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.
Continuing his mouthwatering teasers leading to September 8th’s Meatopia, Josh Ozersky visits Michael Toscano at Perla to taste test his grilled quail alla diavola which will be served up at the meat-lovers fest on Randall’s Island. Toscano, who Ozersky himself praises as the “most gifted meat chef of his generation,” will impress meat aficionados with his perfectly grilled quail with charred scallions and a buttermilk dressing. Can’t wait until September 8th to devour this awesome dish? Try Toscana’s grilled chicken version at Perla in the West Village.
Meatopia 2012…26 days and counting…
Josh Ozersky gets a sneak peak at Marc Forgione‘s epic Tomahawk steak with bone marrow Maitre d’ butter – the same one he’ll be cooking at Meatopia on September 8. This is some serious meat porn here: Marc shows us how to cut, season, sear and baste this beautiful cut of beef. And Josh shows us how to eat it.
Josh Ozersky tries the off-menu burger at Rosemary’s with his friend and voice of reason, Stephanie Alleyne, and Eater co-founder Ben Leventhal. For burger purist Josh, it features some unorthodox ingredients – spicy ketchup, onion jam, focaccia bun – so what will he make of it? Could this be the first fancy burger Josh actually likes?