Quantcast

NewYork brisket1

Published on February 29th, 2012 | by Greg

0

Brisket King of NYC!

Apolo­gies to ev­ery­one who missed this one! Last night, we joined hun­dreds of oth­er Man­hat­tan denizens for a night of tast­ing at the San­tos Par­ty House. And while they ap­par­ent­ly ran out of forks halfway through the event, and at least one pur­vey­or had run out of sam­ples by the time we ar­rived an hour in­to the evening, it was still an ex­cel­lent win­ter evening. Of course, any­time you com­bine craft beer, ar­tisi­nal spir­its, sig­na­ture cock­tails, and un­lim­it­ed sam­ples from about a dozen restau­rants and chefs, it’s hard to wrong.

The Brisket King of NYC event com­bined a com­pe­ti­tion, fea­tur­ing celebri­ty judges, with a broad tast­ing of one of tra­di­tion­al Jew­ish cuts of meat. Brisket typ­i­cal­ly re­quires slow cook­ing and a lot of love, but is of­ten in­cred­i­bly fla­vor­ful. And we weren’t dis­ap­point­ed- there wasn’t a to­tal mis­fire in the group. As part of Meat Week NYC, and pro­duced by Food Kar­ma Pro­jects, the room was packed with in­ter­est­ing op­tions. We tried slid­ers from Mr. Bobo, a won­der­ful slaw and “foie gras burnt ends” plate from John Brown Smoke­house, and an amaz­ing shabu shabu from Rob­bie Richter which bal­anced spice, fresh basil, salty broth, and even had some crunch to it. An in­ter­est­ing take was the in­cred­i­bly juicy Worces­ter­shire-braised brisket with Horseradish from Patrick Con­nol­ly, now at TheK­itchen­NYC. Our least fa­vorite item was from Mur­ray’s Cheese, a com­bi­na­tion with fonti­na that didn’t quite work. Oth­er op­tions in­clud­ed po­len­ta in place of bread, an ap­ple fen­nel slaw, and even a use of chim­michur­ri as a top­ping.

But the two most mem­o­rable, and our fa­vorites, were a deep-friend, panko-crust­ed brisket meat­ball with a sharp mus­tard aioli from Em­ma Feigen­baum and An­drew Got­tlieb’s de­light­ful, hand-made red mole brisket with av­o­ca­do cre­ma, fresh lime, and pick­led onions. The for­mer would go on to win “Best Deep-Fried Brisket”, the lat­ter just­ly took home the Peo­ple’s Choice prize. The ul­ti­mate tast­ing win­ner was John Brown’s burnt ends op­tion, which we could not ar­gue with.

Here is a list of the oth­er par­tic­i­pants. Con­grat­u­la­tions (and thanks) to all! Thomas Per­one (Joseph Cater­ing), Will Horowitz of Ducks Eatery, Chef Jes­si­ca Wil­son with High Point Farms (Tru­mans­burg, NY), Chef Joe Do­bias, Sam Ull­man with Hud­son Val­ley Har­vest (NY State grass fed beef),  co-host Jim­my’s No. 43.

Tags: , ,


About the Author

Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



Back to Top ↑