Tuesday, July 5, 2011

Saveur's Second Annual Summer BBQ in NYC - June 27, 2011

I had the good fortune of getting invited to Saveur's Summer BBQ last week at The Frying Pan in NYC.  The weather was perfect for being boatside on the Hudson enjoying a bounty of grilled meats from some of New York's top toques and refreshing drinks courtesy of Ommegang Brewery and Grey Goose Vodka.

Things started out favorably with glazed pork belly sandwiches from Marc Murphy of Landmarc and Ditch Plains.

The lamb burger with basil mayonnaise from Sean Rembold of Marlow & Sons was a highlight for me.

 No BBQ is complete without some grilled corn. Hill Country did a very nice job with theirs.

While grilled sausages are also a summer BBQ mainstay, Missy Robbins of A Voce upped it a notch with her grilled lamb sausages. These reminded me to add A Voce to my list of restaurants I would like to try.

Geoffrey Zakarian served up a pretty standard plate of saucy ribs from his new restaurant, The National.  While the ribs were low on the excitement spectrum, they were still pretty high on the taste spectrum.

John DeLucie's (The Lion, Waverly Inn)  lamb ribs were a bit too fatty for me, but it may have just been that I was too full by the time I got to them.

Unfortunately, I was much too full before I spotted Marco Canora's smoked lamb ribs.  I am sad that I did not try one of my favorite chefs' dishes, especially one that looked this good.

Marcus Samuelsson and his crew from Red Rooster were there cooking a fabulous blackened catfish with fried caper slaw, a dish I was pleased to have once again after enjoying it only a week ago at his restaurant.  I have been told by some that the photo of Chef Samuellson is equally satisfying as his catfish.

Alex Guarnaschelli served some nicely cooked—but too sweet for me—BBQ shrimp.

Dan Kluger of ABC Kitchen prepared some massive brisket sandwiches topped with potato chips.  Although one of these guys made me too full for much of anything else, it was a lot of a very good thing.

If only food served on boats could always be this good!  Kudos to Saveur for an outstanding event.


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