Prepare for hunger pangs.
Photo: Melissa Hom
To the delight of Recette-fetishists, macaronivores, food snobs, and hungry civilians alike, this year’s New York Taste event, presented by sponsor HSBC Premier (with additional sponsorship from Bordeaux Wines, Cadillac, and Spring44 spirits), was held last night at Skylight Soho, with an ensemble of both powerful and precious chefs such as Marcus Samuelsson, Jonathan Benno, Paul Liebrandt, Michael Laiskonis, Michael Psilakis, and Seamus Mullen. Here’s a look at all the magnificent dishes, from oysters to oinkers, ceviche to crespelle, and deviled eggs to dark chocolate.
Sepia Carbonara with Quail Egg and Jamon Crisp
Mortadella, Provolone, and Red Pepper Spiedini
Pumpkin and Gingerbread Spiced Truffles
Duck Gushtaba with Fall Fruit Chutney; Blood Orange Lassi
Beef Short Ribs Parmentier
Crespelle Stuffed with a Ricotta-Spinach Filling, Tomato Ragu, and Smoked Pecorino
Fabada Asturiana: Fabes Beans, Pork Belly and House-Made Blood Sausage
Turnip Ceviche with Habanero, Cumin and Dried Apricots
Bass with Lime, Plum, and Bay Leaf
Scotch Eggs
Valrhona Chocolate-Mocha Ice Box Cake
Chess Pie Financier with Butter Pecan Whipped Cream
Tacos Koreanos; Braised Brisket with Ginger, Chile de Arbol, Kimchi, and Mezcal Crema
Teeny Weeny Spicy Bikini
Herb Falafel with Harissa Yogurt
Mini New Zealand Venison Burgers with Tomato Ginger Jam
Yellowtail Pastrami Slider with Tobanjan Aioli
Forono Beets with Blue Hill Yogurt
Hamachi Tartare over a Natsutake Gelée with Umebashi and Tonburi
Sticky Toffee Pudding
Greenmarket Melonball
Cracked Soba Risotto with House Cured Egg Yolk and Nasturtium Leaf
Fluke Crudo, Winter Squash Caponata, Ligurian Lemon il, Espelette
Striped Bass Ceviche with Leche de Tigre and Cancha
Chicken and String Bean Salad with Ginger and Peanut
Citrus-Braised Flat Iron Steak with Chestnut Polenta and Crispy Winter Squash
Salmon Three Ways
Oysters with Yogurt and Pomegranate
Shrimp Escovitch with Pickled Vegetables, Sea Urchin Sauce, and Caviar
Country Terrine with Pickled Quince and Chestnut
Fall Squash Espuma with Whipped Foie Gras, Crème Fraiche, and Espelette
Spicy Ahi Tuna Tartare
Scallop Sashimi with Green Apple, Beet, and Horseradish
Black Sea Bass and Avocado Tarts
Baoguette
Red Kuri Pumpkin Veloute with Salt Cod Chantilly
Singaporean Coconut Laksa
Smoked Texas Tenderloin with Skillet Cornbread
Nantucket Bay Scallops Cru with Orange, Thai Basil, and Pasilla de Oaxaca Chile
Veal Bacon Katayef Sliders
Pumpkin Awaimat
Point Reyes Deviled Eggs with Pancetta Crumbs
Caldo de Estación: Fall Pumpkin & Chicken Soup with Apple Smoked Bacon, Organic Chorizo, Potato, and Broccoli Rabe
Duck Gushtaba with Fall Fruit Chutney
Steamed Chawanmushi; Egg Custard with Black Truffle Sauce
Grass-fed Beef Carpaccio with Beets and Horseradish
Rock Shrimp Persillade
Tour du Monde Macarons
Tour du Monde Macarons
