Honor Your Fish: Demystifying Sashimi, A Tasting with Osakana
Sep
9
4:30 PM16:30

Honor Your Fish: Demystifying Sashimi, A Tasting with Osakana

  • Douglas Elliman Stage at the William Vale (map)
  • Google Calendar ICS

Osakana --run by the team behind Okonomi--  is a Japanese-style fish retailer dedicated to providing high-quality, local, and seasonal seafood to the community. This class will give you the knowledge and confidence to take raw fish home and make sashimi yourself, exploring several techniques used in preparing raw fish in Japanese homes. 

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Fam-To-Table: The Evolution of Hospitality, Presented by ALTOS Tequila
Sep
9
4:30 PM16:30

Fam-To-Table: The Evolution of Hospitality, Presented by ALTOS Tequila

  • S. Pellegrino Stage at the William Vale (map)
  • Google Calendar ICS

From food and drink, to design, music, atmosphere and familiarity, Ignacio “Nacho” Jimenez (Ghost Donkey) and Brad Farmerie (Saxon and Parole) will share how hospitality really starts from the back of house, and how everyday guests outside of the restaurant industry can learn to love hospitality too.

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How Burned is Burnt? A Chef Demo with Timon Balloo
Sep
9
3:30 PM15:30

How Burned is Burnt? A Chef Demo with Timon Balloo

  • S. Pellegrino Stage at the William Vale (map)
  • Google Calendar ICS

From meats to charred bread, black bubbles on pizza, to charring something until it is dehydrated, there is a battle in the kitchen around the question of, how burnt is burnt? Burned and charred foods ride a fine line between adding complexity and straight bitterness, and in this talk/demo, chef Timon Balloo will share his ideas and a few flavors, as well.

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The Future of Food in the Home
Sep
9
2:30 PM14:30

The Future of Food in the Home

  • S. Pellegrino Stage at the William Vale (map)
  • Google Calendar ICS

Join this discussion with Michael Anthony (Gramercy Tavern), Chris Sorensen (Blue Apron) and others for insights on how restaurants are changing food in the home, how technology is reshaping our ability to create and experience food outside of restaurants, and how home chefs can learn to bring hospitality and celebration to everything they do when cooking and sharing meals in the home.

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Japanese Home Cooking: A Miso + Shiso Demo with Bessou
Sep
9
2:30 PM14:30

Japanese Home Cooking: A Miso + Shiso Demo with Bessou

  • Douglas Elliman Stage at William Vale (map)
  • Google Calendar ICS

Bessou, which means something like “second home” in Japanese, is the rare restaurant that’s as stylish as it is warm and welcoming. In this demo, they will share their approach and both traditional and modern philosophies around Japanese cuisine, specifically highlighting their approach to miso and shiso.

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Investigating Deliciousness: A Modern Approach To Flavor, Technique and Creativity
Sep
9
2:00 PM14:00

Investigating Deliciousness: A Modern Approach To Flavor, Technique and Creativity

Often, our experience with flavor combinations and what goes with what has to more do with culture than it does with science or taste. As civilizations have evolved, so too have our reference points for cuisines and flavors. But as chefs look to push the boundaries, move beyond recipes and look to cuisines as inspiration, rather than rubric, how can our understanding of flavor evolve with them?

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In Defense of Tastier Chicken: A Heritage Comparison with Le Coucou and D'Artagnan
Sep
9
1:30 PM13:30

In Defense of Tastier Chicken: A Heritage Comparison with Le Coucou and D'Artagnan

  • S. Pellegrino Stage at the William Vale (map)
  • Google Calendar ICS

In this demo, acclaimed chef Daniel Rose of Le Coucou will join Ariane Daguin of D’Artagnan to demonstrate how small farm heritage breeds —which give more living space than conventional poultry and feed for about twice as long— differ from factory husbandry, sharing a tasting of Poule au pot broths to offer a unique experience to taste both chickens side-by-side with the chef.

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The New Chinatown
Sep
9
1:00 PM13:00

The New Chinatown

Today, new restaurants and markets have emerged to redefine the idea of modern Chinese cuisine for the modern city eater. Luminaries from this new Chinatown food scene discuss which traditions they hold on to, and the new culture they strive to achieve.

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A Fireside Chat with Dan Barber and Dana Cowin
Sep
9
12:30 PM12:30

A Fireside Chat with Dan Barber and Dana Cowin

  • S. Pellegrino Stage at the William Vale (map)
  • Google Calendar ICS

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns. Join this discussion with Dana Cowin (Speaking Broadly on Heritage Radio, and Ex-Editor-in-Chief of FOOD & WINE) as she discusses with Dan his mission to create a broader consciousness about the effect of everyday food choices, his obsession with seeds and how he translates agriculture into Blue Hill's incredible dishes.

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Kellogg's Cereal Bar Throwdown
Sep
9
12:00 PM12:00

Kellogg's Cereal Bar Throwdown

  • FUTURE FOOD EXPO at the Williamsburg Hotel (map)
  • Google Calendar ICS

Join Chefs Angie Mar of The Beatrice Inn, Chef Floyd Cardoz of Paowalla, and Chef Dale Talde of Atlantic Social, at noon on Saturday at Taste Talks for a one-of-a-kind Kellogg’s® Cereal Bar Throwdown where these chefs will compete live to create the best cereal creations using secret ingredients.

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Keeping Up Appearances: Today's Perfectly Instagrammable Plate
Sep
9
11:00 AM11:00

Keeping Up Appearances: Today's Perfectly Instagrammable Plate

  • DOUGLAS ELLIMAN Stage at the William Vale (map)
  • Google Calendar ICS

Join Samantha Wasser (The Sosta, co-founder, BY CHLOE), Michelle Williams (Coffee and Champagne), and Athena Calderone (author, Cook Beautiful) as they discuss the importance of balancing the visual elements of each dish with incredible flavors in today's visual-first world.

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Tiny Bubbles: Why Fermented Foods Have Become A Big Deal
Sep
9
11:00 AM11:00

Tiny Bubbles: Why Fermented Foods Have Become A Big Deal

Learn how Josh Grinker (King’s County Imperial), Christina Lecki (Reynard), and Rhonda Crosson (Meyers USA) turn food waste into delicious creations and detail the health and flavor benefits that patience and chemistry can bring, moderated by Harry Rosenblum (Brooklyn Kitchen, host of Heritage Radio's Feast Yr Ears).

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