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.
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.
Is this the future of cooking? Chinese noodle chefs no longer have to wake up with sore arms every morning. Restaurateur Cui Rungan has designed the first ever noodlebots, and they’re cranking out up to 150 noodles per minute. Ollie’s Noodle Shop, we suggest you invest.
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…