Story by Daniel Barnett
On the crisp night of January 26th at the Ritz-Carlton New York in Battery Park, one of the great national culinary competitions kicked off (to the chagrin of our arteries). Five local chefs were provided with a 200 pound heritage breed pig and were tasked to create 6 unique dishes that bettered their peers’. 6 chances to impress and win the hearts of pork enthusiast ticket holders and a select group of seasoned lucky judges. The chefs included; Frank Langello of Babbo Ristorante e Enoteca, michael Toscana of Perla, Seamus Mullen of Tertulia, Lauren Hirschberg of Craftbar, and David Stanbridge of Market Table. With their teams, each presented and plated their creations for a sounder of famished eaters.
If you're addicted to shows like Chopped and Iron Chef, we've got a great event for you. On January 26th, Cochon 555 (5 chefs, 5 pigs, 5 wineries) is coming to the Big Apple. Local chefs will each get a 200-pound heritage pig to make six creative dishes for the crowd and judges. The winner will then go on to compete in the Grand Cochon with other top chefs from cities across the country.
Mondy night, Joonbug headed down to The Waterfront for New York Taste, and we were honestly blown away. We’d heard that the annual food fest--hosted by New York Magazine since 1998--was something special, but the whole evening exceeded even our raised expectations. New York Taste was truly an exploration as much as an exhibition of the best of the New York culinary scene, representing the traditional and the cutting edge alike, (often in the same dish.) It also provided a unique opportunity to meet the inspired men and women behind the food. Dishes were prepared on-site, allowing us to glimpse the artistry of the work in progress, and the very approachable chefs fielded questions and greeted diners all night. It was an immersive experience, something more intimate than you’d find if you went to any one of the Chef’s brick-and-mortar locations, that was still casual enough to enjoy freely. In all, a fabulous event.
Who knows how Miami’s cultural landscape would be today if it weren’t for the many New Yorkers who made South Florida home and brought a little piece of the Big Apple to the Magic City, including a love of art, fashion, and fantastic food? Even today, any South Florida foodie is quick to notice how the flow of New Yorkers continues on strongly with so many New York City institutions, chefs, and restaurateurs making their way down to the southern tip of the Sunshine State. It goes without saying that the cultural ties between NYC and MIA are longstanding and strong, and what happens in one city can deeply affect the other, which is exactly what happened when Hurricane Sandy hit the Northeastern United States late last month. South Florida’s many New Yorkers were devastated by the images of destruction, and Miami natives - many of whom still have vivid memories of the havoc that was Hurricane Andrew - definitely felt the pain of Sandy’s victims. In an effort to aid those who lost so much during Hurricane Sandy, New York City Transplant, The Dutch, will be hosting a Hurricane Sandy Relief Dinner on Sunday, November 18th.
A new seasonal restaurant, The Standard Plaza, located (you guessed it) at The Standard, is now open until late September. Chef Seamus Mullen will be the summer's chef-in-residence, preparing simple Mediterranean dishes on a new wood-fired oven and charcoal grill outside the hotel's plaza. The menu features sharable plates, as well as special dishes for lunch and weekend brunch. The wine list emphasizes innovative Spanish wines, including three on tap, as well as sangrias and cocktails. The outdoor area is the perfect place to relax during the summer, day or night. Here's the deets!
Yesterday, award winning chef Seamus Mullen of Tertulia released his first cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better. The book demonstrates how to turn key ingredients into delicious dishes.
Seamus was diagnosed with rheumatoid arthritis a few years ago and has since discovered that basing his cooking on 18 key ingredient has vastly improved his quality of life. In his cookbook, he demonstrates how to prepare over 80 recipes featuring his 18 hero ingredients. What are these mysterious ingredients? Olive oil, dried beans, almonds, grains, anchovies, good eggs, good birds, sweet peas, parsley, berries, carrots, corn, stone fruit, good fish, squash, mushrooms, greens, and good meat.
October 24th marked a monumental day in the kitchen at Tertulia. Seamus Mullen began serving lunch, where guests can enjoy delicious Spanish eats. The lunch menu features an array of new options, along with some good ol' faves from the dinner menu. Take your pick from embutidos, quesos, tostas, tapas, ensaladas, bocatas, and paellas. Tertulia will be open for lunch from 12-3pm.
As you know, at Sushisamba, one month it's out with the old and in with the new. November brings with it Japanese SambaHour. This Japanese inspired happy hour takes place weekdays from 4-7pm and includes live Japanese entertainment and workshops. There will be scrumptious appetizers and cocktails just for the occasion, including daily sake flights.
This week marks the first of what promises to be many for Seamus Mullen's Tertulia. The Spanish cider
house officially opened it's puertas on 6th Avenue this Monday night, August 15th, and is, so far, being received with open arms.
The Asturias-inspired restaurant is the first solo project from Chef Seamus Mullen, but certainly not his first take at Spanish cuisine. After working in kitchens in Spain and the States as a young adult, Mullen eventually took over the kitchen at Suba in 2007 (now closed), and opened the ever-popular Boqueria as Executive Chef and Partner in 2006. Mullen left Boqueria in 2010 and has since been focusing on creating his version of the perfect Spanish cider house, much like the ones he knows and loves in the Basque region and other parts of Northern Spain.
A birthday is always a reason to celebrate. Most of us will have a special meal, some cake and candles and a gathering with friends and family. When you're a restaurant, however, this type of celebration is elevated to a whole new level. At Toro Chefs Ken Oringer and Jamie Bissonnette are celebrating with Chef Seamus Mullen, one of The Next Iron Chef finalists (from The Food Network) and a special birthday menu. On Monday, December 13th the whole Toro team invites you to come for the party! The celebratory a la carte menu is just available Monday night alongside the regular menu. After dinner, from 10 p.m. on, there will be an afterhours party for one and all. The Toro team will be there to celebrate with music, dancing and, of course, more tapas and sparkling wine.