The countdown is on. There are 48 hours until the end of summer, and we all know what that means. Sandals will turn to flats, we’ll be expected to stay at work until 6 on Fridays, and we’ll soon be pale as hell.
There must be something positive about this time of year. We’ve got it! Seasonal veggies. Each September, we are reintroduced to a bounty of fall produce. The beginning of the season for peas, eggplant, brussels sprouts, kale, pumpkin and so much more is upon us.
As a farewell to summer, we have assembled a fruit and veg-friendly autumn recipe roundup from none other than our favorite Meatopia chefs. Use these recipes, based on seasonal NY produce, to enjoy everything fall has to offer.
Join Underground Eats as we go behind the scenes and chat with the all-star chefs on-site at Meatopia. For those who didn’t attend last weekend’s epic meat fest, this is what you missed.
Oh the meat, oh the glory, oh Meatopia. Oofah. Anyone else still full?
This year’s epic day of meat consumption came to a close this past Saturday night on Randall’s Island. Despite tornado warnings, suffocating humidity, and occasional downpours, thousands attended Meatopia with a fierce appetite for all things MEATY. The carnivores of New York channeled their caveman ancestors as they scoured the fields for the best tasting animal. They drank beer between bites and took naps in the shade to re-boot. They got muddy when it rained and warmed up in the whiskey tent. They ate meat off a bone handed to them by Marc Forgione. They munched on LaFrieda 120-day aged tomahawk strips and played with pig heads with April Bloomfield. Yes, this was Meatopia. And yes, it was indeed a carnivore’s utopia.
Still hungry for more Meatopia? Here’s some more Meatopia coverage to quench your appetite: Underground Eats Meatopia FB Album, Esquire, Huffington Post, Gothamist, New York Daily News, New York Times, Grub Street,
Meatopia is nearly here and we can already smell the bacon, burgers, pig roasts, and steaks in eager anticipation for Saturday’s meaty extravaganza. In the meantime, wet your appetite with this sing-a-long Meatopia teaser video featuring some the the dishes previously sampled in OzerskyTV. We apologize ahead of time since you may be stuck humming about Meatopia for the remainder of the day. Grab your tickets, here.
For what might be one of the classiest dishes featured at this year’s Meatopia, chef Alex Guarnaschelli will be using what she refers to as “a spa treatment for duck carcasses” to prepare her Canard A La Presse with Sauce Chasseur. The specialized contraption, simply called a duck press, helps collect all the delicious juices the animal has to offer. In this Meatopia preview, Josh Ozersky visits Guarnaschelli at The Darby to do some serious duck pressing and taste testing. Mmm nothing like a little flavor from the blood of a carcass to really step things up a notch. Don’t miss chef Guarnaschelli (The Darby, Butter) and her decadent duck at Meatopia Heights on September 8th.