CULINARY OCCASIONS
Taste of the NFL

CULINARY OCCASIONS
Cochon 555 at The Ritz-Carlton




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.

CULINARY OCCASIONS
New York Taste 2013

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.


HOW-TO
Hero Food: A New Cookbook by Seamus Mullen

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.

CULINARY OCCASIONS
James Beard Announces 2012 Semifinalists

It’s that time of year again, where the James Beard Foundation announces their semifinalists for the 2012 awards, which recognizes the nation's best restaurants and chefs in the industry. From Best New Restaurant to Outstanding Restauranteur, only five semifinalists from each of the categories will go on to the finals.

It is no surprise to see Danny Bowien from Mission Chinese Food in San Francisco facing Emma Hearst from Sorella in New York City for Rising Star Chefs for an east versus west coast battle. The competition is tight this year and we are unsure on who will make it to the final round. Unfortunately, New York didn’t make it on the Outstanding Wine Program list.

THE HOT SPOT
Fun Fall Festivities

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.

DELICIOUS DEBUTS
TERTULIA Opens

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.