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.
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.
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.
Ariel Arce, owner of chic Greenwich Village mecca, Air’s Champagne Parlor, takes us sip-by-sip through a new world of wine-makers and their finest glasses, demystifying champagne with a focus on affordability, flavor, and fun.
Seamus Mullen will tell his chef’s story, and the journey back to healthy eating that inspired his new book, Real Food Heals: Eat to Feel Younger & Stronger Every Day, with Food Republic's Richard Martin.
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.
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.
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?
Brooklyn chefs Will Horowitz (Ducks Eatery) and Jaime Young (Sunday in Brooklyn) detail their passion for rethinking food waste, utilizing varied methods and materials—using seaweed, fermentation, and mycology—to re-examine our relationship to nature itself.
Join Anna Polonsky and Amy Morris (MP Shift), Gonzalo Gout (Verde), and Oliver Strand (New York Times) as they explore why design poses a new paradigm for dining and hospitality, and how both reviewers and creative minds see this evolving.
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.
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.
How do you keep your head, remember your values, and preserve your flavors from within the workings of a huge corporate entity? Hear from Scott Norton and his journey doing just that with Sir Kensington's.
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.
Join Nilou Motamed as she talks with Andrew Caremellini as he remembers his restaurant journey.
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.
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).