Saturday, July 23, 2011

Meatopia


Vegetarians, avert your eyes. Really.

While my thoughts might wander naturally to crisp cold lettuce and iced soups at the moment, we are headed instead into the meat and heat of Brooklyn Bridge Park's Pier 5, just round the corner (whose transformation I am curious to see - from concrete pad on the river to meat palace?), for Meatopia 2011.

I was lucky enough to win a pair of pricey tickets from Zemanta, courtesy of Tin Dizdarevic (Facebook is good for some things, it seems). Our tickets allow us to taste from all the participating chefs, and buy our own beer. In return I am more than happy to do a little PR. Meat is right up my alley, and I would never have forked over $140 for this. Thank you, Tin!


Last year's event was criticized for interminable lines and food running out and this year the organizers are seasoned food pros who have almost doubled the number of chefs and cut down on the number of tickets available. We shall see.

Here is a full list of chefs cooking at Meatopia - and with restaurants ranging from Breslin to Balthazar presenting a meaty dish each, I have to say, my curiosity is piqued. This is some line up. On paper (or on screen), it looks brilliant.

On my Holy Cow I Have to Eat That list:

Spit-roasted whole sheep (that's a taste of home, almost); Barbecued whole Mulfefoot (...er...) hog; Crispy Pig’s Head Torchon with Green Beans and Horseradish; Pork Rilletes, Country Pate, Tongue Salad and an Assortment of Pickles and Spreads (the search for the perfect rillettes continues); Texas-Style Barbecued Mangalitsa Pork Belly (yes!); Sumac and Zataar-Spiced Grilled Lamb Ribs with Lebanese Salad (lamb ribs, at long bloody last, I thought it was just me); Whole Smoked Hampshire Hog (two roasted hogs for comparison's sake, of course); Pulled Pork Sandwiches with Chipotle BBQ Sauce and Creamy Coleslaw (predictable but perhaps necessary).

On the, Um...I Don't Know But I'm Curious list:

Grilled chicken hearts with burnt eggplant puree (low overheads?); Black Pudding Waffles with Red Wine Poached Pears and Whipped Foie Gras Butter (gulp...make Vince eat it first); Roast Baby Goat with Arugula and Sweet Onion Salad (I have to eat goat sometime).

On the Pass, It's Way Too Hot list:

“Doomtopia” Stew -  Taiwanese-Style Pig Foot, Oxtail, and Beef Cheek Stew (98'F. Stew? No); Sausage and Bacon-Packed Pork Pie (pie, mid summer...meh).

The WTF?! list: Carolina Whole Ossabaw Hog BBQ with Field Pea and Ramp Chow Chow, Cooked Over Wood Embers and Pig Bone Charcoal (Pig. Bone. Charcoal???...you just lost me).

What is chow chow anyway (...aside from, oh dear, dog, that is; now that would be ground breaking) - it appears twice.


And if I were going out to dinner tonight and ordered something as a main course? Why, the quail right below, top of the list.

The menu:

Robert Newton
Seersucker
Bacon and Sorghum-Glazed Quail with Watermelon-Sweet Corn Salad

Seamus Mullen
Tertulia
Spit-Roasted Whole Sheep

April Bloomfield
The Breslin Bar & Dining Room
Barbecued Whole Mulefoot Hog

Jon Shook and Vinny Dotolo
Animal
Grilled Chicken Hearts with Burnt Eggplant Puree

Eddie Huang
Baohaus
“Doomtopia” Stew: Taiwanese-Style Pig Foot, Oxtail, and Beef Cheek Stew

Yuhi Fujinaka
Bar Basque
Hampshire Hog Seven Ways

Naomi Pomeroy
Beast
Braised Beef Cheeks with Sour Cherry Glaze and Rustic Summer Herb Salad

Serafim Ferdeklis
bZgrill
Cypriot-Style Pork Gyro

Aaron Sanchez
Centrico
Whole Goat Monterrey-Style Tacos with Pickled Onion

Nate Appleman
Chipotle Mexican Grill
Chorizo Tostada with Tomatillo Salsa and Queso Fresco

Harold Moore
Commerce
Roasted Chicken with Foie Gras Croutons, Potato Puree, and Super Jus

Eduard Frauneder and Wolfgang Ban
Edi & The Wolf
Crispy Pig’s Head Torchon with Green Beans and Horseradish

Julia Jaksic
Employees Only
Grilled Cevapi (Croatian Sausage) with Pita, Kajmak, Onions and Tomatoes

Scott Smith
Rub
Double-Smoked Pastrami Burnt Ends

Ron Silver
Bubby’s Pie Company
Sausage and Bacon-Packed Pork Pie

RL King
Hundred Acres
Pork Rilletes [sic], Country Pate, Tongue Salad and an Assortment of Pickles and Spreads

Orhan Yegen
Bi Lokma
Turkish-Style Lamb Breast Stuffed with Fragrant Rice

Jo Ng
RedFarm
Kowloon-Style Beef Short Rib Tart

Floyd Cardoz
North End Grill
Roast Baby Goat with Arugula and Sweet Onion Salad

Anthony Goncalves
42
Lamb Belly with Toasted Couscous, Radish, Piri Piri

Franklin Becker
Abe & Arthur’s
Grilled Kalamansi-Spiced Chicken Thighs Served with Scallion-Tomatillo Salsa

Amanda Freitag
The Food Network’s Chopped
Jamaican Jerk Chicken Thighs with Grilled Green Onion and New York Cornbread

Robbie Richter/David Shuttenberg
Big Apple BBQ/Dickson’s Farmstand Meats
“Meatopia” Sausage

Charles Grund, Jr.
Hill Country Barbecue
Texas-Style Barbecued Mangalitsa Pork Belly

Chris Hastings
Hot And Hot Fish Club
Elk shoulder Crepenettes with Olives, Clementines, Almonds and Frissee Salad with Anchovy Vinaigrette

Sean Brock
Husk (Charleston, SC)
Carolina Whole Ossabaw Hog BBQ with Field Pea and Ramp Chow Chow, Cooked Over Wood Embers and Pig Bone Charcoal

Ignacio Mattos
Costillar a las Brasas: Whole Roasted Veal Ribcage and Sweetbreads with Chimichurri

Philippe Massoud
ilili Restaurant
Sumac and Zataar-Spiced Grilled Lamb Ribs with Lebanese Salad

Michael Psilakis
Kefi 
Greek Lamb Offal Mixed Grill

Ludo Lefebrve
LudoBites
Korean Marinated Hanger Steak with Goat Cheese Chantilly and Cauliflower Paper

Aaron Israel
Mile End
Bahn Juif – Jewish Bahn Mi – Petcha, Ground Veal and Garlic Chopped Liver

Ben Del Coro
Fossil Farms
Smoked Elk & Bacon Sausage w/ sweet and sour onion relish
Smoked Duck & Apricot Sausage w/ scallion spread
Smoked Wild Boar & Chile Sausage w/ chimichurri
Fermin Iberico de Bellota Costillas (spare ribs)

Ariane Daguin
D’Artagnan
Duck Tenders with Foie Gras Sauce

Fred Donnelly
Mo Gridder’s World Famous BBQ
Hand-Pulled Pork with Cherry Smoked and Dry Rubbed Baby Back Ribs

Eric Johnson
Mr. Bobo’s World Famous Traveling Allstars! 
Barbecue Braised Beef Ribs with Bourbon-Infused Sweet Potatoes and Cabbage

Floyd Cardoz
North End Grill 
Roast Baby Goat with Arugula and Sweet Onion Salad

Michael White/Bill Dorrler
Osteria Morini 
Spit-Roasted Hampshire Porchetta with Sage, Rosemary and Lemon

Brad Farmerie
Public 
Black Pudding Waffles with Red Wine Poached Pears and Whipped Foie Gras Butter

Bobby Hellen
resto 
Veal Belly Gyros with Grilled Radish

Adam Sappington
The Country Cat Dinner House & Bar 
Crispy Pig Head Stuffed with Scrapple on a Buttermilk Biscuit with Oregon Chow Chow

Craig Koketsu
The Hurricane Club 
Grilled Duck Magret with Green Papaya

Daniel Holzman
The Meatball Shop 
Spicy Lamb Sloppy Joes

Sam Barbieri
Waterfront Ale House 
Maple-Cured and Smoked Wild Boar Ham and Belly with Home-Made Mustard and Pickles

John Schafer
Wildwood Barbeque
Pulled Pork Sandwiches with Chipotle BBQ Sauce and Creamy Coleslaw

Shane McBride
Balthazar
Whole Smoked Hampshire Hog

Mike Price
Market Table
Nose-to-Tail Ground Veal Hoagies with Pickled Peppers

John Rivers
4 Rivers Smokehouse
Smoked Angus Brisket and Southern Pulled Pork shooters with Baked Cheese Grits and Creamy Southern Slaw


It is entirely likely that I will have converted to vegetarianism by Monday. Is there a ceremony for that? Prostration followed by the scourging of one's back by thousands of little cloven hooves? Waterboarding by hens? 

I am sure I deserve all of it.

10 comments:

  1. Oh my goodness!!!

    Crispy pigs head...tongue salad...pulled pork - Yes Please!!

    This side I was just rustling up a little salad for tonight's dinner and now- quite frankly, its not going to cut it- so sad.
    Enjoy and think of me x

    ReplyDelete
  2. OMG, Marie!!! I'm not really a meat person, but the offerings are intriguing!

    Ah, chow-chow -- a relish (recipes varied) ubiquitous at the family tables of my youth. In Hawai'i. Yes, I know. But there it is. The version I best remember had onions, pickles, cauliflower and lots of mustard in it. Quite tasty.

    Keli'i

    ReplyDelete
  3. It sounds wonderful, except for the temperature.

    Chow chow is southern for "chutney" - usually more sweet than savory, but usually a bit of both. It can also lean toward pickle relish. Everyone's grandma has a recipe, especially in the deep south.

    Raining here suddenly. Temp dropped all the way down to 100!

    ReplyDelete
  4. I'm overwhelmed, but BONE makes great charcoal.
    And black pigment for paint (the IVORY black).
    Bone charcoal does seem a bit overdone, although it is a meatfest, so where else? Have fun:)

    ReplyDelete
  5. Omg.....I couldn't eat all/any of this in the heat GG would give it a good go.

    But you have reminded me of BLT's and now I want one.

    Bon appetit and good luck.

    xo jane

    ReplyDelete
  6. I hear Vince is feeling ill... as Jane is a vegetarian by heat, I am happy to be there in just a few shakes of a lambs tail...

    Gg

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  7. With you on the lamb ribs!
    Your friend Gnaw-ra

    w v is denta. hahaha

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  8. Chow Chow is pickled cabbage, cucmbers, onions, and mustard seed, prepared as sort of a sweet relish. There are probably lots of recipes out there. 'Ball's Book of Preserving' has a good one.

    ReplyDelete
  9. Your mouth must have been watering just writing all these things down. I will also be interested in your feedback on the lamb ribs. Sumac and Zataar are very nice Middle-Eastern spices. It sounds delicious.

    ReplyDelete
  10. Oh my! Exhausted by your graphic description of 'meat-fest'! This poor old vegetarian Brit needs to go eat leaves to recover.....x

    ReplyDelete


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