaster knows what they are doing it can equal a religious experience. On Wednesday night, our church of meat was Santos Party House as the downtown club would play host to one of the greatest competitions to hit our city in sometime. Yes my friends it was the 2013 “Brisket King of NYC.” For one night only, a collection of the best barbeque chefs in town would gather to truly see who wears the crown.

At 7pm the doors flew open wide allowing all of the freezing meat lovers entry. Since Santos is usually a venue designated for concerts and parties, it’s layout made seeking out the marbled meat and drinks all that more interesting. Before grabbing our first bite we hit the bar to sample various bourbons and ryes from the likes of Hudson Valley and Lion’s Pride. Next up we grabbed several glasses of Lagunitas Copper Ale, a smooth brew that would later pair brilliantly with the brisket. Since the 2013 “Brisket King of NYC” was completely sold out, you really had to make a plan to grab every savory and unique bite of this historic piece of beef. First up was Sarabeth’s who blew us away with a dish that was overloaded with horseradish giving it a pseudo kosher deli feel. It was a literal sauce explosion and the perfect way to kick off an evening of juicy brisket decadence. Next up was one of the most non-traditional dishes of the evening. The always fun team from New Orleans inspired Tchoup Shop came with a beef brisket-duck liver boudin with a handmade creole mustard and pickles. Its slider-like appearance with the fried concoction inside looked nothing like the other meat fare we would try later, but it was nothing short of excellent. 

The first floor of the venue successfully filled us with brilliant brisket. We then climbed the steps to the second level to taste more and have a mini workout. There we found the ever expanding, grilled cheese maven known as The Melt Shop. The team came with their vast knowledge of gooey cheese creations and paired it with the evening’s featured dish. They built a brisket sandwich loaded with cheese placed on a soft bun and deeply dipped in a savory meat au jus. Each bite dripped with full beef flavor and needed several napkins after tasting. Speaking of messy yet lovely eats, the team from Dinosaur BBQ came with a sauce topped, perfectly marbled thick cut of brisket. This sandwich was no joke. Personally, I love fatty cuts of meat and this sandwich had it and then some. After those two hulking samples it was time to tone down the size, but not the flavor. The crew from “Butcher Bar” was up next with a bite sized cut of candied brisket and its side of super vinegary pickles. These pickles were fantastic and I would eat them on their own on a regular basis.

Let’s just say we were beyond excited to see New York City newcomers Delaney Barbecue: BrisketTown and Mighty Quinn’s welcomed into the fold. The respective Williamsburg and East Village joints are on the tip of everyone’s tongue both literally and figuratively. But on Wednesday night it was LocalBozo’s turn to get down on their choice cuts. Dan Delaney appeared in front of us chopping a gigantic cut of their signature brisket. From its burnt ends to sweet meat it literally had it all. It was served in a boat next to a finely chopped pickle creation. Meanwhile, Mighty Quinn’s cut had a deep red appearance and a melt in your mouth feel and flavor that put a saucy smile upon our faces. It should be no surprise that when host Jimmy Carbone took the stage to announce the winners, our newly found favorites took the top two prizes. Mighty Quinn’s took the, “People’s Choice” win while the grinning Delaney took the “Best All Around” award. It was a serious night for meat lovers to get everything they desire and so much more. If you missed it this year we are truly sorry. But hey, 2014 will need a champ so make sure to buy your tickets early and dig in!

- Jay Rubin