A lineup of New York’s best chefs will be on display September 14 at East River State Park, where they’ll be grilling up their favorite dishes for you to devour. This is the finale to the upcoming Taste Talks event in Brooklyn, and 25 chefs will hit the waterfront for the All-Star BBQ, building up some smoke and char to serve stellar and wide-ranging plates.
During a two-session day (1 to 4 p.m. and 5 to 8 p.m.), diners can pay $40 to sample dishes to their hearts’ content.
Look for dishes like seared boar rubbed with garlic, coriander, and black pepper, glazed with soy and sugar from Andy Ricker of Pok Pok. Rapper Action Bronson and Michael White of Osteria Morini will be collaborating on porchetta “kra prow” tigelle, a Thai spiced porchetta. Dream team Rob Newton of Nightingale 9 plus Oliver Strand of the New York Times will be grilling barbecue duck. Other dishes to look forward to include pig head salad, grilled duck hearts, and grilled blue whale oysters, and the line-up also includes Danny Bowien of Mission Chinese, Jamie Bissonnette of Toro, Eli Sussman of Mile End, and many more.
“The thing that I love about this event is all the mashups,” Daniel Stedman, founder and director of Taste Talks told us, “and this collaborative theme of Taste Talks overall. It’s all about the food and all about eating.”
“People love barbecue,” Stedman added, “and all these chefs will be out there with a grill, cooking right in front of you.” Last year, the event pulled in 1,000 diners. This year, the number is expected to reach 1,500.
Beyond hanging in “a gorgeous amazing location,” per the founder, Taste Talks is meant to explore food culture and the future of taste, and celebrate the fantastic passion for food in Brooklyn. “Brooklyn is this epicenter for food culture,” said Stedman. “You see it all over the world.”
Blue Point beers and Sud de France wines will be available at a cash bar, and there will be plenty of seating. Tickets are $40 for the All-Star BBQ; tickets for other Taste Talk events are sold separately.
This article from the Village Voice Archive was posted on September 5, 2014